EXAMINATION OF FROZEN EGG PRODUCTS. 



81 



Determination op Acidity op Fat prom the Solids Dried with and without 



Sand. 



Obviously the acidity of the fat is not affected by the presence or 

 absence of sand (Table 33). 



Table 33. — Acidity of fat obtained when sample is dried with and without sand. 



Sample No. 



From solids 

 with sand. 



From solids 

 without sand, 



A. 



B. 



A. 



B. 



Whole egg: 



Cc. 



N/20 



sodium 



ethylate 



per gram. 



1.36 



1.32 



1.43 



1.29 



1.52 



Cc 

 N/20 

 sodium 

 ethylate 

 per gram. 

 1.54 

 1.22 

 1.40 

 1.26 

 1.46 



Cc 

 N/20 

 sodium 

 ethylate 

 per gram. 

 1.36 

 1.26 

 1.36 

 1.38 

 1.59 



Cc. 



NI20 



sodium 



ethylate 



per gram. 



1.50 





1.30 





1.38 





1.37 





1.59 









1. 



38 



1. 



41 



Yolk: 



1.77 

 1.77 

 1.66 

 1.69 

 1.55 



1.81 

 1.73 

 1.68 

 1.62 

 1.53 



1.75 

 1.74 

 1.71 



Lost 

 1.65 



1.83 





1.79 



4479 



1.70 



4480 



1.80 





1.64 









1. 



68 



1. 



73 













Effect upon Acidity op the Fat Determination op Amount op Sample Used. 

 The results are in favor of the larger amount, as shown by Table 34. 



Table 34. — Acidity of fat obtained with varying amounts of sample. 



Sample 



Initial of analyst. 



Using 2.5± grams. 



Using 5.0± grams. 



No. 



A. 



B. 



A. 



B. 





fB 



Cc. N/20 

 sodium 

 ethylate 

 per gram. 

 2.09 

 2.39 

 2.39 

 2.61 

 2.22 

 2.09 

 2.59 

 2.30 

 2.21 

 2.70 

 1.85 

 1.93 

 1.95 

 2.91 

 1.72 

 2.13 

 1.71 

 4.48 

 2.71 

 1.81 



Cc. N/20 

 sodium 

 ethylate 

 per gram. 

 2.21 

 1.91 

 1.91 

 2.48 

 2.07 

 1.88 

 2.21 

 2.06 

 2.03 

 2.54 

 1.55 

 1.63 

 1.92 

 2.43 

 1.74 

 1.52 

 1.74 

 2.78 

 2.35 

 1.79 



Cc. N/20 

 sodium 

 ethylate 

 per gram. 

 2.15 

 2.08 

 2.08 

 2.33 

 2.17 

 1.69 

 1.80 

 2.19 

 1.95 

 2.27 

 1.50 

 2.09 

 1.69 

 2.21 

 1.51 

 2.05 

 1.67 

 3.34 

 2.71 

 1.94 



Cc. N/20 



sodium 



ethylate 



per gram. 



2.22 





D 



2.09 



16 



Je 



1.91 





H 



2.19 





Is 



2.11 





fB 



1.67 





D 



1.89 



18 



H. 



1.78 





S ... 



1.97 





(D 



1.88 





E 



1.52 



1 



1H.\ 



1.65 





(s...: 



1.74 





p 



1.93 





Je 



1.52 



3 



1H 



1.70 





(s ..:: 



1.63 





ID 



2.47 



15 



Jh.V 



1.90 





Is....: 



1.81 











2.21 



1.88 















153352°— 20— Bull. S46- 



