Abstract
The amount of agar in Japanese cake, consisted of agar, azuki beans paste, and sugar, was tried to determine by the colloid titration method.When cakes were homoge nized with water of 10 times of weight of cakes and its supernatant was used as the test material for this method, sugar and salt did not interfere with this titration, while azuki beans paste interfered greatly with this and the error by this paste could not completely eliminate even after the digestion of this with diastase.
There was also slight difficulty in determining the value of agar absolutely, because the titers for this determination were varied with the varieties of agar.
