METHOD FOR DETERMINING WEIGHT OE PARTS OE EGGS. IO5 



A comparison of the two tables shows that in the case of 

 eggs separated fresh the errors in weights ranged from 0.06 

 gr. to 0.77* gr. with a mean of 0.28, while in the case of the 

 boiled eggs the errors in weights ranged from 0.16 gr. to 0.52 

 gr. with a mean of 0.33. These errors in weights were all 

 negative. The mean error of weighing is not greater in eggs 

 separated fresh than in those boiled before separation. It 

 should be said, however, that in the data here presented the 

 error of weighing does show a greater range of variation in the 

 case of the eggs separated fresh. This is probably due entirely 

 to chance and is of no significance. The fact that the mean 

 error of weighing is actually less in the case of the eggs sepa- 

 rated fresh is not significant. This is shown by the amount of 

 variation. If a single large error like that in egg 25 had 

 occurred instead of either of the small errors in eggs 23 or 30 

 the mean would have been greater than that for the boiled eggs. 

 The errors are, however, smaller in a majority of the eggs sep- 

 arated. 



The difference between the sum of the weights of the parts 

 and the weight of the whole is approximately equal in eggs 

 separated fresh and in those separated after boiling. When we 

 consider that in the case of the eggs separated after boiling we 

 must add to this error the also constantly negative error due 

 to the loss in weight from boiling and cooling, it Becomes 

 apparent that the method of separating the eggs fresh involves 

 less loss of weight. In the 14 boiled eggs used in this experi- 

 ment the mean loss of weight due to boiling and cooling was 

 1.48 or almost five times the error in weighing. 



The difference between the sum of the weights of the parts 

 and the weight of the whole does not take into account a pos- 

 sible incomplete separation. That is, it is still possible that in 

 the fresh egg a part of the albumen was weighed with the yolk 

 and a part with the shell. If now we compare the two methods 

 we find 59.80 as the mean percentage of albumen in the eggs 

 separated fresh and 57.63 in the eggs separated after boiling. 

 The mean percentage of yolk is 28.73 in the fresh eggs and 

 30.94 in the boiled eggs and the mean percentage of shell is 



*This was the first egg separated and there was some delay due to 

 lack of experience. A drying of the albumen may be responsible for 

 this high loss in weight. 



