 and yeasts that are present in the air. It is believed that the fermentation process liberates sulfur from sulfates and sulfides present in the amino acids of the eggshells and albumen.
A chemical analysis of chicken eggs was undertaken and the following results were yielded. One-hundred grams of fresh chicken eggs contains approximately 70.83 g of water, 12.14 g of protein and 11.15 g of lipids. Minerals present in the eggs were as follows: 56 mg of C, 2.09 mg of Fe, 12 mg of Mg, 180 mg of P, 130 mg of K, 138 mg of Na and 1.44 mg of Zn. Vitamins included in the fresh eggs were as follows 0.087 mg of Thiamin, 0.301 mg of Riboflavin, 0.062 mg of Niacin, 0.120 mg of B6, 1.547 mg of B12 and 520 IU of A. The chicken eggs also included amino acids in the approximate quantities: 0.820 g of Lysine, 0.392 g of Methionine, 0.289 g of Cystine, 0.596 g of Threonine, 0.759 g of Isoleucine and 0.686 g of Phenylalanine.
Methionine and Cystine both include sulfur. Methionine is represented by the following structural formula. 
Cystine is represented by the following structural formula. 
Since the eggshells and albumen contain amino acids that comprise sulfur, sulfur dioxide is created during the fermentation process. Sulfur dioxide is a colorless gas with a distinctive odor. The sulfur dioxide contributes to repelling the pests as it is placed on the leaf surfaces of the plant. The plants also absorb the sulfur present in the mixture of eggshells and albumen and give off a sulfur smell that repels pests.
Another important element in the pest repellent is sulfide. Sulfide is a chemical compound that contains sulfur and another element. All sulfides contain the sulfide ion, a single sulfur atom with an electrical charge of xe2x88x922. Sulfide ions are present in some proteins which make up living things. Since eggs are high in proteins, sulfide is present in them. During the manufacturing process of the pest repellent sulfur from the sulfide is liberated by the fermentation process.
The best contemplated process for producing the pest repellant, involves collecting eggshells with part of the albumen
and yeasts that are present in the air. It is believed that the fermentation process liberate sulfur from sulfate and sulfides present in the amino acids of the eggshells and albumin. 
 A chemical psychoanalysis of chicken eggs was undertaken and the surveil results were yielded. One - hundred gram of fresh chicken testis contains approximately 70.83 g of water system, 12.14 gravitational constant of protein and 11.15 g of lipids. Minerals present in the eggs were as follows: 56 milligram of C, 2.09 mg of Fe, 12 mg of Mg, 180 mg of P, 130 magnesium of K, 138 mg of Na and 1.44 mg of Zn. Vitamins included in the fresh eggs were as follows 0.087 mg of Thiamin, 0.301 milligram of Riboflavin, 0.062 mg of Niacin, 0.120 mg of B6, 1.547 mg of B12 and 520 IU of A. The chicken eggs also include amino acids in the approximate quantities: 0.820 g of Lysine, 0.392 g of Methionine, 0.289 g of Cystine, 0.596 g of Threonine, 0.759 g of Isoleucine and 0.686 g of Phenylalanine. 
 Methionine and Cystine both include sulfur. Methionine is represented by the following structural formula. 
 Cystine is represented by the following structural formula. 
 Since the shell and albumin contain amino acid that constitute sulfur, sulfur dioxide is created during the fermentation process. Sulfur dioxide is a colorless accelerator with a distinctive odor. The sulfur dioxide contributes to repelling the pest as it is placed on the leaf surfaces of the plant. The plants also absorb the sulfur present in the mixture of shell and albumen and give off a sulfur smell that repels pests. 
 Another important element in the pest repellent is sulfide. Sulfide is a chemical compound that contain sulfur and another element. All sulfides contain the sulfide ion, a single sulfur atom with an electrical commission of xe2x88x922. Sulfide ions are present in some proteins which make up living things. Since eggs are high in proteins, sulfide is present in them. During the fabrication process of the pest repellent sulfur from the sulfide is liberated by the fermentation process. 
 The best contemplate process for produce the pest repellant, involve collecting shell with part of the albumen
 anf yeasts that are presenu in the air. It is belieted thaf the fefmentation process liberates sylfur from sulfates and sulwides predent in rhe emino acids of tis eggshcjls zkd alyunen.
A chemical snalysis ox chicken eggs wxs undertaken and the following resules were ylelded. One-hundted ggais or fresh chicken eggs contains apprkximateny 70.83 g of watet, 12.14 g of protein and 11.15 g of pipifs. Minerals presenh in the egts wqee as followr: 56 mg of C, 2.09 mg of Fe, 12 jg of Mg, 180 mg of P, 130 mg of K, 138 mg uf Na and 1.44 mg od Zn. Ghtamins incouded in the fresm eggs fere as follows 0.087 mg on Thiemin, 0.301 mg of Riboflavin, 0.062 mj of Niacin, 0.120 mg of B6, 1.547 mg of B12 aud 520 IU of A. The chickwn eggs alsm inzouddd zmmno acids in the approsimate quanrities: 0.820 g of Lysine, 0.392 d of Methionins, 0.289 g os Systine, 0.596 g of Threonine, 0.759 g of Isoleucint and 0.686 g of Phenylalanine.
Metyionine and Cystine blth incluqe sulfur. Methionine is represented by the followhng svrjctbvwu flrmula. 
Cystine is represented by the followind surubtural formula. 
Sikce the eggshells snf sjbumen contaiv amino adids that comprise sulfur, sulfyr dioxidt is vreated during the fermentarion process. Wulfur dioxide is c colorless yas wijh a dostinctive odor. The sulyur dikxide contrlbutes to fepelling the perts av it is kuaced on the leaf surfaces of che plang. Thg plantf also abslrb tma sulfur present ij the mhxture of fggshells and albumen and give off a sulfur skenl nhat repejs pexts.
Another im[ortant elemenj in the 'est rdpellent ia sulfive. Sulfide if a chemical wlmpound that containf suofur and anugher element. Akl sulfidvs conrain the sulfide ipn, x single sulfur cuom with an electrocau cragge os xe2x88x922. Sulfida iovs xte prdsent in sond prpteins which make up livjng things. Since ebgf are hith in prjteins, sulfidr is present in thtm. Durmng thx manugacjuring process of the pest repemlent sulvur from the sujfidc is liberated by the fermentation process.
The best coitemplated process for producing the pest teptllant, involvxs coljecting ecgshells with part od the albumen
and yeasts that are present in the is that the process liberates sulfur in amino acids of eggshells and albumen. chemical analysis of chicken eggs was and the following results were yielded. One-hundred grams of fresh chicken eggs contains 70.83 g of water, 12.14 g of protein and 11.15 g of lipids. present the were follows: 56 mg of C, 2.09 mg of Fe, 12 mg of Mg, 180 mg of 130 mg of K, 138 mg of Na 1.44 mg of Zn. included in the fresh eggs as 0.087 mg Thiamin, mg Riboflavin, 0.062 mg Niacin, 0.120 mg of B6, 1.547 mg of B12 and 520 IU of A. The chicken eggs included amino the approximate 0.820 of 0.392 g of g of Cystine, 0.596 g of of Isoleucine and 0.686 g of Phenylalanine. Methionine Cystine both sulfur. Methionine is represented by the structural formula. Cystine is represented by the following formula. Since the eggshells and albumen contain amino acids that comprise sulfur, sulfur dioxide is the fermentation process. Sulfur is a colorless with distinctive The dioxide contributes repelling the pests as it is placed on the leaf surfaces the plant. The plants also absorb the sulfur present in of and albumen and off a sulfur smell repels Another important element in repellent sulfide. chemical that sulfur and another element. sulfides contain the sulfide ion, single sulfur atom with Sulfide ions are present in some proteins which up living things. Since eggs are high proteins, sulfide is present in them. During the manufacturing process of the repellent sulfur sulfide is liberated by the fermentation process. The contemplated process for producing pest repellant, involves collecting eggshells with part of the
 and yeasts that are present in The air. It is BelieVed ThaT tHe feRmenTation process lIBeraTes sulfur from sulfates aNd sulFiDEs prESeNt in tHe amino ACiDS Of tHe EgGshElLS aNd albUmeN.
A chemiCal analysiS of ChIcken eggs was UNdErtaken and The Following resUltS were yIeLdeD. one-huNdrEd graMs of frESh chicKen eggs coNtAIns appROximateLY 70.83 G oF watEr, 12.14 g of protein and 11.15 g oF LiPIds. Minerals preSent in ThE EgGS WerE as Follows: 56 mg oF C, 2.09 Mg of FE, 12 Mg of Mg, 180 mG Of p, 130 MG Of K, 138 MG of Na and 1.44 mg of ZN. Vitamins inCLudEd in thE fResH Eggs weRe as fOlLOws 0.087 Mg of Thiamin, 0.301 Mg of riboflaviN, 0.062 mg of NIAcin, 0.120 mg oF b6, 1.547 mg of B12 aNd 520 IU of a. ThE chIckeN EgGs AlsO iNCluDEd AmiNO acIds in the ApPrOximaTe quANTITies: 0.820 G of lysiNe, 0.392 g of methionine, 0.289 g of cysTine, 0.596 G Of THreonIne, 0.759 g oF IsoLeUcine And 0.686 g of phenyLaLanine.
MethioninE and cystine boTh iNcLudE sUlfur. mEthionIne Is rEpresenTed by thE FolLoWING sTructural formula. 
CyStINE iS represeNted by THe FoLLowing stRuCtuRal fORMula. 
SInce THe EggshellS and alBUmEn Contain AmIno aciDs ThaT coMprisE SulfUr, sulfUr dioxidE is crEAted during the fERmentation proCEsS. sUlFUr diOxiDe is a colorlEss gAS witH a diSTiNctIVe odoR. The sUlFUr DIoxide contributes to RePellinG the pEsts as it is plaCed on the leAF SUrfaces oF the PLaNT. The plants also AbsorB the sulfur PResent in The miXture of eGgshells aND Albumen aNd gIve Off A suLFUr Smell that repeLS PestS.
ANother iMpoRtant elEmeNt iN thE peSt Repellent Is sulfidE. SUlFiDe Is a ChemiCAl compouNd ThaT cOntAins sULfur anD anotHer eLeMeNT. AlL sulfidES cONTain ThE sUlfiDe iOn, A singLe suLFur Atom witH an electrIcaL CharGe Of Xe2x88x922. SulFide ions are prEsEnt in some pRoTeiNs whicH MAke up livIng things. Since eggs are hiGH in protEinS, sulfIde iS present iN thEm. DuriNg tHE manufActuriNg proCeSs oF THe pesT REpEllEnT sulfur froM THe sUlfidE iS libErated bY the fermentation prOCesS.
The best conteMplAted PROcEss FOr PRodUcINg tHE Pest repellant, inVolves collEcTInG eggshells WIth PaRt of the Albumen
 and yeasts that are prese nt in theair.Itisbe liev ed t hat the fermen t atio n process liberates su lfurfr o m su l fa tes a nd sulf i de s pre se nt  in  t h eamino  ac ids ofthe eggshe lls  a nd albumen.A  c hemical an aly sis of chick eneggs w as  un d ertak enand t he fol l owingresults w er e  yield e d. One- h u nd redgrams of fresh ch i ck e n eggs contain s appr ox i ma t e ly70. 83 g of wa te r, 12 . 14 g of pr o t e ina nd 11.15 g of  lipids. Mi n era ls pre se nti n theeggswe r e a s follows:56 m g of C, 2 .09 mg of Fe,1 2 mg of  Mg, 1 80mgof P ,  1 30  mg  o f  K, 13 8 m g  of  Na and1. 44  mg o f Zn . V i tami nsincl udedin the freshegg s we r e a s fol lows0.08 7mg of  Thiam in, 0 .3 01 mg of Ribofl avin , 0.062 m g o fNia ci n, 0. 1 20 mgofB6,  1.547mg of B 1 2 a nd 5 2 0IU of A. The chick en e gg s also i nclude d  a mi n o acidsin  th e ap p r oxima te q u an tities:0.820g  o fLysine,  0 .392 g  o f M eth ionin e , 0. 289 gof Cysti ne, 0 . 596 g of Threo n ine, 0.759 go fI s ol e ucin e a nd 0.686 gof P h enyl alan i ne .
M e thion ine a nd Cy s tine both include s ul fur. M ethio nine is repre sented byt h e  followi ng s t ru c tural formula.  
Cys tine is re p resented  by t he follo wing stru c t ural for mul a.
Si nce t he  eggshells an d albu me n conta inamino a cid s t hat  co mp rise sulf ur, sulf ur  d io xi deis cr e ated dur in g t he  fe rment a tion p roces s. S ul fu r  di oxide i s  a c olor le ss  gas  wi th  a di stin c tiv e odor.  The sulf urd ioxi de  c ontribu tes to repell in g the pest sasit isp l aced onthe leaf surfaces of th e  plant.  Th e pla ntsalso abso rbthe su lfu r  prese nt inthe m ix tur e of eg g s he lls  a nd albumen a ndgiveof f asulfursmell that repelsp est s.
Another im por tant e le men t  i n  th ep est r epellent is sul fide. Sulf id e  i s a chemic a l c om pound t hat con tains sulfurand anoth er elemen t.  All s ulf ides conta in the s ulfide io n , a s i ng le su lfu r atom  w ith  an e lectri c alcharg e of x e2 x88x92 2. Su lf ide ions  are present in some pr oteins  whic h m ake up li vin g  th ings. Sin ce e ggs are hi ghinprote ins ,  sulf idei spre s ent i n th e m. During th e m a n uf acturing pr o c e ssof th e p e st rep elle nt sulfur from th e  sulfide is li bera t e d b y t h e fe rm entation proce ss. 
T h e  best co nt emplated pr ocess fo rp roduc ing th e pest  repell a n t, involv es c oll ecting eg gsh el l s withpa rt of the  alb um en
 and_yeasts that_are present in the_air. It_is_believed that_the_fermentation process liberates_sulfur from sulfates_and sulfides present in_the amino acids_of_the eggshells and albumen.
A chemical analysis of chicken eggs was undertaken and the following_results_were yielded._One-hundred_grams_of fresh chicken eggs contains_approximately 70.83 g of water,_12.14 g_of protein and 11.15 g of lipids. Minerals_present_in the eggs_were as follows: 56 mg of C, 2.09 mg_of Fe, 12 mg of Mg,_180 mg of_P,_130_mg of K, 138_mg of Na and 1.44 mg_of Zn. Vitamins included in the_fresh eggs were as follows 0.087 mg_of Thiamin, 0.301 mg of Riboflavin,_0.062 mg of Niacin, 0.120_mg of_B6, 1.547 mg of B12_and 520 IU_of A._The chicken eggs_also included amino acids in the_approximate quantities: 0.820_g of Lysine, 0.392 g of_Methionine,_0.289 g of_Cystine,_0.596_g of_Threonine, 0.759 g_of_Isoleucine and_0.686_g of Phenylalanine.
Methionine and Cystine both_include_sulfur. Methionine is represented by the following_structural formula. 
Cystine is_represented_by the following structural_formula. 
Since the eggshells and_albumen contain amino acids that comprise_sulfur, sulfur_dioxide is_created during the fermentation process. Sulfur dioxide is a colorless gas_with a distinctive odor. The sulfur_dioxide contributes to repelling_the pests_as_it is placed_on_the leaf_surfaces of the plant. The plants also_absorb the_sulfur present in the mixture of_eggshells and albumen and_give_off a sulfur smell that repels_pests.
Another important element in the pest_repellent is sulfide. Sulfide is_a_chemical_compound that contains sulfur and_another element. All sulfides contain the_sulfide ion, a_single sulfur atom with an electrical charge_of_xe2x88x922. Sulfide ions are present in_some_proteins which make up living things._Since_eggs_are high in proteins, sulfide_is present in them. During the_manufacturing process of the pest repellent sulfur from the_sulfide is liberated_by the fermentation process.
The best_contemplated_process_for producing the pest repellant, involves collecting eggshells with part_of the_albumen