15.
The seven terms used to describe the white of the egg are:
a. ___________________________
b. ___________________________
c.
___________________________
d. ___________________________
e. ___________________________
f.
___________________________
g. ___________________________
16.
When candling eggs, if you see meat spots over 1/8 inch in diameter floating in
the egg white, you should classify the egg as:
a. Loss.
b. A Quality or better.
c.
B Quality.
d. B* Quality.
In exercises 17 through 23, determine the applicable quality, according to the
quality factors for shell eggs.
17.
Shell is clean and not broken. Air cell is 3/16 inch in depth. White is clear and
firm. Yolk outline is slightly defined.
a. A.
b. B.
c.
AA.
d. B*
e. Loss.
MD0713
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