160 
Journal oj Agricultural Research 
Vol. XXXI, No. 2 
poorer quality than the first grade. Many of the eggs showed a 
thinning of the white, and some of the whites were slightly opaque. 
The rots and spots were classified at the breaking table. Grading 
was done at the breaking table. Table II gives the results of grading 
for the eggs used in all the experiments except Nos. 14 and 15. In 
Experiment No. 14 the numbers and types of eggs determined at the 
breaking table were 2 black rots, 28 white rots, 2 red rots, 1 moldy, 185 
mixed rots, 20 sour, 26 blood rings, and 81 spots. Experiment 
No. 15 showed 11 red rots, 29 white rots, 187 mixed rots, 24 sour, 
13 blood rings, and 88 spots. 
One 30-dozen case of eggs was used in each experiment on whole 
eggs, and two cases in each experiment on whites and yolks. 
BACTERIOLOGICAL EXAMINATION 
The bacteriological samples were taken at the time of drying in 
the case of the liquid product and immediately after the drying in 
the case of the dried product. The method of analysis was tlie same 
as that in the experiment with the spray-process dried egg. 
Results of the bacteriological examination are shown in Table II. 
Table II .—Number of bacteria in liquid and dried eggs (i vacuum-drum process) 
Sam¬ 
ple 
No.® 
Type 
Quality 
Total bacteria on nutrient 
agar at— 
Colon group 
BCP lactose agar h 37° C . 
for 2 days 
37° C. for 
2 days 
20° C. for 
4 days 
Total 
Acid 
1L 
Whole. _ 
Good 
54,000 
137,000 
10,000 
ID 
do 
do 
45,000 
67,000 
10 
2L 
White 
do 
2,600 
2,850 
1,000 
2D 
do 
do 
40 
60 
0 
- 
3L 
...do.:... 
_do_ 
166,000 
189,000 
10,000 
111,000 
53,000 
3D 
...do_ 
_do_ 
18,000 
21,000 
1,000 
18,000 
8,300 
4L 
Yolk 
do 
2,950 
1,600 
100 
4D 
do 
do 
1,800 
900 
100 
5L 
—do_ 
_do . . . 
248,000 
235,000 
10,000 
210,000 
10,000 
5D 
—do_ 
_ do_ 
22,000 
30,000 
0 
19,000 
61,000 
6L 
White... 
Good, held c 
207,000,000 
166,000,000 
10,000 
6D 
do 
do 
30,000 
40,000 
10 
7L 
...do_ 
_do. c . . 
4,400,000 
4,900,000 
1,000,000 
5, 400 ,566 
100,000 
7D 
—do_ 
_do_ 
210,000 
100,000 
10 
260,000 
9,000 
8L 
Yolk 
do.c 
600,000,000 
600,000,000 
100,000 
8D ! 
_ do _ 
do 
1,800,000 
900,000 
1,000 
9L 1 
...do_ 
_do. d ... 
1, 010,000,000 
850,000,000 
100,000,000 
640,000,000 
280,000,000 
9D 
-—do_ 
_do_ 
22,400,000 
35,000,000 
10,000 
16,000,000 
12,000,000 
10L 1 
Whole. _ 
Heated_ 
15,400,000 
15,400,000 
100,000 
13, 300,000 
290,000 
10D | 
—do. 
_ do _ 
760,000 
6,400,000 
10 
750,000 
670,000 
11L ! 
—do _ 
_ do. . 
7,500,000 
7,600,000 
1,000,000 
6,900,000 
800,000 
11D 
--do _ 
_ do _ 
120,000 
180,000 
0 
200,000 
100,000 
4 12L 
White.. 
_do _ 
4,500,000 
1, 500,000 
100,000 
6, 500,000 
600,000 
12D 
...do _ 
_ do _ 
1,010,000 
1, 620,000 
10,000 
740,000 
40,000 
13L 
Yolk 
_do_— __ _ 
10,000,000 
17,000,000 
1, 000,000 
4,200,000 
3,100,000 
13D 
...do_ 
_do- 
140,000 
260,000 
10,000 
50,000 
40,000 
14L 
Whole. . 
Rots... 
164,000,000 
170,000,000 
10,000,000 
100,000,000 
33,000,000 
14D 
...do_ 
_do_ 
2,400,000 
3,100,000 
10,000 
1, 200,000 
600,000 
15L 
--do_ 
_do_ 
108,000,000 
150,000,000 
10,000,000 
104,000,000 
25,000,000 
15D 
1 
...do_ 
_do_ 
120,000 
170,000 
100 
150,000 
100,000 
« L designates the liquid product; D designates the dried product. 
6 Brom cresol purple lactose agar. 
• Held 24 hours before drying. 
d Held 30 hours before drying. 
The eggs dried by the vacuum process showed a smaller percentage 
decrease in the total count than the eggs dried by the spray process. 
This is explained by the fact that the vacuum process was less effec¬ 
tive in killing the nonsporulating organisms. 
