8 
RESEARCHES ON THE MANUFACTURE 
B. DRY MATTER. 
I. 
2. 
3 - 
4 - 
Organic matter. 
74-°3 
71.80 
69.77 
66.40 
Ash. 
25.97 
28.20 
30-23 
33.60 
Soluble in cold water .... 
65-53 
64-34 
62.07 
61.23 
Insoluble,, ,, „ 
34-47 
35.66 
37-93 
38-77 
Crude protein . 
23.90 
25.52 
28.97 
3°-79 
Ether extract. 
12.43 
13-75 
15.48 
16.93 
Crude fibre. 
4-54 
4.94 
5-41 
5 - 7 1 
Nitrogenfree extract. 
33 -i 6 
27.59 
19.91 
12.97 
Ash, excl. sodium chloride. 
4.14 
4.85 
4-38 
5.84 
Sodium chloride . 
21-43 
2 3-35 
25.85 
27.76 
Starch, dextrin, etc. 
16.62 
16.49 
11.58 
7-33 
Glucose . 
16.40 
15.28 
10.21 
9-43 
Total nitrogen . 
3.824 
4.083 
4-635 
4.925 
Albuminoid nitrogen. 
3-037 
3.019 
3.012 
2.947 
Non-albuminoid nitrogen . 
0.787 
1.064 
1.623 
1.978 
>> >. .. in % of total 
nitrogen. 
20.58 
26.06 
35.02 
40.16 
Throughout the time covered by our researches there continued 
a steady slow fermentation connected with essential alterations 
of the composition of the ripening miso. The single ingredients 
are affected by the process in the following way : 
a) The nitrogenous substances, which figurate under their 
collective name “ crude protein ” undergo a slow decomposition 
which particularly concerns the albuminoids. While the propor¬ 
tion of non-albuminoid bodies among the total nitrogenous 
substances of the soy beans and even in the koji of barley is not 
considerable, amounting as to their content in nitrogen only to 
>24 resp. 14.47% of the total nitrogen present, we learn from 
