PREPARATION OF FROZEN AND DRIED EGGS. 



17 



Table 9. — Summary of laboratory results on commercial samples taken in E house 



during 1912. 

 I. CHEMICAL RESULTS. 





Table 

 No. 



Num- 



of 

 sam- 

 ples. 



Percentage of ammoniacal nitrogen. 



Percentage of moisture. 



Description 

 of sample. 



Wet basis. 



Dry basis. 



Aver- 

 age. 



Mini- 

 mum. 



Maxi- 

 mum. 



Aver- 

 age. 



Mini- 

 mum. 



Maxi- 

 mum. 



Aver- 

 age. 



Mini- 

 mum. 



Maxi- 

 mum. 



Whites 



Yolks 



Whole eggs . . . 



E-VI 

 E-VI 

 E-IV 



3 



4 

 32 



0.0005 

 .0035 

 .0021 



0.0005 

 .0029 

 .0016 



0.0006 

 .0039 

 .0024 



0.0044 

 .0083 

 .0075 



0. 0040 

 .0072 

 .0054 



0. 0049 

 .0092 

 .0087 



87.84 

 58.37 

 72.33 



87.55 

 57.72 

 70.23 



88.31 

 59.56 

 74.17 



II. BACTERIOLOGICAL RESULTS. 



Description of sample. 



Table 

 No. 



Number 



of 

 samples. 



Per cent 



of 

 samples 



with 

 counts 



over 

 5,000,000 

 per gram, 



Number of organisms per gram. 



M inim um 



Maximum. 



Liquid eggs: 



Whites 



Yolks 



Whole eggs 



Desiccated whole eggs: 



Flaky eggs 



Wetlumps 



E-VI 

 E-VI 

 E-IV 



E-III 

 E-II 











26.3 



20.8 

 50.0 



730,000 



630,000 



3,100,000 



3,600,000 

 6,900,000 



1,000 



5,500 



700,000 



65, 000 

 1,100,000 



1,800,000 

 1,300,000 

 11,000,000 



20, 000, 000 

 18, 000, 000 



Table 10. — Summary of laboratory results on commercial samples taken in F house 



during 1912. 











[. CHEMICAL 



RESULTS. 













Table 

 No. 



Num- 

 ber 

 of 

 sam- 

 ples. 



Percentage of ammoniacal nitrogen. 



Percentage of moisture. 



Description 

 of sample. 



Wet basis. 



Dry basis. 



Aver- 

 age. 



Mini- 

 mum. 



Maxi- 

 mum. 



Aver- 

 age. 



Mini- 

 mum. 



Maxi- 

 mum. 



Aver- 

 age. 



Mini- 

 mum. 



Maxi- 

 mum. 



Whole eggs . . . 

 Sugared yolks 

 Mixed eggs . . . 



Soft eggs 



Second-grade 

 eggs 



21 



/21 



\F-VII 

 F-IX.. 

 F-VU. 

 F-III.. 

 F-VIII 



F-V... 



3 



} • 



5 

 7 



10 

 11 



14 



0. 0004 



.0038 



.0020 

 .0030 

 .0023 

 .0023 



.0023 



0. 0002 



.0034 



.0019 

 .0028 

 .0017 

 .0018 



.0008 



0. 0006 



.0045 



. 0021 

 .0033 

 . 0027 

 .0031 



.0040 



0. 0031 



.0086 



.0070 

 .0062 

 .0071 

 .0080 



.0108 



0.0016 



.0075 



.0067 

 .0058 

 .0053 

 .0066 



.0052 



0. 0046 



.0103 



.0071 

 .0067 

 .0082 

 .0098 



.0182 



87. 13 



55.87 



72.34 

 51.12 

 68.06 

 71.24 



78.20 



87.01 



53.74 



71.62 

 49.89 

 67.00 

 67.04 



71.79 



87.36 

 57.25 



73.29 



53.07 

 70.81 

 72.99 



84.60 



II. BACTERIOLOGICAL RESULTS. 



Description of sample. 



Table 

 No. 



Number 



of 

 samples. 



Per cent 



of 



samples 



with 



count 



over 



5,000,000 



per 



gram. 



Number of organisms per gram. 



Average. 



Mini- 

 mum. 



Maximum. 



Liquid eggs: 

 Whites.. 



Yolks. 



Whole eggs 



Mixed eggs 



Soft eggs 



Second-grade frozen eggs . 

 Desiccated eggs : 



Yolks 



Mixed eggs 



21 



'21 



LF-VII . 

 F-IX... 

 F-III... 

 F-VIII . 

 F-V. 



F-n.... 



F-IV 



10.0 



10.71 





 '8.33 

 46.1 

 92.8 



66.6 

 59.4 



1220,000 



2 550,000 



1,300,000 



1,700,000 



20,000,000 



35,000,000 



41,000,000 

 29,000,000 



1,000 



6,800 



340,000 



470,000 



130,000 



4,200,000 



71,000 

 160,000 



7,500,000 



7,500,000 



3,500,000 

 6,800,000 

 80,000,000 

 92,000,000 



110,000,000 

 200,000,000 



i Two samples with exceptionally high counts not included in this average. 

 2 Three samples with exceptionally high counts not included in this average. 



88374°— Bull. 224—16 2 



