76 



BULLETIN 846, U. S. DEPARTMENT OF AGRICULTURE. 



The results presented in Tables 24 and 25 are summarized even more 

 briefly in Table 26. 



Table 26. — Limits of variation found. 



Determination. 



Whole egg. 



Freshest 

 obtainable. 



Opened 



aseptically. 



June and 



July eggs. 



Held, in cold 



storage from 4 



to 13 months. 



Opened 



aseptically. 



April and 



May eggs. 



Regular 



breaking stock. 



Considered edible. 



Opened 



commercially. 



August eggs. 



Breaking 



stock. 



Considered inedible. 



Opened 



commercially. 



August eggs. 



Total solids (per cent) 



Ether extract (per cent).. 

 Total solids minus ether 



extract, sucrose, and 



salt (per cent) 



Ammonia nitrogen (mg. 



per 100 grams) 



Acidity of fat (cc. N/20 



sodium ethylate per 



gram) 



Reducing sugar (per cent) . 

 Bacteria, 20° C, 5 flays... 

 Acid producers, 37° C, 



2 days 



Alkali producers, 37° C, 



2 days : 



B.coli, 37° C, 2 days 



25. 96 to 27. 19 

 9.31 to 11.01 



16. 18 to 16. 65 

 1.0 to 2.0 



1. 21 to 1. 72 

 0. 29 to 0. 36 

 0. to 0. 



27. 88 to 29. 34 

 10. 52 to 10. 88 



17. 36 to 18. 46 

 2.6 to 3.2 



1. 50 to 1. 83 

 0. 31 to 0. 41 

 0.0 to 0.0 



0.0 to 0.0 



25. 81 to 30. 30 

 9. 66 to 12. 71 



15. 98 to 18. 19 

 1.6 to 2.8 



1. 59 to 1. 99 



0. 27 to 0. 33 



70,000 to 15,000,000 



0.0 to 850,000 



0.0 to 260,000 

 100 to 1,000,000 



26. 63 to 29. 45 

 9. 79 to 12. 44 



16.11 to 17.26 

 2.2 to 12.8 



1. 72 to 6. 61 

 0. 00 to 0. 31 



380,000 to 397,000,000 



100,000 to 280,000,000 



0.0 to 135,000,000 

 1,000 to 10,000,000 



Determination. 



Yolk. 



Freshest 

 obtainable. 



Opened 



aseptically. 



June and 



July eggs. 



Held in cold 



storage from 4 



to 13 months. 



Opened 



aseptically. 



April and 



May eggs. 



Regular 



breaking stock. 



Considered edible. 



Opened 



commercially. 



August eggs. 



Total solids (per cent) 



Ether extract (per cent) 



Total solids minus ether extract, sucrose, 



and salt (per cent) 



Ammonia nitrogen (mg. per 100 grams) 



Acidity of fat (cc. N/20 sodium ethylate per 



gram) 



Redoing sugar (per cent) 



Bacteria, 20° C, 5 clays 



Acid producers, 37° C, 2 days 



Alkali producers, 37° C., 2 days. 



B. coli, 37° C, 2 days 



46. 93 to 50. 90 



24. 49 to 28. 78 



22. 44 to 24. 01 

 2. 5 to 3. 1 



1. 44 to 1. 96 

 0. 08 to 0. 20 

 0.0 to 0.0 



39. 43 to 43. 87 

 19. 24 to 22. 74 



20. 19 to 21. 13 



3.8 to 6.4 



1. 53 to 1. 82 

 0. 18 to 0. 29 

 0. to 87, 000 



0.0 to 0.0 



43. 10 to 44. 84 

 22. 18 to 23. 69 



20. 16 to 21. 15 



4.0 to 4.4 



1. 80 to 1. 99 

 0. 17 to 0. 20 

 240,000 to 5,300,000 

 0.0 to 0.0 

 0.0 to 0.0 

 100 to 100,000 



Determination. 



Sugared yolk. 



Regular 



breaking stock. 



Considered 



edible. 



Opened 



commercially. 



August eggs. 



White. 



Freshest 

 obtainable. 



Opened 



aseptically. 



June- and 



July eggs. 



Held in cold 



storage from 4 



to 13 months. 



Opened 



aseptically. 

 April and 

 May eggs. 



Total solids (per cent) 



Ether extract (per cent) 



Total solids minus ether extract, sucrose, 



and salt (per cent) 



Ammonia nitrogen (mg. per 100 grams) 



Acidity of fat (cc. N/20 sodium ethylate per 



gram) 



Reducing sugar (per cent ) 



Bacteria, 20° O, 5 days 



Acid producers, 37° C, 2 days 



Alkali producers, 37° C., 2 days 



B. coli, 37° C, 2 days 



48. 46 to 49. 06 

 17. 94 to 18. 65 



20. 32 to 20. 52 

 3.1 to 3.7 



1. 04 to 1. 19 



0. 26 to 0. 28 



220,000 to 950,000 



11. 80 to 12. 83 

 0. 01 to 0. 12 



11. 79 to 12. 71 

 0.0 to 1.2 



13. 96 to 15. 54 

 0. 03 to 0. 07 



13. 92 to 15. 51 

 0.4 to 0.8 



0. 31 to 0. 46 

 0.0 to 0.0 



0. 37 to 0. 55 

 0.0 to 110,000 



1,000 to 10,000 



0.0 to 0.0 



