On the Diastase of Koji. 



303 



aid left till about 1 p.m., at which time its temperature has again 

 risen to over 100° F. After this, the heaps are broken down and the 

 thin layers gradually become cooler, the workman frequently rubbing 

 the matted masses between his hands to open them. 



During this period the mycelium has developed very greatly, long 

 silky fibres binding together the grains of rice. The hoji is now left 

 until 5 A.m. on the following morning (fourth day), when it is found to 

 have become cemented into one cake by the filaments of mycelium. 

 It is then removed and preserved on the wooden trays until sold. 



I have taken temperature observations at two periods in the year, in 

 May and December. The temperature of the chamber was taken by 

 means of a Negretti and Zambra maximum and minimum thermo- 

 meter, suspended with the middle of the long cylindrical bulb about 

 one foot above the trays containing hoji, and about the same distance 

 below the roof. The temperature of the hoji was taken by means of a 

 small tube thermometer plunged into the mass on the trays and 

 allowed to remain several minutes, until no further change was 

 observed. The temperature of the rice on several trays was taken 

 and the mean of the observations regarded as the true temperature. 



Table I. — Temperatures of Chamber and Koji during May. 



I. 



Date. 



II. 



Hour. 



III. 



Temperature 

 of air outside 

 the chamber. 



IY. 



Minimum 

 temperature 

 of chamber. 



Y. 



Maximum 

 temperature 

 of chamber. 



YI. 



Temperature 

 of koji on 

 third day. 



May 18 . . 



8 A.M. 



55 -3° F. 



72° F. 



76° F. 



No koji. 



6 P.M. 



61 -8 



72 



74 



" 19 



7 A.M. 



59-0 



72 



77 



89 • 6° F. 





8 r.M. 



64-0 



74 



76 





" 20 '.. 



8 A.M. 



58-7 



76 



77 



84 -2 





9 P.M. 



64-6 



75 



77 





21 



7 A.M. 



60 -5 



75 



76 







9 P.M. 



65 -0 



74 



76 



86 -0 



1 22 



9 A.M. 



63 6 



75 



77 



86 -0 





9 P.M. 



60 -0 



76 



79 



89 -8 



1 23 



7 A.M. 



65 5 



77 



83 







8 P.M. 



65-0 



79 



82 



95 -0 



Z 24 .. 



7 A.M. 



64 -0 



80 



81 



102 -0 



» » • • 



8 P.M. 



66-5 



78 



80 



86 -0 



The temperature of the chamber from the 18th to the 23rd remained 

 tolerably constant, but then for some reason an increase in both 

 maximum and minimum temperatures took place. The temperature of 

 the rice at the time of its introduction varied, as before mentioned, 

 from 75° to 79° F., and was, therefore, a little lower than that of the 

 chamber. In Column YI is given the temperature of the hoji on the 



