No. C. DEPARTMENT OF AGRICULTURE. 593 



The principal ooustituteuts of barley ash are: Potash, 20.92''per 

 cent.; phosphoric acid, JJo.lO per cent., and silica, 25.91 per cent. 



[American barlej's are, on the average, richer in protein than the 

 European v:iiietics and contain somewhat less fat and fiber. F.] 



Mali is {uepared from barley by the processes of softening, ger- 

 minating and kiln-drying. In softening, the grain is stirred in con- 

 tact with water until it takes up, of this liquid, about 48 per cent, of 

 its weight; the water in turn dissolves from it about 1 to \\ per 

 cent, of the original substance, the dissolved matter consisting 

 chielly of phosphoric acid, potash and certain organic materials. 

 According to Heinzelmann, one-fifth of the phosphoric acid of the 

 grain is thus lost. 



The softened and swollen grain is then removed to a room well- 

 aired and kept at a temperature of 59 to 63.5 degrees Fahrenheit, 

 and is frequently stirred. The germination is sufficiently advanced 

 when the plumule or grass blade is nearly as long as the grain, the 

 radicle being about one-half longer. Verj^ marked chemical changes 

 occur during the germination, which affect practically every group 

 of constituents. The protein and nitrogen-free extract are especially 

 changed. Behrend and Sturcke found that a barley which, in its 

 original condition, had 13.1 per cent, of its nitrogen in a water-solu- 

 ble coudiiion, including 5 per cent, of non-albuminoids or amides, 

 had, when it was malted or fully germinated, 35.3 per cent, of its 

 nitrogen present in water-soluble state including 2.07 per cent, of 

 non-albuminoids or amides. Osborne and Campbell have found that, 

 in the malting process, the hordein is replaced by an alcohol-soluble 

 proteid of entirely different composition. The barley globulin edes- 

 tin is replaced by a new globulin to which the name bynedestin has 

 been assigned. The albumin is changed only by an increase in its 

 quantity, and a new proteid, bynin, insoluble in water and salt so- 

 lutions but soluble in dilute alcohol, appears. Osborne calculates 

 that the malt contains about 7.84 per cent, of true proteids distri- 

 buted as follows: Leukosin, bynedestin and proteoses, both those 

 in coagualable and incoagulable forms, 2.79 per cent.; bynin, 1.25 per 

 cent.; insoluble proteid, 3.80 per cent. 



Among the nitrogenous substances are several ferments: Accord- 

 ing to Lintner, barlej' grain contains diastatic ferment possessing a 

 larger power of converting starch into sugar; it is, however, unable 

 by itself to attack the starch in the endosperm. The more diastase 

 by whose agency the starch is chiefly dissolved in the mashing pro- 

 cess, appears first when the grain is germinated. There is also pre- 

 sent a ferment which attacks the cellulose of the endosperm cells. 



The nitrogen-free extract is changed during fermentation chiefly 

 as the result of the conversion of starch into various sugars by 



38-6—1903 



