14 BULLETIN 846, U. S. DEPARTMENT OF AGRICULTURE. 
DISCUSSION OF RESULTS OF PRELIMINARY INVESTIGATION. 
The following facts are evident from the data given in Tables 1 to 
7, inclusive: 
1. The analytical results agree remarkably for all egg samples exam- 
ined, whether they were purchased and examined in New York, 
Philadelphia, Washington, Chicago, or San Francisco. This is true 
for eggs opened as soon after being laid as possible, as well as for those 
which were held in cold storage for approximately equivalent periods 
of time. From the regulatory point of view this is important, since 
it shows that but one basis of judgment as to quality is necessary for 
the whole of the United States. 3 
2. The limits of variation (Tables 1, 3, and 4) found in the freshest 
eges obtainable, opened aseptically in June and July, were as follows: 
In whole egg.—For total! solids, 25.96 to 27.19 per cent; for ether 
extract, 9.31 to 11.01 per cent; for ammonia nitrogen, 1 to 2 milligrams 
per 100 grams; for acidity of fat, 1.21 to 1.72 cc. of N/20 sodium 
ethylate required per gram; for reducing sugar, 0.29 to 0.36 per cent. 
No bacteria of any kind were found in any of the samples examined 
for bacteria. 
In yolk.—F or total solids, 46.93 to 50.90 per cent; for ether extract, 
24.49 to 28.78 per cent; for ammonia nitrogen, 2.5 to 3.1 milligrams 
per 100 grams; for acidity of fat, 1.44 to 1.96 cc. of N/20 sodium 
ethy!ate required per gram; for reducing sugar, 0.08 to 0.20 per cent. 
No bacteria of any kind were found in any of the samples examined 
for bacteria. | | 
In white.—F¥or total solids, 11.80 to 12.83 per cent; for ether 
extract, 0.01 to 0.12 per cent; for ammonia nitrogen, 0.0 to 1.2 milli- 
grams per 100 grams; for reducing sugar, 0.31 to 0.46 per cent. No 
bacteria of any kind were found in any of the samples examined for 
bacteria. What is meant by formula values is explained on page 66. 
3. The limits of variation (Tables 5, 6, and 7), found in April and 
May eggs which had been held in cold storage from four to eight 
months and which were opened aseptically, were as follows: 
In whole egg.—¥or total solids, 27.88 to 28.20 per cent; for ether 
extract, 10.52 to 10.80 per cent; for ammonia nitrogen, 2.6 to 2.7 
milligrams per 100 grams; for acidity of fat, 1.50 to 1.83 cc. of N/20 
sodium ethylate required per gram; for reducing sugar, 0.31 to 0.36 
per cent. No bacteria of any kind were found in any of the samples 
examined for bacteria. 
In yolk.—F or total solids, 39.43 to 43.05 per cent; for ether extract, 
19.24 to 22.09 per cent; for ammonia nitrogen, 3.8 to 4.9 milligrams 
per 100 grams; for acidity of fat, 1.53 to 1.82 ec. of N/20 sodium ethy- 
late required per gram; for reducing sugar, 0.18 to 0.23 per cent. 
As many as 260,000 bacteria per gram were found. 
