16 



BULLETIN 224, U. S. DEPARTMENT OF AGRICULTURE. 



variable, it is not possible to judge the quality of the liquid egg from the quantity 

 found in dried egg, or vice versa. 



A comparison of the amount of ammoniacal nitrogen and the bacterial content of 

 dried whole egg, dried mixed egg, and dried yolka shows, as can be observed in Tables 

 E-V, F-II, and F-IV, a tendency to greater quantities of ammoniacal nitrogen when 

 the product is heavily infected with bacteria, but the relation between the two is 

 far from being as definite or as conclusive as when the tests are applied to liquid egg. 



COMPARISON OF THE LIQUID PRODUCT FROM THREE HOUSES IN 1912. 



There was but slight variation found in the amount of ammoniacal nitrogen in the 

 commercial liquid products prepared by the cooperating houses in which the mode 

 of preparation was the same. The average bacterial contents of the liquid products 

 of D and F houses, which derived their breaking stock mostly from their current 

 receipts, were nearly the same. The number of bacteria in the liquid egg of E 

 house was greater than for the other two houses. The latter purchased its breaking 

 stock from other houses; consequently it was somewhat older at the time of break- 

 ing than that of the other two houses. The data summarizing the findings for the 

 three houses are given in Tables 8, 9, 10, E-VIII (Appendix), and F-XI (Appendix). 



Table 8. — Summary of laboratory results on commercial samples taken in D house 



during 1912. 



I. CHEMICAL RESULTS. 



' 



Num- 

 ber. 



Percentage of ammoniacal nitrogen. 



Percentage of moisture. 



Description of sam- 

 ple. 



Wet basis. 



Dry basis. 





Aver- 

 age. 



Mini- 

 mum. 



Maxi- 

 mum. 



Aver- 

 age. 



Mini- 

 mum. 



Maxi- 

 mum. 



Aver- 

 age. 



Mini- 

 mum. 



Maxi- 

 mum. 



Whites 



7 

 13 

 34 



0.0004 

 .0029 

 . 0020 



0. 0002 

 .0024 

 .0014 



0. 0006 

 .0037 

 .0025 



0. 0028 

 .0070 

 .0067 



0. 0016 

 .0054 

 .0046 



0. 0046 

 .0083 

 .0082 



87.27 

 57.79 

 69.46 



86.96 

 53.64 

 68.33 



87.90 



Yolks 



64.06 

 71.43 







II. BACTERIOLOGICAL RESULTS. 





Whites. 



Yolks. 



Mixed egg. 



Organisms per gram. 



Number 



of 

 samples. 



Per cent. 



Number 



of 

 samples. 



Per cent. 



Number 



of 

 samples. 



Per cent. 



to 10,000 inclusive 



3 

 4 

 3 

 8 

 3 

 1 



13.6 

 18.2 

 13.6 

 36.3 

 13.6 

 4.5 



3 

 3 

 3 

 3 



5 

 3 



15.0 



15.0 

 15.0 

 15.0 

 25.0 

 15.0 



1 



2.2 



10,001 to 50,000 inclusive 





50,001 to 100,000 inclusive 







100,001 to 500,000 inclusive 



i4 



15 

 16 



30.4 



500,001 to 1,000,000 inclusive 



32.6 



1,000,001 to 5,000,000 inclusive 



34.8 







Total 



22 





20 





46 







28 



i nnn 



48 



nnnn 



1,00C 



i.nnn 



Minimum 



100 

 1, 500- nnn 



200 

 2, 100. nnn 



5,100 



Maximum . , 



3, 300. Of !!■■ 



















Whites. 



Yolks. 



Mixed egg. 



Number of organisms per gram produc- 

 ing gas in lactose bile. 



Number 



of 

 samples. 



Per cent. 



Number 



of 

 samples. 



Per cent. 



Number 



of 

 samples. 



Per cent. 



Less than 10 



4 

 2 

 3 

 6 

 4 

 2 



19.0 

 9.5 

 14.3 

 28.6 

 19.0 

 9.5 



2 

 1 

 4 

 5 

 2 

 2 

 2 



11.1 

 5.6 

 22.2 

 27.7 

 11.1 

 11.1 

 11.1 







10 







100 



3 

 11 

 15 

 15 



2 



6.5 



1,000 



23.9 



10,000 



32.6 



100,000 



32.6 



1,000,000. 



4.3 











/ Total 



21 





18 





46 













