330 Prof. R. W. Atkinson. 



all the analyses very nearly agree, the grain may be considered not to 

 vary very much in composition. The following is one of many 

 analyses made in this laboratory, of the rice newly grown. 



Analysis of Husked Bice Dried at 100° C. 



Starch, including sugar and dextrin . . 83-20 per cent. 



Fat 1-21 



Albuminoids 8*10 „ 



Cellulose (by difference) 6"58 



Ash 091 



100-00 



Water in original grain, 11*96 per cent. 



The outer cells, which are removed during the cleaning, are much 

 richer in nitrogen than the rest of the grain. A sample analysed in 

 the University Laboratory, contained 16' 7 per cent, of albuminoids 

 calculated on the dried substance, and other observers have found 

 from 15 to 16'4 per cent. It therefore contains about twice as much 

 as the average of the whole husked grain, which must be rendered 

 proportionately poorer by its removal. In one sample of the cleaned 

 rice used in making koji, the amount of albuminoids calculated on the 

 dried grain was found to be 6*47 per cent. 



The following is a complete analysis of hoji ; unfortunately I have 

 not the analysis of the -rice from which it was made to compare with 

 it. 



Composition of Koji Dried at 100° C. 



Soluble in water = 37' 76 per cent. : — 



Dextrose 25"02 per cent. 



Dextrin (by difference) 3'88 „ 



Soluble ash 0"52 „ 



Soluble albuminoids 8-341 m , , . ., 



r i n • oa x I lotal albuminoids 



Insoluble in water =62 '24 per cent. : — > ^.g^ ^ 



Insoluble albuminoids 1*50 J C6n 



Insoluble ash 0'09 per cent. 



Fat 0-45 



Cellulose 4-20 



Starch (by difference) 56 00 ,, 



100-00 



Water in fresh hoji, 25 '82 per cent. 



The chief point which a comparison of these analyses brings out, 

 is the large proportion of the total albuminoids which is dissolved by 



