Abstract
In order to know the availability of specific gravity method which prevails as a determination of freshness of eggs, floating test in ten per cent salt water and their states of qualities were determined, comparing with the samples which stored in room temperature at 28〜31℃ for 37 days and the cold storage at 10℃ for 84 days. Following results were concluded : 1) Preservation in cold storage means most effective. 2) Specific gravity method for testing freshness is applicable for the eggs which are passed certain length of time after laying. It is less effective for the judgement of ordinary home use. It means not only the enlargement of air cell which causes the decrease in weight of eggs, but the weight of egg shell itself affects the diminution of weight. 3) For determination of freshness at home, it is necessary to rely on the sensory method, such as the upstanding of yolks, firmness of egg white and the odor as a whole.
