38 



S|tecific rotatory jxiwer 124° UH)"* 



Sjitvilic pmvity of niiu>li 1 IT» 1 18 



Tfini.iT.it II re of iiiiusli ITC MC 



Stiirdi iiii.li«iolvf.l '2043,% \^ 46% 



Tlie etri'<'t llins t'lir lias ln-cn to incn-iiRe tlu' iitiioiint of ili-xtrn»«' iit tho 

 fX|iensi' ol the Btjircli: at the Haiiie time a Inxli |iro|)iirtioii of ilextriii if in« iloiilit 

 I'ortned. Itiit tliis iiicniuie is ohsciired \>y the r;ict that there an- two actioiiR ^"iiii; 

 on, foriuitioii of ili-\triii hv a »plittiii;; up of tlie sljirch, aiul a <liMt[)|iestnitic«* 

 of dextrin by tlie livilratiiig action of the koji, and tlie result of theHc two aotioim 

 is t^i leave the dextrin very nearly what it wiw on the third ihiy. It in iin|iortnijl 

 to observe that even ho early us the third day only dextroM', and no inaltoM-, \a 

 present in solution ; the olitierved i*|iecific rotatory jMiwer i« 124", and that 

 uilculated for dextrose and (U'xtrin in the olieerved pro|K)rtioiiH \* 123' 4 The 

 8|)ecific {gravity of the mash hu8 increuKe«! a little itwiiij; to the lor^jer iiiiiuunt 

 of solid matter in the solution, und the «iKM'itii: rotatory jxiwer hau diiiiiiiiHh<-<l, 

 the priiportion of dextrose to dextrin U-in^ j^reater on the fil'tli day than on the 

 third day. The C">m|K^sition of the mash lu* (jiveii on the fifth day may proUihly 

 lie hxiked upon as the usual com|>osilion juHt lielbre heatin;;; thix xample was 

 taken at 8 a ni. and tlie heatinij; coninieneed at 3 p m. on the same day If »o 

 change had occurred the mash would have contAini-«! 32.17 [x-r cent, ofttturch. 

 The dextrose and dextrin on the third day corre«|iond to 1 1 735, which leavf» 

 20.43% of starch undi.saolved, and in the same »ay the starch iindiistiolve«! on the 

 fifth day amounts to \r)AC,%. 



The heating is '•fTecte«! in all estahlishnients in the same way. A close«! tub 

 called nukume or dtiki of a somewhat conical fonii, IS inches high, 12 in at its 

 iipiier diameter and 9 to 10 inches in diameter at the lower |«rt, is filhil with 

 Iwiling water anil tightly close»!. It is snpiirirted by means of a handle tonne«! 

 by a cross bar fa.Hteiicd to two ear; which project upwards tVi'iii op|Hl^ite sidei>, in 

 this way it Ls let down into the thick mash contained in the large tub. anil tht; 

 mixture is agitates! by moving the lieator about. As a rule one lieatvr is ullowi-«! 

 to remain in tlie mash for half a-day, and is tliin replaced l>y a fnKh one which 

 is left in for the same time, liiit the numlpcr of heaters um-<I (le|iends to mime 

 extent ujion tlie tem|iemtiire of the air. During tlie 13 days nijuitiil lor tlie 

 cnni|iletion of the moto at Itami fiimi 5 to '.♦ !ieat<'P< an' employi-«!, and at 

 Nishinoniiya from 10 to 13 are used in tlie same time. It is found undesimlile 

 to raipc the tem|K.-ratimi of tlic masli too rapidly, prolmlily liit»use a too liigh 

 temperature at first would allow the acid funnents to iHvome devolo|H,><! to the 

 excliibion of the alcoholic ferments. 



Ill the Tokio brewery the heaters were hIIowihI »o remain in the mash for a 

 much shorter time. Introtliic«-«! on the fifth day at 3 p.m. the liquid was tran*- 

 ferre<l liack from the large tub into the shallow |iiiiis on tlie ei);lith day at 7 a.m. 

 and was allowed to cool as much as |M>ssible until the fuurtt^-nth day at 11 u iii. 



