COMPOSITION, AND PROPERTIES OF KOJI. 
Id 
In 100 parts 
of dry matter 
of grain. 
In the koji 
obtained 
therefrom. 
More < . ) or 
less (-) than 
in the grain. 
A. Rice. 
Dry matter . 
100 
86.71 
-13.29 
Crude protein. 
7.81 
7.78 
- 0.03 
Ether extract . 
2.23 
6.25 
+ 4.02 
Crude fibre. 
1.03 
1.39 
+ 0.31 
Starch, dextrin, etc. 
8797 
61.51 
-26.43 
Maltose ... 
— 
5.24 
+ 5.24 
Glucose ... 
trace 
3.53 
+ 3.53 
Ash . 
0.91 
0.98 
+ 0.01 
Total nitrogen . 
1.249 
1.245 
-0.004 
Albuminoid ,, . 
1.227 
1.080 
-0.117 
Non-albuminoid nitrogen. 
0.022 
0.165 
+ 0.143 
B. Barley. 
Dry matter. 
100 
80.72 
-19.28 
Crude protein. 
10.79 
10.43 
- 0.36 
Ether extract. 
1.19 
3.81 
+ 2.62 
Crude fibre. 
1.52 
3.66 
+ 2.14 
Starch, dextrin, etc. 
84.63 
52.17 
—32.46 
Maltose ... 
— 
8.90 
+ 8.90 
Glucose ... 
0.68 
0.18 
— 0.50 
Ash . 
1.19 
1.57 
+ 0.38 
Total nitrogen... 
1.726 
1.668 
-0 058 
Albuminoid nitrogen . 
1.621 
1.427 
-0.194 
Non-albuminoid ,, . 
0.105 
0.241 
+ 0.136 
The loss of material caused by the growth of the fungus 
amounts in the case of rice to 13.3, in that of barley to 19.3% 
of the total dry substance applied. As in these figures no 
account is taken of the small amount of water that enters the 
constitution of the starch and dextrin when they are converted 
into maltose and dextrose, the actual loss of carbon is pro- 
