On the Diastase of Koji. 



321 



tinuously to the end of the experiment, which lasted ten days. The 

 liquid remained quite clear to the end, the temperature being too low 

 for the development of organic life. In a second series of experi- 

 ments conducted at the same temperature, with different proportions 

 ■of starch and koji, corresponding results were obtained. 



Table XI. — Action of Koji Extract on Starch at 4—10° C. 

 10 grms. starch to 40 grms. koji. 



Time. 



Dry starch 



in 500 

 cub. centims. 



Weight of 

 koji used, 

 as extract. 



Total starch 

 products. 



Specific 

 rotatory 

 poorer. 





G-rms. 



Grms. 



G-rms. 







5-08 



20 



4-638 



100°-4 



164 „ 



j) 



55 



4-816 



75 3 



The influence of a larger proportion of koji is seen in these experi- 

 ments, for whereas in the first series 8' 75 grms. of koji were used to 

 10 grams of starch, in the second series the weight of koji was 

 40 grms. to the same weight of starch. It will be seen that in 

 164 hours the larger proportion of koji used has effected a reduction 

 in the specific rotatory power greater than in 240 hours, with the 

 smaller proportion, but the rapidity of change does not seem to be 

 proportional to the quantity of koji used. 



The next two series were carried out in exactly the same way, but 

 the temperature of the air varied between 10° and 15° C. 



Table XII.— Action of Koji Extract on Starch at 10—15° C. 

 10 grms. starch to 10 grms. koji. 



Time. 



Dry starch 

 in 500 

 cub. centims. 



Weight of 

 koji used, 

 as extract. 



Total starch 

 products. 



Specific 

 rotatory 

 power. 





Grms. 



Grms. 



Grins. 



172°-8 





10 



10 



55 



10-61 





55 



10 -45 



158 



m „ 



55 



55 



10 -56 



131 



26 „ 



55 





10-65 



120 -4 



46 „ 



55 



55 



10 -51 



110-5 



The next series was conducted exactly as the one just described, 

 but samples were not taken until 48 hours after the first hour. 



