EXAMINATION OF FROZEN EGG PRODUCTS. 15 
In white.—For total solids, 13.96 to 14.63 per cent; for ether extract, 
0.03 to 0.07 per cent; for ammonia nitrogen, 0.4 to 0.8 milligram 
per 100 grams; for reducing sugar, 0.37 to 0.48 per cent. As many 
as 290,060 bacteria per gram were found. 
A, The variations in chemical composition (Tables 5, 6, and 7), as 
would be expected, closely parallel the length of time the eggs were 
stored. 
_ In whole egg—tThe total solids tend to increase slightly; the ether 
extract to decrease; the ammonia nitrogen to show little change during 
the first eight months, after which there was a marked increase; the 
acidity of fat to increase markedly; and the reducing sugar to decrease 
during the first eight months, after which there was a marked increase. 
In yolk —Ali of the chemical constituents tend to increase mark- 
edly, with the exception of the reducing sugar, which tends to decrease 
during the first eight months, after which there was a marked increase. 
In white.—The total solids tend to decrease slightly, followed by an 
increase; the ether extract and ammonia nitrogen to show littlechange; 
the reducing sugar to decrease and then to increase markedly. 
5. The changes in the total solids and ether extract in storage eggs’ 
(Tables 5, 6, and 7) are believed to be due primarily to evaporation 
of moisture through the shell of the egg, and secondarily to decompo- 
sition. The changes in ammonia nitrogen, acidity of fat, and reduc- 
ing sugar are believed to be due primarily to decomposition and 
secondarily to evaporation. The decrease in the substances meas- 
ured as reducing sugar by the method employed is believed to be 
due to a biological decomposition of true reducing sugars, while the 
marked increase which was noted on longer storage is believed to be 
due to the breaking down of some of the ovomucoid, which is a glyco- 
protein and on hydrolysis yields a reducing substance, probabiy 
chondroitin-sulphurie acid. This may break down into glucosamine 
or some similar substance. 
§. As showing the deterioration which takes place, especially in the 
yolk, on long storage, the results obtained from May eggs which had 
been in cold sterage for 13 months (Tables 5, 6, and 7) are of more 
than passing interest. These eggs looked edible, but were considered 
inedible because they had a slight odor and taste resembling damp 
fillers, and were markedly shrunken, with somewhat weak yolks and 
with whites slightly tinged with yellow, probably due to diffusion from 
the yolks. The average results obtained were: 
In whole egg.—¥or total solids, 29.34 per cent; for ether extract, 
10.88 per cent; for ammonia nitrogen, 3.2 milligrams per 100 grams; 
for acidity of fat, 1.68 cc. of N/20 scdium ethylate required per gram; 
for reducing sugar, 0.39 per cent. No bacteria were found in the 
one sample examined. 
