1>1 



Opliual loliiliuii. S|e(jilic müilory 

 ]iownr. 



At stiutiiii,' 24 S (liv. 74^.0 



After U h(.ms at ]:>°C 23.7 „ 70^6 



„ -20} ,. at J0-1-2°C 21.0 „ 02^6 



IV. Tiii've 



at 4(;FC 20 2 „ 60°.2 



fjO c.c. ot' this inixlnro ami 2;') c.c. ot' kciji «itc treated as liolow. The 

 iiiiinhers given are correetcil fur tlie Iccji present. 



After Ij lirs. at 40°C 11.2 „ 50° 



„ 2 „ „ 4r.°-.W 4.0 „ 17^.8 



The experiment was not carried furtlier tlian this. At low temperatures 

 tlie converting action of this jjarlicnlar extract of koji is very slow, Init at higher 

 temperatures, and especially at from 4G° to .OO^C. it is much more rapid. In this 

 respect, tiierefore, ki'i'ii extract resemhles malt extract. 



ACTION UPON MALTOSE. 



So recently as 1872 Mr O'Snllivanf directed attentinn to the nature of (he 

 sugar formed when malt extract is made to act upon gelatinized starch, and his 

 experiments conclusively estahlished the existence of a new sng.u-, previously 

 however, pointed out liy Dubnmfaut, which is now known as maltose. In com- 

 jiosition it agrees with cane-sugar, but dilVers from it in having a specific rotatory 

 power of 150°, and in forming dextrose and not invert sugar when boiled with 

 acids or otherwise hydrated. It also differs in its reducing action upon oxide of 

 copper from either cane-sugar or dextrose, for the former lias no reducing action 

 upon ciipric oxide, whilst maltose reduces only 61 to 63 per cent, of the amount 

 reduced by tlie same weight of dextrose. Messrs Brown and Heron*' have 

 sliown that a solution of malt is not able to convert maltose into dextrose, and 

 that it is quite without action upon it. The following experiments will, however, 

 sliow that the solution of koji possesses the property of hydrating maltose arnl 

 Converting it into dextrose. This will be rendered evident by the change which 

 the solution of maltose undergoes under the iiiflnence of koji extract botii as 

 regards the weight of oxide of copper reduced by a given weight of the solid, 

 and as regards the specific rotatory power of the product. 



The malt<ise employed was obtained from mur^ a kind of sweetineal prepared 

 by tlie action of malt in .sobitioti upon lb'; st uvli contained in millet or in rice. 

 Various S|K'ciiiiens of (i)iir contained Ikmu (iS lo !I4 per cent of maltose, which 

 W.18 separated according to the process desciilied by ( )'Siillivaii. + 'I he specimens 

 employed were in the crystallini- state, and contained w.iter srdicient to reduce 

 the H[)ecific rotatory |)ower from l.'iO to 144'^. 5. 



t .loiirn. riicni. Sor. IKT'i. p. r>7<i. • Jour. ('In in. Soc. I8"',i. Tniiis. p. (.'Z\. 



X .Iimrii. Clicm. .S<ir. IKTd. ii. |,. I'JT. 



