COMMERCIAL EGGS IN THE CEXTEAL WEST. 



69 



(5) The amount of protein decomposition as shown by the am- 

 moniacal nitrogen in the preceding six types of eggs was greater, as 

 would be expected, than that found in strictly fresh eggs, but was 

 no greater than that found in some grocery eggs. Although a cracked 



^O.OOl3 

 0.0046 



O.OO/V 

 ■ 0.0065 



fPSS// S(rSS. 



0.00/ 8 

 0.0066 



0.00 /& 

 0. 0067 



O.OO/S 

 0,00 67 



0.0020 



0.0 oee 



1 0.00/3 



K O.OOV3 



SrAL£ £SGS. 



1 



C^AC/<£D £GGS. 



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u(yi.y/}/vD /^oGOsr ^y/psts'. ' 



^BLOOO /?///<5S: 



D//?7Y £GGS. 



I 



£GGS iv/TT/ yoLK /=i^/?r/^z.Ly /^/^£D \/\//r// ^A//r£, 



1 



£GOS ^/rn yoiH'Si/G/^T/.y ^^/^£/?£A/r to s//£ll . 



K^V/72r/P<973: 



£GGS ^/r^ yoL/< /-/£y^y/Ly^/^/^£/?£^r to sh£ll. 



\^ 0.0020 



si O.OOV3 



0.00 23 

 Q- 0.008^ 



\ 



/^ 0.0036 



\ 0,0/23 



0.00^0 

 0.0 /^^3 



0.00^3 

 O. O/SO 



o.ooa2 



0.0/ £S 

 0.0223 



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Fig. -2. — Average amount of ammoniacal nitrogen In 14 types of eggs (closed bars, fresh 

 basis; open bars, dry basis). 



or dirty shell may be a factor in facilitating infection and subse- 

 quent decomposition, the data obtained show that checks and dirties 

 in the producing section are as well preserved as the clean whole- 

 shelled seconds or the July and August firsts. 



