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Show Mi a FINDS NEW WAY TO STORE EGGS Small Amounts of Carbon Dioxide Will Be Big Aid. Ef-'t's can be better preserved If they are stored where there is a certain itir.ount of carbon dioxide In the air. according to Paul F.. Sharp of the New York State College of Agriculture, Agricul-ture, who has just published the results re-sults of some experiments on eggs in Science. Eggs stored in ordinary air spoil rapidly after they lose the carbon dioxide di-oxide which is a part of the egg. As soon as an egg is laid it starts to become be-come more alkaline and this hastens decay. This alkaline tendency, however, how-ever, can be easily and conveniently neutralized and controlled if the eggs are placed where the air contains small amounts of carbon dioxide This discovery has a practical re suit because carbon dioxide ran be introduced into cold storage rooms in amounts which greatly retard the de structive changes in the eggs and yet the amount in the air will not be enough to prevent workmen from entering en-tering the storage rooms. Carbon dioxide di-oxide can be used also in shipping containers and in refrigerator cars. A convenient source of this gas can be used, such as the solid form or the gas form in cylinders. Professor Sharp says the only method of preserving pre-serving eggs which approaches this one in cheapness and practicability is the oil dipping -method in which eggs are dipped in a suitable oil which very nearly seals the pores. The carbon dioxide method is superior su-perior to the oil method, because the whites of the oil-dipped eggs become cloudy in storage. Those preserved by the carbon are not cloudy after the eggs are removed from the air which contains the carbon dioxide. |