sugar. After the sprouting process has continued a number of days, 

 the barley is dried, the sprouts removed by machinery and sold for 

 cattle feed. Sprouts of first quality are about ^^ of an inch long, 

 thread-like in appearance, slightly curled, of a yellow or brownish- 

 yellow color, and form a crisp, porous and bulky mass. Dark brown 

 sprouts have either undergone fermentation previous to drying, or 

 have been dried at too high a temperature, and are not desirable. 

 Moist sprouts are also to be avoided. Thus far their use has not 

 been general in Massachusetts, about 300 to 500 tons being consum- 

 ed in the State yearly. 



(b) Composition of the Sprouts. 



Water 



Ash 



Protein 



Fiber 



Extract matter. . 

 Fat 



Total 



Average of 

 5 recent 

 samples. 



/o 

 1 1. 00 



5.80 

 27.10 

 11.90 

 42.60 



1.60 



The sprouts are characterized by a fairly high percentage of pro- 

 tein, considerable fiber and but little fat. While the nitrogenous 

 matter in the sprouts is usually designated as true protein, it is well 

 known that from }{ to ^3 of the nitrogen exists in the form of amids. 

 In the present sample, an exceptionally large percentage of its 

 nitrogen (42.3 per cent) was in the form of amids.* Amid bodies 

 are sources of heat and energy, but they cannot produce flesh nor 

 milk casein, hence a considerable proportion of the nitrogenous mat- 

 ter in malt sprouts is less valuable than that in most grains and 

 by-products. 



*In the process of growth the plant elaborates the nitrates of the soil first into amid 

 bodies— partially developed protein— and finally into the completed product or true protein, 

 which is largely deposited in the seed. When the seed begins to sprout, the true protein 

 is converted back into the soluble amids to enable the young sprout to utilize it. Amids 

 may be defined, so far as their use in the plant is concerned, as transportable protein. 



