Dataset: koji.dat Source: A. Iwami, Y. Kajiwara, H. Takashita, and T. Omori (2005). "effect of the Variety of Barley and Pearling Rate on the Quality of Shochu Koji," Journal of the Institute of Brewing, Vol. 111, #3, pp. 309-315. Description: 2-factor study (1 rep per trt, average of 3 measurements) relating various measures to Barley Variety (1=Stirling, 2=Schooner, 3=Arapiles, 4=Grimmett, 5=Nishinohohi) and Pearling Rate (50%, 60%, 70%, 80%). Authors tested variables with *. Variables/Columns Barley Variety 8 Pearling Rate 15-16 Total Starch 18-24 Nitrogen 26-32 Phosphorous 34-40 Potassium 42-48 Magnesium 50-56 Calcium 58-64 Mycelia* (mug/g-drykoji)/100 66-72 alpha-amylase* 74-80 glucoamylase* 82-88 acid protease* 90-96 acid carboxypeptidase* 98-104 acidity* 106-112 glucose 114-120 maltose 122-128