COMMESCIAL EGGS IX THE CEXTKAL WEST. 77 
ing the ammonia in standard sulphuric acid, and titrating the excess 
of the Latter with twentieth-normal ammonia solution, using congo 
red as indicator. For liquid egg, 50 grams were weighed into a 
liter suction flask, 200 cc of water were added, and the flask vio- 
lently shaken until a uniform suspension was secured. There was 
then added in turn 100 cc of 95 per cent alcohol, to prevent foaming, 
2 grams of sodium carbonate, to render the solution alkaline, and 1 
gram of sodium fiuorid as a preserA'ative, the mixture being shaken 
after the addition of each reagent. The flask was then put in place 
and aspirated for five hours, tising a strong air current. The latter 
was first drawn through a 25 per cent solution of sulphuric acid to 
remove ammonia, and was then delivered to the aspirating flask 
through a tube with several small perforations, thus affecting an ex- 
cellent distribtition of the air current through the egg mixture. It 
was then passed through a trap which caught any particles carried 
over mechanically or through foaming, tiirough the absorption flask, 
which contained 10 cc of twentieth-normal sulphuric acid diluted 
with 50 cc of water, and finally through a second trap, which re- 
tained any acid carried over mechanically. Three hundred cubic 
centimeter Erlenmeyer flasks were used for the absorption apparatus 
and traps. From time to time the flask containing the egg mixture 
was shaken to insure complete removal of the ammonia. After the 
air current had passed for five hoiu's the apparatus was disconnected, 
the second trap and connecting tubes were rinsed off into the ab- 
sorption flask, and the excess of acid titrated with twentieth-normal 
ammonia solution, using congo red as an indicator. For desiccated 
eggs 20 grams were weighed into a liter suction flask, 230 cc of 
water added, and this same process followed. 
Jloisture. — About 3 grams of egg were weighed into a small lead 
dish (bottle cap), dried in a water-jacketed oven at 100° C. for one 
hour, placed in a vacuum oven and dried in vacuo at 70° C. for 10 
hours, cooled in a desiccator, and weighed. The sample was then 
reheated in vacuo imtil constant or increased weight was noted, 
weighing at intervals of two hours. The lowest weight obtained was 
taken as the nearest approximation to the correct figure. 
Ether extract. — The lead dish and dried sample from the moisture 
determination were cut into small pieces, placed in a Johnson ex- 
traction apparatus, extracted for 16 hours with anhydrous ether, the 
ether expelled on the steam bath and the fat dried at 100° C, cooled 
in a desiccator, and weighed. 
WASHINGTON : GOVERNMENT PRINTING OFFICE : 1914 
