EXAMINATION OF FROZEN EGG PRODUCTS. * 55 
DISCUSSION OF RESULTS OF EXAMINATION. 
The following conclusions may be drawn from Tables 8 to 23. 
i. Using the methods of examination as modified during this in- 
vestigation and fully described on pages 85 to 96, several analysts when 
examining the same samples at the same time obtained results which 
agree closely. This is important, as it proves that the methods are 
reliable and with justice to producer and consumer alike may be de- 
pended upon as the basis for judgment concerning the degree of 
decomposition which has taken place. 
2. The differences shown by the analytical results parallel to a re- 
markable degree the results of physical examination as determined 
in advance by examination of the individual eggs comprising the 
samples. It is therefore evident that from an analysis of a frozen 
egg product an accurate decision may be reached concerning the 
character of the raw materials used in its preparation. , 
3. In the samples of experimental first-grade whole egg (Table 8) 
the very close agreement in the results obtained from different 
samples for ammonia nitrogen, acidity of fat, and reducing sugar 
should be noted in connection with the fact that the raw materials 
used came from three different States. In the seven samples of 
this product the average ammonia nitrogen figures were respectively 
1.9, 2.1, 2.2, 2.1, 2.4, 2.2, and 2.3 milligrams per 100 grams; the aver- 
age acidity of fat figures were 1.84, 1.87, 1.92, 1.89, 1.85, 1.86, and 
1.86 cubic centimeters of N/20 sodium ethylate required per gram; 
and the average reducing sugar figures were 0.30, 0.30, 0.29, 0.31, 
0.30, 0.27, and 0.29 per cent. The comparatively low figures found 
for ammonia nitrogen and for acidity of fat, and the high figures for 
reducing sugar in the case of these eggs packed in August, when 
eggs are admittedly of the poorest quality, are also worthy of note, 
and prove conclusively that eggs showing practically no decomposi- 
tion occur in ordinary breaking stock, even in August. The proper 
inference is that the degree to which such eggs are present is pro- 
portional to the care with which the eggs while still in the shell have 
been gathered, cooled, and handled. An index to the amount of 
care in handling used in August, 1917, is furnished by the fact that 
in sample 64 only 57 per cent of the eggs graded could be placed 
in first-grade frozen whole egg, and in sample 70 only 45 per 
cent could be so used. The fact that in these two samples it was 
necessary to place 26 and 37 per cent, respectively, in the soft grade 
indicates clearly that the raw material became too greatly heated 
during transportation or storage. This is further emphasized from — 
another point of view by the fact that sample 46, prepared princi- 
pally from cracks from June case packs which had been held subse- 
quently in cold storage for two months, showed ammonia nitrogen 
to the extent of 2.1 milligrams per 100 grams, acidity of fat of 1.89 
