THE CHEMICAL COMPOSITION OF THE SPORES. 83 



collected from a commercial Tane-kuji (0 prepared in a Sake- 

 factory at Osaka . <2) 



II. Organic Constituents of the Spores of 

 Aspergillus Oryzae. 



The result of my analysis regarding the organic constituents 

 of the spores of the fungus was as follows : 



In 100 parts of air-dry spores, (3) 



Water 42.515 



Dry matter •. 57-485 



In 100 parts of dry matter, 



Total nitrogen 6.380 



Crude protein 39-§75 



Ethereal extract 0.377 



Alcoholic extract after extracting with 



ether 27.666 



Crude fibres 8.994 



Total carbohydrates (as dextrose) 20.017 



Ash 5. 151 



i. Dry matter and water. 



I determined the dry matter by drying the spores to con- 

 stant weight at ioo°C. 



2. Nitrogenous Substances. 



The total nitogen was determined by Kjeldahl's method, 

 and the crude protein was calculated by multiplying 6.25 by the 

 quantity of nitrogen obtained. 



I determined the indigestible part of the proteids in the 



(1) The commercial Tanc-koji is generally prepared by mixing some ash with the 

 rice. I determined the proportion of ash in the third sample and obtained 6.\\% of dry 

 matter, while that in the first sample was 5.15%. 



(2) The first and the second samples were prepared in the Miso-factory of Kagaya at 

 Yolsuya in Tokyo. 



(3) The first sample. 



