Abstract
Abstract A method is described for the determination of percentage of fat in egg yolk. Egg yolks are digested in hot perchloric-acetic acid mixture in Paley cheese bottles. After digestion the liquefied fat is brought up into the neck of the cheese bottle with hot perchloric-acetic acid mixture containing 0.01% acridine orange dye. The column of fat in the neck of the bottle is measured with dividers under longwave ultraviolet light. The average value found for 124 pheasant eggs collected over a 31/2 month period is 26.7% with a standard deviation of 2.9%. This average value is within the normal variation to be expected in a group of pheasant eggs. The method has been found widely applicable to other avian eggs and other tissues.
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