EXAMINATION" OE FROZEN EGG PRODUCTS. 57 



centimeters of N/20 sodium ethylate required per gram; the average 

 reducing sugar figures were 0.29, 0.28, 0.32, and 0.30 per cent; and the 

 average total bacterial count was 3,600,000 per gram, with a maxi- 

 mum of 9,300,000 and a minimum of 320,000. In the three samples 

 of commercially prepared soft-grade whole egg, two of which were 

 prepared in August and one in April, the average ammonia nitrogen 

 figures were 2.4, 2.4, and 2.0, milligrams per 100 grams; the average 

 acidity of fat figures were 1.84, 1.99, and 1.73 cubic centimeters 

 of N/20 sodium ethylate required per gram; the average reducing 

 sugar figures were 0.27, 0.33, and 0.32 per cent; and the average 

 total bacterial count was 1,600,000 per gram, with a maximum of 

 3,800,000 and a minimum of 130,000. 



8. As it is the practice in some breaking plants to have the " leak- 

 ers" broken out by the candlers in the semidarkness of the candling 

 room where proper grading is impossible, the products referred to in 

 Table 13 were prepared under varying conditions. The results are 

 clearly in favor of the leakers opened in the breaking room. 



9. The results in Table 14 were obtained from experimentally 

 prepared first-grade yolk of the same general quality as the samples 

 of whole egg reported in Table 8. In the two samples prepared and 

 examined, the average ammonia nitrogen figures were 4.1 and 4.4 

 milligrams per 100 grams; the average acidity of fat figures were 

 1.81 and 1.80 cubic centimeters of N/20 sodium ethylate required 

 per gram; the average reducing sugar figures were 0.20 and 0.18 per 

 cent; and the average total bacterial counts were 240,000 and 

 280,000 per gram. 



10. Indistinguishable from the samples just discussed, even though 

 showing somewhat higher bacterial counts, were the samples of com- 

 mercially prepared first-grade yolk (Table 15). In the four samples 

 of the latter product the average ammonia nitrogen contents were 

 4,2, 4.2, 4.0, and 4.2 milligrams per 100 grams; the average acidity 

 of fat figures were 1.97, 1.85, 1.99, and 1.84 cubic centimeters of 

 N/20 sodium ethylate required per gram; the average reducing sugar 

 results were 0.20, 0.19, 0.17, and 0.17 per cent; and the average total 

 bacterial counts were 5,300,000, 270,000, 3,000,000, and 1,600,000 

 per gram. Because only eggs with fairly firm yolks can be separated 

 commercially, the proportion of the eggs graded commercially into the 

 first-grade yolk in the two samples in which a distribution record was 

 kept was decidedly lower than in the case of commercially prepared 

 whole egg. This explains why the experimental yolk and com- 

 mercial yolk gave analytical results which agreed much more closely 

 than in the case of the experimentally and commercially prepared 

 whole egg. In the two samples mentioned, 77.0 per cent and 71.0 

 per cent of the eggs graded were placed in the samples. 



