24 RESEARCHES ON THE MANUFACTURE, 
rated to a syrup and again extracted with alcohol of 95%. 
This 'was repeated once more, the syrup dissolved in water, 
digested with purified animal charcoal, and evaporated to a 
small volume, which, mixed with some strong alcohol, upon 
standing several weeks solidified to a completely white 
crystalline mass. Unfortunately the quantity of crystalline 
sugar thus obtained was too small (about 50 grms.) to admit 
recrystallization. We therefore again determined before and 
after inversion the rotatory and reducing powers in a solution 
containing about 7.5 grms of it. The results were as follows :— 
Before After 
inversion. inversion. 
Reducing power, dextrose 5.008% 7.318% 
Rotatory power, “Wild... 17.1° 8.0° 
Dextrin was entirely absent from the crystalline mass, as 
the latter completely dissolved in hot alcohol of 95% when 
repeatedly treated with it. The sugars could consequently 
only consist of glucose or maltose or a mixture of both, and 
the above results of the optical examination along with the 
reducing powers, decidedly prove that the solution contained : 
Before After 
inversion, inversion. 
Maltose 5.214 % 
Dextrose 1.82V ,, 
I having a 
a rotatory power of 
( 15.2° 1 
•"l 1-9° j 
7 . 7 ° 
Rotatory power, actually observed 
16.9° 8.0° 
The results found by titration with Fehling’s solution and 
the rotatory powers so closely coincide that there can be no 
doubt about their meaning: The ferment of koji produces 
maltose and dextrose when allowed to act on gelatinized starch. 
Some of the sugars were treated in an aquous solution with 
hydrochloride of phenylhydrazin and sodium acetate in the 
quantities suggested E. Fischer. Upon warming the mixture 
on a water bath we obtained a yellow crystalline precipitate 
consisting of fine needles, which partly dissolved easily in 
warm water and separated again on cooling, while another 
