July 15,1925 Effect of Dehydration upon Bacterial Flora o f Eggs 
157 
GRADES OF EGGS USED 
Two grades of eggs—good (commercial firsts) and inedible—were 
used. The inedible grade contained white rots, spots, and other 
types. In view of the fact that the eggs were broken under super¬ 
vision at the breaking table, it was not thought necessary to candle 
the good eggs. The inedible eggs were candled and separated into 
the various classes. Each grade was broken out at the breaking 
table under the writer’s supervision. The liquid egg was thoroughly 
mixed, and was dried immediately. From the drier,, the powder was 
placed on travs and cooled, and then placed in friction-top cans which 
were finally sealed with paraffin. 
EXPERIMENTS NOS. 1, 2, AND 3 
Whole egg. —The eggs used (30-dozen cases for each experi¬ 
ment) were purchased on the open market as first grade eggs. In 
order to have as uniform a product as possible, the following restric¬ 
tions were made: All eggs which had a doubtful appearance after 
being broken out were discarded. If the eggs were “off” in color or 
odor, they were not used. The few green whites found were dis¬ 
carded, as were eggs in which the yolks were reddened, but not 
showing development of the embryo. Eggs in any way questionable 
were discarded. 
EXPERIMENTS NOS. 4, 5, 6, AND 7 
Yolk. —The quality of the eggs and the grading at the breaking 
table were the same as those in Experiments Nos. 1, 2, and 3. The 
yolks were separated carefully from the whites. The yolks from six 
cases were used in each experiment. 
EXPERIMENTS NOS. 8 AND 9 
Yolk. —In Experiment No. 8 the yolks of sound eggs, after being 
mixed, were allowed to stand at the temperature of the breaking 
room (about 25° C.), for approximately 15 hours before drying, and 
for approximately 24 hours in Experiment No. 9. Six cases were 
used in each experiment. 
EXPERIMENTS NOS. 10 AND 11 
Heated whole egg. —Commercial firsts were placed in the sun. 
The course of their deterioration was followed by candling. The 
whites were very thin when broken out at the table. Black rots, 
white rots, and spot eggs were not used. Three cases were used in 
each experiment. 
EXPERIMENT NO. 12 
Yolk. —The treatment, grading, and quality of the eggs were the 
same as those in Experiments Nos. 10 and 11. The yolk membranes 
were firm, so that no difficulty was encountered in separating. Six 
cases were used. 
EXPERIMENT NO. 13 
Whole egg. —The eggs in this and the following experiments 
were candled. Tnis experiment was made on 28 dozen doubtful 
eggs and 48 dozen spots. Tne eggs which were graded as doubtful 
by the candler had weak yolks and watery whites, and there were 
some white rots. 5 All eggs were used except black rots. 
8 Jenkins, M. K., and Hendrickson, N. Op. cit., found that white rots were passed occasionally by 
candlers. 
