66 BULLETIN 846, U. S. DEPARTMENT OF AGRICULTURE. 



not fat, and vary between 0.28 and 0.26 per cent of reducing sugar. 

 The equation for the line in this case is : 



jj' — J]" 



C U rpr rpr f \J- J- ) 



which, on substituting the widely separated values, 



£7' =0.46 r' = 10.0 £7" = 0.0 T" = 26.0 



becomes 



77 H4R 0-46- 0.0 

 ^~°- 46== 10.0-26.0 (r ~ 10 - 0) 

 The vertical distance of any point from this line in terms of per- 

 centage of reducing sugars will be 



£>"= £7-0 46- 0-46- °-° /y_ 10 Q) 

 [_10.0 -26. J 



Solving this equation it becomes 



D'"= U+ 0.029 T- 0.748 

 If dealing with a sample of unknown quality, substitute the values 

 found for reducing sugars and egg solids not fat for U and T, respec- 

 tively, and give the converse interpretation to that explained under 

 the ammonia nitrogen plot (p. 63). 



COMPOSITE RESULTS. 



In deciding whether or not a frozen egg product is edible and may 

 pass freely into commerce, it is only in extreme cases that dependence 

 can be placed upon the determination of any one constituent. In 

 ordinary cases, all the analytical figures must be considered in their 

 relation to one another. If, therefore, the values of D, D', and D" 

 (pp. 62, 64, 66) can be grouped into a composite whole, and factors 

 can be added for the bacterial content, for the B. coli content, and for 

 the presence of indol or skatol, of mold clumps, and of embryos, and if 

 the proper relative weights can be found for the different factors, 

 a definite, nonvarying basis of interpretation is provided. The 

 relative weights must be such as to insure a final result which will 

 be less than zero for each of the samples in Tables 1 to 23 considered 

 edible, as well as a proper article of commerce by the experts who 

 made them or saw them made, and which will be greater than zero 

 for each of the samples made from inedible raw materials according 

 to the judgment of these same experts. 



Consequently, a rather lengthy series of trials has been made, 

 with the purpose of evolving such a composite expression on what 

 is really a bonus and penalty system. It has been impossible to 

 devise a formula which would separate absolutely the two classes 

 of products. By giving the manufacturer the benefit of the doubt 

 in the border-line cases, however, the following formula has been found 

 to serve admirably for white, whole egg, yolky mixtures, and unsug- 

 ared yolk, prepared from fresh eggs or storage eggs. It applies, of 



