Abstract
does not appear. First page follows. Stored eggs kept under optimum conditions of temperature and humidity and free from molds and putrefactive bacteria may, nevertheless, exhibit tendencies toward undesirable changes which cause the eggs to lose much of their original appearance and attractiveness. One of the most prominent of these changes is the slow liquefaction of the firm, jelly-like white. As a result of this liquefaction the egg white appears watery. This condition is found very objectionable in the market egg and frequently results in a lowering of grade and price of the egg with a corresponding loss to the owner. Up to the present time investigations of egg white have not differentiated between the thick and the thin varieties in kind studied or in results obtained. Accordingly, there has existed no experimental evidence which would serve as a basis for an explanation of the progressive liquefaction often encountered in stored eggs. The results of investigation of thick and thin white can hardly be considered comparable until the amount of dry matter present in each of these substances is known and any variation in this dry matter is taken into account. To establish a basis of comparison of thick and thin white, as a first step in studies on watery whites, the distribution of dry matter in thick and thin white, and its possible variability in different eggs were investigated.
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