194 



NISHIMURA 



THE CHEMISTRY OF 



The preparation of the wheat grains consists in roasting- 

 them in a flat iron pan while soja beans are thoroughly boiled. 



About 2.2 kilos of the wheat grains (3 litres) are roasted at 

 at one time, being vigorously stirred for about 2 minutes. The 

 workmen take care to obtain merely a brown colour by avoiding 

 too much heat. The wheat loses thereby 2.yy% of dry matter. 

 The following table shows the loss by roasting : — 





Fresh wheat. 



Roasted wheat. 





100.00 



97.23 



Ash 



1. 81 



1.87 



Organic matter 



98.19 



95-36 





13.46 



13.28 





1.86 



2.25 





3-55 



4.30 





2.154 



2.125 







1.959 



Non-albuminoid nitrogen , 





.116 





74.02 



68.25 





4.70 



6.41 





44 



.85 



Thus, nitrogenous matter and carbohydrates have decreased 

 by the roasting action, while the ether extracts and crude fibre 

 have apparently (relatively) increased. 



The roasted wheat is broken, each grain into two or three 

 pieces, with a stone mill, before it is mixed with the boiled 

 soja bean. 



The soja beans (about 563 kilos at a time) are first well 

 washed with water, then poured into a large boiler of about 

 10 hectolitres capacity with 6 hectolitres of water. The mixture 

 is kept vigorously boiling for 4 hours, then for 3 hours more on a 

 small fire, and is finally left standing for 12 hours. Then the 

 boiled soja beans are spread out and left to cool to about 30^C. 

 The soja bean by absorbing water increases about 51.83^ by 

 weight and loses 6 to 6.5 per cent, of organic matter. 



Comparing the composition of the boiled soja bean with that 

 of the original, we observe principally a decrease in carbo- 

 hydrates. The following table shows the changes in composition 

 by the boiling : — 



(I) The aqueous liquor {ame) run off from the boiler is used for feeding cattle. 



