About a year ago I had occasion to make several analyses of "eggio "--a preparation of the yolk of eggs. Aside from the researches on pure egg yolk, I was unable to find any published analysis of the commercial product, and it may be of interest to place on record the results of my analysis. The ingredients for which the eggio was examined ~vere water, ash and fatty acids, these being the only constituents of value in the dressing of fine leathers, for which purpose most of it is used.
The method which I used was as follows: Two to four grams of the eggio were dried in a weighed platinum dish for two to four hours at Iio ° C. and weighed, the loss being regarded as water. In order to facilitate the drying~ a weighed quantity of coarse, ignited sand, or small pieces of infusible glass, was spread over the bottom of the dish. This dry residue was then ignited at a red heat and the resulting ash was calculated as mineral matter. The ash was light gray to white in color and was tested~ qualitatively for lime, but in no case was any found.
For the fatty acids, ten grams of the eggio were placed in a flask of about 35 °cc. capacity and I5o co. of ether poured over it. The flask was then connected with a reflux condenser and heated on a water-bath for two hours, being shaken every now and then to break up the white albuminotis mass which collected in the bottom of the flask. The solution in the flask was allowed to cool and 5 ° co. of the ~upernatant liquid removed by a pipette, replaced by 50 co. of fresh ether, and the flask again heated for one hour, with frequent shaking as before. The flask was then allowed to cool and the clear yellowish liquid drawn off and added to ~he 5o cc. previously withdrawn. The contents in the flask were twice washed with ether and the ethereal layer added