EXAMINATION OF FROZEN EGG PRODUCTS. 61 
nitrogen be calculated to a water-free, fat-free, sugar-free basis, 
instead of to the much simpler wet basis. This would be necessary 
except for the fact that the same result is accomplished with much less 
labor by plotting the ammonia nitrogen against the ether extract. 
Such a plot of the results in Tables 1 to 23 is presented in figure 1. 
In it the positions for the results from samples considered edible are 
ow 
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FER CENT. ETHER. EXTFRACT OU @2 G9 24 25 BEEP 
Fic. 1.—Ammonigs nitrogen results. 
shown by dots, while crosses have been used for the results from 
inedible samples. In the case of border-line or questionable samples, 
each result has been indicated by a dot with a line drawn through it. 
A line, which separates very well the dots from the crosses, has 
been so located that all of the dots are below it, with the exception of 
two at the extreme left of the chart which represent white and un- 
doubtedly are due to analytical errors. The dots and crosses between 
9.5 and 13 per cent of ether extract represent whole egg. Within 
