12 



]>cii(liculurly tu tlir luiij; iixis, iitiil slmw, tli:it lliii i-ulliilikr (livihiniis at the 

 ciifiimfcroiKO iire iiltimst lust, whilst in tli« cuiitiv lliey iiix' pretty (ÜHtinct. \'iry 

 tew f^rniris of sturdi, liowevor, can lie ili»lin^iiislictl, only tlins« whicli hiive ri'i<inte<l 

 golntinizatinn (inrinj? flio (>|K'nitiiin of Ktcaiiiini; : the« stiircli i« tlicrr, but cimnot 

 1k! (listiiiiiiiislii'il, (in acconnt of its liiiiiiiiji;cni'ity. 'I'lu- toilowing imiilysLtt of k<V)i 

 I A mill I'. I will imlicati- its ^>nenil coin|M)8ition, iiltliongli ii» will Ix; fxpiiiinu«! 

 liitor on. the iiniount ot'tln! soluMo inattcr viirii's nnih-r ditVfivnt trcjitniunt v\vi\ 

 with the same sjxrinien a fact which account» for the large [«.'reentime of starch 

 in one s|H'cinien and the small amonnt in theotlier. The coni|>osilion is given of 

 the material alter dedncting the [lercentage of moisture lost hy drying at IWC 



(.'O.Ml'USITIoN OK Kii.ll |iltli;|) AT Uhi- r. 



A. n. 



c , ,, ■ ^ (Dextrose 25.02 iH-r cent 58. 10 iM-r c«'nt. 



Niliililc III water I ' ' 



jlVxtrin 3 SS 4.41 



Solnl.Ie lush 52 54 



(A). 37.7«%.... 

 (I?). (;;).4.5%.... 



ISoliil.le albnmenoids... 834) ^ ^"^^Is '>-i * 



/Insoluhle an..imeh..i.is 1 .«iO» '^ 1.83*"'^ 



Insolnlilo in water Insoliihle iisli 09 04 



( A). G2.-22^.... >Starch 5G.(XJ 20.2 



(1$). 30.5)%.... Celliiloso 420 l.J)4 



[Fat 43 SO 



«.III.D.S 00.9(5 



Water in oii-inal koji. 2.'';.M% 28 10% 



('onipiring these with the analyst's of whitened rice given on a former lng«! 

 (|>. 5) it will lie oliserved that the amonnt of starcli present is nmcli reilncetl. 

 This is due to its convei-sii'ii into de.\lrose and dextrin, «hicii has l>een mainly 

 etVected ilnring the .solution in water, owing to an .active iigt-iit contained in tin* 

 lioji of which more will he said licrealter. The perceiit.-ige of slaich whiih would 

 corn'spoiid to the liextrose, dextrin, and starch gi^^■n in the lirst analysis is 

 82.4%, a mmilier very closely Jigiceing with that wliich tlie rice drie«l at K (J° (J. 

 aottially ( ontaincd. The aelnal loss of material during tiie gmwtli of llie fungns 

 caiuiot Ik- determiiicfl. therefore, ">y an luialysis ol' the K'oji, althoiit^h lli<- iiicre.is4' 

 ill the tolal aniomit of alliiMiieiioids iiidic.itcs that there has U-en a Iors of some 

 of till- other const itiienis of I he grain. Tlie large projiortioii of ^n!ullle alliiiine- 

 noids will strike exiTy one. lint im tliis is coniieetiil with tiie e.\isteiice of a kin<l 

 of "diastiise " c<intaincd in the ko;i, it will Ik- referred to in ciinntilion with llie 

 ]ro|iertieR of that hody. 



The loKS of material caiis«.^! hy the giowth of the fnngUH is evident when we 

 consider the weight of koji foiineiJ from ii given weight of rice. Mr. .lihei 

 Kamayama was ki;id eiioegh to m.«ke eiirel'ul weighings of the, rieti usj-d and of the 

 resnltiii;< kojj Tlie i. suit ..l.iaiin d was tlial 3 (>'• o( whitened rice whitli wciglied 



