COMPOSITION, AND PROPERTIES OE KOJI. 11 
would soon set in and tlie whole mass would turn brown. 
Only for the purpose of producing a crop of spores for the 
next preparation of koji, some of the trays are kept in the 
warm part of the cellar until fructification has taken place. 
In the manner just described we have carried out two 
quantitative trials in the miso works of Kagaya in Tokyo 
(Yotsuya), one with rice and the other with barley. During 
the course of the preparation we measured the temperature 
of the grain in some important stages and found the follow¬ 
ing figures : 
I Rice. 
Temperature of the steamed grain immediately after sow¬ 
ing the spores (Oct' ber 10th, 1 p.m.) : 28° C 
Temperature on tire trays : 
Tray No. 1. 
No. 2. 
No. 3. 
No. 4. 
October 17tli, 8 a.m. 
after spreading out 
.26" C. 
26° C. 
2ß° C. 
26° C. 
„ 18th, G a. ni. | 
f before stirring . 
.41 „ 
40 „ 
40 „ 
4.2 „ 
L after stirring. 
.37 „ 
37 „ 
38 „ 
38 „ 
„ 18th, 2 p.m. | 
[ before stirring .. 
.41 „ 
41 „ 
39 „ 
38 „ 
L after stirring. 
.39 „ 
30 „ 
38 „ 
37 „ 
II. Barley. 
Temperature of the steamed grain immediately after sowing 
the spores (October 25tb, 6 p.m.) : 35°C. 
Temperature on tlie travs : 
Tray No. 1 
No. 2 
No. 3 
No. 4 
October 
2Gtli, 8 a.m. after spreading*) 
26 °C. 
26°C. 
26°C. 
26 °C. 
yy 
, ( before stirring. 
9 (alter stirring . 
39 „ 
37 „ 
39 ,, 
38 „ 
37 ,, 
36 „ 
38 „ 
37 ,, 
>> 
o-rn o ( before stirring. 
27th, 2 p.m. | after stirring . 
39 „ 
38 „ 
40„ 
38 „ 
38 „ 
36 „ 
37 ,, 
36 „ 
As 
the cellars in which koji is 
made 
are not supplied 
with 
artificial heat, except when starting after having been disused 
for a time, and as the average temperature of the open air is 
(n Tokyo during October only 15.5 C C., we learn from the 
above figures that the heat generated during the growth of the 
