56 ° BULLETIN 846, U. S. DEPARTMENT OF AGRICULTURE. 
cubic centimeters of N/20 sodium ethylate required per gram, and 
reducing sugar of 0.31 per cent. 
4. The figures obtained from the products prepared experimentally 
by the investigators cited showed somewhat less decomposition than 
the figures obtained from products prepared commercially from the 
the same raw materials (Table 9). In the six samples of the latter 
product, the average ammonia nitrogen figures were, respectively, 
2.3, 2.5, 2.3, 2.8, 2.5, and 2.6 milligrams per 100 grams; the average 
acidity of fat figures were 1.95, 1.83, 1.77, 1.77, 1.73, and 1.76 cubie 
centimeters of N/20 sodium ethylate required per gram; and the 
average reducing sugar figures were 0.31, 0.30, 0.32, 0.29, 0.30, and 
0.32 per cent. This is readily explained by the fact that in the 
three samplesin which a record of distribution was kept, it was found 
that 92, 89, and 94 per cent of the eggs graded were placed in the 
first-grade products by the commercial graders, as compared with 57 
and 45 per cent as graded by the investigators. 
5. The bacterial contents of the first-grade experimentally pre- 
pared and first-grade commercially prepared samples were very 
simular, as was the distribution of the bacteria into groups in both 
types of sample. In the experimentally prepared samples the 
total bacterial counts averaged 4,000,000 per gram, with a maximum 
of 10,500,000 and a minimum of 120,000, while in the commercially 
prepared samples the corresponding figures were 2,600,000, 5,300,000, 
and 160,000. 
6. In close agreement with the figures already cited are those 
obtained from commercially prepared first-grade whole egg contain- 
ing sugar and salt (Table 10). In the five samples of this product, 
one of which was prepared in April and the other four in August, the 
average ammonia nitrogen figures were 1.8, 2.4, 2.5, 2.3, and 2.4 
milligrams per 100 grams; the average acidity of fat figures were 
1.68, 1.69, 1.90, 1.80, and 1.67 cubic centimeters of N/20 sodium 
ethylate required per gram; and the average reducing sugar figures 
were 0.30, 0.28, 0.31, 0.29, and 0.30 per cent. In these samples 
the total bacterial counts averaged 340,000, 15,000,000, 7,800,000, 
2,900,000, and 6,300,000 per gram. 
7. Although an attempt was made to separate edible breaking 
stock eggs into tio portions, one (first grade) to be of higher quality 
than the other (soft grade), a comparison of the results already cited 
for first-grade whole egg with those obtained from experimentally 
prepared soft-grade (Table 11) and commercially prepared soft-grade 
(Table 12) whole egg indicates very strongly that such grading is im- 
practicable with breaking stock eggs. In the four samples of experi- 
mentally prepared soft-grade whole egg, the average ammonia nitro- 
gen figures were 2.3, 2.2, 2.5, and 2.4 milligrams per 100 grams; the 
average acidity of fat figures were 1.82, 1.84, 1.84, and 1.82 cubic 
