Letter | Published:

Hardening of Moti, a Japanese Rice Food-stuff

Nature volume 127, pages 442443 (21 March 1931) | Download Citation

Subjects

Abstract

IN the course of my researches on the mechanism of the setting and hardening of cement, and on account of the similarity of the problems involved, I have investigated also the problem of the hardening of moti, a Japanese rice food-stuff. Glutinous rice, previously steamed with special apparatus, is made into moti by pounding. In the air, it hardens into a stone-like mass. The results I have obtained so far are as follows:

Access optionsAccess options

Rent or Buy article

Get time limited or full article access on ReadCube.

from$8.99

All prices are NET prices.

Author information

Affiliations

  1. The Institute of Physical and Chemical Research, Hongo-Komagome, Tokyo, Japan, Jan. 31.

    • TUTOMU MAEDA

Authors

  1. Search for TUTOMU MAEDA in:

About this article

Publication history

Published

DOI

https://doi.org/10.1038/127442b0

Comments

By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.