COMPOSITION, AND PROPERTIES OF KOJI. 
21 
More than 70 % of the original maltose had accordingly 
been converted by the ferment of koji into dextrose. 
IV. Jnulin. The mixture applied consisted of 200 c.c. 
of a solution of inulin and 100 c.c. of koji extract. After 
warming it for 21 hours to 40-45° C. the following rotations 
were observed : 
Solution of inulin . — 2.8° 
Extract of koji, fresh. + 8.2° 
„ ,, „ heated. + 7.7° 
Mixture, after heating . + 0.5° 
Deducting the rotation caused by the koji extract, we find 
the solution of inulin to rotate before warming it with the 
ferment by—1.9°, and after the action of koji—2.1°. These 
results show that inulin is very probably not acted on by 
koji, the difference between the two rotations lying within 
the limits of experimental errors. 
V. Starch. It might perhaps be possible to ascertain ap¬ 
proximately the nature of the products obtained from starch 
by the action of the ferment of koji, if the polarimetric results 
were supplemented by determinations of the reducing powers 
of the solutions towards Fehlings solution before and after 
the ferment has acted on them and before and after the in¬ 
version of the solutions by strong acids. Reliable conclusions 
cannot, however, be drawn from researches of this kind, par¬ 
ticularly because there will probably be found in the solution 
of starch after its alteration by the ferment: glucose, mal¬ 
tose, various kinds of dextrins, and unaltered starch of which 
the rotatory power of the two latter appears to be somewhat 
variable or at least, to have not been definitely ascertained, 
and moreover the dextrins do not admit of an accurate quan¬ 
titative separation from maltose (by titration with Fehling’s 
solution). Therefore we proceeded by the following way : 
100 gnus, of starch were gelatinized in 1500 c.c. of water, 
