W. (iODDEN 



425 



present before and after incubation. For the samples used in experi- 

 ments (2) and (3) it was possible, from the data obtained, to calculate 

 these absolute weights and they are given in Table IV. 



It will be seen from these figures that, during the incubation in the 

 presence of toluene (Exp. 3) there was no loss of dry matter, crude 

 protein or oil in any case. Under the conditions of experiment (2) 

 an increase in weight of crude protein is shown by the "soycot" cake 

 to the extent of 5 grams on 61 grams and by the soya cake of about half 

 that amount. The results for these two cakes are quite abnormal in 

 this respect as compared with the other cakes examined. On this 

 account, further samples of cottonseed, "soycot" and soya cakes were 

 obtained from the crushers and 100 gram lots were incubated under 

 the conditions set out in Table V. 



In this series there was no development of mould on any of the 

 cakes until the moisture content at the commencement of the incubation 

 exceeded 13 %, that is in the sets where the moisture content was made 

 up to 18 % and 21 % respectively. The moulds which developed on 

 the various cakes were examined by Miss K. Sampson, B.Sc. and in all 

 cases species of Aspergillus were found, of which the following were 



