PRESERVATION OF EGGS BY COLD STORAGE. 35 
quality; cracked eges can be more accurately detected and eliminated; 
and bad eggs can be found and rejected. Cases of spring firsts 
eraded by candling did not average more than 38 cracked eggs per 
case when ready for storage. 
(8) Spring eggs prepared for storage by commercial sorting showed 
after 7 to 11 months’ storage an average total loss of 18.5 bad eggs 
per case, 13.5 of which were detected by candling and 5 by breaking. 
Corresponding cases of eggs graded for storage by candling showed 
aiter a similar period in storage 4 bad eggs per case as found by 
candling and 3 additional by breaking. The value of the good eggs 
saved by the careful candling of eggs for storage more Hee offsets 
the extra cost of preparation. 
(9) Of the average of 18.5 bad eggs per case present in the com- 
mercially graded spring packages after long storing, 9 were due to 
direct spoilage of damaged eggs or to their contamination of neigh- 
boring eggs by alse The deterioration of the balance of the 
eggs with whole shells was no doubt due to deleterious pre-storage 
conditions, such as dirty, wet, stained, or washed shells, or heated 
shell contents. Careful grading of eggs for storage very largely 
eliminates the loss due to damaged, dirty, or stained shells. 
(10) The rate of evaporation of moisture from eggs was remarkably 
uniform during the storage period, and averaged from 3 to 4 ounces 
per case per month in the different storage rooms under observation. 
(11) The moisture from the eggs is condensed on the brine pipes, 
and absorbed by the air, case, and fillers. Most of the absorption 
of moisture by the egg package occurs during the first few months 
in storage. In these studies the gain in weight of individual cases 
with the accompanying cushions, fillers, and flats varied from 11.5 to 
14 ounces during a storage period of 10.8 months. 
(12) In the cold-storage rooms under observation there was a 
gradual rise in the humidity with the advance of the season. 
(13) Eggs that are fresh when stored show after storing an in- 
creased air space and often a tinge of yellow in the white. The yolk 
membrane is slightly weakened, but commercial separation into white 
and yolk is usually easily accomplished, even after 11 months’ storage. 
(14) The percentage of ammoniacal nitrogen in eggs increases 
during storage, the rise being the fastest during the early part of 
the storage period. The amount of ammoniacal nitrogen in eggs is 
a good tee of chemical deterioration. 
(145) During commercial holding in cold storage the eggs develop 
a characteristic ‘‘cold-storage taste,’ which is usually present after 
the seventh month and becomes stronger the longer the eggs are 
stored. The evidence seems to indicate that the flavor is due to the 
absorption of the odors from the surrounding environment, particu- 
larly from the strawboard fillers in which the eggs are packed. 
