320 HOW CROPS GROW. 



of the 92 parts of Malt, and the 2J of Sprouts which 100 

 parts of barley yield.* 



100 pts.of) (Mpts.of) ( Wo/ ) 



Composition of [={ [+1 U. 



Sarley. f ( Malt. \ \ Sprouts. \ 



Ash .............................. 2.43 2.11 0.29 



Starch ....... .' ................... 54.48 47.43 



Fat .............................. 3.56 2.09 0.08 



Insoluble Albuminoids ........... 11.02 9.02 0.37 



Soluble " .... ....... 1.26 1.96 0.40 



Dextrin ............... ......... 6.50 6.95 ^ 



Extractive Matters (soluble in wa- 0.47 



ter and destitute of nitrogen). . 0.90 3.68 ) 



Cellulose ....................... 19.86 18.76 0.89 



100 92 2.5 



It is seen from the above statement that starch, fat, and 

 insoluble albuminoids, have diminished in the malting 

 process; while soluble albuminoids, dextrin, and other 

 soluble non-nitrogenous matters, have somewhat increased 

 in quantity. With exception of 3| of soluble "extractive 

 matters," f the diversities in composition between barley 

 and malt are not striking. 



The properties of the two are, however, remarkably dif- 

 ferent. If malt be pulverized and stirred in warm water 

 (155 F.) for an hour or two, the whole of the starch dis- 

 appears, while sugar and dextrin take its place. The 

 former is recognized by the sweet taste of the wort, as the 

 solution is called. On heating the wort to boiling, a 

 quantity of albumin is coagulated, and may be separated 

 by filtering. This comes in part from the transformation 

 of the insoluble albuminoids of the barley. On adding 



* The analyses refer to the materials in the dry state. Ordinarily they con- 

 tain from 10 to 16 per cent of water. It must not be omitted to mention that the 

 proportions of malt and sprouts, as well as their composition, vary somewhat 

 according to circumstances ; and furthermore, the best analyses which it is pos- 

 sible to make are but approximate. 



t The term extractive matters is here applied to soluble substances, whose 

 precise nature is not understood. They constitute a mixture which the chemist 

 is not able to analyze. 



