54 
BULLETIN 51, U. S. DEPAETMENT OF AGEICULTURE. 
Table 23. — Eggs having the white entirely mixed with the yolk. 
Total number of bac- 
Number 
Percentage of 
teria per 
gram on 
of gas- 
ammoniacal 
Sample 
No: 
Source. 
Date of 
collec- 
plain agar 
at— 
incubated 
producing 
bacteria 
per gram 
Gelatin 
liquefying 
organisms 
nitrogen, 
Folin method. 
Per 
cent- 
age of 
Size 
of 
sam- 
tion. 
^ hx 
per gram. 
ture. 
ple. 
20° C. 
87° C. 
lactose 
bile. 
Wet 
basis. 
Dry 
basis. 
1912. 
Eggs. 
4261 
Dl 
May 7 
1,100,000 
550,000 
10 
in 10, 000 
0. 0025 
0.0096 
73.27 
6 
4291 
Dl 
May 8 
14,000 
10,000 
1,000 
in 10, 000 
.0019 
. 0072 
73.63 
5 
4303 
E2 
May 13 
82,000,000 
60,000,000 
1,000,000 
37,000,000 
.0034 
.0111 
69.34 
4 
4318 
E2 
May 14 
110,000,000 
9,100,000 
1,000 
22,000,000 
.0033 
.0109 
69.68 
6 
4409 
D2 
May 27 
16,000,000 
5,000,000 
10 
in 10, 000 
.0027 
.0103 
73.77 
8 
4459 
E3 
Jxine 1 
56,000,000 
24,000,000 
1,000,000 
15,000,000 
.0061 
.0211 
71.17 
On account of the large number of bacteria which white rots con- 
tain it is very important that breaking stock be candled with suffi- 
cient care to prevent these eggs from gaining access to the breaking 
room. 
EGGS HAVING THE YOLK ADHERENT TO THE SHELL. 
Two different forms of summer eggs with adherent yolks, termed 
commercially " heavy spots," were found. One is caused by the 
action of high atmospheric temperatures and the other by exposure 
to damp surroundings. In some cases both factors contribute to the 
same result. Both types occur most frequently during the summer 
and autumn months. 
The heavy spots caused by heat are found in the following stages : 
First, in which the yolk is so lightly stuck to the shell membrane 
that a slight jar sets it free (see PL YII) ; the second, in which the 
yolk is adherent and broken; and the third, in which a very small 
portion of yolk adheres to the shell, the rest being partially or entirely 
mixed with albumen. In the case of an incubated fertile egg, it is 
observed that the adherent surface of the yolk is the hatch spot 
or blood ring. The first and second types are usually without odor ; 
the third may, or may not, have an odor, and is classed among the 
white rots on account of the mixing of yolk and albumen. 
The eggs with an adherent yolk, produced by moisture, present a 
characteristic appearance before the candle. The portion of the 
3^olk coming in contact with the shell is dark and often black in 
appearance. The yolk is much more opaque than normal. A^^ien 
the contents of these eggs are emptied from the shell, a large portion 
of the yolks cling to the shell. They have commonly a sour or 
putrefactive odor. Tliis type of egg, if held for a sufficient length 
of time, may develop mold spots on the yolk. 
Three samples with yolk very slightly stuck to the shell were 
selected by candling. When opened many of the yolks dropped out 
whole and left no mark on the shell at the place of contact (see 
