METHOD FOR DETERMINING WEIGHT OE PARTS OF EGGS. ICQ 



other group, while the group boiled before separation contained 

 several more very light eggs than the group separated fresh. 



A comparison of the lines showing the percentage of albumen 

 and the percentage of yolk in the two figures shows that for a 

 given weight of egg the percentage of albumen is higher and 

 the percentage of yolk lower in the fresh than in the boiled egg. 



If the loss of the egg in weight due to boiling and cooling is 

 a loss in weight of albumen, the data from fresh and boiled 

 eggs should be comparable if the eggs are of approximately 

 equal weight and a correction factor is applied. Xo make this 

 correction the loss in weight due to boiling and cooling should 

 be added to the weight of albumen, and the percentage of parts 

 then calculated on the basis of the fresh weight of the egg. 

 In order to test this hypothesis seven eggs were selected from 

 the middle of each group. These eggs in the two groups were 

 of approximately the same weight. In the group separated 

 fresh they varied from 53.31 gr. to 61. ii gr. with a mean of 

 56.04. In the other group they varied from 53.67 gr. to 59.08 

 gr. with a mean of 56.80. The data for these eggs is given in 

 Tables VI and VII. 



Table VI gives for the seven eggs selected from the group 

 separated fresh the data tabled for each of the fifteen eggs in 

 Table IV. Table VII gives the same data for the seven eggs 

 selected from the group boiled before separation. In addition 

 it gives the figures after correction on the assumption discussed 

 above that the loss of weight due to boiling and cooling is a loss 

 to the albumen. That is, the "corrected" weight of albumen 

 given in Table VII is the weight of boiled albumen plus the 

 total loss of weight of the eggs due to boiling and cooling. The 

 "corrected" percentage of albumen is the percentage that this 

 "corrected" albumen is of the weight of the fresh egg. The 

 "corrected" percentage of yolk, of shell and membrane, and of 

 error in weights is the percentage that each of these is of the 

 fresh weight of the eggs. 



The following relations are seen from a comparison of Tables 

 VI and VII. The assumption made changes the mean per- 

 centage of albumen of the eggs boiled before separation from 

 57.93 to 59.07. The mean percentage of albumen of the eggs 

 separated fresh is 59.26. The mean percentage of yolk of the 

 boiled eggs is lowered from 31.06 to 30.22. The mean per- 



