mi;thod for determining weight of parts of eggs. 99 



This diagram shows the weight of the egg and its loss of 

 weight in four days (96 hrs.) for the set of eggs kept in the 

 open air. The continuous Hne represents the weights of the 

 eggs plotted in the order of their magnitude. The broken line 

 represents the loss in weight in 96 hours of the same eggs. 

 The general trend of the lines indicates that there is some pos- 

 itive correlation between the weight of the egg and its loss in 

 weight by evaporation. The amount of data is too small to 

 admit of measuring this correlation satisfactorily but the fact 

 of its existence appears to be clear. The exceptions are such as 

 would be expected on the assumption that the character of the 

 shell is also an important factor. 



That the comparative loss on different days must be to some 

 extent influenced by atmospheric conditions seems reasonable, 

 but no experiment has been performed to measure this influ- 

 ence. The eggs kept in sealed jars show a small variation in 

 the daily means which cannot be analyzed by any data in hand. 

 The mean daily loss in weight in the case of the eggs kept in 

 the open air varies from o.i gr. on the second day to 0.066 gr. 

 on the fifth day. The means for the first and second day 

 (0.099 gi'- o^ first and o.i gr. on the second) are much higher 

 than those for the fifth and sixth (0.066 gr. and 0.069 gr. 

 respectively) while the means for the third and fourth are 

 intermediate (0.083 ^"d 0.075) respectively. That is, there is 

 a decrease in the absolute loss in weight after the second day. 

 This is also shown by comiparison of the individual means on 

 the fourth and sixth days. In the case of every one of the 

 ten eggs the mean daily loss is less when calculated on six days 

 loss than when calculated on four days loss. The mean daily 

 loss for all the ten eggs is 0.0893 when calculated on four days 

 loss and 0.0820 when calculated on six days loss. This result 

 might reasonably be expected since the more concentrated the 

 albumen becomes the less rapidly would it evaporate. 



