PREPARATION OF FROZEN AND DEIED EGGS. 



81 



Table F-II. — Commercial samples of dried yolk before and after secondary drying, 191% 



BEFORE SECONDARY DRYING. 



Sample 

 No. 



No. 



Date 



of 



of col- 



visit. 



lection. 



1 



May 3 



1 



May 4 



2 



May 6 



3 



June 11 



4 



June 22 



Bacteria per gram on 

 plain agar incubated 



20° C. 



37° C. 



Gas-pro- 

 ducing 

 bacteria 

 per gram 

 in lactose 

 bile. 



Liquefying 

 organisms 

 per gram. 



Ammoniacal 

 nitrogen (Folin 

 method). 



Wet 

 basis. 



Dry 

 basis. 



Mois- 

 ture. 



42321... 



4248 



4372 



451S 2 ... 

 4644 



71,000 



17, 000, 000 



130,000 



110,000,000 



80,000,000 



28,500 

 18,000,000 



51,000 

 160,000,000 

 89,000,000 



100 in 100, 000 



10, 000 100, 000 



10, 000 12, 000 



100,000 Oin 10,000 



1,000 ,0^100,000 



Per cent. 

 0.0017 



Per cent. 

 0.0018 



Per cent. 

 9.02 



.0083 



.0096 



13.40 



AFTER SECONDARY DRYING. 



4483... 

 4492... 

 4493... 

 45183.. 

 4641... 

 4643... 

 4645... 

 4646... 

 4648... 

 4997 <.. 



3 



May 29 



3 



June 10 



3 



...do.... 



3 



June 12 



4 



June 17 



4 



June 19 



4 



June 24 



4 



June 26 



4 



June 27 



6 



Aug. 16 



1,800,000 

 77,000,000 

 49,000,000 

 95, 000, 000 



3,200,000 

 33,000,000 



2, 100, 000 

 39,000,000 

 86,000,000 

 29,000,000 



10,000 

 100,000 

 100,000 



10,000 

 100,000 

 100,000 

 100,000 



10,000 



100,000 



1,000 



25,000 

 8,000 

 10,000 

 Oin 10,000 

 Oin 10,000 

 Oin 100, 000 

 Oin 100, 000 

 Oin 100, 000 

 200, 000 



. 0056 

 .0052 



. 0052 



.0059 

 . 0055 



5.07 

 6.25 

 3.88 



i Previous run to Nos. 4225 to 4231. - Same egg as No. 4518. 3 Same egg as No. 4515. 4 Dried yolk. 

 88374°— Bull. 224—16 6 



