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[[preprinted]] 22 [[/preprinted]]
[[margin]] May 24. [[/margin]] 1000 c.c. ordinary soy beans weight 715 grams.
1 hectoliter = 71 1/2 kilos
and one quart (450 cc) should thus weight 320 grams
[[margin]] I.S. [[/margin]] I took some soy beans just as they are and digested them in digester with water in a jam bottle.  
Kept temperature at 135◦C = 3 Atm. for about one hour.  The next day the beans had retained their shape but were very soft and ^ [[insertion]] floating in [[/insertion]] a thick transparent liquid.  I decided to heat 3 hours more at 130◦C with some salt. By mistake it went up to 146◦C for about 45 minutes. See below. May 25
[[margin]] 2S [[/margin]] I started extracting a larger amount of ground green soy with CCl 4 in [[Soxhlet?]] - after two days.  I took the dark green liquid containing fat and evaporated on water bath.  I also dried the residue which has become much paler on account of loss of chlorophyl.  (See further page 26)
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[[preprinted]] 23 [[/preprinted]]
[[margin]] May 25). [[/margin]]  By inadvertence the digester went up to 145◦C
[[margin]] 1S [[/margin]] I am afraid the mass will be rather brown. [[strikethrough]] & also [[/strikethrough]]. I cooled down then kept [[strikethrough]] one [[/strikethrough]] two hours at 130◦C - 135◦C (I intend to repeat this experiment at lower temperature and longer digestion in presence of salt and in presence of salt and yeast.)  
On opening found the beans had swollen much but had kept their shape and were very very soft.  Brown thick liquid around of a burnt smell.  Has to be repeated see 6S
[[margin]] 3S [[/margin]] Digestion of green soy with yeast + salt.
Green soy shredded       70 gr.
Salt                      2 gr.
H20 - - - -             200 cc.
Fleischman Yeast         13 gr.
5 hours at 120◦C
Too little water.  The mass was swollen so as to fill the bottle. Result unsatisfactory.