158 
Journal of Agricultural Research 
Vol. XXXI, No. 2 
EXPERIMENT NO. 14 
Whole egg. —The egg used consisted of six dozen blood rings, 
55 dozen addled eggs, and 15 dozen spots. In the blood rings there 
were no definitely marked embryos. The addled eggs contained 
white rots and green whites. All black rots were discarded. 
EXPERIMENT NO. 15 
Whole egg. —In this experiment 54 dozen addled eggs and 24 
dozen mixed rots, but no black rots, were used. 
BACTERIOLOGICAL EXAMINATION 
Samples of the liquid product were taken for bacteriological ex¬ 
amination just before it was taken to the drier. They were collected 
in sterile glass jars, and placed in the sharp freezer and kept frozen 
until examined. Samples of the dried product were taken after it 
was cool, and again just before it was placed in the tin containers. 
The odors of the liquid and dried egg were compared carefully. 
There was no difficulty in determining the quality of the liquid egg, 
but some volatile material was lost during the drying process, whi<m 
made grading more difficult in the dried products. The dried product 
prepared from good eggs could be differentiated very easily from that 
prepared from rotten eggs. The number of bacteria in the liquid 
and dried egg is shown m Table I. 
Table I. — Number of bacteria in liquid and dried egg (spray process) 
Sam¬ 
ple 
No.« 
Type 
Quality 
Total bacteria on nutrient 
agar at— 
Colon 
BCP lactose agar* 37° C. 
for 2 days 
37° C. for 2 
days 
20° C. for 4 
days 
group 
Total 
Acid 
1L 
Whole. _ 
Good... 
75,000 
65,000 
100 
147,000 
8 
ID 
_do_ 
.do_ 
450 
400 
0 
500 
0 
2L 
_do_ 
_do_ 
225,000 
1,700 
7,500 
350 
225,000 
3,300 
8,000 
350 
0 
380,000 
0 
2D 
___do 
_do—. 
0 
2,200 
23,000 
900 
900 
3L 
_do_ 
.do_ 
100 
4,000 
600 
3D 
_do___ 
_do__ 
0 
4L 
Yolk_ 
.do__ 
530,000 
550 
550,000 
550 
100,000 
0 
630,000 
700 
300,000 
40 
4D 
_do. 
_do__ 
5L 
_do_ 
.do__ 
78,000 
320 
80,000 
550 
1,000 
0 
97,000 
800 
1,000 
50 
5D 
_do_. 
_do.. 
6 L 
___do_ 
.do.._ 
21,000 
115 
5,500 
500 
0 
24,000 
100 
1,000 
40 
6 D 
_do_. 
_do.. 
0 
7L 
...do_ 
.do_ 
190,000 
1,460 
350,000 
220,000 
170 
100 
330,000 
1,400 
600,000 
0 
7D 
_do_ 
_do....___ 
10 
0 
8 L 
...do_ 
Good, held c . 
370,000 
10,000 
0 
8 D 
_do_— _ 
.do.. 
370 
285 
10 
380 
60 
9L 
...do_ 
.do d __ 
650,000 
475,000 
100,000 
3,000,000 
1,600,000 
9D 
_do_ 
_ ___do.. 
9,100 
1,700,000 
5,150 
10 
8,400 
2,700,000 
0 
10L 
Whole__ 
Heated__ 
820,000 
100,000 
300,000 
10D 
_do_ 
_do__ 
4,900 
1,600,000 
1,350 
1,220 
1,050,000 
330 
0 
6,400 
4,400,000 
1,070 
300 
11L 
...do 
_do—. 
1 ,000,000 
10 
300,000 
0 
11D 
...do_ 
_do_ 
12L 
Yolk.... 
_do_ 
500,000 
635,000 
650 
100,000 
10 
1,160,000 
3,500 
500,000 
0 
12D 
—do_ 
_do__ 
2,950 
13L 
Whole __ 
Doubtful, spots_ 
23,500,000 
17, 500,000 
1 ,000,000 
28,000,000 
6 ,000,000 
13D 
. do _ 
_do.. 
58,000 
106,000,000 
320,000 
94,000,000 
10 
350,000 
109,000,000 
350,000 
160,000,000 
14L i 
...do- 
i 
Blood rings, addled 
spots. 
10 ,000,000 
15L > 
...do_ 
Addled, mixed rots.. 
187,000,000 
149,000,000 
10 ,000,000 
178,000,000 
10,800,000 
15D 
...do_ 
.do—.. 
410,000 
740,000 
0 
680,000 
120,000 
a L designates the liquid product; D designates the dried product. 
b Brom cresol purple lactose agar. 
« Held 15 hours at 25° C. 
d Held 24 hours at 25° C. 
