EXAMINATION OF FROZEN EGG PRODUCTS. 



63 



If dealing with a sample of unknown quality, substitute for R in the 

 equation the milligrams of ammonia nitrogen per 100 grams of sample 

 on the wet basis, and for Q the percentage of ether extract. If on 

 solving it, the result is less than zero, the sample contains less ammonia 

 nitrogen for the amount of ether extract involved than was found to 

 be the maximum amount in the samples examined in this investiga- 

 tion, and maybe considered edible as far as ammonia nitrogen is con- 

 cerned, although the determinations of other constituents might show 

 it to be inedible. Obviously, the magnitude of the figure measures 

 the quality of the sample, in respect to this one constituent. If on 

 solving, the result is more than zero, the converse interpretation is 

 applicable. 



3.0 

 2.9 

 23 

 2.7 

 2.S 

 2.5 

 2.4 

 23 

 2.2 

 2/ 

 2.0 

 /■& 

 /.S 

 /.7 



/.e 



/■5 

 /.4 

 /.3 



/■2 

 /./ 



/.O 















L 

















































■ 











x 







































































































































































































































































































































































































































































































































































































































































































* 



*' 



„ 





















































x 



* 

























































x 























— J— ! — ■ 



























•"■ 























• 































. 



% 



f •' 























. • 



- 

































f 





." 





















y 









(t) 

























' 



* 













































































, 































— 









(. 



y ' 





















































































































































































































































' . 



































ff S /O // /2 /3 /<? /S /e /?/&/& 20 2/ 22 23 24 2S 26 27 23 2S30 



Fig. 2— Acidity of fat results. 



ACIDITY OF THE FAT. 



As has already been pointed out, the acidity of the fat is normally 

 slightly higher in yolk than in whole egg of the same quality, although 

 theoretically there should be no difference. It is therefore logical, as 

 in the case of ammonia nitrogen, to plot the acidity of the fat against 

 the ether extract, expressing the acidity as the equivalent number of 

 cubic centimeters of N/20 sodium ethylate per gram of fat and the 

 ether extract as per cent. The plot will hold for yolky mixtures, as 



