EXAMINATION OF FROZEN EGG PRODUCTS. 63 | 
If dealing with a sample of unknown quality, substitute for R in the 
equation the milligrams of ammonia nitrogen per 100 grams of sample 
on the wet basis, and for Q the percentage of ether extract. If on 
solving it, the result is less than zero, the sample contains less ammonia 
nitrogen for the amount of ether extract involved than was found to 
be the maximum amount in the samples examined in this investiga- 
- tion, and may be considered edible as far as ammonia nitrogen is con- 
cerned, although the determinations of other constituents might show 
it to be inedible. Obviously, the magnitude of the figure measures 
the quality of the sample, in respect to this one constituent. If on 
solving, the result is more than zero, the converse interpretation is 
applicable. 
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LER. CENT ETHER EXTRACT 
Fia. 2—Acidity of fat results, 
ACIDITY OF THE FAT. 
As has already been pointed out, the acidity of the fat is ie 
slightly higher in yolk than in sivells egg of the same quality, although 
theoretically there should be no difference. It is therefore logical, as - 
in the case of ammonia nitrogen, to plot the acidity of the fat against 
the ether extract, expressing the acidity as the equivalent number of. 
cubic centimeters of N/20 sodium ethylate per gram of fat and the 
ether extract as per cent. The plot will hold for yolky mixtures, as 
