I'y \]if CdiiviTsiiiu elf riif into knii JlK) parts of Ldnniiun viw fmni Ids jiarts 

 of kdji containing 30 percent, of water (scu \\. ]3), llnis (!.4 k\v. of virr will foim 

 (j.!) k\v. uf koji, ciMitftininy; 4. S3 k\v. ihy riee and 2. 07 kw. of water. 



The total dry rice, tlierefuie. is J3.7(J-i 4.S3 JS.51) kw. 



Tlio water taken np is 8. (^4^ 2.07 — 10.71) , 



I'lir water snl)se([iicntly added 19.2 ) 



or in pereentai^es 



Ory riee 38.3 per ecut, (coiilaininLC '-VI 17 ol' starcli, I 



Wat.M (J1.7 ,. ., 



TÖÖO 



Till.' i[iii,i;lity taken I'or 1 nioto is nii.xed and divideil into si.x e^ual paits. 

 each ot' wldeli is placed in a shallow wooden tnb ealleil hn ni/iri, of a ea|)aeity of 

 (J. 2(17 koku. The mass js thoroughly mixeil by hand for two Imnrs, any lumps 

 which lire formed being broken down. At first the mixture of riee, koji, and 

 water is so thick tliat it would liardly fall out if the vessels were inverted, but 

 in a short time it losi's its stilTnesp and becomes tliin. After 24 hours have 

 elajised stirring with jiaddles (A'o/I begins, and when this is finished the whole is 

 tlirown into a larger tub (moto-ornshi), ])rovided with a cover cut in two to 

 facilitate the inspection of its contents, and covered with matting for tlie pnr- 

 |>osc of diininisliing loss of heat as muoh as possible. The [ireceding operations 

 have licen carried (jn at a low temperature, from O^G. to 9 or lO'^C. at the 

 liighest, and tlie chemical change which occurs during this period will bo easily 

 understood fiom the account already given of the action of koji upon gelatinized 

 starcii. The rice -grains having been steamed are of course in the gelatinized 

 stiite, but, owing to tlie greater compactness of tlio grain, the action is much 

 less ra]iid than in tlio experimetit carried out at 4 to lO'^C. as described on pago 

 2'.). Doubtless the mi.xtun^ at first cfintiiins a certivin proportion of maltose, as 

 well as dexirose and dextrin, but it will be gradually changed into dextro.se. The 

 (Innition of this siniiile digestion in the cold differs in the dilTereiil works and 

 oven in the fame place. At Xishinomiya, an interval of one day after transfer- 

 once into one vessel is allowed before the mixture ia warmed; at Itami it is 

 soinelimes In-alctl at (pnce, and sometimes kept for five or six days. At the 

 Tokio lireweiy the mash was heated at 3 p.m on the fifth day after mixing, and 

 ihc two following analyses show its composition before that event took place. 



Third day, 8 a.m. Fifth day, Sa.m. 



Dextruac 7.35 12.2J 



Dextrin 5.12 5.G1) 



{Jlycorin, ash, albuiiieiioids, &c trace 48 



Fixed acid 0.017 0.019 



Volatile acid - 008 



Water (by (lilUMciice) Sl.fiVS 81.553 



10().0(JÜ 1(X).(K)0 



