COMPOSITION, AND PROPERTIES OF KOJE 
33 
Sodium chloride 
Reducing sugars 
Relative 
in % of the mixture 
as dextrose 
proportions 
0 
.. 0.612%. 
. 100 
2 
.. 0.357,. 
. 58.3 
(5 . 
.. 0.150,,. 
. 20.0 
12 . 
.. 0.024. 
. 4.0 
20 . 0 . 010 ,. 1.6 
A third series 
with another sort 
of rice koji, ea 
the same way, g; 
ave the following 
results : 
Sodium chloride 
Reducing sugars 
Relative 
in % of the mixture 
as dextrose. 
proportions. 
0 . 
... 0.414%. 
. 100 
2 
... 0.223,,. 
. 50.2 
4 . 
... 0.155,,. 
. 34.0 
10 . 
... 0.054,,. 
12 2 
15 . 
... 0.0 10 . . 
. 9 0 
20 . 
... 0.033,. 
. 7.7 
Slight admixtures (2%) of common salt to solutions of 
carbohydrates interfere much with the effect of the koji fer¬ 
ment, whereas the saccharifying power is not entirely cheeked 
even by a content of salt as large as 15-20%. 
