SOME FILIPINO FOODS. 
TABLE [X.—Analyses of hen’s and duck’s eggs. 
A Hen’s | Duck’s 
Constituent. ara, eon 
Per cent.| Per cent. 
Composition of the whole egg: 
11.40 13. 30 
73. 67 70. 81 
12.57 12.77 
12. 02 15. 04 
0. 67 0.30 
1.07 1.08 | 
85. 61 87. 00 
12.77 11.10 
0.25 0.03 
0. 70 1.07 
0. 67 0. 80 
50. 93 45, 80 
16. 05 16. 00 
» 31.70 36. 20 
OF 29) eee 
1.02 1.20 
393 
The compounds found in the yolk and albumen of hen’s eggs 
are Summarized by Simon," and the results given below vary 
only slightly from those stated by Konig. 
TABLE X.—Hen’s egg. Composition of the yolk. 
Constituent. 
Water 
Solids 
Fat (olein, palmitin, and 
stearin) 
Vitellin and other alkumins 
Lecithins 
Cholesterin 
Cerebrin 
Mineral salts 
Coloring matter | 
Glucose 
Reaction feebly alkaline. 
1 A text-book of Physiological Chemistry. 
(1904), 456-460. 
Per cent. 
47.19 to 51.49 
48.51 to 42.81 
21.30 to 22.84 
15.63 to 15.76 
8.43 to 10.72 
0.44 to 1.75 
0.30 
3.33 to 0.36 
0.558 
Philadelphia and New York 
