24 
BE SEARCHES ON THE COMPOSITION 
We learn from these figures that a very considerable 
proportion of the albuminoids applied in the manufacture 
of shoyu have been rendered soluble, resp. converted into 
soluble substances and that in spite of the richness of the 
raw materials (soy brans) the resulting cakes are poorer in 
nitrogenous bodies than the saké residues, obtained from 
grain so extremely poor in nitrogen. Nevertheless the soy 
cakes are still quite a valuable manure, and may also be 
used as a cattle food, since they still contain a compara¬ 
tively large proportion of crude protein and fat. Owing to 
their richness in common salt, however, which amounts to 
nearly 5 °f 0 in the fresh cakes, they are unfit to form a 
large part of the daily rations. Perhaps it may be possible 
to extract the greater part of the salt with cold water with¬ 
out running the risk of removing at the same time any' 
essential part of the valuable albuminoids, but even if so, 
care is to be recommended in the feeding, because the fungi 
contained in the cakes might affect the digestive canal. 
[Researches on the latter two subjects appear to be needed 
before definite proposals can be made. 
The analysis furthermore indicates that the dry matter 
of the cakes contains about oO°/ 0 of crude fat. Researches 
on the composition of the latter have shown that it con¬ 
tains 94.5°/ 0 of fatty acids insoluble in water, of a melting 
point of 24 u C. It may be well worth trying whether from 
the dried residues oil might not be easily gained and whether 
the product might not find useful applications. 
Tofu Cakes. 
Tofu, e. g. bean curd essentially consists of legumin, and 
is prepared from soy beans, which are steeped in water, finely 
ground on stone mills and extracted with much water. The 
solution of legumin thus obtained is heated to boiling, filtered 
