594 ANNUAL REPORT OF THE Off. Doc. 



the diastase. The respiratiou of germinated seed is very active. 

 According to Schutt, during nine days of germination, one hundred 

 pounds of dry substance loses 6.7 pounds of starch by respiration 

 and gives off 10.1) pounds of carbolic acid. Brown and Morris show 

 that, as a result of germination, a large amount of cane sugar forms 

 in the embryo and that the softened endosperm, while it exhibits 

 an increased quantity of this sugar, is characterized by the pres- 

 ence of considerable maltose, a closely related sugar which does not 

 occur in the embryo. It appears, therefore, that the maltose is 

 confined to the place in which it was formed and is not transported 

 as such into the young plant. The crude fiber is increased in quan- 

 tity. 



A number of plant acids, formed, some by direct oxidation pro- 

 cesses, such as succinic, oxalic, malic and citric acids, and others 

 as the result of bacteriological action, which unavoidably accom- 

 panies the malting process; the latter products include acetic, pro- 

 pionic and lactic acids. 



The fat contained is reduced to 20-30 per cent, of the original 

 amount. 



Kiln-drying is conducted at different temperatures according to 

 the kind of malt which it is desired shall be produced, whether 

 the lighter malts used for pale beers or the roasted malt used for 

 dark beers. The temperature of the malt in the former case goes 

 iu) higher than 1)0 degrees (192 degrees F.) in the latter case, it m;iy 

 reach 120 degrees (248 degrees F.) The malt is stirred during dry- 

 ing for the purpose of removing the malt sprout. The heat causes 

 changes in the soluble carbohydrates, sugars, etc., by which the 

 peculiar malt aroma is developed and the quantity of invert sugar 

 increased. The investigations of Shulte im Hoffe show that, as a 

 result of the kiln-drying at low temperatures, the amount of extract 

 (water-soluble material) is not changed; at higher temperatures it 

 is reduced in considerable degree, the amount of soluble albuminoids 

 decreases, and that of amides is diminished at the higher tempera 

 tures. Peptone, the typical product resulting from the action of 

 the gastric or stomach juice upon protein, is also a constituent of 

 finished malt and even occurs in very small quantity in the raw 

 barley. Hilger and Van der Becke found that in kiln-driod mr.lt. 

 nitrogen was present in water-soluble compounds as follows: Albu- 

 min, .1194; peptone, .0233; ammonium salts, .0057; amido acids, 

 .2257; amides, .0029 per cent. According to Thausing, 100 lbs. of air 

 dried barley will yield, on the average, 78rbs. of kiln-dried, germ-free 

 malt. Maercker gives the following average composition for the raw 

 barley and the finished malt, together with a statement of the 

 amount of the original constituents which appear in the final 

 product: 



