COMPOSITION, AND PROPERTIES OF KOJI. 
1 o 
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weights found after G hours’ drying, since finely powdered 
vegetable substances generally attain within that time a 
constant weight. 
Kor the manufacture of koji we had taken of the steamed 
grain sown with spores a quantity just corresponding to the 
capacity of 4 trays, viz. in the case of rice 3457 grms. and of 
barley 3519.3 grins., wherefrom resulted 2673 grms. of rice 
koji and 2530 grms. of barley koji. The percentage com- 
position of these materials was 
found to be as 
follows 
: 
Rice. 
Barley. 
Steamed 
grain and 
Koji. 
grain and 
Koji. 
spores. 
spores. 
Water . 
39.16 
31.77 
49.01 
42.74 
In the dry matter : 
Crude protein. 
7.81 
8.97 
10 79 
12.92 
Ether extract . 
2.23 
7.21 
1.19 
4.74 
Crude fibre .. 
1.05 
1.60 
1.52 
4.53 
Starch, dextrin etc.* . 
87.97 
70.97 
84.63 
64.62 
11.03 
Glucose . 
trace 
4.07 
0.68 
0.22 
Ash . 
0.94 
1.13 
1.19 
1.94 
Total nitrogen. 
1.249 
1.436 
1.726 
2.067 
Albuminoid ,, . 
1.227 
1.246 
1.621 
1.768 
Non albuminoid ,, .....:. 
0.022 
0.190 
0.105 
0.299 
Soluble in cold water. 
3.63 
38.52 
6.50 
37.92 
0.020 
0 024 
O 979 
0 003 
n 331 
0 510 
Alcohol . 
0 
In the dry matter of koji we find accordingly a relative 
increase of all ingredients, except of carbohydrates, which 
appear to have been destroyed to some extent. The presence 
s Calculated as the difference between 100 and the sum of the other com¬ 
ponents. 
