AGRICULTURAL CHEMISTRY AGROTECHNY. 413 



albumin transformatiou process. When the proteid couversiou has been normal 

 and completed, we shall always find the albumin dissolution process to be equal 

 to the proteolysis, while the total amount of edestin salts preexisting in the 

 barley has at the same time been transformed into leucosin. The malt does not 

 contain Albumin II at all. The proteid conversion takes place by the self- 

 same rules, whether the barley malted be six-rowed or two-rowed. ... 



" [In regard to the] germination temperature, the optimum temperature of 

 a normal and finished proteid conversion may be described as an optimum zone 

 extending from about 13 to about 17° C. If the germination is effected at a 

 temperature Iietweeu 17 and 20°, the quantitative aspect of proteid conversion 

 is impaired, while the qualitative aspect is not affected. If germination be 

 effected at a temperature above 20°, the result will be abnormal and incompleted 

 proteid conversion. Among all the transformation processes, that of albumin 

 dissolution is the one which is the most sensitive to the action of tempera- 

 ture. The optimum of acid-formation lies at about 16°. The velocity of 

 de\elopment of the acrospire increases with the temperature of germination. 

 A falling off in the germination temperature extending beyond the minimum 

 limit of the optimum temijerature zone (about 13°) tends to weaken the root- 

 growth to a marked degree. . . . 



" [In reference to] time, the largest amount of decomposition and trans- 

 formation is accomplished during the first four days of germination, both as 

 regards carbohydrates and proteid matters. The velocity of reaction is affected 

 by temperature. Over-germination causes some of the forces operating in nor- 

 mal germination to suspend their activity entirely or partially (peptic action, 

 root-growth, and physiological oxidation process), while others even commence 

 operating in an opposite direction, that is. become reciprocal (transformation 

 of carbohydrates and albumins [transformation of Albumin II into Albumin 

 I]): only two transformations continue in the same manner and the same 

 direction as they did when the germination was normal (tryptic action and 

 acid formation). 



" [For the] conditions of moisture, abnormal conditions of moisture during 

 germination tend to impair the transformation of carbohydrates, the root 

 growth, the oxidation process and the albumin transformation process. The 

 oxidation process is weakened more by too dry a germination than is the root 

 growth, whereas both procesi-es are equally impaired when the germination is 

 conducted under excess of moisture. A particularly dry germination appears 

 to impair the proteolysis also ([but] only the peptic, not the tryptic action). 



"Barley contains both peroxidases and real catalases. The amount (or 

 action) of peroxidases inci'eases in the process of germination, but decreases in 

 kiln-drying. The amount of catalases, on the other hand, does not increase 

 while the barley is germinating; but it declines during the kiln-drying process. 

 Peroxidases occur in the periphery of the barley-corn and in the germ, but not 

 in the endospei'm. In the rootlet pex'oxidases occur in large quantities, while 

 the leaflet is altogether free from these enzyms. 



" [During the] storage of malt no noticeable loss by oxidation takes place. 

 Both the acidity and the amount of soluble mineral constituents increase in the 

 course of storage. From this fact it may be inferred that the quantity of 

 soluble phosphates (primary) becomes greater during storage. The yield In 

 extract increases somewhat with the time of storage. Peptic action increases 

 a little during storage. During a moist period of storage Albumin I shows 

 a tendency to be transformed into Albumin II : the reverse process takes place 

 in a dry storing period." 



The ratio of m.ethyl pentosans to pentosans in certain seeds, G. Borgh- 

 ESANi (Jour. Landic, 58 {1910), No. 1, pp. 77-79). — The average ratios of 



