COMMERCIAL EGGS IN THE CENTEAL WEST. 77 



ing the ammonia in standard sulphuric acid, and titrating the excess 

 of the latter with twentieth-normal ammonia solution, using congo 

 red as indicator. For liquid egg, 50 grams were weighed into a 

 liter suction flask, 200 cc of water were added, and the flask vio- 

 lently shaken until a uniform suspension was secured. There was 

 then added in turn 100 cc of 95 per cent alcohol, to prevent foaming, 

 2 grams of sodium carbonate, to render the solution alkaline, and 1 

 gram of sodimn fluorid as a preservative, the mixture being shaken 

 after the addition of each reagent. The flask was then put in place 

 and aspirated for five hours, using a strong air current. The latter 

 was first drawn through a 25 per cent solution of sulphuric acid to 

 remove ammonia, and was then delivered to the aspirating flask 

 through a tube with several small perforations, thus affecting an ex- 

 cellent distribution of the air current through the egg mixture. It 

 was then passed through a trap which caught any particles carried 

 over mechanically or through foaming, through the absorption flask, 

 which contained 10 cc of tAventieth-normal sulphuric acid diluted 

 with 50 cc of water, and finally through a second trap, which re- 

 tained any acid carried over mechanically. Three hundred cubic 

 centimeter Erlemneyer flasks were used for the absorption apparatus 

 and traps. From time to time the flask containing the egg mixture 

 Avas shaken to insure complete removal of the ammonia. After the 

 air current had passed for five hours the apparatus was disconnected, 

 the second trap and connecting tubes were rinsed off into the ab- 

 sorption flask, and the excess of acid titrated with twentieth-normal 

 ammonia solution, using congo red as an indicator. For desiccated 

 eggs 20 grams were weighed into a liter suction flask, 230 cc of 

 water added, and this same process followed. 



Moisture, — ^About 3 grams of egg were weighed into a small lead 

 dish (bottle cap), dried in a water- jacketed oven at 100° C. for one 

 hour, placed in a vacuum oven and dried in vacuo at 70° C= for 10 

 hours, cooled in a desiccator, and weighed. The sample was then 

 reheated in vacuo until constant or increased weight was noted, 

 weighing at intervals of two hours. The lowest weight obtained was 

 taken as the nearest approximation to the correct figure. 



Ether extract. — The lead dish and dried sample from the moisture 

 determination were cut into small pieces, placed in a Johnson ex^ 

 traction apparatus, extracted for 16 hours with anhydrous ether, the 

 ether expelled on the steam bath and the fat dried at 100° C, cooled 

 in a desiccator, and weighed. 



WASHINGTON : GOVERNMENT PRINTING OFFICE : 1914 



