Excerpt from Analyses of Miscellaneous Food Materials The detailed weights and the results Of the analyses are given in the preceding tables. There is a great similarity in the proportion of shell, white and yolk in the eggs of the different domesticated fowl. Roughly speaking, the shell makes up about one-ninth, the yolk one - third, and the white about five-ninths of the whole eggs. The white of the egg is nearly seven-eighths water. The solids of the white are practically all nitrogenous matters and are some times said to be pure albumen. The Connecticut State Experi ment Station has made an extended investigation of the white of hens' eggs and finds that it consists of four different though quite closely allied albuminoids. The usual factor for protein (nitrogen multiplied by is apparently too small, and the protein by difference is probably the more accurate. It will be noted that the white of the different kinds of eggs are practically alike in composition and fuel values. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.