34.
Terms descriptive of the white.
a. Clear ________________________.
b. Reasonably firm ________________________.
c.
Weak and watery ________________________.
d. Firm ________________________.
e. Small blood spots less than 1/18 inch in diameter _____________________..
f.
Meat spots more than 1/8" in diameter ________________________.
35.
Write the symbol used to identify the following types of Loss eggs.
a. A small blood spot ________________________.
b. A mixed rot ________________________.
c.
Several small meat spots with a total aggregate area of over 1/8 inch _____.
d. A mold growth on the air cell ________________________.
e. A sour rot ________________________.
f.
A yolk with the germ spot enlarged and outlined by blood rings ___________
g. A black rot ________________________.
h. A bloody white ________________________.
i.
Two small blood spots on the yolk with a 1/8 inch aggregate area ________.
j.
A frozen egg ________________________.
k.
A yellow rot ________________________.
An egg with the yolk sticking to the inner shell membrane _______________.
l.
MD0713
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