Abstract
Abstract THE estimation of small amounts of lipids in egg white has become an important quality control test in the egg processing industry. Bergquist and Wells (1956) adapted, to egg white, a micromethod described by Heinemann and Rohr (1950) for the determination of fat in skimmilk and non-fat dry milk solids. This method entails an ethyl alcohol, ethyl ether, petroleum ether extraction in an ammoniacal system. The amount of lipid in this extract is determined by observing the area of a monomolecular surface film. Colburn (1960) evaluated several factors affecting the accuracy of this test and devised an alternate method to measure the surface area of the lipid. His method gave comparable accuracy in less time and partially corrects for film pressure variations. Smith (1960) reported that while increasing amounts of natural whole egg yolk results in increasing linear increments of film area, the individual lipid components do not result in…
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