b STANDARDS FOR INDIVIDUAL EGGS 
(30) Blood. — As used in connection with condition 
of the germ, refers to blood which shows before the 
candle and which has formed as the result of embryo 
development. It does not refer to blood spots which 
occur in fresh eggs not due to embryo development. 
TERMS DESCRIPTIVE OF THE WHITE 
(31) Firm. — A firm white is one which is sufficiently 
thick or viscous to permit but little movement of the 
yolk from the center of the egg. A firm white is one of 
the principal causes of an indistinct or a moderately 
defi.ned yolk outline. 
(32) Reasonably firm. — A reasonably firm white is one 
which has a weakened viscous condition and thereby 
allows the yolk to move more freely from its normal 
position in the center of the egg and to approach the 
shell more closely when the egg is twirled. When the 
white is reasonably firm, the outline of the yolk may 
be well defined, but the yolk does not approach the 
shell closely enough to cast a dark shadow. 
(33) Weak and iratery. — A weak and watery white 
is one which is thin and generally lacking in viscosity 
and therefore permits the yolk to move freely from its 
normal position in the center of the egg and closeh^ 
approach the shell when the egg is twirled. A weak and 
watery white is indicated by the free movement and 
the decidedly dark shadow of the yolk as the egg is 
twirled before the candle. Eggs v/ith weak and watery 
whites often develop a tremulous, bubbly, or free air 
cell. 
(34) Clear. — A clear white is one which is free from 
discoloration or from any foreign bodies which, before 
the candle, appear as dark bodies. Prominent chalazae 
should not be confused with foreign bodies. 
INEDIBLE EGGS 
Under the Federal Food and Drugs Act, eggs which 
are filthy, putrid, or decomposed in whole or in part are 
adulterated. The following are regarded as inedible 
eggs: Black rots, white rots, mixed rots (addled eggs), 
sour eggs, eggs with green whites, eggs with stuck 
yolks, moldy eggs, eggs showing blood rings, eggs 
containing embryo chicks, and any other eggs which 
are filthy, decomposed, or putrid. 
Inedible or adulterated eggs shall not be considered 
as conforming to the requirements of any of the Official 
United States Standards for Individual Eggs. 
