Abstract
The refractive index (Zeiss Abbe Model A) was compared to percentage-protein. (Technicon autoanalyzer) and percentage-solids (oven dried, 108° C. for one hour) in 505 samples of egg white. The linear regression and correlation parameter estimates indicated that the refractive index is a better predictor of percentage-protein than solids, although percentage-protein and percentage solids are highly correlated.
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