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VENTILATION The odors, gases and moisture from eggs in cold storage are partly collected by absorbents used in the cooling room and condensed on the pipes. These means, however, are not sufficient for removing all impurities, consequently some ventilation is required. A little air leaks in around windows and doors but it is not enough and cannot be regu lated. Many cold storage operators do not ventilate at all and, as a result, their products possess a disagreeable flavor and odor. In ventilating cooling rooms for eggs, Cooper recommends that the air be first cooled, dried and purified before being forced into the cooling room. It is better to ventilate by forcing pure air in rather than by drawing foul air out, for while foul air is sucked out by the exhaustion method other foul air is drawn in around doors and through other cracks. Ventilating air may be purified and cooled by being forced up a shaft through a spray of water falling through a perforated disk.