192 NISriIMURA : THE CHEMISTRY OF 



(a) {b) 



Water 73.6o 67.42 



Total nitrogen 0-74 i.i8 



Soluble albumin 0.68 — 



Peptone 1.79 — 



Ethereal extract 0.49 1.07 



^ , , , , ( 2.76Ci>s sugar.) 



Carbohydrates 4.25 ] ' 



Mineral matter 17-03 I7'47 



Sodium chloride in ash 12.47 — 



Organic matter — 15. 11 



Volatile acid (as acetic) — 0.16 



Fixed acid (as lactic) — 0.S3 



Alcohol — 0.43 



Ammonia — 0.21 



Leucine • — O.46 



The Chinese soja sauce, for the preparation of which Aspcr- 

 gilbis Wentii is used in Java, is according to Prinseii Geerlig 

 (Chem. Zeitg. 1895) ^ blackish brown ropy liquid of the following 

 composition : — 



Specific gravity 1-254 



(soluble in alcohol 4.87 



JNitrogenous matter^. , , , 



(msoluble ,, ,, 2.62 



Non-nitrogenous matter 



[soluble in alcohol.. 0.25 

 [insoluble ,, • • 0.78 



Sugars 15.00 



Sodium chloride 17. 11 



Other mineral matter 1.65 



Water 57-12 



The nitrogenous matter insoluble in alcohol consists of 

 peptone and legumin, which latter is precipitated with water. 

 This is not observed with Japanese soja sauce, which remains 

 always clear on the addition of water. 



Many erroneous reports have been published about the pre- 

 paration of soja sauce.^^' Thus it has been recently asserted 

 that bacteria have much influence on the ripening process as in 



(I) See e.g- Belohowhik, Z. Brauw, 1889. p. 433. 



