164 
Journal of Agricultural Research 
Vol. XXXI, No. 2 
235,000 to 430,000 in three months. A second sample showed 
decrease from 250,000 to 95,000 at the end of three months and 
further decrease to 41,000 at the end of 10 months. 
The odor which is characteristic of poor-quality eggs is lost to 
some extent during the dehydration process. 
An odor similar to rancidity develops in egg powder held at the 
various temperatures. This odor was most pronounced in rotten 
eggs held at 37° C. 
& p 
