EXAMINATION OF FROZEN EGG PRODUCTS. 65 
If dealing with a sample of unknown quality, the actual values for 
acidity of the fat and ether extract are substituted for S and Q, 
respectively, and the result is interpreted as explained under the 
ammonia nitrogen plot (p. 63). 
REDUCING SUGAR. 
As the reducing sugar is a part of the egg solids not fat, it is 
plotted in figure 3 against: the differences between the total onde 
O52 
eal es Pall belie) el Sule axlerlew es Meal al 
SE EF ee 
Pp BMe ine omic! 
NER ee see rn 
Se oe PR eo dss 
ou dae ee 
Sa a ates ae ee 
1 ala 
SSRN eee ee 
Yo. 32 NG @x: STE 
O30 we) 
oe We INE teloistal a bi 
eee allie ae NE Le thea alee 
1 eae sees 
etl a a nS Hel 
\ Jee ake 
2p Lene ee Nea 
AC A 
com tN 
Sis ee Wd 
and the sums of the ether 
extract, sucrose, and salt, 
all factors being expressed 
as percentage on the wet 
basis. While no determi- 
nations of sucrose and salt 
were made, the amounts al- 
leged to be present by the 
manutacturers were assum- 
ed to be present in those 
samples containing sucrose 
salt. 
As in the other plots, a 
line has been drawn to sep- 
arate the dots and crosses. 
In the case of reducing 
sugar, where decomposition 
is accompanied by a de- 
crease instead of an in- 
crease, all the dots should 
Sa ai 
i ee eda ee ae | NESE 
oa CCC EET CTIN TT) be above the line: All are 
poo Ee ee above, except ‘two which 
epee eae a Palaal |W Ns 
are relatively close to the 
S  regoee 2 eeenenG ab anh 
oT TTL ELLEN line. It will be noted that 
70 11 12.13 V4 IES VET? ‘(E1920 2) 22 23: ZALES os 
(Sie CENT EG GLE NOE JETT eight crosses are above the 
Fig. 3—Reducing sugar results. 
line, for which fact an in- 
terpretation analogous - to 
that given under acidityof the fat (p. 64) is advanced, namely, that in 
those particular samples the decomposition was not of a fermentation 
character, but was of a proteolytic or lipolytic nature. 
The majority of the dots and crosses for whole egg he between 
16 and 18.5 per cent of egg solids not fat. Within those limits the mini- 
mum percentages of reducing sugar, as shown by the line, vary from 
0.288 to 0.216. The dots between 20 and 23 per cent of egg solids 
not fat represent yolk. Within these limits the minimum correspond- 
ing amounts of reducing sugar vary from 0.172 to 0.086 per cent. 
The dots for sugared yolk are very close to 20 per cent of egg solids 
153352°—20—Bull. 846——5 
