. Eggs: facts and fancies about them. Eggs; Cookery (Eggs). THE CHEMISTRY OF THE EGG. 77 THE CHEMISTRY OF THE EGG. [TANDARD authorities give the fol- lowing proportions of chemical ele- ments in the dry substance of the average hen's egg; other eggs show but slight variations : Carbon .. Nitrogen. Hydrogen Oxygen . Sulphur . 53 to bb per cent. 15 to 16 '' 7 21 to 22 '' 1 to 2 Phosphorus . 5 A more practical form of analysis is this: EGGS BEEF Water . 74 Water . 64 Proteid . Proteid . 14 Fat . . 12 Fat . . 21 Salts . . 1 Salts . . 1. Please note that these images are extracted from scanned
. Eggs: facts and fancies about them. Eggs; Cookery (Eggs). THE CHEMISTRY OF THE EGG. 77 THE CHEMISTRY OF THE EGG. [TANDARD authorities give the fol- lowing proportions of chemical ele- ments in the dry substance of the average hen's egg; other eggs show but slight variations : Carbon .. Nitrogen. Hydrogen Oxygen . Sulphur . 53 to bb per cent. 15 to 16 '' 7 21 to 22 '' 1 to 2 Phosphorus . 5 A more practical form of analysis is this: EGGS BEEF Water . 74 Water . 64 Proteid . Proteid . 14 Fat . . 12 Fat . . 21 Salts . . 1 Salts . . 1. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Barrows, Anna. Boston, D. Lothrop
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Keywords: ., bookcentury1800, bookdecade1890, bookpublisherbosto, bookyear1890
