METHOD FOR DETERMINING WEIGHT OF PARTS OF EGGS. IO3 



Twenty-nine eggs were used in the experiment to compare the 

 error in weighing in eggs separated before and after boihng. 

 Fifteen of these eggs w^ere separated fresh and fourteen were 

 separated after boihng. The data collected in this experiment 

 are shown in Tables IV and V. 



TabeE IV. 

 Data on Bggs Separated Fresh. 



6 

 "A 



(4-1 



.3 

 SB 



.5f3 



(3 S 



Weight 

 yolk. 



la 

 (p 



Weight 

 shell, etc. 



Per cent, 

 shell, etc. 







1 



2 



3 



4 



5 



21* 



22 



2-3 !!!!!!! ] 



67.59 

 47.43 

 55.-30 



57.25 

 61.11 

 66.69 



48.28 

 55.27 

 56.15 



62.64 

 68.85 

 53.86 



53.31 



72.47 

 61.83 



41.06 

 28.81 

 32.20 



35.20 

 36.69 

 41.48 



26.80 

 32.51 

 33.13 



38.19 

 38.38 

 31.10 



31.73 

 46.01 

 36.14 



60.75 

 60.74 

 58.23 



61.48 ■ 



60.04 



62.20 



55.51 

 58.82 

 59.00 



60.97 

 60.11 

 57.74 



59.52 

 63.49 

 58.45 



18.76 

 13.22 

 15.57 



15.80 

 16.85 

 17.86 



16.39 

 16.55 

 16.89 



17.24 

 17.72 

 16.51 



15.97 

 18.21 

 18.72 



27.76 

 27.87 

 28.16 



27.60 

 27.57 

 26.78 



33.95 

 29.94 

 30.08 



27.52 

 27.75 

 30.65 



29.96 

 25.13 

 30.28 



7.00 

 5.28 

 7.08 



5.93 



7.43 

 7.15 



4.93 

 6.15 

 6.01 



6.63 

 7.59 

 5.99 



5.34 

 7.79 

 6.90 



10.36 

 11.13 

 12.80 



10.36 

 12.16 

 10.72 



10.21 

 11.13 

 10.70 



10.58 

 11.89 

 11.12 



' 10.02 

 10.75 

 11.16 



0.11 

 0.12 

 0.45 



0.32 

 0.14 

 0.20 



0.16 

 0.06 

 0.12 



0.58 

 0.16 

 0.26 



0.27 

 0.46 

 0.07 



1.14 

 0.25 

 0.81 



0.56 

 0.23 

 0.30 



0.33 

 11 



24 



25 



26t 



27 



28 



29 



30 



0.21 



0-93 

 0.25 

 0.48 



0.51 

 0.63 

 0.11 



Mean 



58.87 



35.30 



59.80 



16.82 



28.73 



6.48 



11.01 



0.28 



0.46 



*The weight of eggs 21 to 30 are the weights after they had been kept in sealed jars 

 for 96 hours. See Table 11. 



t In separating eggs 26 to 30 the filters used to balance those on which the yolk and 

 shell were dried were taken from the package and were neither weighed nor balanced. 



Table V gives the data for the fourteen eggs separated after 

 boiling. It gives the weight of each egg fresh, its weight 

 boiled, the loss of weight due to boiling and cooling, the weight 

 of albumen, yolk, shell and membranes, the error in weights 

 (i. e., the differences between the sum of the weights of the 

 parts and the weight of the boiled egg), the percentage of the 

 parts of the boiled egg, and the percentage error in weights. 



