SOME FILIPINO FOODS. 395 
It is seen from the above analyses that the changes taking 
place during the eighteen days of incubation only slightly affect 
the relationship between the fats and the nitrogenous compounds. 
These two classes of compounds are represented by many mem- 
bers, and the yolk and albumen of the egg contain all the ele- 
ments necessary for the growth of the embryo. Very little 
is known concerning the series of chemical changes that go on 
in them during incubation. It is generally stated that the eggs 
lose weight, chiefly due to loss of water; the solids, especially 
the fats and proteids, decrease; carbon dioxide, nitrogen, or 
nitrogenous substances are given off; and a respiratory exchange 
of gases takes place.” 
Liebermann,'* who has studied the subject most carefully, 
gives the following interesting table showing the increase in 
hemoglobin, a compound practically absent in the egg. 
TABLE XV.—IJncrease in hemoglobin in the egg during incubation. 
r 
ea 
= A globin in 
Duration of incubation. ice e em, Hate zeation 
weight. 
a = ate eae | 1 
Days. Grams. Grams. | Per cent. 
|, SET ao AES DRG SI 3.569 0. 0049 0.14 1:728 
A Sewers Sane oe Coe se hens cto 8.175 0.0155 0.19 1:527 
Pee I eee ee Ween eee Lately 9.358 0.0131 0.14 1:714 
Tbe eee eee a eoe sass SS foes 10. 958 0. 0284 0. 26 1:385 
Obese a ae ee ae Soa E AWE ie | 26. 198 0. 0384 0.23 1:421 
8-day-old chick ____-_--_--_-_--------- 35. 600 0. 1687 0.47 1:211 
Since the blood is stated to be 8.2 per cent hemoglobin, the 
increase can be approximately calculated from the above figures. 
The approximation shows that balut contains 0.5-per-cent blood. 
The changes which take place in the egg upon storage“ are 
naturally quite different from those occurring in the egg during 
incubation. In the former case the organic (lecithin) phos- 
phorus undergoes a process of change to inorganic compounds, 
the coagulable proteid decreases, while the proteoses and peptone 
nitrogen increases, and apparently the amido compounds show 
a tendency to decrease. 
“Hammarsten, Mandel, Text-book of Physiological Chemistry. New 
York (1904), 435. 
“Arch. jf. d. gesamm. Physiol. (1888), 43, 139. 
“FH. W. Wiley et al., A preliminary study of the effects of cold-storage 
on eggs, quail, and chickens, Bull. U. S. Dept. Agr., Bur. Chem. (1908), 
115. 
