212 



M. INOUYE ; 



ing to the formation of lactic acid, when the separation of casein 

 takes place exactly as in the souring of milk. The lactic acid 

 was determined by shaking out the filtrate repeatedly with ether, 

 evaporating the ether, and boiling the syrupy sour residue with 

 some water and finely suspended oxide of zinc. The filtrate was 

 evaporated to a small volume and after a few days the crystal- 

 lised lactate of zinc was collected, dried, and weighed. 



Thus, ioo cc. of the milky liquid, that had been left for two 

 weeks in contact with air, yielded 0.13 grm. of lactate of zinc, 

 corresponding to 0,092 grm. of lactic acid. 



I also analysed the fresh milky liquid with the following 

 results :- — 





Soya bean 



milk. 



Cow's milk. 



Water 



9 2 53 



% 



86.08 % 



Albuminoids 



3.02 



/o 



4.00 % 



Fat 



2.13 



% 



3-°5 % 



Fibre 



0.03 



% 





Ash 



0.41 



% 



0.70 % 



Non-nitrogenous extract, includ 









ing carbohydrates 



1.88 



% 





Milk sugar 







5.00 % 



The fat contained in this liquid as well as in the /o/»-tablets 

 was found to consist partly of lecithin. Tofu dried at ioo° 

 yielded 26.65 % f at ar) d 4-83 gr. of this fat yielded, after igniting 

 with carbonate of soda and nitrate of potash in the usual way, 

 0.280 grm. of magnesium pyrophosphate, which, multiplied by 

 the lecithin-factor, 7.2703, corresponds to 2.035 £ rm - lecithin, 

 amounting to 11.2 % of dried tofu, leaving for the genuine fat 

 I5.4%; (l) more of the latter, therefore, is left in the refuse than 

 of the former. 



In the manufacture of fo/«-tablets from the freshly prepared 

 milky liquid, about 2 % of concentrated brine as it is obtained as 

 mother liquor from the preparation of sea salt, is added with 

 constant stirring, whereupon a flocculent precipitate is soon 

 formed which is separated by means of a cloth filter, slowly 



(1) A portion of this lecithin was probably present in the soya bean as lecith- 

 albumin ; comp. Leo Liebermann, J. B. f. Thierchemie, 1893, p. 32, and E. Schulze, 

 Chemiker Zeitg. 1894, Nr. 43. 



