Tigaxe 11. Drying shredded and oblong agar-agar. 



4. The examination and grading of agar-agar is the responsi- 

 bility of the Japan Agar-Agar Distribution Control Company. The classi- 

 fication of qoality is based on a visual examination for shape, color, 

 degroe of hardness, and nonsoluble impurities remaining in the product, 

 and a ealculation by chemical analysis and mechanical means of the jelly 

 strength, viscosity, solubility in hot water, speed of solution, moisture, 

 and :rude protein present. 



5. The laboratory test for degree of solidity is made in the 

 following manner: 1.5 grams of agar-agar are mixed in 100 cc of water 

 and placed in a cup. The mixture stands for 15 hours at 20° C. A 

 plunger slightly analler in diameter than the cup and weighing 100 grams 

 with a cylindrical tip one square centimeter in area is placed on the 

 resulting Jelly for 20 seconds. If the plunger enters the Jelly, the 

 material is graded as not suitable for export. If the plunger will not 

 enter the Jslly, the material is graded tentatively as third grade (100) 

 or better. Next, a 200 gram weight is placed on the plunger, and the 

 test is repeated. If the material passes this test, it is graded tenta- 

 tively as 200 or second grade. S'inally, a 300 gram weight is used, and 



material passed is graded 

 as 300 or first class. 



6. The amottnt 

 of crude protein is 

 measured chemically; the 

 results must show that 

 less than three percent 

 by weight of crude prote- 

 in is present in the pro- 

 duct in order for the 

 batch to be considered 

 for export. In the past, 

 complaints were received 

 from buyers in foreign 

 countries that some ship- 

 ments of agar-agar were 



Figure 12. Transferring dried agar-agar to 

 sorting shed. 



14 



