lOO MAINE AGRICULTURAL EXPERIMENT STATION. 191I. 



Methods oe Separating Eggs. 



Before a study of the proportion of parts of eggs can be 

 made it is necessary to determine an accurate method for sep- 

 arating these parts. In the boiled egg it is comparatively easy 

 to separate them accurately. This method of separation was 

 employed in some extensive but as yet unpublished work done 

 in this laboratory. In this work the eggs were weighed fresh 

 and dropped into boiling water ; allowed to boil twenty minutes 

 and cooled, usually, in the open air and weighed again before 

 the parts were separated. These eggs showed a loss of from 

 I gr. to 1.5 gr. in weight due to boiling and cooling. An egg 

 that is still hot weighs more than before it is boiled but loses 

 weight rapidly in cooling. An experiment was undertaken to 

 test different methods of cooling the eggs. 



Fourteen* eggs (nos. 6 and 8-20) were weighed and then 

 boiled twenty minutes. Five (nos. 16-20) of these were cooled 

 in the open air; five (nos. 11 to 15) in sealed half pint Light- 

 ning fruit jars and four (nos. 6 and 8-10) under water. Table 

 III shows the loss of weight** of each of these eggs. 



Table III. 



Showing the Comparative Loss in Weight Due to Different 



Methods of Cooling Boiled Bggs. 







•C 







"C 







"O 









03 . 

















a 



n tJO 







r< tS^tH 



■« to 







« hcti 



■0 bi 



-^ 



a botm 



5:2 

 1^ 



n 



5-S 



IP 





bo 



Lossi 

 boilin 

 coolin 



Methc 

 coolin 



a 



■bo 

 bo 





• 

 In water. 



6 



.91 



In air. 



11 



1.51 



In sealed jars . 



16 



1.76 



In water. 



8 



1.25 



In air. 



12 



1.75 



In sealed jars . 



17 



1.79 



In water. 



9 



1.08 



In air. 



13 



1.60 



In sealed jars . 



18 



1.68 



In water. 



10 



1.33 



In air. 



14 



1.54 



In sealed jars . 



19 



1.27 









In air. 



15 



1.49 



In sealed jars . 



20 



1.58 



Mean loss 



1.1425 



Mean loss .... 



1.578 



IMean loss — 





1.616 



This table shows that the eggs cooled in the open air lost 

 from 1.49 to 1.75 gr. with a mean of 1.578. Those cooled in 

 sealed jars lost from 1.27 gr, to 1.79 gr. with a mean of 1.616, 



*The experiment started with fifteen eggs but egg no. 7 was cracked 

 when the eggs were put into the boiling water. 



**CompIete data for these eggs are given in table IV. 



