SOY AND RELATED FERMENTATIONS. 6 
EXPERIMENTAL WORK. 
The Department of Agriculture had certain strains of the Asper- 
gUlus flavus-oryzae group of molds (23, £4) known to be used in 
making soy sauce. Through the courtesy of W. T. Swingle, of the 
Bureau of Plant Industry, a can of commercial Japanese rice tane- 
koji designed for shoyu manufacture was also received. Dr. Gen-itsu 
Kita brought additional samples of shoyu tane-koji under sterile 
conditions directly from Japan. Provided thus with soy beans, 
wheat, and the mold ferment, experiments with soy sauce were under- 
taken by the Bureau of Chemistry in 1918. 
APPARATUS. 
The apparatus was made according to specifications drawn by 
Doctor Takahashi, of the Imperial University of Tokyo, who worked 
in the bureau for a month. 
Fig. 1. — Experimental koji room used in Bureau of Chemistry. A. doors: B, tray! 
racks; C, electric plate; D, thermometers; E, tube for blast of cool air. 
