70 BULLETIN 846, U. S. DEPARTMENT OF AGRICULTURE. 
experimental and commercial soft-grade whole egg found in Tables 
11 and 12 show negative formula values. 
As previously pointed out, an attempt was made by the manu- 
facturers who cooperated in this work and by the Bureau repre- 
sentatives to separate edible breaking stock into two portions, one 
designated as first grade to be of higher quality than the other 
designated as soft grade. The formula values for these four groups 
of samples, as given in Tables 8, 9, 11, and 12, show variations 
between the following lmits, —9.24 to —4.11, —7.12 to —3.17, 
—7.33 to —4.17, and —9.88 to —1.44, and indicate very strongly 
that such grading is impossible with breaking stock eggs, as the varia- 
tion within each group was far greater than was the variation be- 
tween the different groups. All samples prepared from leakers as 
given in Table 13 have negative formula values, the one of least 
magnitude being the one prepared under the most unfavorable con- 
ditions. Tables 14, 15, and 16 for yolks show negative formula 
values, with but small range of magnitude. 
This completes the results obtained for samples considered edible 
by the Bureau representatives who made them or saw them made, 
and for which the formula values are less than zero. The questionable 
and inedible samples described in Tables 17 to 23 should show values 
very close to zero or greater than zero if the formula is reliable. 
Table 17 contains the results of analysis of samples of experimental 
second-grade whole egg. All the formula values are positive, except 
that for sample 32 which was a low first rather than a second-grade 
product. The leniency of the formula is shown in Table 18, in which 
two of the samples of commercial second-grade egg have negative 
values, even though one of them contained 17,500,000 bacteria per 
gram. This sample was prepared from April eggs, a fact which helps 
materially in explaining the chemical figures. It probably represents 
a low first rather than a second-grade product. 
Tables 19 and 20 show high positive values. The formula value 
for drip given in Table 21 is an index of the character of this product. 
In Table 22 are collected the results of the examination of samples 
made from different types of eggs considered inedible unmixed with 
other eggs. All have positive formula values. Table 23 shows de- 
composition due to delay in freezing. The progressive change from 
negative to positive values is interesting. The values for samples 
62 and 63 are for badly decomposed material. 
