EXERCISE 47 



THE COMMERCIAL GRADING AND SCORING OF BARLEY 



Statement. In scoring barley the points considered are those affecting the commercial grade, as 

 approximately one half of the barley produced is sold on the market. 



Object. To study the factors influencing the grade and quality of barley and to become familiar 

 with the different grades. 



Materials. Peck samples of barley to be scored and a grain tester. 



Directions. Score samples and place results on the following page. Note the instructions given 

 below. 



Trueness to type (5). Take 100 kernels, constituting a fair sample of the grain. Divide the kernels 

 not true to type into three grades. In the grade badly off type cut one-tenth point for each kernel ; in the next 



grade cut one-tenth point for each 2 kernels, 

 and in the best grade cut one-tenth point for 

 every 3 kernels. 



Kernel uniformity in size and shape (5). 

 The kernels should be uniform in size and! 

 shape. Classify and cut samples as in " True- 

 ness to type." 



Color of grain (15). Six-rowed barley 

 should be yellowish white ; two-rowed barley 

 nearly dead white in color. Classify closely 

 and cut sample as under "Trueness to type." 



Size of kernels (10). All kernels should be 

 large and plump. Classify into three groups : 

 large, medium, and small and shriveled. Cut 

 the sample as under " Trueness to type." 



Texture (10). Barley should be mealy to 

 somewhat vitreous in texture. Take 10 repre- 

 sentative kernels and cut each crosswise. Cut ! 

 one-tenth point for each kernel vitreous 

 throughout in its texture. 



Purity (30). Factors chiefly affecting 

 purity are other grains, foreign material, dam- 

 aged, smutted, and moldy kernels. For each 

 foreign grain cut the sample one-fifth point. 



Fig. 57. Type heads of barley 



From left to right : two-row ; common six-row ; common six-row (Parallelum ) ; 

 true six-row (Pyramidatum). Courtesy of the Wisconsin Experiment Station 



Use 100 grains in examining for purity. Also cut the sample one-fifth point for each per cent of foul material 

 and one-fifth point for each per cent of damaged, smutted, moldy, or bin-burned kernels. Cut the sample 

 from one to ten points for bad odor. 



Weight per bushel (15). The standard weight per measured bushel is 48 pounds in most states. Cut one 

 point for each pound below the legal weight per measured bushel in your state. 



Viability (10). Barley should have a germination test of 100 per cent. Cut one-half point for each per cent 

 deficient in germination. 



The commercial grading of barley is influenced by the above factors, but the grain-inspection depart- 

 ments of the various states provide rules governing the inspection and grading. For example, the 

 following rules govern the inspection of barley in many states. 



No. 1 Barley shall be sound, bright, sweet, clean, and free from other grain. 

 No. 2 Barley shall be sound, dry, and of good color. 



No. 3 Barley shall include shrunken, stained, dry barley unfit for No. 2 grade. 

 No. 4 Barley shall include tough, musty, dirty barley. 



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