20 
RESEARCHES ON THE MANUFACTURE 
The results of the analyses were as follows :—- 
A. IN THE FRESH SUBSTANCE. 
w 
Water. 
Dry matter . 
Soluble in cold water . 
Insoluble „ „ „ 
Crude protein . 
Ether extract. 
Crude fibre . 
Nitrogen free extract . 
Ash. 
Total nitrogen . 
Albuminoid nitrogen. 
Non-albuminoid „ . 
Ammonia . 
Starch dextrin, etc. 
Glucose . 
Ash free from common salt. 
Common salt . 
Volatile acid (as acetic) ... 
Fixed acid (as lactic) . 
Alcohol . 
Shiro 
miso. 
Yedo 
miso. 
Inaka 
miso. 
Sendai 
miso. 
7 o 
59.27 
39-78 
22.13 
>7.65 
10.18 
5.10 
1.99 
14.63 
7.78 
1.629 
1-144 
0.485 
0-033 
6.31 
8.32 
1.79 
5-99 
0.048 
o.t6o 
0.95 
7 o 
48.45^ 
49-63 
34- 2 5 
15-38 
12.84 
5.26 
1.79 
17.81 
n-93 
2.054 
1.180 
0.873 
0.042 
6.l8 
II.63 
I.64 
10.29 
0.027 
0.272 
1.92 
7 » 
50.36 
48.57 
32.30 
16.27 
13-93 
5-5 2 
2.46 
13.60 
13.06 
2.229 
1.301 
0.928 
0.056 
4-54 
8.52 
1.64 
11.42 
0.022 
0.25g 
1.07 
50.16 
48.66 
32.28 
16.38 
14.29 
6.46 
2.31 
13.12 
12.48 
2.286 
1-532 
0.754 
0.076 
2.72 
10.40 
1.65 
10.84 
0.024 
0.139 
X.18 
