16 



NOTES ON ANALYSES OF BARLEY. 



The total number of samples examined, grown in the United States, 

 was 32. The mean composition of all the samples was as follows : 



The weight of 100 kernels, 4.192 grams; moisture, 10.80 per cent; 

 albuminoids, 10.69; fat or ether extract, 2.13 per cent; indigestible or 

 crude fiber, 4.05 per cent; 'ash, 2.44 per cent; starch, sugar, and other 

 digestible carbohydrates, by difference, 69.89 per cent. 



A tabular comparison of these averages with those obtained in pre- 

 vious examinations by the Department (Bulletin No. 9, Div. of Chem- 

 istry) and compiled by Jenkins and Winton (Exp. Sta. Bull. No. 11), will 

 be of interest. 



The greatest point of difference between these analyses and those 

 made in former years is found in the percentage of moisture. It is 

 difficult now to reconcile the discrepancy, but it appears that the differ- 

 ence makes a marked contrast, as would naturally be expected, in the 

 other data, raising as a rule all of the other constituents in proportion 

 as the water diminishes. The difference in the weight of the kernels is 

 also marked, and this is due to the fact that naturally the finest and 

 plumpest kernels would be sent to the Exposition. This and the dimin- 

 ished amount of water in the former samples examined are sufficient to 

 account for the larger average weight of 100 kernels as exhibited at the 

 Columbian Exposition. 



In a barley the two most important characteristics for brewing pur- 

 poses, aside from the diastatic action of malt, are the percentages of 

 carbohydrates, principally starch, and of the albuminoids. In the three 

 classes of barleys examined, as indicated in the above table, the carbo- 

 hydrates reduced to water-free basis are 78.26 per cent, 77.85 per cent, 

 and 78.34 per cent, respectively; and the albuminoids 11.97 per cent, 

 12.12 per cent, and 13.92 per cent, respectively. It is seen, therefore, 

 that there is not a very great difference in the averages of the three 

 different classes when reduced to a water-free basis, save in the higher 

 percentage of albuminoids in class three. 



