=Taka-Diastase.=--The following is taken from an interesting article, by W. E. Stone and H. E. Wright, in The Journal of the American Chemical Society: “Taka-diastase is, so far as known, somewhat similar to malt-diastase in its chemical character, viz.: a highly nitrogenous substance, readily soluble in water, and dependent upon certain conditions of temperature for its maximum activity. Its action is also affected by alkalies and acids. It is produced as the result of the growth of a species of mold (_Eurotium oryzæ_, Ahlberg) upon rice, maize, wheat bran, etc. For its production, as at present practiced in this country, wheat bran is steamed and, after cooling, is sown with the spores of the fungus. After twenty-four hours in culture rooms, at a temperature of about 25° C., the fungous growth becomes visible. In forty or fifty hours the content in diastatic material has reached the maximum, and further growth of the fungus is checked by cooling. The material, now consisting of the bran felted together with fungus mycelium, is called ‘taka-koji.’ It may be mixed with grain or starchy materials in the same manner as malt is used, and, like malt, will speedily convert the starch into fermentable sugars. An aqueous extract of the mass may be used for a similar purpose. For the preparation of a pure product, which, however, is not necessary for ordinary industrial purposes, the aqueous extract is concentrated by evaporation, and on the addition of alcohol the diastatic substance may be precipitated as a yellowish powder, easily soluble in water, of stable keeping qualities, and possessed of an unusual power of converting starch into sugar. The medicinal preparation above mentioned is obtained in this way, and represents a fairly pure form of the diastatic principle. This bears the name of ‘taka-diastase.’” * * * * *