THE CHEMISTRY OF SAKE BREWING. 



217 



Another source of loss is caused by the imperfert mashing, but 

 the residue from filtering of the morouii containing this starch is 

 utilized in various otlier ways, which however, are of less profit 

 than sake would be. 



The diastatic enzyme of this fungus was first studied by 

 Atkinson who found that it not merely produces dextrin and 

 maltose, but the action goes further until dextrose results. 

 Kellner, Mori and Nagaoka observed the strong inverting power 

 for cane sugar but it still remains undecided wliether there is 

 present only one ferment or a mixture of several. 



It is of some interest to determine to what extent the amount 

 of sugar and alcohol in the fermenting liquid would interfere with 

 the action of the saccharifying enz}-me. Tiie koji enzyme was 

 prepared by extracting several portions of koji one after another 

 in the cold witli the same diluted alcohol of y:>% tlius enriching 

 the extract. From this filtrate the enzyme was precipitated with 

 strong alcohol and ether ; after filtering, and washing with strong 

 alcohol it was dissolved in a little water. This solution v/as left 

 to stand for several days (a fe\\' drops of ether being added) to 

 enable the ferment to saccharify dissolved dextrins completely, 

 and then precipitated again with alcohol, and after being washed 

 with alcohol, dissolved in 400 cc. water. Thus the enzyme was 

 obtained free from dextrins. 



100 cc. of this enzyne solution were distributed among 5 

 flasks which contained a mixture of 10 cc. of a 6% starch paste 

 and cane sugar in different proportions, dissolved in 20 cc. water. 



These mixtures were warmed to about 40°C. and frecpiently 

 tested with iodine solution. The result was : 



Cane sugar % 'I'lie starch was completely digested after: 



III. OBSERVATIONS UPON THE PRINCIPAL 

 EKZYME OF THE /iTCy/ FUNGUS 

 SPER GILL US OK YZA E.) 



5 

 15 

 25 



o 



2 hours 30 minutes. 

 4 „ 15 

 8 15 



1 1 



