EXAMINATION OF FROZEN EGG PRODUCTS. 



61 



nitrogen be calculated to a water-free, fat-free, sugar-free basis, 

 instead of to the much simpler wet basis. This would be necessary 

 except for the fact that the same result is accomplished with much less 

 labor by plotting the ammonia nitrogen against the ether extract. 



Such a plot of the results in Tables 1 to 23 is presented in figure 1. 

 In it the positions for the results from samples considered edible are 























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Fig. 1.— Ammonia nitrogen results. 



shown by dots, while crosses have been used for the results from 

 inedible samples. In the case of border-line or questionable samples, 

 each result has been indicated by a dot with a line drawn through it. 

 A line, which separates very well the dots from the crosses, has 

 been so located that all of the dots are below it, with the exception of 

 two at the extreme left of the chart which represent white and un- 

 doubtedly are due to analytical errors. The dots and crosses between 

 9.5 and 13 per cent of ether extract represent whole egg. Within 



