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THESIS
9 duo

The ees cf the enliecnken is tre cre eviarivw vwtilivod Yor tausan Prod,
bt the ofa oc ether domesticated fowls ooer ao tie Guick, Ss ese, turkey
eng gimean ore ceceasi sin ON bart,

Tne ess cf all birds are suitable ror focd as thev all heve tiie
sane chenical cow osition, but the flavor, wiien is tne discriminating

feature, aerends imicn ur

HAESS |

nutriment in an eve than

nathre or thet chemistry

the blocd, and from tnen
rut when reenraed in the
shell must be taken into
certain ccosa@ntail
In the proecsss of
by the pvosrnorie acid
yhorous, are
form bo:.c

For ext

{
>

Oorinent, the

welent is given by Bauer

405 srains wiite,

Tne Ssnoli of tae ome
exists in the bones, but
adults air Tor tie need o

ectirlete

constituents

on the ford and habits of the bird
rov:d, According to Baron Licbis there is nore

in anything else of cqual bulk t at exists in

ea: contain

‘ns

1 rroduce, They ail the clowonts of

the orgeanisis of the young chick is develored

lignt of a complete food, in this instance the

consideration, as it is from the shell that

of tne organism of the crick are ovtainocd.-

incubation the earthy salts in tne snell are dissolved
vwhien is develored by the oxidation of the pnos-

trus in a condition to be ansorved and fo to

14

enienen ese nas been selected, Its

as YOO prains; of whien 105 grains

is snell,

ana 240 grains yolx,

. a A U,. . on 7, -
OOK not the rnospuate

ound of liice,

chiefly the errbonate, It is rorous bpodv anda

© the young in ineuration., Its weisnt is usual-

94631
ly about one tenth that

The white or tre e

i yor; a 20

It contains less stlia
consists cnriezlyv of alb

r

5 to 20°; of

but is net iaenti

7 yy

VU.

o
Aaa CA

oe a - we
°C the ontire exes,
- : yee + 7 x: qd 4. ~ ea
fw LS sovaralted Proia une Srela pvr
‘ a 9. NTT,
miter tanya the yoik, also mien less

CVeN
ts wl

Ov

er - .” 5 «
lene w OU 151

CLS

oo, “

CA a ~ Lauer

aa
~ 3 Sw

.% Lt
y dese 1 VS

yecge 1. wre
Gee. abe |

2

TVWsuen|rs constituent cailed

usually

Serv

vetellin,

rane.

a |
2 LY O1.

albu rhe: .Orl,

also

fats sucn as Olinc, Palmatine, and a small amount of Cholertine, jraich
Lecithin ana a yoilow ecloring iatter, inorganic salts, extractives, id
a srall amount of erare sugar,
Table of Constituents,
Wolte, Yolk,
Water, 84 8° 51.5%
Albumen, lz 15
Fat, 2 50
Mineral, 1.2 1.4
Piguont, extractive,
and Sucar, el
Comrosition of snoll,
Calcie cartonate - 9193, Calcie phos; hate- &!, Organic uaterial- 3°.

T @ fresnmess of an ess can be deteniined wy puttin e the Jargse ona
to the tonsue, If it feels war.or than the sist] onc, the ese ay be
consicurcd fresn., Another test is to tole the ere uy tovards tye sin, If
the cutline cf the volk is well shored and can ve cistinetly traced,

ele arness

of tre surrounding albumen, it
 

 

 

(3)
The most dGecicec aca satisractory tost, hovevor, is to yinee the ons
inte a Geer ren of la water, A froesn ese will Sink to the bottan
jicsediately, An ess that sinks slowly, one way regard with susr cion,
and if a stiff merinsue is desired, one si:cula not use it. An ess: that
floats cn top, may safely de ciseardua as sroiled,

The decem ositien cf an cee is cue to the breeking of the tissue
betweon tire siell and the albwuenous coating, weicen allovs the air frou
the air-enancer in tne lorese cna oF the ess to uwingloe with tne white and
yolk, This iic.cdiately starts decomosition and in tris rrocess a eas
whie’: is lishter tnan air is aeneratea and mixes with the entire ess,

Comrarea wits meat, oss contain more alvwacncidas, but less Pat
than an equal weisnt., Their nutrient ratio is 1:1,°5

It has beon enleulated that eisitcen (10) eass would contain an
amount of Tlesn-rormings substaice or nitrceesenous nutrients sufficien
for the ticcds cf Life for one porson vor ono day, It would bo necessary,
in order toe rrovice tiie sauce anount of alivwunen from fruit, sucn as the
rear, to consvise ict less than seventy (70) ~ounds,

Th cllewing is a table snoving tne asn constituents of three most
lmrort:nt aniiscal = ods,

A. Na, Ca. 723. FeO. P2ody HeS0% Cli,
Ash cf flesh, “41.4 6,66 2.3.3 3.61 .70 «2,54 1,56 O.05
WW oywailk. o2.61 9.7 20.05 3,05 (55 22,45 000 14.25
MoM (ygege Lo 43 17.5 8.44 2 65 1.16 53,05 2.06 156,97

Tne digestibility of esss wien fresh is aluost —erfeet, Thev are
wore Castly difestud raw than ecohed, Slight cooking impairs this
auality but iittle, while with esis that are esckxed to a condition of
heraness, aisectivsility is verv speeacily lessenaua,

Exrerinents shewins this were wade by alcing a sizall amount of
Persin to cilute hyarochloric acid, in wnien selution was placed a small
quantity of nard-boiled eres, Neoping this wixture at or near the tenyera
ture requirea for the natural assiiilation of Pood, Sc ausre:s, I found
that the ese wos conrletvely dissolved throushn the licui.. in one day,
Anotrer iixture made in tie sane manrer but with uncocked ecv: in place
of the cess hard-poliled, I found trat it required only a few hours to
Gileest tho ea throueh the liquid, Tnis I tare as conelusiva evidence
that the necrer the rav tondition tie ome is when caten

9

tion it contains and the wore easily it is disested anc ascimilated,

3

In the exrerinent nade to determin

t&

tne temperature at whien eces should
be cocked, it was so arrangod tha the heat would increase gradually anc
could be accurately noted, A test-tube containing the albduiaen was
flaced in a glass vessel which was in turn ;riaced in a couble boiler

each ~art of whieh contained Water, The water was neated and tne teuwrer-

ature tanen, The oss began to coamiiate at 158 dverees, was soft ecoked

at 170, and hard cooked at 19° desrees, Cr heating it to Zls, the alvu-
men vecaie nara, tougn, and norny, It is thus rendered unfit for food,
but in this condition +roves to be an excellent cement,

The yelk of the ese neated in the sade ianzer beran to coarlate

at 150 Gosrees, was soft cooked at 150, and hard cooked at 170,

or.

Bess May pe rreserved for a lone time by vuerious adeviees which are

intended to revont the entrance of air throush the rores of the shel’

A ‘ @

aid are quite extensively

£\

several rroesorvatives are considered eso
aoe

-_~
O71
woe

used,

(1) paeking the esses in coison salt to whien nos Yoon acaed a sal:
amount ce staren to yrevon. lwearins, J rart of staren to 25 parts of
salt, Fess whiecl: wore racked in this vay Por eighty (80) dars were at
the end of tnat time found to be in excel. nt condition, the white of
the ese waking aliuiost as good a x as the Lresn oes, Quite a ciffercncoe
was manifest, nowever, in the Porm of the yolk and writeitrat of the
ad, woile the old egg was waterv and Flatt

(2) Tre liise solution ig very widely used by shirrors, but is not

to be recolmona-d, as ooss preserved in this wav chow oy voth oaor and

‘
ea
rm

flavor tnat the llise was has trenetrated the shell and arfected the white

and volk,

)

iS wasn of coating the erg with

(3) Another iethnod is a tedi

O

.
Vy

id

pararfine and as snown by the exreriment ( after heering then eishtyv

As a conelusicn regeraing the racking of oss, we ticv say that the

~

salt method is by far the wocst practical, «s cess are vot arre scted in
taste or odor, and the mixture, veins a ary one, ean ve usc aQwgalin and

again,

0)

- “ ’ . *., 2 :
tie "ir enawwer

99

‘ ; ye 7... 205 . Sa 4 - 7 Lawes

Wes sould be yachea with the small ena Gown
1. =o “- ~y, - seg 4s ar Ww O4 ? “ TA 4

in the leree ond is art to break the inner coating by boing Porecd v1

~ - ~ - “s « . af s 4, oe oe . “4 ’ . 4 - ~ ? ” ; ~ .
rressure, to another rart of the: aos wrore tne weis.t is less,

a - 2

~ sof wm 8 . - 7. - ’ 4 - . 4 . . . - * -~ wo ~ a!
Tre worensuc wace Ly an cld ems is meen less in a.ount as compared
- ees Y ms od wee ay: ow - rs" ™~ om oo . -_- ~ a dt. an
with thet cf a fresh one, oving to tho vrreceneo cr Sornuation of waver
- - 7, Pant woe, ~ ""y rf
‘ : n 4 A a4 25 6, Pe NO, MOIS GOWN intcil
in t ~C SOP OD | i.e , asjieularien Veo Gk to OU hae a ra Seeo '
rs

aquicne

, . oo 48, i a - we nwa 2.7 % di. nee 4 - c q 4 0% . m~_Ve A. Ts
Rees in the raw state will not ~Vrect jetels, Luv when cecked, the

., hel my... Fa, . 7 - 8 * worn 4 ’ ° ” . ‘5 1 . 1S ‘ . 1 13 . NV -
* ’ . ‘ . I?T yy ‘ c yy , « > s * Cem, 74n .

‘ yar OK OV LE rete UY 1S Carty Glo: (30a wef. Cal AY ers Ted XX. L C Seog a hae ors Sil V cr, wid
36 a ~ tes Toye pag AM oN i Fes te VA Nye foe ; ~ TS me Se

@) da yy dah cee is OG. we Ne C. al Lo, i VE SO OF ae CA t is wark asf J. Vv 6

Mitric, sulrruric, tortecric, and acetic acia arrlied to the white

-- Bt. 7 ate. pte in) : : 4%. weg an ~ « 4%. re s 4. ° « -
or velk cf tie Geom avreets it in the ee.ve mauler as tvnouen it were cook-

3 13. .. a . — . e 3. 4%. . * 5 e . . a . . vy ° ® = ¢
YC Ta wma ai IPA Y WWF 2 Yow NPI & oa Vyas ee ~ 7c 3
Oa, ‘he ay erty $0795 uu CA. -_ (3 ¢ dtaishs uw! (> . I Ll taa . i UV Gal Lee N. VSS LIES QCI10LS 14
-~ - a -
. $ fea EO : : i : Us =: -
x aes y ot, ™_~en « + ’ yore x7 oe yas weet To mer 3% a) vy
COM ae TC. ben we (oe "$ dua OW VY. ww Coa AL LS ool l€ -
’ d 9 oJ ry e
a! caf S Jas ne v7. ’ d. a .3 a ~ a” cy ln a
Ly if titans a \ (7 Leb, we wD bf i. 484 @
miss +, o. an * fo . o~ rye yore , vrs c 4 % 5 17 - . af aay ty
Lialks aoe hee t CA 4. irae Lee cy, “. o. Repl CC ~ Qs. am ssite iste
rm ' 1 “ef . i 7 ’ ' . ~ 1 . Y "gf 8 = oe ~ ’ .- wee 4 *
aids a a L ' a (oé ys ~. & . . fy \ Rie es Ww Ying
so. &
mt. d Ny OMS ’ a: 7 Fe ~o- ‘y _ 4. 4. ™ 47. o. . ‘ ‘ - “Vas Loe ’ ‘ = - ; “A yen ® a4 aT +’
: : . . ve ™ : ” : t : . - . ‘ . ' + m744
i fo 4, Cie \ vil way abi 8 ayn dae een he eo. 8 ek so c. rr 7 Se yey Ab? Vlada e wa 04 OF Aad
a ~. ® -. 4. 7%. 3 % -- * > > | .
ff : N eros x7 me aan “4484 -754N ° - xy 7 , ‘ »” oo 1 oe 77.
Vc Gee) TS veoh uel thiebe rf oo tee,
oo . _ >. « . J 7 -e , . +. . =—™, - = e . . _ . ._7 - ’
. ey rn e wm JS . ‘ > s C*. 1 & 7 cre . . o-¢ o 9 ce re “ vee e ” co, aN 7
ee Ge ( ta [oe (oil. ae o © . . ro 3 - a J |  .  ® me S -ae hs ‘ as an re a rae OY Coe ok O: iw
MAE ‘ate al 5 ot sot
wee who re au ~ CA Oo dk a e
ree ." 7 : * ‘7 “sm yr: o> . 1 ro cs we oon "> ‘ , ee a4 See a a
oo lk, a! at we Cc. Bem woe! sos NG toe, toe ee a? Fok a Sa kieg Poa be. ae etl Ma gifs a Ci lignite
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