426 



Keeping Qualities of Oil-cakes 



identified, viz.: — A. candidus, A. herbariorum, and A. niger. In ad- 

 dition Mucor racemosus and Rhizopus nigricans were found on the 

 "soycot" and cottonseed cakes. 



Table V. Incubation of Cakes with varying Moisture Content. 



After incubation 

 Moisture content at the start 



Before 



incubation 



grams 



As per 

 sample 

 grams 



Made to 

 13 % 



Undecort. Cottonseed Cake. 



Total dry matter ... 



Oil 



Crude protein 

 Crude fibre... 

 Sol. carbohydrates 

 Free fatty acids as % 

 oleic acid in oil ... 



Total drv matter ... 



Oil ... ' 



Crude protein 

 Crude fibre ... 

 Sol. carbohydrates 

 Free fatty acids as 

 oleic acid in oil . . . 



Total dry matter ... 

 Oil 



Crude protein 

 Crude fibre ... 

 Sol. carbohydrates 

 Free fatty acids as 

 oleic acid in oil ... 



of 



8901 

 4-97 

 22-56 

 2310 

 3318 



31-75 



88-24 

 5-10 

 22-79 

 22-37 

 32-92 



71-09 



"'Soycot'' Cake. 



8719 

 4-95 

 30-37 

 12-45 

 33-01 



of 



904 



87-13 



4-80 

 30-40 

 12-52 

 33-40 



17-50 



88-32 

 4-80 

 22-25 

 22-39 

 3310 



81-53 



86-86 

 4-91 

 29-95 

 12-55 

 33-52 



19-26 



Made to 



18% 

 grams 



84-99 

 2-51 

 2202 

 22-39 

 32-46 



75-70 



85-19 

 3-50 

 30-40 

 12-8.3 

 32-44 



48-59 



Made to 



21% 

 grams 



75-55 

 0-42 

 21-24 

 25-37 

 23-50 



50-02 



80-17 

 2-44 

 29-91 

 14-24 

 27-74 



49-92 



Soya Cake. 



of 



7-86 



14-03 



14-06 



47-94 



34-75 



The foregoing results obtained with these fresh cakes and the 

 examination of further samples of similar cakes did not confirm the 

 previous results as to the increase in the crude protein content of 

 "soycot" and soya cakes during incubation, and it must be concluded, 

 therefore, that the increases shown in the first case are due to some 

 peculiarity in the particular samples of cake used. 



From an examination of the behaviour of cottonseed meal on in- 



ubation with varying water content, Konig(5) and Bremer (i) have 



shown that mould formation first occurred with a water content of 



14 %, the moulds predominating until the water content exceeded 



30 %, when the bacteria obtained the upper hand, the mould flora 



