196 



NISHIMURA : THE CHEMISTRY OF 



quent stirring necessary. The temperature of the mixture in the 

 chamber changes from 30 to 40°C. 



The soja koji which served for my investigations had a weak 

 acid reaction, contained 17.7^7% in the dry matter of soluble 

 materials, and lost upon exposure to air \g.\6% of water ; it had 



the following composition : — 



Total moisture 28.97% 



In 100 parts of dry matter. 



Ash 3.68 



Organic matter 96.32 



Crude protein 33-91 



Ether extract 13-35 



Crude fibre 9. 1 1 



Total nitrogen 5.426 



Albuminoid nitrogen 4965 



Non-albuminoid nitrogen 461 



Starch and galactans 15-39 



Dextrin-like carbohydrates 2.91 



Sugars 21.85 



The changes produced by the growth of the fungus may be 

 seen from the following analyses : — 





Original 

 mixture. 



In the soja 

 koji obtain- 

 ed tlierefrom. 





100.00 



89.92 



Ash 



3-34 



3-31 





96.66 



8661 





30.58 



30.49 







12.00 





4.84 



8.19 





4-893 



4.879 





4-476 



4.464 





4^7 



.415 





39-97 



13-94 





5-63 



2.62 





4-75 



19.65 



The loss of material by the development of the fungus amounts 

 to 10.10% of total dry matter and concerns principally the car- 

 bohydrates, while on the other hand an increase of crude fibre by 

 fungoid growth took place. 



