18 BULLETIN 1152, XT. S. DEPARTMENT OF AGRICULTURE. 
YIELDS. 
The approximate yields of shoyu obtained in experiments corre- 
sponding closely to Japanese practice, computed from records in an 
article by Kinoshita (7), are shown in Table 4. 
Table 4. — Quantity of raw shoyu and of residue obtained in each step in the 
filtration of shoyu moromi. 1 
WITH PRESSURE OF 1,250 POUNDS. 
Vat No. 
Quantity 
of mature 
moromi. 
Filtrate 
obtained 
in 2 hours 
without 
pressure. 
1 
Filtrate Filtrate 
IS ™ 
nours - hours. 
Total 
nitrate 
obtained. 2 
Total fil- 
trate in 
of moromi 
taken. * 
1 
Liters. 
275 
267 
260 
256 
273 
Liters. 
87.8 
93.4 
75.8 
68.6 
93.4 
Liters. Liters. 
119.0 9.2 
Liters. 
2lfi.n 
Per cent. 
Kilograms. 
58.4 
57.8 
56.7 
56.1 
57.4 
103.0 8.1 1 204.5 
124.0 7.2 207.0 
128. S. 5 205. 1 
117.0 4.5 215.0 
3 
4 
Average 
83.8 
31.5 
118.0 7.5 209.5 
78.7 
57.3 
Per cent 
44. 54 2. 8 
WITH PRESSURE OF 1,500 POUNDS. 
1 
238 
245 
248 
244 
246 
63.2 
70.4 | 
74.0 
72.0 
63.2 
117.0 
124.0 
110.0 
115.0 
121. 
180. 2 
2 
194.4 
3 
184.0 
4 
187.0 
184.2 
68.6 
28 
117.4 
48 
186.0 
76.0 
Per cent 
, 
WITH PRESSURE OF 1,500 POUNDS. 
1 
1,530 
1,415 
1.525 
1,425 
453.0 
478.0 
455.0 
435.0 
OJ CT> O" 02 
oooo 
59.5 
52.4 
55.7 
53.2 
1,147.5 
1,118.4 
1,192.7 
1,130.2 
1 
2 
2 
Average 
Per cent 
'.'.'.'.'.'.'.'.'.'.".'. 
455. 2 
30. S 
636.7 
43.2 
55.2 
3.7 . 
1,147.2 
77.7 

1 A hydraulic press was used for pressing the material. 
2 As all bags used in the laboratory for the nitration of moromi were washed and dried before every ex 
periment, the quantity of moromi absorbed by the bags might be greater than that of the practical factory. 
» Per cent by volume of total quantity of moromi. 
* The interval here was 18 hours. 
5 The sacks in which the moromi was placed for pressing were rearranged or restacked at this point. 
CHINESE SOY SAUCE. 
The primary difference between the soy sauce of Japan and that 
of China, judging from the department's contact with Japanese and 
Chinese scientists and travelers, is that Japan has a generally stand- 
ardized commercial product, while the soy of China is made on a 
smaller scale, varying with the locality and the producer to a much 
greater extent. Small-scale production, however, gives a choice prod- 
uct of uniform quality from certain factories or localities. The un- 
derlying principles of the Japanese and Chinese soy industries are 
the same. The Chinese soy-sauce manufacture has been discussed by 
Prinsen Geerligs (16). 
