PREPARATION OF FROZEN AND DRIED EGGS. 
81 
Tasie F-II.—Commercial samples of dried yolk before and after secondary drying, 1912. 
Date 
of col- 
lection. 
BEFORE SECONDARY DRYING. 
Bacteria per gram on 
plain agar incubated 
at— 
Gas-pro- 
duein 
bacteria 
er gram 
in lactose 
bile. 
Liquefying 
organisms 
per gram. 
Ammoniacal 
nitrogen (Folin 
OS ee EO ee ee eS 
1 Previous run to Nos. 4225 to 4231. 
mwh Ree 
> He He HE He CO CO CO CO 
June 22 
100 
10, 000 
10, 000 
100, 000 
1, 000 
0 in 100, 000 
100, 000 
12, 000 
Oin 10,000 
0 in 100, 000 
| 
AFTER SECONDARY DRYING. 
1,800,000 | 2,000, 000 
77,000,000 | 78,000, 000 
49, 000,000 | 44,000, 000 
95,000, 000 | 68, 000, 000 
3, 200,000 | 3,000, 000 
33,000, 000 | 36,000, 000 
2,100,000 | 1,900,000 
39, 000, 000 | 33,000, 000 
86, 000, 000 | 60, 000, 000 
29, 000, 000 | 24,000, 000 
10, 000 
100, 000 
100, 000 
10, 000 
100, 000 
100, 000 
100, 000 
10, 000 
100, 000 
1,000 
2 Same egg as No. 4518. 
88374°—Bull. 224—-16-—_6 
Oin 10,000 
0in 100,000 |.......- a 
0 in 100, 000 
0 in 100, 000 
200, 000 
3 Same egg as No. 4515. 
method). 
YES) Mois- 
ture. 
Wet Dry 
basis. basis. 
Per cent. | Per cent. | Per cent. 
0.0017 0.0018 9.02 
i 0083) |) es 0096 | 13. 40 
ae ale I ho eie 
. 0056 . 0059 5.07 
. 0052 . 0055 6. 25 
So eee eat sl EY Aids ate 3.88 
GS 100524/2 4% Aodasale: anal ge 
4 Dried yolk. 
