抄録
The chemical composition of the “Di-saké” compared with that of the ordinal “saké” is summarized as follows:
(1) In the above experimental results the nitrogenous compounds isolated from 10 litres of “di-saké”, are hypoxanthine-hydrochloride (0.20 g.), arginine nitrate (4.60 g.), cholinechloroaurate (6.75 g.), and ammonia (3.52 g.), while the isolated bases from 25 litres of “saké” by Dr. K. Kurono, are cholinepicrate (3.8 g.), histaminepicrate (0.15 g.), lysinepicrate (0.52 g.) and ammonia (1.3 g.). It is the most great difference that the “di-saké” contains large amount of arginine, which could not be isolated from the “saké”.
(2) As regards the general composition, 1 fined great difference between the “di-saké” and the “saké”: in the former, the quantity of reducing sugar (chiefly glucose) and other extractive substances are considerably much more than those of the latter.
(3) In the “di-saké”, the amount of non-protein substances is much more than those of the “saké”.
(4) The reaction of “di-saké” is almost neutral, but in the “saké” remarkably acidic.
