304 



Prof. E. W. Atkinson. 



third day. It varied considerably, sometimes rising very high, but 

 always being above the maximum temperature of the chamber. The 

 increase in the temperature of the koji in May is by no means so 

 marked as in the second series of observations made in December, 

 during which month nmch more koji is made than in May. The tem- 

 peratures given below refer, like the last, to koji of the third day only, 

 as it is during that time that the greatest amount of growth takes 

 place. 



Table II. — Temperature of Chamber and Koji during December. 



I. 



Date. 



II. 



Hour. 



III. 



Temperature 

 of air outside 

 the chamber. 



IV. 



Minimum 

 temperature 

 of chamber. 



V. 



Maximum 

 temperature 

 of chamber. 



YI. 



Temperature 

 of koji on 

 third day. 



Dec. 5 . . . . 



8 A.M. 



40 -7° F. 







104 • 8° F. 



j) >}•••• 



2 P.M. 



49-5 



82-0°F. 



83-0°F. 



91 -9 



3) »•■••• 



8 „ 



42-5 



81 -0 



83 -0 



88 -8 



„ 6 . . . . 



8 A.M. 



41-5 



80-0 



83 



106-6 



?> ))•••• 



10 „ 



44-7 



81-6 



82 -0 



101 -o 





1 P.M. 



50-0 



81 -0 



82 -5 



104-1 



" 7 . ! ! '. 



9 A.M. 



38-5 



80 -0 



82-5 



104-2 





2 P.M. 



51 -0 



80-5 



82-0 



93 6 



„ 8.... 



8 A.M. 



37 5 



79 -0 



82-5 



100 -o 



If we take the average temperature on the three mornings at 8 a.m., 

 and one at 9 a.m., we find it to be 103° *9 F., and the average for the 

 maximum temperature at the same time is 82° "7, hence the koji has at 

 8 a.m. an average temperature 21 0, 2 F. higher than the chamber. The 

 observation at 10 a.m. on December 6 was intended to ascertain what 

 the highest temperature attained was,, which the wwkman said occurred 

 about that time ; but on that day the rice became so hot that he was 

 obliged to spread it out before its temperature was taken, so that the 

 number 101° F. gives the temperature after partial cooling. The 

 observation at 1 p.m. was made before the rice was spread out for the 

 second time, and it will be seen that the temperature has risen con- 

 siderably. With these results, one cannot doubt the truth of the 

 statement made by the workman that the rice becomes heated during 

 the growth of the mycelium. Mr. O. Korschelt* has previously 

 remarked that the temperature of the rice rises during the formation 

 of koji, but he gives only one observation. He says : " Ich fand dann 

 die Temperatur des Reises zu 25° C, wahrend die Luft in der Kammer 

 nur 20° 0. zeigte. Die nothige Warrne also durch den Process selbst 

 entwickelt." 



* " Mittheilungen der Deutschen Gresellschaft fur jNatur- und Yolkerkunde Ost- 

 asiens." December, 1878. 16ter Heft., p. 241. 



