Burke, E. A., and Niles, K. B. A Study of Seasonal Variation in Egg White
Performance. U. S. Egg and Poultry Mag. 42: 542 (1936).
Chick, H., and Martin, C. J. On the "Heat Coagulation" of Proteins. J. Physi-
ology 40: 404 (1910). HI. The Influence of Alkali upon the Reaction
Velocity. J. Physiology 45: 61 (1912-13). IV. The Conditions Controlling
the Agglutination of Proteins Already Acted upon by Hot Water. J. Physi-
ology 45: 261 (1912-13).
Clayton, W. The Theory of Emulsions and Their Technical Treatment. Third
Ed. P. Blakiston's Son and Co.; J. A. Churchill (1935).
Dizmang, V. R., and Sunderlin, G. The Effect of Milk on the Whipping Quali-
ties of Egg White. U. S. Egg and Poultry Mag. 39: 18, Nov. (1933).
Flosdorf, E. W., and Chambers, L. A. The Chemical Action of Audible Sound.
J. Am. Chem. Soc. 55: 3051-2 (1933).
Freundlich, H. Colloid and Capillary Chemistry, p. 474. Translation by H. S.
Hatfield. Methuen & Co. and E. P. Button & Co. (1926).
Gortner, R. A., Hoffman, W. F., and Sinclair, W. B. Physio-Chemical Studies
on Proteins. III. Proteins and the Lyotropic Series, p. 179. Colloid Sym-
posium Monograph, Volume V. 1927. Chemical Catalog Co. (1928).
Grundmeier, Edith. Turkey Eggs for Cooking and Baking. U. S. Egg and Poul-
try Mag. 40: 44, Nov. (1934).
Haugh, R. R. A New Method for Determining the Quality of an Egg. U. S.
Egg and Poultry Mag. 39: 27, March (1933).
Hedstrom, Laura. Angel Cake. I. The Effect of Consistency of the Egg White
upon Volume and Texture. Masters Thesis, Iowa State College, Ames, la.
(Unpublished.) (1933.)
Heiman, V., and Carver, J. S. The Yolk Color Index. U. S. Egg and Poultry
Mag. 39: 40, Aug. (1933).
Hughes, J. S., and Scott, H. M. The Change in Concentration of Ovoglobulin in
Egg White during Egg Formation. Poultry Sci. 15: 349 (1936).
Hunt, L. W., and St. John, J. L. Angel Food Cake from the Thick and Thin
Portions of the Egg White. J. Home Econ. 23: 1151 (1931).
Institute of American Poultry Industries, Publications,
Angel Food Cake, No. 17 HE (1935).
Custards A Food Tradition (1933).
Poaching Eggs, in the Modern Manner (1933).
The Nation's Egg Supply (1935).
Using the Yolks (1935),
Meringues, No. 20 HE (1936).
Jellinek, -. Item, Science 80: 10, Supplement, Aug. 31 (1934).
King, F. B., Morris, H. P., and Whiteman, E. F. Some Methods and Apparatus
Used in Measuring the Quality of Egg for Cake Making. Cereal Chem. 12:
37-49 (1936).
King, F. B., Whiteman, E. F., and Rose, W. G. Cake Making Quality of Eggs
as Related to Some Factors in Egg Production. Cereal Chem. 13: 703-711
(1936).
Lepeschkin W. W. The Heat Coagulation of Proteins. Biochemical J. 16: 678
(1922).
Lorenz, F. W., and Almquist, H. J. Seasonal Variations in Egg Quality. U. S.
Egg and Poultry Mag. 42: 168 (1936).
Marlow, H. H., and King, H. H. Sulfur in Eggs. Poultry Sci. 15: 377 (1936).
Mattikow, M. A Critical Review of the Literature on the Coloring Matter of Egg
Yolk. Poultry Sci. 11: 83 (1932).
REFERENCES 375
McCammon, R. B., Pittman, M. S., and Wilheim, L. A. The Odor and Flavor of
Eggs. Poultry Sci. 13: 95-101 (1934).
Meyer, B. H. The Gelatinization of Egg Sols in the Presence of Electrolytes. Un-
published Thesis (M.S.). U. of 111. (1936).
Nemetz, F. J. Egg Whites. American Bakers Association, Cake and Retail
Page 303
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AI-modernized reading of the original text
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Burke, E. A., and Niles, K. B. A Study of Seasonal Variation in Egg White
Performance. U. S. Egg and Poultry Mag. 42: 542 (1936).
Chick, H., and Martin, C. J. On the "Heat Coagulation" of Proteins. J. Physi-
ology 40: 404 (1910). HI. The Influence of Alkali upon the Reaction
Velocity. J. Physiology 45: 61 (1912-13). IV. The Conditions Controlling
the Agglutination of Proteins Already Acted upon by Hot Water. J. Physi-
ology 45: 261 (1912-13).
Clayton, W. The Theory of Emulsions and Their Technical Treatment. Third
Ed. P. Blakiston's Son and Co.; J. A. Churchill (1935).
Dizmang, V. R., and Sunderlin, G. The Effect of Milk on the Whipping Quali-
ties of Egg White. U. S. Egg and Poultry Mag. 39: 18, Nov. (1933).
Flosdorf, E. W., and Chambers, L. A. The Chemical Action of Audible Sound.
J. Am. Chem. Soc. 55: 3051-2 (1933).
Freundlich, H. Colloid and Capillary Chemistry, p. 474. Translation by H. S.
Hatfield. Methuen & Co. and E. P. Button & Co. (1926).
Gortner, R. A., Hoffman, W. F., and Sinclair, W. B. Physio-Chemical Studies
on Proteins. III. Proteins and the Lyotropic Series, p. 179. Colloid Sym-
posium Monograph, Volume V. 1927. Chemical Catalog Co. (1928).
Grundmeier, Edith. Turkey Eggs for Cooking and Baking. U. S. Egg and Poul-
try Mag. 40: 44, Nov. (1934).
Haugh, R. R. A New Method for Determining the Quality of an Egg. U. S.
Egg and Poultry Mag. 39: 27, March (1933).
Hedstrom, Laura. Angel Cake. I. The Effect of Consistency of the Egg White
upon Volume and Texture. Masters Thesis, Iowa State College, Ames, la.
(Unpublished.) (1933.)
Heiman, V., and Carver, J. S. The Yolk Color Index. U. S. Egg and Poultry
Mag. 39: 40, Aug. (1933).
Hughes, J. S., and Scott, H. M. The Change in Concentration of Ovoglobulin in
Egg White during Egg Formation. Poultry Sci. 15: 349 (1936).
Hunt, L. W., and St. John, J. L. Angel Food Cake from the Thick and Thin
Portions of the Egg White. J. Home Econ. 23: 1151 (1931).
Institute of American Poultry Industries, Publications,
Angel Food Cake, No. 17 HE (1935).
Custards A Food Tradition (1933).
Poaching Eggs, in the Modern Manner (1933).
The Nation's Egg Supply (1935).
Using the Yolks (1935),
Meringues, No. 20 HE (1936).
Jellinek, -. Item, Science 80: 10, Supplement, Aug. 31 (1934).
King, F. B., Morris, H. P., and Whiteman, E. F. Some Methods and Apparatus
Used in Measuring the Quality of Egg for Cake Making. Cereal Chem. 12:
37-49 (1936).
King, F. B., Whiteman, E. F., and Rose, W. G. Cake Making Quality of Eggs
as Related to Some Factors in Egg Production. Cereal Chem. 13: 703-711
(1936).
Lepeschkin W. W. The Heat Coagulation of Proteins. Biochemical J. 16: 678
(1922).
Lorenz, F. W., and Almquist, H. J. Seasonal Variations in Egg Quality. U. S.
Egg and Poultry Mag. 42: 168 (1936).
Marlow, H. H., and King, H. H. Sulfur in Eggs. Poultry Sci. 15: 377 (1936).
Mattikow, M. A Critical Review of the Literature on the Coloring Matter of Egg
Yolk. Poultry Sci. 11: 83 (1932).
REFERENCES 375
McCammon, R. B., Pittman, M. S., and Wilheim, L. A. The Odor and Flavor of
Eggs. Poultry Sci. 13: 95-101 (1934).
Meyer, B. H. The Gelatinization of Egg Sols in the Presence of Electrolytes. Un-
published Thesis (M.S.). U. of 111. (1936).
Nemetz, F. J. Egg Whites. American Bakers Association, Cake and Retail