no MAINE AGRICULTURAL EXPERIMENT STATION. 19II. 



centage of yolk in the eggs separated fresh is 29.14. The mean 

 corrected percentage of shell of the boiled eggs is 10.20 while 

 the uncorrected is 10.49. The percentage of shell of the fresh 

 egg is 1 1. 18. 



Table VI. 

 Data on Selected Bggs Separated Fresh. 



Egg No....; 



Weight of egg 



Weight of albumen 



Per cent, of albumen 



Weight of yolk 



Per cent, of yolk 



Weight of shell, etc 



Per cent, of shell, etc 



Error in weights 



Per cent, error in weights . 



28 



27 



23 



3 



24 



4 



5 



53.31 



53.86 



55.27 



55.30 



56.15 



57.25 



61.11 



81.73 

 59.52 



31.10 

 57.74 



32.51 

 58.82 



32.20 

 58.23 



33.13 

 59.00 



35.20 

 61.48 



36.69 

 60.04 



15.97 

 29.96 



16.51 

 30.65 



16.55 

 29.94 



15.57 

 28.16 



16.89 

 30.08 



15.80 

 27.60 



16.85 



27.57 



5.34 

 10.02 



5.99 

 11.12 



6.15 

 11.13 



7.08 

 12.80 



6.01 

 10.70 



5.93 

 10.36 



7.43 

 12.16 



0.27 

 0.51 



0.26 

 0.48 



0.06 

 0.11 



0.45 

 0.81 



0.12 

 0.21 



0.32 

 0.56 



0.14 

 0.23 



Means 



33.22 

 59.26 



16.31 

 29.14 



6.28 

 11.18 



0.23 

 0.42 



Table VII. 

 Data on Selected Bggs Separated after Boiling. 



Egg No. 



19 



10 



16 



17 



9 



57.03 



55.70 



1.33 



58.75 

 56.99 

 1.76 



59.31 

 57.52 

 1.79 



59.08 



58.00 



1.08 



31.38 

 56.34 



33.39. 

 58.59 



85.40 

 61.54 



33.96 

 58.55 



17.93 

 32.19 



17.54 

 80.78 



16.59 

 28.84 



17.74 

 30.59 



5.90 

 10.59 



5.87 

 10.30 



5.22 

 9.08 



5.78 

 ■9.97 



0.49 

 0.88 



0.19 

 0.38 



0.31 

 0.54 



0.52 

 0.90 



32.71 

 57.36 

 31.44 

 10.35 

 0.86 



35.15 



59.83 



29.86 



9.99 



0.32 



37.19 

 62.70 

 27.97 

 8.80 

 0.52 



35.04 



59.31 



30.03 



9.78 



0.88 



Mean s 



Weight of egg fresh ' 53.67 



Weight of egg after boiling. . . 1 52.09 

 Loss in boiling \ 1.58 



Weight of albumen I 30.34 



Per cent, of albumen ', 58.25 



Weight of yolk. . . 

 Per cent, of yolk. 



Weight of shell, etc... 

 Per cent, of shell, etc. 



16.17 

 31.04 



5.38 

 10.38 



Error in weights 0.20 



Per cent, error in weights 0.38 



W^eight of albumen corrected.' 31.92 

 Per cent, albumen corrected..; 59.47 



Per cent, yolk corrected i 30.13 



Per cent, shell, etc., corrected! 10.02 

 Per cent, error in wts. cor'cted 0.37 



54.04 

 52.47 

 1.57 



29.70 

 56.60 



16.39 

 31.24 



6.22 

 11.85 



0.16 

 0.30 



31.27 

 57.86 

 30.33 

 11.51 

 0.30 



55.70 



54.02 



1.68 



30.04 

 55.61 



17.69 

 82.75 



6.11 

 11.31 



0.18 

 0.33 



31.72 

 56.95 

 31.76 

 10.97 

 0.32 



56.80 



55.26 



1.54 



32.03 

 57.93 



17.15 

 31.06 



10.49 



0.29 

 0.52 



33.57 

 59.07 

 30.22 

 10.20 

 0.51 



It is then apparent that this correction brings the percentage 

 of albumen and yolk of the eggs separated after boiling much 

 nearer the percentage of the same parts in eggs separated 

 fresh. Yet the percentage of albumen is still slightly greater 

 and the percentage of yolk smaller in the eggs separated fresh. 

 This is directly opposite to what one would expect if there 

 had been an incomplete separation of the fresh egg and a part 

 of the albumen had been weighed with the yolk. It is also 



