198 



NISHIMURA : THE CHEMISTRY OF 



mixture turns dark brown, which is due perhaps to the solution 

 of the dark substance produced by the roasting of wheat. The 

 contents of the wheat grains soften more and more and after 8-9 

 months the solid contents have softened so much that by pressing 

 the grain between the fingers only a small amount of paste issues 

 from the hollow husks. 



In order to observe the extent of the changes going on at 

 different stages, I took samples from the centre of the same great 

 vat at the following dates : — 



I. 4th June, 1895. • • 30 days after preparation of the wort. 



II. 4th August 90 ,, ,, ,, ,, 



III. 2nd October .... 150 ,, ,, ,, ,, ,, 



IV. 5th December .. . 210 ,, ,, ,, ,, ,, 

 V. 2nd Feb., 1896. . . 270 ,, 



VI. 6th April 330 ,, 



Each sample was well crushed in a mortar to a fine pulp 

 before being used for analysis, which was carried on according to 

 the usual methods. The results may be seen from the following 

 tables : — 



Composition of the soja sauce wort at six different stages 

 of the ripening process : 





I. 



II. 



III. 



IV. 



v. 



VI. 





June. 



Aug. 



Oct. 



Dec. 



Feb. 



Apiil. 





30 days. 



90 days. 



150 days. 



210 days 



270 days. 



330 day 



Water 



58.87 



62.37 



62.64 



62.23 



62.01 



61.82 



Dry matter 



4II3 



37-63 



37-36 



37-77 



37-99 



38.18 



Total organic matter 



41-13 



3763 



37-36 



37-77 



37-99 



38.18 



Substances soluble in cold water. . 



24.61 



25.01 



26 01 



27.20 



27.71 



27.76 



Organic 



12.86 



12.89 



13-73 



14-54 



14.90 



14.92 





1 1. 75 



12.12 



12.28 



12.66 



12.81 



12.84 





.0364 



.0419 



■053 



.0588 



.0181 



.0252 





.0508 



.0378 



.044 



.054 



.0486 



-0505 



Alcohol 



1.02 



1.87 



2.53 



2.64 



1.87 



1.24 



Crude protein 



9.87 



9-93 



10.08 



10.23 



10.24 



10.05 





5.76 



6.06 



7.10 



7 62 



7.84 



7-85 





2.61 



2.44 



2.46 



2.47 



2-53 



2.51 





1-583 



1.588 



I.613 



1.636 



1.638 



1.608 





I-I59 



1.038 



-798 



.580 



.542 



•533 



Non-albuminoid nitrogen 



.424 



•550 



.914 



1.056 



1.095 



1,075 





-055 



.083 



•159 



.182 



.194 



.171 





1.28 



1.21 



1. 18 



1. 17 



I. OS 



•77 





1.24 



I-I5 



.27 



-57 



-75 



.83 





7-18 



3.68 



308 



2.15 



2.07 



2.38 





i3-i8 



13.27 



13-33 



13-59 



13-75 



13-96 



Sodium chloride 



11.67 



11.71 



II.8I 



12.03 



12.21 



12.28 



