22 
RESEARCHES ON THE COMPOSITION 
The mixture of equal parts of the fresh specimens con¬ 
tained in 100 grms. 5.GO grins, of alcohol. 
From the analysis of the mixture of equal quantities of 
air dry matter we obtained the following results :— 
Water .. . 
Per mille, 
fresh cakes. 
... 620 
Per cent, 
dry matter. 
Crude protein. 
.... 180.9 
47.60 
fat. 
.... 42.2 
11.11 
,, fibre. 
.... 16.3 
4.29 
Nitrogenfree extract .. 
.... 34.6 
35.43 
Ash .. 
.... 6.0. 
1.57 
Total nitrogen. 
.... 28 M 
7.616 
Albuminoid nitrogen .. 
.... 21.88 
5.758 
Potash . 
.... 0.72 
In 100 p. of ash. 
12.06 
Soda. 
.... 0.21 
4.07 
Lime. 
.... 0.14 
2.41 
Magnesia. 
.... 0.2S 
4.74 
Ferric oxide. 
0 23 
3.76 
Phosphoric acid . 
.... 2.69 
44.80 
Sulphuric acid. 
trace 
Silica and sand . 
.... 1.68 
28.02 
Chlorine . 
trace 
trace 
Saké cakes are accordingly very rich in nitrogen and 
not so poor in phosphoric acid as might have been expected 
on account of their extraction with water during the fer¬ 
mentation. Mixed with hulls and freed from alcohol by 
distillation by which also the yeast is killed, they form a 
suitable fodder for cattle and hogs. In the salted condition, 
however, after serving for the preparation of pickled rad¬ 
ishes, they can only be used as manure, as the extraction 
of the excessive salt would in this case greatly diminish the 
nutritive value of the cakes by removing likewise soluble 
nitrogenous and nitrogenfree compounds which are doubtless 
formed in the course of storing the tubs. 
