39 



w1k-ii a I'resli addition of rice ivnd knji was iiiatlc, the commencement of the main 

 {)ioc'ess. 



The heating of the lua-sh has tiie effect of inducing alcoholic fermentation to 

 Set in with great vigour. On the seventh da}-, when the-next Kimple was taken, 

 gas was rising ranidlv thronirh the mash and on coming to the surface burst with 

 a slight, explosive noise At the same time a very strong, shar]) odour was pcr- 

 ceptihle, whilst a foam covered tlie surface. The following analyses give the 

 composition of the moto from the seventh to the fourteenth day, after which the 

 main process begun. The mush was again placed in the shallow hangiii at 7 

 a.m. on the 8th day. 



TAHI-E .\IX. COMPDSITKJN UF THK >fOTO FKOM THK SEVENTH 

 TO THE FOURTEENTH DAY. 





7th day. 



lOlh day. 



12lh day. 



14tli day. 



9.20 p. c. 

 .50 „ 





5.2 p. c. 

 5.4 



8.61 p.c. 



.99 „ 



9.41 p.c. 

 .49 „ 



Dextrose 



De.ttrin . 



7.11 



■J.Sl „ 



2.72 „ 



2.57 ., 



Glycerin, asli, ;ilbiiinenuids. &c. 



1.14 „ 



2.82 „ 



2.35 „ 



1.93 „ 



Fixed acid ... 



.31 „ 



.24 „ 



.31 „ 



.30 „ 



Volatile acid 



.1.-. „ 



.11 ,, 



.05 ., 



.03 „ 



Water (by difference» 



80.80 .. 



Sl.lJ .. 



84.67 „ 



85.47 ., 





100.00 



■ -- 



100.00 



100.00 



100.00 



Specific rot.itoi y po«i,-r 



135° 



100'=.7 



1 1 1°.<'. 



IUI' 



Specific gravity of mash 



1.08 



1.0.'. 



l.iii; 



l.ol 



Teiiipcruluip ot'masli 



2.rc. 



14°C. 



10°C. 



9''(". 



Starcb tindi.ssolviMl 



\u.<:-^% 



12.1.;% 



n.05% 



12.05% 



The alcoholic fermentation set iti soim-wliat rapiilly, for between 3 p. m on 

 the tifth ihiy and H a. m. on the seventh day .0 per cent, of alcidiol was formed, 

 and tlie d(!xtroHe dimiiiislied Irom l"2.2r) |ic!r cent, to .').4 per cent. Tiie ;uiiouiit 

 of de.\lrin im reii.sed in IImI lime, but the increase is pr(d)ab!y only apparent, 

 caused liy the loss of matter in the form of carbonic atid. Tiie solntii)n of starch 

 during this stage does not appear to have gone on very actively; there is a diu- 

 cre|>iin.-y in liie nimiU-rM calculated on the Hcvenlii to tin' lourteentli day«, 

 whicii prol)ably ari:*es Irom tjie diflie.iilty of lakini; sui a\eiage wimiile of the 

 mi^^ll. The pi-rrxMitages given are ruleulated upon the original weight of the 

 matih. 



