EXAMINATION OF FROZEN EGG PRODUCTS. 3 
of each class of eggs considered inedible, in so far as they were obtain- 
able. Records of the eggs used in making these samples were kept. 
The preparation of each type of sample was repeated in as many 
different factories, using different raw material, as many times as 
possible. 
PRELIMINARY INVESTIGATION. 
In order that all the analysts might have a good working knowledge 
of the methods of examination before assembling for the analysis of 
the frozen samples, and to obtain data on fresh eggs of high quality 
and on storage eggs, they were requested to carry out the following 
procedure in their home laboratories during the early summer: 
1. On five different days, each laboratory shall obtain a representative sample of 
absolutely fresh eggs. These shall be opened aseptically according to the method 
described, the yolks and whites shall be thoroughly mixed together under aseptic 
conditions, and the mixture shall be subjected to bacteriological, chemical, physical, 
and microscopical examination. 
2. On five different days, each laboratory shall obtain a representative sample of 
absolutely fresh eggs. These shall be opened aseptically according to the method 
described, and the yolks and whites separated. The thoroughly mixed yolks and 
the thoroughly mixed whites shall each be subjected to bacteriological, chemical, 
physical, and microscopical examination. 
3. On five different days, each laboratory shall obtain a representative sample of 
eges which have been in cold storage, but which are still considered edible, and shall 
proceed as under No. 1. 
4, On five different days, each laboratory shall obtain a representative sample of 
egos which have been in cold storage, but which are still considered edible, and shall 
proceed as under No. 2. 
RESULTS OF PRELIMINARY INVESTIGATION. 
The results of this part of the investigation are given in Tables 
1 to 7, which also include data obtained by one of the laboratories in 
the examination of some May eggs transported from Tennessee and 
Ohio to the Atlantic seaboard, and there opened under commercial 
conditions. 
