326 



Prof. R. W. Atkinson. 



The last series I shall give contains experiments made at a tem- 

 perature of 60° 0., the proportions of starch and koji being the same 

 as in the last series. 



Table XVII.— Action of Koji Extract upon Starch at 60° G. 

 10 grms. of starch to 10 grms. of koji. 



Time. 



Dry starch 



in 500 

 cub. centhns. 



Weight of 



koji used, 

 as extract. 



Total starch 

 products. 



Specific 

 rotatory 

 power. 





Grins. 



Grms. 



Grins. 



182°1 





10 



10 



9-70 



15 „ 



5) 





33 



180-2 



30 „ 



33 



35 



33 



168 











168 



n » 





35 



33 



164 6 



If „ Fresh koji added 



lo"o2 



20 









33 





10 ! 19 



145 8 



2* „ 



3> 



33 



33 



131 8 



3 „ 



33 



33 



33 



128 -2 



H „ 







33 



131 -8 



4 , 





33 



33 



131 8 



Curve H represents these results in a graphic manner. It is 

 probable that the result given for fifteen minutes is incorrect ; there 

 appears to be no good reason for the curve deviating from the expected 

 course as it does. After the lapse of thirty minutes the specific 



Curve H. 



Action of koji extract upon starch at 60° C. 

 (The thick vertical line indicates the addition of fresh koji solution.) 



Time in hours. 



