EXAMINATION OF FROZEN EGG PRODUCTS. 



65 



If dealing with a sample of unknown quality, the actual values for 

 acidity of the fat and ether extract are substituted for S and Q, 

 respectively, and the result is interpreted as explained under the 

 ammonia nitrogen plot (p. 63). 



REDUCING SUGAR. 



As the reducing sugar is a part of the egg solids not fat, it is 

 plotted in figure 3 against the differences between the total solids 



and the sums of the ether 

 extract, sucrose, and salt, 

 all factors being expressed 

 as percentage on the wet 

 basis. While no determi- 

 nations of sucrose and salt 

 were made, the amounts al- 

 leged to be present by the 

 manufacturers were assum- 

 ed to be present in those 

 samples containing sucrose 

 or salt. 



As in the other plots, a 

 line has been drawn to sep- 

 arate the dots and crosses. 

 In the case of reducing 

 sugar, where decomposition 

 is accompanied by a de- 

 crease instead of an in- 

 crease, all the dots should 

 be above the line. All are 

 above, except two which 

 are relatively close to the 

 line. It will be noted that 



\o.o8 



0.04 



0.02 

 o.oo, 



/O // /2 /3 /"? . 

 P£/? GFA/7 \ 



'f£e^%s wfJ?iT* 252S ei S ht crosses are aDOve tne 

 fig. 3-Reducing sugar results. l^e, for which fact an in- 



terpretation analogous to 

 that given under acidityof the fat (p. 64) is advanced, namely, that in 

 those particular samples the decomposition was not of a fermentation 

 character, but was of a proteolytic or lipolytic nature. 



The majority of the dots and crosses for whole egg lie between 

 16 and 1 8.5 per cent of egg solids not fat. Within those limits the mini- 

 mum percentages of reducing sugar, as shown by the line, vary from 

 0.288 to 0.216. The dots between 20 and 23 per cent of egg solids 

 not fat represent yolk. Within these limits the minimum correspond- 

 ing amounts of reducing sugar vary from 0.172 to 0.086 per cent. 

 The dots for sugared yolk are very close to 20 per cent of egg solids 

 153352°— 20— Bull. 846 5 



