. Eggs: facts and fancies about them . hej^olks are used, the oil giving to kid the soft-ness so esteemed in gloves, one egg being usedfor each skin. That the value of eggs for clarifying varioussubstances has long been known is shown byone entry, in the year 1350, in the householdbooks of the French court, of eggs to clarifysugar. At the present time in France, wineclarifiers use eighty million annually. There is a legitimate use for bad eggs, thoughthe natural association of ideas connect them 76 ABTS AND MANTJFACTUBES, only with riots. Some firms make a businessof collecting ancient eggs fr
. Eggs: facts and fancies about them . hej^olks are used, the oil giving to kid the soft-ness so esteemed in gloves, one egg being usedfor each skin. That the value of eggs for clarifying varioussubstances has long been known is shown byone entry, in the year 1350, in the householdbooks of the French court, of eggs to clarifysugar. At the present time in France, wineclarifiers use eighty million annually. There is a legitimate use for bad eggs, thoughthe natural association of ideas connect them 76 ABTS AND MANTJFACTUBES, only with riots. Some firms make a businessof collecting ancient eggs from large opening they are classified by age. Theyolks of the better grades are used by moroccodressers, the whites in some kinds of confection-ery, while the very bad are used in tanneriesfor polishing leather. THE CHEMISTBY OF THE EGG. 77 THE CHEMISTRY OF THE EGG. ITANDARD authorities give the fol-lowing proportions of chemical ele-ments in the dry substance of theaverage hens egg; other eggs showbut slight variations :. Carbon . 53 to 55 per cent. Nitrogen. 15 to 16 Hydrogen . 7 Oxygen . 21 to 22 Sulphur . 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 78 THE CHEMISTBY OF THE EGG. Dr. Pavy quotes from Letheby these figures: WATER ALBUMEN FATS SALTS Entire egg 74 14 Yolk 52 16 White 78 Konig gives for the different parts of the egg: WATER NUT. SUB. EAT ASH Whole egg 74 12 1 White of egg 13 Yolk 51 16 1 The average egg weighs a trifle less than twoounces. Seven to ten are required for onepound. 1 lb. shelled eggs: OZ. GR. Water . 12 66 Proteid . 2 0 Fat . . 1 240 Salts . 418 THE CHEMISTRY OF THE EGG. 79 Reckoning the weight at two ounces, anddeducting one tenth for the weight of the shell,the dry constituents of the egg would be : Nitrogenous matter 110 gr. Fatty 82 Saline 11 A trace of s
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