roMrOSITKfN OF WIIITKNKD RICK I)I{IKI) AT imr c. 



A. B. 



.'Starch . S2.27 per rent. 82.14 per eeiit. 



jCellulose 4.79 „ 3.02 



Iiisi.liiljle ill water. Fat 49 „ ].12 



IAsIi 46 ■ „ ' .IC. 



AUmmenoids. 7.50) 



8iiliil>le ill \v;iter 



AUmmenoids. 7.50) „ ,. )-,„, 



All -I lu-P-^-' 882 



Dextrose iind) 



Dextrin )1.9l „ 3.97 



Ash .63 „ 0.77 



100.00 „ . 'lOO.OO 



Water ~12770 „ "l27l9 



SECTION. 2. 



PREPARATION OF KOJI. 



Starch is a substance insoluble in water and incapable of iindergoinu; 

 fermentation directly, that is. of being converted into alcohol. In beer-niakiiig 

 countries the conversion of the starch into a sugar from which alcohol can Im? 

 produced is effected by the ii.-;e of malt, a body formed by allowing the embryo 

 of the barley grain to become partially developed, by which a change in the 

 character of the grain occurs, as the result of which it becomes ]ioHsessed of 

 certsiiu properties attributed to the existence of a hypothetical substance known 

 as '■ diastase." The jieculiarity of '-diastase" is that it is a body containing 

 nitrogen and having the power of rendering thiik starch-paste liijuid owing to the 

 formation from it of tiie sugar maltose together with dextrin. Other kinds ot 

 ■■ diiista.se" ijccnr, as for e.xample in the saliva, and in the pancreas, and these 

 forms, althougli tliey resemble in some resjiccts the diastase contained in malt, 

 differ from it in other ]iarticiilars. Thus, the diasta.«e of malt is not able to cause 

 maltose to take up water and so be converted into dextrose, but both the di;istase 

 of the saliva and of the |iancreiis effect the hyilration ot' maltose anil rjian^o it 

 into de.xlrose. It i.s evident, theief<jie, that dilfeient kinds of "diastase" exist, 

 and that it is ii(»t one substance fmly which possesses the.se jiroperties. As the 

 m.iterial •'ki>ji" is empl'vcd in tlie manufacture of sake, and as it is used for 

 tlie same purpose as malt in iK'Pr-hreweries it becomes necessary to examine it in 

 Some detail that we may ascertain how far it agrees with, and how far it diffei-s 

 from otlier similar bodies. 



Ki.ji is prepiiied both in liiewerie« and in special works, an it is used t<>r 

 various pnrjKHCs licfii making. It will l>e most convenient for us to 



