•23 



TABLE X. ACTIuX Ol" KÖJI EXTHACl' L'PON MALTUSE. 



Time. 



Solid matter in 

 5IM) c.c. atU'r 

 tleductiiigUriji. 



Rot!\tioii after 

 d'jclufling koji. 



Specific rotatory 



jiower of 

 maltose products. 



10 mill 



3U 



1 hr 



2 „ 



2.82". 



1 



/ 2.8»; 



5.8 div. 

 .0.3 ,, 

 J.7 ,. 



3.7 ,. 



1-24°.L' 

 IHM 



OS-..". 



77°.G 



Tlic specific rotatory power therefore, fell from 144°. .5 to 77^.0 in 2 liours, 

 and wotilil doubtless have fallen to 50° if tlie solution had not been used uji 

 iifter 2 hours. The action may be represented in the form of a curve using time 

 and specific rotatory po\Yer as abscisse and ordinatcs resjiectively. (See PI. II) 



The curve shows very clearly how regular the action is, and leaves no doubt 

 about the power of extract of koji to effect the liydration of maltose. It is 

 cs[x.'cially iiu[iortaiit to establish this, because this property marks in the shar[)cst 

 matmer tlic difference between malt extract and koji e.xtract. ISrown and 

 Heron's experiments leave no doubt about the inability of malt extract to convert 

 maltose into dextrose, and these e::;)eriments, I think, establish conclusively the 

 ability of koji extract to do this. 



ACTION UPON DEXTRIN. 



The action of kiji extract upon dextrin is to catisc it slowly to combine with 

 water and form dextrose, as tlie following experiment shows. 



Exi)crimcvt G. 100 c.c. of a solution of commericixl dextrin containing 

 5.5G grams of solid matter were diluted to 2.")0 c.c. and then gave a specific 

 rotatory power [«] =174^. It was. th(Melbn\ impure, and cotitained a con- 

 siderable percentage of dextro.se. 



50 c.c. of this solution were mi.xed with 50 c.c. of a solution of kuji and 

 lieatc<l to 45°C. for U I'O'ir. After being diluted to 250 c.c. the solution contained 

 4.145 grams of solid matter in 250 c.c, ami dedticting 1.285 gram contained in 

 the 50 cc. of koji solution a<h1cd, we get 2.8G grams of soliils formed from the 

 50 c.c. of dextrin solution, instead of 2.78 grams originally present. After 

 makinf allowance for llie rotation caused by tlie köji solution, the specific rol.ttory 

 power of the dextrin products was 92", instead fif 174'^ that of tlu^ stibstance at 

 starting. The koji solution had l)ecome exhausted, because when an additional 

 amount of koji solution wius added, and liic mixtin-e heated forti longer time, the 

 (•p<.'cific rotatory (Kiwer further diniini !i".1 to 85". This experiment leaves no 

 doubt concerning tlic gradual al sorption of wali r by diNliin im ba (lie inllncnce 

 • if solution of ki'ji 



