47 



On tin' niiiftetiitli lUiv the crt'eivescence was vt'iv stninu', and it ros».' to a inaxiiuuiii 

 lietweeii tliat ilay ainl tlir tueiitylirst iliiy wIhmi, altlioni:;li lliu tciuiiuraturc was 

 liigliei", tin- ainoimt of etiorvcsctnice was pcrceiitibl y less. The taste of tlie inasli 

 was liitter ami strongly alcoliolio Ou tlie twenty fourth day the etVerveseeace 

 \v!xs very slight, and tlie odour was stronirly ethereal, but, although, the etfer- 

 vescence had diniinished greatly, tormation of alcohol still went on, as between 

 the twentyfonrth and twentyeighth days the iierceiitage increased from 12. 41 to 

 13.23%. How much further tlie [irocess might have been earried is doubtful; 

 at this time the undi-sulved matter was separated from the alcoholic solution an<l 

 the analyses could not be continued, but from the analysis of tlie mi.Kture on the 

 twenty-eighth day comjiared witii that on the twentyfonrth day it appears that 

 the diastase of the koji was not yet destroyed The amount (jf dextrose and dex- 

 trin which disappean-d in that interval was not sulKcient to account for the 

 increase in the amount of alcohol, which must, therefVire, have been fornn'il by 

 the solution of a fiesli quantity of starch. 



From tlie numbers giving the percentage of undissdlved sbircli it will be seen 

 that it sutlers a constant diminution, a chanire whicli shows that the solnlioii df 

 the Starch under the influence of the koji is a continuous process, going on con- 

 currently with the fermentation of the sugar formed. Indeed it would ajipear 

 that the conversion of the sugar into alcohol is a more ra|iid process than the 

 production of sugar iVoin starch, as, if il were otherwise, we might expect the 

 sugar to increase at lii>t, or at any rate, to remain niorc nearly constant than it 

 doe.s. 



A point of interest is the increase in the aninnnt nf fixed acid from the 

 nineteenth ilay onwards. The mnnbcvs given are calculated f^jr sulphuric acid, 

 although the acid present is tor the nu^st part succinic aciil, but even in the last 

 analysis its amount is much less than was found during the [irejiaration of Duito. 

 In that stage, however, owing to the greater surface exposed to the air, and the 

 lower activity of the alcoholic I'cmicntal inn. dthcr organisms are present, lactic 

 iu'.id fermenis especially, and these contribule to the larger amount of fixed acid 

 in the moto. 



^SECTION H. 



KKItMKN lATKiN ol' IIIK MASH. 



In the previous sectii;ns wo have seen that the sugar formed by the action 

 of the Ki'ji np<in the starch of the rice grain iindergoeH fermentation, thai is, is 

 converted into .'deohol, carbonic acid, and some other products in smaller ({uantily. 

 It is now generally admitted that the prodiicliun of these lindies is the result of 

 the growth of sonic Ibini of oiganisin. wliirli,in I he majority of cases, isaspecies 

 of the uenus Sac« iiaii.myces. In be<-r-l>rewiiig the yeast ferment is added to the 

 wort after cooling, and then finding the neeessury food pnisent it go<!Hon growing 



