EXAMINATION OF FROZEN EGG PRODUCTS. 95 
Salicylic acid.—Use the method for the detection of salicylic acid 
in preserved eggs.! 
MISCELLANEOUS CHEMICAL TESTS. 
The chemical tests described are those which up to the present 
time have been found most useful in detecting the presence of decom-: 
posed egg material. With advances in knowledge it is probable 
that these will be supplemented and possibly displaced by new and 
even better methods. The followmmg methods, upon which some 
work has already been done, seem to offer possibilities: 
Inorganic phosphoric acid.—R. M. Chapin and W. C. Powick have 
discussed ‘‘An Improved Method for the Estimation of Inorganic 
Phosphoric Acid in Certain Tissues and Food Products,’ in the 
Journal of Biological Chemistry (1915), volume 20, number 2, page 97. 
Separation and quantitatwe determination of the lower alkylamines 
wm the presence of ammoma.—A method for this separation and deter- 
mination has been published by F. C. Weber and J. B. Wilson in the 
Journal of Biological Chemistry (1918), volume 385, number 2, 
page 385. 
Catalase.—Tests for this determination are discussed by Rullman 
in Centralblatt fir Bakteriologie, Parasitenkunde und Infections- 
krankheiten. II Albteilung (1915), volume 45, page 219, and by 
M. E. Pennington and H. C. Robertson, jr., in U. S. Department of 
Agricuiture, Bureau of Chemistry Circular 104. 
Determination of degree of putrefaciion.—F. W. Foreman and G. S. 
Graham-Smith have reported their method in the Journal of Hygiene 
(1917), volume 16, page 109. 
PHysicaAL AND MicrRoscoricaAL EXAMINATION. 
Note the odor of frozen egg products while the product is frozen 
and again after thawing. For this purpose remove a small amount — 
from the can and immediately thaw it. Allow the remainder of the 
contents of the can to thaw in running cold water, which takes about 
12 hours for a 30-pound can. Examine the sample for mold, em- 
bryos, eggshells, dirt, larvee, and other foreign material by the follow- 
ing methods: 
PHYSICAL. 
Note the odor of the eggs. Good eggs have a characteristic eggy 
odor, which must be distinguished from a sour, a musty, and a rotten 
odor of bad eggs. Then make a physical examination to detect 
the presence of mold, embryos, eggshells, dirt, larvee, and any foreign 
material, as follows: 
Dip out a small amount into a Ane flat pan, the one most satis- 
factory being white enamel, 2 inches deep and measuring 12 by ee 
inches. Add enough water to theegg to make a thin mixture, about one- 
1 Chem. Abs. (1914), 8: 3331. 
