.Iß 



of tilt' )ii;i.sli Wiis O.Ol) (jis I riniinl ill 11 siiiiiliir brow I, tin- totjil v. ij^lil of llii' 

 inasli woiiUl In3 1187.r) k\v. und wotilil coiiUin 172 kvv. ofiilcoliol, tli.tt in 07 |«>r 

 cent, of the tlicorelicrti yield. Tiiis yield is ceituinly prwiter tlniii the avera-jo 

 yii'ld ill otlii-r lireweiic«, mil iii.iy li;ivo Itjeii tlie result of ('."iiK-ciiil |ire.-.kiitiiiiis 

 on tin- |;irl of tlie lin-wer, imt even in lliin wise, only two tliirdn of the ivliidiol 

 \v:i.< iditiiined. 



Ill an earlier jiirt of his |iii]K'r Jlr. Konwhelt hits ealciiliite.l the thetiretimi 

 composition of the iimto, mid also of the iiush lit the en 1 of the |)rini-i|vil fcr- 

 int'iitatjon, coiiip iiiii;; it with the iiiMo.-.nts of extr.u't mid iilcohol lu-tnally t'oiind. 

 lie arrives at tlie eonclusion tii.it the whole of the st.ireli use I enters iiit<i cohi- 

 tion, at any nite in one of the exainiiK-s he Ijiin^ forwiiri. In th<? oise of 

 inoto he »livi-s the theoretical |>ereeiitaj;e of extnict ii« ;i.').4(», whilst in one Uilcli 

 of iiiolo he finds ;54.SG |ier eent. In none of the otiier examples dfxis tlie 

 |K?reentage arrive at such a high iH)iiit, lieing as a rule from 20 to 28 jkt cent. 



The method of e;ilciilalin{j the results adopted hy Mr. Kors*helt ap|.otirs to 

 Ik- alVeeled liy the existence of erroi-s for whijli it i.^ dilHjiiIt to mike allowanee. 

 Some of these errors act in one direction and some in the op|i<isitc one, so that 

 jierliajis, the (iiial i-esull is not so far from the trntli, liiit it is nevertheless denimMe 

 to eliminate them as far as possihle, or to adopt another meth<Nl of com|>arison 

 whieh is not so liable to their presence. 



The amount of water contained in freshly made köji, jvs r.sed liy the brewer, 

 varies froiii 2") to 3J (ler cent. a:id never falls so low a« l.'j p;T eent. whieh Mr. 

 Korsehelt a.ssiimes it toeontaiii. 'I'hc correct ion for this will cause an increase in 

 the anioiMit of water f^iveii in his juijier (loj eit. j» 2.>0) from 2.92.'J kw. to n..T2 

 kw. Again, acting on the assumption tliat the siigir pri>8ent in the tu.-vsli is 

 uialtose, the weight of water taken np by the st-irch in conversion to 8U};:ir is 

 calcnlateil only its ,'., whereas, dextrose U-iiig piv.-^nt, as I have »hown, it 

 should K" twice as much, that is instead of lieiiig 2.<i kw. it will really lie .'').2 kw. 

 This correction acts in the op|>osite dia-ction in two ways, first by adding to llic 

 weight of the extract, and by taking away from the weight of the water. 



Further the assumption is made that the matt<'r other than starch dissolve.! 

 from the lice will amount only to 2 |ier<-ent. of the rice, but in reality at li-ast 12 

 jier cent, i.s dissolved. I have found that the presence of tlie diiistutic ferment 

 of koji has the jiroiierty of rendering the insoluble albiimenoids of the riix; s<du- 

 ble, and Messrs IVown and Heron" have shown that in the ca.sc of malt a 

 certain ]iroportion of the cellulose is held in solution. This will, therefore, «uhl 

 gamtly to the concentration of the masli, and, finally, tlie |)erci'ntagc of extract 

 is iiicreiused by the removal of water ami of c.ui»jnic acid during the fennentatioii. 

 Mr. KorSohelt allows two per cent, for tlio foruier, but he omits all correction for 

 the latter. As we have seen however, the weight of ciilwnij acid rvolvol is 

 aliout 98 jier cent, of the total weight of alcohol foniied, in conse<|Uencc of ivhicli 



• loc. cit. p. 027. 



