58 BULLETIN" 846, U. S. DEPARTMENT OF AGRICULTURE. 



11. The commercially prepared first-grade yolk containing sugar 

 (Table 16) yielded results in close agreement with the unsugared 

 yolk of similar grade. 



12. Up to this point the tables have dealt with samples which were 

 considered fit for food by the representatives of the Bureau. From 

 now on they deal with samples considered inedible or of questionable 

 quality. Not all of the eggs which entered the samples described in 

 Tables 17 and 18 were inedible. In fact, many edible eggs were used 

 in these products, but the proportion of inedible eggs used was large 

 enough to warrant considering the resulting mixtures inedible. 



13. In the samples of experimental second-grade egg reported in 

 Table 17, the comparatively high ammonia nitrogen figures of 2.9, 

 3.1, and 2.7 milligrams per 100 grams in samples 48, 66, and 72, and the 

 very high bacterial counts of 105,500,000 and 33,000,000 per gram in 

 samples 66 and 72 should be noted. It is unfortunate that no bacterial 

 counts could be made in the case of sample 48, for the reason that it 

 was partially melted during transportation from a freezer to the 

 laboratory. The amount of melting was not sufficient, however, to 

 affect the chemical results. 



14. In the samples of commercial second-grade egg shown in Table 

 18, the average figures of 4, 3, 2.6, 4.4, 3.2, and 2.9 milligrams per 100 

 grams for ammonia nitrogen; of 1.80, 2.01, 1.72, 2.22, 1.78, and 1.76 

 cubic centimeters of N/20 sodium ethylate required per gram for acid- 

 ity of fat; of 0.25, 0.29, 0.32, 0.27,0.28, and 0.29 per cent for reducing 

 sugar; and of 211,000,000, 1,800,000, 380,000, 178,500,000, 48,000,- 

 000, and 17,400,000 bacteria per gram indicate clearly the generally 

 unsatisfactory character of the product. 



15. Table 19 shows the results of the examination of a sample of 

 experimentally prepared tanners' grade egg which is undoubtedly 

 inedible. In it the average ammonia nitrogen figure was 3 milligrams 

 per 100 grams; the average acidity of fat was 1.89 cubic centimeters of 

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

 result was 0.25 per cent; indol and skatol, which are indicators of 

 marked decomposition, were present; and the average bacterial count 

 was 16,300,000 per gram. It should be noted that this sample con- 

 tained 6 per cent of the eggs graded. 



16. In strong contrast with the figure of 6 per cent in the experi- 

 mental tanners' egg are the figures of 1 per cent and 2 per cent of eggs 

 graded out as tanners' egg by the manufacturers (Table 20). The 

 lower proportion of eggs so graded by the manufacturers is clearly 

 reflected in the analytical results of 6.4 and 7.2 milligrams per 100 

 grams for ammonia nitrogen, of 2.18 and 2.29 cubic centimeters of 

 N/20 sodium ethylate required per gram for acidity of fat, of 0.21 

 and 0.21 per cent for reducing sugar, of 198,500,000 and 360,000,000 

 per gram for bacterial counts, and by the presence of indol and skatol. 



