BKVIEW OF THK 1.11 KHATTRE. 13 



that the si/e of the irrain all'eets the quantity of extract, the large 

 grain- giving more extract than small grains of the same protein 

 content. heaven consider- that the -pecitic gravity of barley may 

 afford a fair index a- to quality, and that generally the -peciiic 

 gravity l- saturation increa-e-. 



niewhat later liar/. declared that gla>-ines- of barley i- not due 

 to the larger protein content, hut to certain kind- of protein -lib 

 stances and to the mechanical combination with the re>t of the >ul> 

 >tanee> f(.rininr the cell. Prior ' -cparated tlie ditlei'ent kind- . d' 

 protein- and determined their relation to one another and their in- 

 fluence on the mellowness of the barley. He found that the causes 

 of the apparent L r l;> '!" \\atei-ohiblc nit roufen- free and 



nitrogen <-ontaininir constituent- nf the rndo-prrin, con>titucnt- which 

 an- colloidal in character and which ermenl the -tarch -containinj: cclU 

 firmly tO{ When the-c apparently -terly barley- are >teeped the 



cement iiiL r < "UMituent- di.ol\e. The real -lassiness is due to the ce- 

 UM'iitinir of the -tan-h e<nt ainini: -'lU by mean- of the hordein and 

 tlu- in-nluble protein. In cnll:ibor:it ion \\ith Hermann. Prioi- found 

 that when a Ion p,-i- eent -teel\ barle\ Wt d tir-t in ."><> per cent 



alcohol and then in 7.". p.-r cent alcohol ;lt | >}^ C., and BClhafr 



((iiently dried. tli >t-ely barley became altoirethei' mealy. Previous 

 ,.1111: in watei- \\a- not iiwssary. l>aker and Hultoir' have iv 

 cently coi-roboi-ate.l Prior'- \\orU reirardin^ the fact that pei'manently 

 or temporarily irla--\ ^rain- lej>end upon the pre-ciiee ,,f nitrogenous 



or nonnitrogeiKxu colloid-. 



I'ntil i-ecently mo-t investigator-, e-pecially in Kurope. ha\e ob 

 d to the u-e of hiirh-protein barley for brewing purpo-e- on the 

 ,nd- that -uch barle- lfl extract ami that thi> (piality || 



more or le intimately correlated with the tlinty character of the 

 endo-perm. The latter characteri-t ic i- ^nerally held to be an unde- 

 ,-ii-able Duality i'enderin<r the di olution of the barley kernel- more 

 diflii'iilt and re-ultinir in L r lay malt. Haa-e ha- taken an extreme 

 view of the -ituation and condemned all barley- containing over 10 

 per cent of protein. Thi- invc>tirator ha-, however, irradually re- 

 ceded from his original position, becau-e -<> many authors have shown 

 that irood malt- (which produce r, M) ,l beer) could be made from 

 barley- containing much over 10 per cent protein, and furthermore, 

 during 11 n:,. 7.". per cent of the Sile-ian barleys on which he based 

 hi- argument for low-protein barley contained over 11 per cent of 

 protein. 



Zts. gesam. Brauw., 19O4, 27: 568. 



*Allgeni. Zts. Bierbrau. Malzfabr., ItMXi, 34: 513. 



f Ibid., 1008, 36: lo-j. 



*J. lust. Brew., 1907, 13: 328. 



