3818.] M. Proust's Analysis of Barky. 203 



Barley that has not germinated consists of 



Yellow resin 1 



Gum 4 



Sugar 5 



Gluten 3 



Starch 32 



Hordein 55 



100 

 After germination it consists of 



Resin 1 



Gum 15 



Sugar 15 



Gluten 1 



Starch 56 



Hordein 12 



foo~ 



By comparing these two analyses, we perceive that some very 

 remarkable changes have taken place. The gum is increased in 

 quantity from -04 to -14 or -15 ; the sugar is increased nearly in 

 the same proportion, from *05 to -14 or -15 ; the gluten is dimi- 

 nished, but the most remarkable alteration is in the quantity and 

 relative proportion of the starch and hordein, the former of which 

 is much increased in quantity, while the latter is still more 

 remarkably diminished. M. Proust remarks that this production 

 of starch in the process of germination, is a very singular and 

 unexpected result, and, perhaps, even directly contrary to what 

 might have been expected. It had been generally supposed that 

 the gummy and saccharine matter is increased by germination 

 in barley, as in the other cerealia ; but the same thing had not 

 been supposed to take place with respect to starch ; and the 

 author appears to be fully aware that a fact of so much import- 

 ance should not be admitted until it is substantiated by the most 

 unequivocal evidence. 



That germination has a remarkable effect upon starch, M. 

 Proust conceives that he has proved by the following experi- 

 ments : To four ounces of boiling water he added two drachms 

 of bailey meal, which had been well washed with cold water 

 in order to remove from it any gummy, saccharine, or other 

 soluble matter. In this way we obtain an opaque, pasty sub- 

 stance, which cannot be distinguished from that formed with 

 wheat. If we now repeat the process, but employ barley that 

 has germinated, instead of the paste, we shall obtain a solution 

 which is transparent as long as it remains warm, but which 

 becomes opaque as it cools, and does not thicken or coagulate. 

 From this comparative experiment it is inferred that starch 

 actually acquires a degree of solubility by the process of germi- 



o 



