COMMERCIAL EGGS IX THE CEXTEAL WEST. 
69 
(5) The amount of j^rotein decomposition as shown by the am- 
moniacal nitrogen in the preceding six types of eggs was greater, as 
would be expected, than that found in strictly fresh eggs, but was 
no greater than that found in some grocery eggs. Although a cracked 
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—Average amount of ammoniacal nitrogen in 14 types of eggs (closed bars, fresh 
basis; open bars, dry basis). 
or dirty shell may be a factor in facilitating infection and subse- 
quent decomposition, the data obtained show that checks and dirties 
in the producing section are as well preserved as the clean whole- 
shelled seconds or the July and August firsts. 
