EXAMINATION OF FROZEN EGG PRODUCTS. 69 
would have been necessary to make an addition to the formula, if a 
bacteriological examination had been made. This explanation applies 
wherever a terminal plus is found in a formula value. 
- In Table 6 there is a regular progression from a good-sized negative 
value to a positive value as the length of time in storage increases. 
That a positive value was obtained for the yolk from eggs held in 
storage for the longest period of time, while a negative value was 
found for whole egg made from the same raw material, is somewhat 
inconsistent. It might be argued that it is fair because the yolk 
decomposes more readily than the white which is included in the 
whole egg. On the other hand, however, if the yolk is really decom- 
posed, the whole egg containing it should not be considered edible. 
The advisability of proposmg a separate formula for yolk from 
storage eggs in order to obtain a negative value for this yolk was 
considered, but was discarded, because the fewer the formulas the 
better. Moreover, the present 
formula gives negative values for 
the yolk from eggs held in storage 
for 8 months, and presumably 
would give similar results for eggs 
held 10 months, probably the 
longest period for which eggs used 
for making frozen yolk would be 
held. Possibly such raw material 
might be used for whole ege but 
not for yolk. 
Table 7 shows all white from 
storage eges with negative values, 
or with results so slightly above 
zero as to be accounted for by 
analytical errors. Table 8 shows all samples of experimental first- 
erade whole egg with negative values, even with bacterial contents as 
high as 10,500,000 per gram. The uniformity of analytical results, and 
especially of formula values, of these samples prepared from a wide 
variety of raw materials and in three different factories is noteworthy. 
The formula values for the commercial first-grade whole ege are 
given in Table 9. These samples were prepared in the same factories 
and from the same raw materials as the samples in Table 8 with 
which they are entirely comparable. It should be noted that all the 
values are negative, and that the samples were made from August 
egos, the poorest eggs of the year.. 
All the samples of commercial first-grade whole egg containing 
sugar and salt in Table 10 gave negative formula values, even with 
bacterial contents as high as 15,000,000 per gram. All the samples of 
Fig. 5.—B. coli counts. 
