I06 MAINE AGRICULTURAL LXPLRIMENT STATION. I91I. 



1 1. 01 in the fresh egg and 10.80 in the boiled egg. That is, 

 the percentage of albumen is higher and the percentage of yolk 

 lower in the fresh egg than in the boiled egg. This is exactly 

 the reverse of what would be expected if a part of the albumen 

 had, as a matter of fact, been weighed with the fresh yolk. The 

 percentage of shell is higher in the case of the egg separated 

 fresh. This is what would happen if all the albumen was not 

 removed. 



There must be some explanation for this difference in the 

 percentage of parts. An inspection of the data suggests two 

 possibilities, each of which seems to be partly responsible for 

 the difference in the percentage of parts in the fresh and boiled 

 eggs which were used in this experiment. These may now be 

 considered. ( i ) In spite of their large individual variability 

 heavy eggs tend to have a higher percentage of albumen and 

 a smaller percentage of yolk than light eggs. The group sep- 

 arated fresh contained a larger number of heavy eggs than the 

 group that were boiled before separation. (2) In eggs of 

 equal weight, those boiled before separation contained a lower 

 percentage of albumen and a higher percentage of yolk than 

 those separated fresh. This led to the suspicion that the loss 

 in weight due to boiling and cooling was largely, at least, a loss 

 to the albumen. 



Figure 74 is a graphical representation of the relation between 

 the weight of the eggs which were separated fresh and the 

 percentages of their parts. The weights of the eggs are plot- 

 ted in the order of their magnitude. They are shown by the 

 solid black line. The line of dashes shows the percentage of 

 albumen, the line of dots the percentage of yolk, and the dot- 

 dash line the percentage of shell. Figure 75 shows the same 

 thing for the eggs boiled before separation. 



Both of these diagrams show considerable individual varia- 

 bility in the percentage of parts, but they indicate in general 

 a positive correlation between the weight of the egg and the 

 percentage of albumen, and an equal negative correlation be- 

 tween the weight of the egg and the percentage of yolk. The 

 data here plotted showed no correlation between the weight of 

 the egg and the percentage of shell. 



The graphs also show that the group of eggs separated fresh 

 contained several eggs heavier than the heaviest eggs in the 



