UNITED STATES DEPARTMENT OF AGRICULTURE 

 BULLETIN No. 224 



Contribution from the Bureau of Chemistry 

 CARL L. ALSBERG, Chief 



Washington, D. C. 



PROFESSIONAL PAPER 



April 28, 1916 



A STUDY OF THE PREPARATION OF 



FROZEN AND DRIED EGGS IN 



THE PRODUCING SECTION 



By 



M. E. PENNINGTON, Chief, Food Research Laboratory, M. K. JENKINS, 



Assistant Bacteriologist, and W. A. STOCKING, formerly Bacteriological 



Expert, assisted by S. H. ROSS, E. Q. ST. JOHN, NORMAN 



HENDRICKSON, and W. B. HICKS, of the Food Research 



Laboratory and the Omaha Food and Drug Inspection Laboratory 



CONTENTS 



Page 



Introduction 1 



Review of the Egg-breaking Houses as 



Seen in 1911 2 



Plan for the Experimental Work of 1912 3 

 General Statement of the Investigation 



and the Results 4 



Classes of Eggs Presenting Special Prob- 

 lems 9 



Comparative Study in two Houses on Egga 

 before and after Desiccation .... 15 



Comparison of the Liquid Product from 



three Houses in 1912 16 



General Summary of Laboratory Results 



on Commercial Samples, 1912 .... 18 



Conclusions 20 



Glossary 21 



Appendix 22 



Details of Experiments in Each Co- 

 operating House, 1911 and 1912 . 22 

 Tabulated Results 64 



WASHINGTON 



GOVERNMENT PRINTING OFFICE 



1916 



