EXAMINATION OF FROZEN EGG PRODUCTS. 57 
centimeters of N/20 sodium ethylate required per gram; the average 
reducing sugar figures were 0.29, 0.28, 0.32, and 0.30 per cent; and the 
average total bacterial count was 3,600,000 per gram, with a maxi- 
mum of 9,300,000 and a minimum of 320,000. In the three samples 
of commercially prepared soft-grade whole egg, two of which were 
prepared in August and one in April, the average ammonia nitrogen 
figures were 2.4, 2.4, and 2.0, milligrams per 100 grams; the average 
acidity of fat figures were 1.84, 1.99, and 1.73 cubic centimeters 
of N/20 sodium ethylate required per gram; the average reducing 
sugar figures were 0.27, 0.33, and 0.32 per cent; and the average 
total bacterial count was 1,600,000 per gram, with a maximum of 
3,800,000 and a minimum of 130,000. 
8. As it is the practice in some breaking plants to have the “‘leak- 
ers’’ broken out by the candlers in the semidarkness of the candling 
room where proper grading is impossible, the products referred to in 
Table 13 were prepared under varying conditions. The results are 
clearly in favor of the leakers opened in the breaking room. 
9. The results in Table 14 were obtained from experimentally 
prepared first-grade yolk of the same genera! quality as the samples 
of whole egg reported in Table 8. In the two samples prepared and 
examined, the average ammonia nitrogen figures were 4.1 and 4.4 
milligrams per 100 grams; the average acidity of fat figures were 
1.81 and 1.80 cubic centimeters of N/20 sodium ethylate required 
per gram; the average reducing sugar figures were 0.20 and 0.18 per 
cent; and the average total bacterial counts were 240,000 and 
280,000 per gram. 
i0. Indistinguishable from the samples just discussed, even though 
showing somewhat higher bacterial counts, were the samples of com- 
mercially prepared first-grade yolk (Table 15). In the four samples 
of the latter product the average ammonia nitrogen contents were 
4.2, 4.2, 4.0, and 4.2 milligrams per 100 grams; the average acidity 
of fat figures were 1.97, 1.85, 1.99, and 1.84 cubic centimeters of 
N/20 sodium ethylate required per gram; the average reducing sugar 
results were 0.20, 0.19, 0.17, and 0.17 per cent; and the average total 
bacterial counts were 5,300,000, 270,000, 3,000,000, and 1,600,000 
per gram. Because only eggs with fairly firm yolks can be separated 
commercially, the proportion of the eggs graded commercially into the 
first-grade yolk in the two samples in which a distribution record was 
kept was decidedly lower than in the case of commercially prepared 
whole egg. This explains why the experimental yolk and com- 
mercial yolk gave analytical results which agreed much more closely 
than in the case of the experimentally and commercially prepared 
whole egg. In the two samples mentioned, 77.0 per cent and 71.0 
per cent of the eggs graded were placed in the samples. 
