COMMERCIAL EGGS IN THE CENTEAL WEST. 
58 
Table 22. — Eggs having entire ivMte turUd. 
[+ denotes presence.] 
Sample 
No. 
Source. 
Date of 
collec- 
tion. 
Total number of bac- 
teria per gram on 
plain agar incubated 
at— 
Number 
of gas- 
producing 
bacteria 
per gram 
in lactose 
bile. 
Gelatin 
liquefying 
organisms 
per gram. 
Description. 
20° C. 
37" C. 
533 
4260 
4331 
4766 
F 
Dl 
E2 
E5 
1911. 
Aug. 4 
1912. 
May 7 
May 16 
July 17 
5,600,000 
13,000,000 
150, 000, 000 
15, 000 
3,400,000 
8,300,000 
120,000,000 
4,800 
100,000 
100 
10,000 
100 
+ 
in 10,000 
+ in 100,000 
Milky white; norm^ 
yolk; no odor. 
Abnormal odor; normal 
yolk. 
Unpleasant odor; cloudy 
rim of white around 
yolk. 
A very cloudy whites 
odor and taste good. 
WHITE OR LIGHT ROTS, 
^Vhite or light rots are tlie advanced forms of partly decomposed 
eggs, of which the following are typical: Eggs with yolk partially 
mixed with white, eggs containing old broken-down blood rings, and 
eggs with a broken jolk which was previously adherent to the shell. 
Before the candle these eggs are light in appearance, hence their 
name, and are often passed as good eggs by candlers who do not 
take the time to determine the condition of yolks. Out of the shell 
white rots appear as an unappetizing homogeneous mixture of yolk 
and albumen (see PL YII). 
During the spring of 1912 six samples, composed of from four to 
eight white rots, were taken. The condition of these eggs had not 
been detected by candling, and they therefore found their way to the 
breaking room. Instead of being consigned to the rotten-egg bucket 
they were poured from the cups of the breakers into sample bottles. 
The laboratory examination showed that the majority of the samples 
were heavity infected with bacteria, among which were many B. colL 
The results, which are given in Table 23, are in accordance with those 
obtained in the study of white rots opened under aseptic conditions. 
The percentage of ammoniacal nitrogen found in five of the six speci- 
mens was greater than that found in any of the previous samples dis- 
cussed. The samples of summer firsts, seconds, checks, and eggs with 
yolk partially mixed with albumen contained from 0.0014 to 0.0026 
per cent of loosely bound nitrogen on the wet basis, whereas the speci- 
mens of white rots gave a variation of from 0.0019 to 0.0061 per cent 
in the amount of ammoniacal nitrogen in five of the six samples 
examined. 
