22 
RESEARCHES ON THE MANUFACTURE, 
allowed to cool to 40° C., and mixed with 500 c.c. of an extract 
made from 25 grms. of rice koji likewise warmed to 40° C. 
The mixture was kept at this temperature for 25 minutes, 
then rapidly heated to boiling, evaporated to a syrup, and 
extracted with alcohol, to separate the unaltered starch and 
the dextrins which are insoluble in strong alcohol. The al¬ 
coholic extract was again evaporated to a very small volume, 
once more taken up with alcohol of 95%, the extract freed 
from the alcohol by evaporation dissolved in water and de¬ 
colorized by well purified animal charcoal. It was finally 
evaporated to a small volume and allowed to stand for several 
weeks, but no crystallization took place. The total quantity 
of dry matter thus obtained amounted to about 30 grms. 
We dissolved about 10 grms. of it in 100 c.c. of water and 
determined the rotatory power before and after inversion 
with hydrochloric acid, and also the reducing power towards 
Fehling’s solution, paying due regard to Soxhlet’s suggestions. 
The results were, as follows :— 
Before 
inversion. 
Reducing power, dextrose.4.04% 
Rotatory power, °Wild .20.9° 
After 
inversion. 
7.40% 
8.4° 
Assuming the reducing power before inversion to be due 
only to maltose, we find that that it would correspond after 
inversion only to 6.97% dextrose, whereas the actual obser¬ 
vation yielded 7.46%, e. g. a surplus of 0.49% dextrose. 
This result indicates that in the original syrup a substance 
was present, having less effect on cupric solution than mal¬ 
tose. Hence it is probable that the syrup still contained some 
dextrin, and, indeed, if we assume the above amount of 
0.49% dextrose to have been formed from dextrin by inver¬ 
sion, the original solution would contain. 
Before After 
inversion, inversion. 
6.62% maltose] having a rotatory) 18.30° 1 ~ C) ° 
0.45 dextrin)power of .) 1.8° j 
20 . 1 ° 
Actually observed. 20.9 8.8° 
