โ Scribed by Joseph Samuel Hepburn; Paul Reveri Miraglia
No coin nor oath required. For personal study only.
Previous papers in this series (I, 2) have been devoted to the chemical composition of the eggs of the chicken (Gallus domes~icus), goose (Anser anser) and duck (Anas erythrorhynchos). The present paper considers the chemical composition of the eggs of the domestic turkey (Meleagris gallopavo).
Eleven turkey eggs were used; the maximum, minimum, and average weight of an individual egg was, respectively, 92.7, 7o.1, and 8o.5 grams. Separate analyses were made of the whole egg (i.e., edible portion or mixed white and yolk) of 6 eggs, and of the white and the yolk of 5 eggs. The white and the yolk were separated by the procedure described by Hepburn (3) for hen eggs. The whole eggs, the shells, and the yolks were actually weighed. The weight of the edible portion and that of the white were determined by difference. The shells formed 9.88 per cent. by weight of the I I eggs. In 5 eggs, the white formed 64.26 per cent. of the edible portion, the yolk 35.74 per cent. The analyses were made according to the methods of the Association of Official Agricultural Chemists (4) and included determination of moisture, crude fat (ether extract), crude protein, and ash. Total solids and ether extract were dried in a gas-heated, water-jacketed oven at the boiling point of water. Fat was extracted from the total solids with ethyl ether by means of an electrically heated Knorr apparatus. Ash was obtained by incineration in quartz dishes in a gas-heated muffle furnace. For protein determinations, use was made of the Gunning modification of the Kjeldahl method ; and the total nitrogen was multiplied by the factor 6.25. The dextrose content was determined also by the colorimetric method described by Hepburn and St. John (5)-
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