(a) Outline slightly defined (AA quality).

A yolk outline that is indistinctly indicated and appears to blend into the surrounding white as the egg is twirled.

(b) Outline fairly well defined (A quality).

A yolk outline that is discernible but not clearly outlined as the egg is twirled.

(c) Outline plainly visible (B quality).

A yolk outline that is clearly visible as a dark shadow when the egg is twirled.

(d) Enlarged and flattened (B quality).

A yolk in which the yolk membranes and tissues have weakened and/or moisture has been absorbed from the white to such an extent that the yolk appears definietly enlarged and flat.

(e) Practically free from defects (AA or A quality).

A yolk that shows no germ development but may show other very slight defects on its surface.

(f) Serious defects (B quality).

A yolk that shows well developed spots or areas and other serious defects, such as olive yolks, which do not render the egg inedible.

(g) Clearly visible germ development (B quality).

A development of the germ spot on the yolk of a fertile egg that has progressed to a point where it is plainly visible as a definite circular area or spot with no blood in evidence.

(h) Blood due to germ development.

Blood caused by development of the germ in a fertile egg to the point where it is visible as definite lines or as a blood ring. Such an egg is classified as inedible.