PRESERVATION OF EGGS BY COLD STORAGE. 29 
the storage period. If the physical condition of the egg is weakened 
through being stale, or heated, or both, separation is difficult after 
being held in storage for only a few months. 
Accompanying the evaporation of moisture from the egg, Greenlee * 
found that there was a transfer of moisture from the white to the 
yolk b} T osmosis. For example, samples of whites and yolks, show- 
ing 87.42 per cent and 49.15 per cent moisture, respectively, after 
holding in storage for 41 days, contained 85.35 per cent and 50.60 
per cent, respectively, at the end of 266 days in storage. 
i U. S. Dept. Agr., Bur. Chem. Cir. 83. 
