A54 EXAMINATION OF EGGS 
From Table XLVIII it is seen that the whole egg usually contains 
over 10 per cent of fat. Nearly all of this fat is in the yolk, and obvi- 
ously the fowl must have a surplus of fat before the yolks can begin 
to develop. The eggs of ducks, geese, turkeys, guinea fowls, and other 
birds vary to some extent from the analysis noted above, but the dif- 
ferences are slight. 
The detailed analysis of hens’ eggs which follows is taken from Simon’s 
textbook of physiological chemistry: 
Analysis of shell (9-11 per cent of whole egg). 
Percentage. 
Calcium carbonate... 0.6... eee cece ce eee tenes 90.00 
Magnesium carbonate. ....... cece cee ees Small amount 
Calcium and magnesium phosphate................... Small amounts 
Water... cc cee cece een nee eeeas 1.00 
Analysis of albumen (60.5 per cent of whole egg). 
Percentage, 
Water... ccc ccc ccc eee eee eeeeeeeueeeueas 80 . 00-86 . 68 
0) 06 (<p 13 . 382-20 .00 
Albumins.. 2.0.6... 0 cece cee cece een eee 11.50-12.27 
EXxXtractives.. 00. ec eee e eee ences 0.38- 0.77 
GluCOSe.. cece teen cent enenae 0.10—- 0.50 
Fats and sOaps....... 0.00.0 cece cece cece eee ce eees Traces 
Mineral salts... 0.00000... cee eee cn ee eee 0.30— 0.66 
Lecithins and cholesterin.............0.......00000. Traces 
The mineral ash of the albumen has been found by Poleck and 
Weber to consist of: 
Percentage. 
Sodium (Na2O)....... 0.00... c ccc cece eee eee e ne 32.56-32 .93 
Potassium (KeQO)... 1... cece ee cence eenee 27 . 66-28 .45 
Calcium (CaQO)........ 0.0.0 cence eens 1.74—2.290 
Magnesium (MgO). ....... 0.0000. cece cence eee es 1.60— 3.17 
Tron (Fe2Osz) Ce ee ee eee eee eee 0.44— 0.55 
Chlorine, (Cl)... ee cece cee ence ne ennunes 23 84-28 .56 
Phosphoric acid (P2092)... 0.0... 0... ee cece eee 3.16— 4.83 
Carbonic acid (COg).. 0... ccc enc ee ence 9.67-11.60 
Sulphuric acid (SOs)... 00.0... cece cece cee eecee. 1.32— 2.63 
Silicic acid (SiOg). 0... ec cece cece eee 0.28- 0.49 
Fluorine (Fl). 2.0.0.0. 0.0. ccc cece eee ceeeees Traces 
Analysis of yolk (29 per cent of whole egg). 
