394 
GIBBS, AGCAOILI, AND SHILLING. 
TABLE XI.—Hen’s egg. Composition of the ash of the yolk. 
Constituent. 
Sodium (Na.O) 
Potassium (K.0) 
Calcium (CaO) 
Magnesium (MgO) 
Tron (Fe.0:) 
Phosphoric acid, free (POs), 
Phosphoric acid, combined, 
Silicie acid (SiO:) 
Chlorine 
Per cent. 
5.12 to 6.57 
8.05 to 8.93 
12.21 to 13.28 
2.07 to 2.11 
Dake 
1.19 to 1.45 
63.81 to 66.70 
0.55 to 1.40 
trace 
TABLE XII.—Hen’s egg. Composition of the albumen. 
Density 
Reaction 
Constituent. 
Water 
Solids 
Albumins 
Extractives 
Glucose 
Fats and soaps 
Mineral salts 
Lecithins and cholesterin 
1.045 
alkaline 
Per cent. 
80.00 to 86.68 
13.32 to 20.00 
11.50 to 12.27 
0.38 to 0.77 
0.10 to 0.50 
traces 
0.30 to 0.66 
traces 
TABLE XIII.—Hen’s egg. Composition of the ash of the albumen. 
Constituent. 
Sodium (Na.0) 
Potassium (K.0) 
Caleium (CaO) 
Magnesium (MgO) 
Iron (Fe.0:) 
Chlorine (Cl) 
Phosphoric acid (P:0s) 
Carbonic acid (CO:) 
Sulphuric acid (SOs:) 
Silicie acid (SiO:) 
Flourine (F) 
Per cent. 
23.56 to 32.93 
27.66 to 28.45 
1.74 to 2.90 
1.60 to 3.17 
0.44 to 0.55 
23.84 to 28.56 
3.16 to 4.83 
. 9.67 to 11.60 
1.82 to 2.63 
0.28 to 0.49 
trace 
TABLE XIV.—Our analyses of fresh and hard-boiled ducks’ eggs and cooked 
and uncooked balut. 
Weight of— Ni- | 
Water |trogen- 
Kind of egg. co ; (loss. at} ous Fat Ash. Total. 
| Ege. | Shell. able 10D eePae | 
| ro = ame) Vr t 
| Grams. | Grams. | Grams. | Per ct. | Per ct. | Per ct.| Per ct.| Per ct. 
Hard-boiled egg -----_____- 61.8 | 9.2 | 652.6 71.86 | 18.59) 14.12 1.03 | 100.10 
| Rreahvepe ve auce ened iol 64.0 | 9.1 | 649 | 72.88] 18.04 | 13.92} 0.98 | 100.82 
Cooked balut --.---------.- 70.0 10.0 60.0 70.40 | 15.63 | 12.84 0.97) 99.84 
Uncooked balut-__--------- 69.84 6. 67 62.67 | 71.76 | 12.69; 14.28 0.99 99. 67 
