1. We ascertaind the existence of glucose, galactose, arabinose, and xylose in shoyu, but unfortunatly could not recognize ketose or ketose-containing sugars such as fructose and sucrose. The existence of maltose and manninotriose was vague. 2. We exathined the effect of NaCl, organic acids and amino acids on the Rf -value of sugars. The NaCl was least desirable substance contained in syoyu in regard to the defection of sugars by this method.
We collected various putrefied and normally fermenting mashes of sake and tested them microscopically. and analytically and isolated bacteria by the plate culture method. As the results of the studies we concluded that the putrefaction of moromi-mash of sake was caused by acid-forming bacteria (lactic bacteria).
I studied the estimation of calcium and magnesium especially in water, by the method of paper partition chromatography. In this method, the max. relative error is 5 %. Main points of this method are; (1) the separation of Ca and Mg by the method of paper partition chromatography, and (2) colorimetric estimation of alizarin solution extracted from Ca or Mg alizarin lake on the strip of filter paper.
1. The substances, which cause the disgusting smell of sake from putrid moromi-mash, were separated as a volatile acid fraction. 2. In this fraction acetic acid and its ethylester were found in considerable amounts. 3. Other acids of higher boiling points were considered to be valeric, caproic or higher acid by their remarkable odour.
1. 20 speciemens of asbestos are examined about their properties as the filter aid. 2. Although they contain 0.003 to 6.210 % of iron soluble in N-HCl, the iron dissolved in - the Japanese sake is only 0.002 to 0.012 %. 3. As the quantity of asbestos to be used for filtering is very small as compared with the quantity of the liquid to be filtered, it seems that the iron content of asbestos is of no great importance. 4. The velocity of filteration can be compared under certain conditions. There are various types of filteration time as shown in the table. 5. Through our examinations, No.12 or 13 is the best among all the speciemens. Both of them are the products from Arizona and they had been treated with. hydrychloric acid or water.