66 BULLETIN 846, U. S. DEPARTMENT OF AGRICULTURE. 
not fat, and vary between 0.28 and 0.26 per cent of reducing sugar. 
The equation for the line in this case is: 
eR ee oe , 
U- U' =a go (T-P) 
which, on substituting the widely separated values, 
U’ =0.46 1). i028 T”’ = 26.0 
becomes 
0.46 — 
U—0.46= 10.0236. (ET — 10.0) 
The vertical distance of any point from this line in terms of per- 
centage of reducing sugars will be 
0.46 
Dp’ = U-0.40-| 55355 See ae 0) | 
Solving this equation it becomes 
D” = U+0.029 T— 0.748 
If dealing with a sample of unknown quality, substitute the values 
found for reducing sugars and egg solids not fat for U and T, respec- 
tively, and give the converse interpretation to that explained under 
the ammonia nitrogen plot (p. 63). 
COMPOSITE RESULTS. 
In deciding whether or not a frozen egg product is edible and may 
pass freely into commerce, it is only in extreme cases that dependence 
can be placed upon the determination of any one constituent. In 
ordinary cases, all the analytical figures must be considered in their 
relation to one another. If, therefore, the values of D, D’, and D’’ 
(pp. 62, 64, 66) can be grouped into a composite whole, and factors 
can be added for the bacterial content, for the B. colt content, and for 
the presence of indol orskatol, of mold clumps, and of embryos, and if 
the proper relative weights can be found for the different factors, 
a definite, nonvarying basis of interpretation is provided. The 
relative weights must be such as to insure-a final result which will 
be less than zero for each of the samples in Tables 1 to 23 considered 
edible, as well as a proper article of commerce by the experts who 
made them or saw them made, and which will be greater than zero 
for each of the samples made from inedible raw materials according 
to the judgment of these same experts. 
Consequently, a rather lengthy series of trials has been made, 
with the purpose of evolving such a composite expression on what 
is really a bonus and penalty system. It has been impossible to 
devise a formula which would separate absolutely the two classes 
of products. By giving the manufacturer the benefit of the doubt 
in the border-line cases, however, the following formula has been found 
to serve admirably for white, whole egg, yolky mixtures, and unsug- 
ared yolk, prepared from fresh eggs or storage eggs. It applies, of 
