134 LABORATORY MANUAL OF AGRICULTURE 



Spread the sample out on a blank piece of paper and make 

 a detailed study of each of the divisions given below. 



Purity. Make a study of purity by separating the 

 sample into the following groups : barley of class ; other 

 barleys ; other grains ; foreign matter. 



Weigh each group and record the weight and per cent of 

 the sample in the blank form in the column of the sample 

 number. Quantities less than one tenth of one gram may 

 be indicated as " trace." All the groups of the division 

 should total 100 per cent for purity. 



For the remainder of the determinations in this study 

 use ten grams of the barley from which other grains and 

 foreign matter have been removed. This includes " barley 

 of class " and " other barleys," as obtained by the first 

 separation. 



Soundness. Make a study of soundness by separating 

 the sample into the following groups: sound kernels; 

 broken kernels; shriveled kernels; sprouted kernels; other 

 damaged kernels. Weigh and record the weight and per 

 cent of each group. The total for soundness should be 100 

 per cent. 



Color. The color of barley may be injured by adverse 

 weather conditions during harvesting. A bright light color 

 is desirable. Make a study of color by separating the sample 

 into the following groups : good color ; slightly bleached ; 

 discolored. Weigh and record the weight and per cent in 

 each group. The total for color should be 100 per cent. 



Texture. Texture in barley may be classed as hard and 

 soft. The barleys of hard texture are more vitreous and 

 contain a higher per cent of protein than others. The 



