At the normal pH of dried whole egg, fatty acids liberated during storage are incompletely estimated by the A.O.A.C. procedure for determination of acidity of the ether extract. In addition, the contribution of the extracted cephalin to the acidity of the ether extract may obscure significant percentage increases in the free fatty acidity of the egg powder. The necessity for drying the egg powder as required in the A.O.A.C. procedure is re-emphasized. the liberated fatty acid, whether present as the free acid or the salt. At the pH of freshly dried whole egg (8.5 to 9) it is conceivable that the fatty acids liberated during storage, being weak acids, would react with the egg buffers to form salts. These salts-e.g., sodium oleate-would not, of course, contribute to the acidity of the ether extract, and the result would be incomplete measure of lipolysis.
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