16 STUDIES OF AMERICAN BARLEYS AND MALTS. 







the natiire-of the soil than upon variety. /The size of grain, however. 

 he considers generally a racial characteristic. In his experiments 

 with barley Reitmair found that phosphorus did not affect the 

 protein content, that there was no relation between the nitrogen of 

 the seed and that of the crop, and that the extract yield and protein 

 content are not transmittable qualities. According to Hubert, 5 the 

 yield and protein content are dependent on the weather conditions 

 between the flowering and ripening periods, and the application of 

 fertilizers can not overcome the climatic conditions. The >aiiic 

 author emphasizes the necessity of having pure barley races, which 

 can be obtained only with the assistance of the botanist. He shows 

 further that pure races will grow more evenly and will give more 

 uniform results on the malting floor. 



Regarding experiments on the changes in composition which take 

 place during malting, Windisch and Vogelsang c showed that in 

 germination and mashing the organic phosphorus of barley and malt 

 is hydrolyzed into the inorganic form. They corroborated the 

 results of Hart and Andrews,* who showed that there was practically 

 no inorganic phosphorus in barley. Schulze and Castoro e like wi>r 

 found that in malting part of the organic phosphorus compounds 

 were converted into the inorganic form soluble in water: that in 

 mashing nearly all of the phosphorus compounds were thus trans- 

 formed, and that the phosphates found in beer wort were inorganic. 



In studying the changes which the proteins undergo during malt- 

 ing and mashing. AVeis f found that the amount of soluble protein 

 increased while the salt -soluble and alcohol-soluble nitrogen com- 

 pounds, globulin and hordein. respectively, decreased, new com- 

 pounds with other characteristics being formed in their stead. 



Several recent contributions discuss the botanical and physiological 

 characters of the barley plant in more or !<' detail. Barnstein* 

 discusses not only the chemistry of barley, its digestibility and use as 

 a food, but also its anatomical characteristics. He shows that the 

 aleuron layer may !><> two or four cells in thickness, a fact which may 

 have important bearing when high-protein barley is being considered 

 for brewing purposes, for it has been shown that this layer remains 

 practically unchanged during the processes of malting and mashing. 

 Beaven h brings out the morphological differences between the 



Vanha, Kyas, Bukovansky. Cheiu. Centrbl., 1905, 76: 695. 



& Ann. brass, (list., 1907, 10: 347. 



c Wochenschr. Brau., 1906, 23: 556. 



d Xew York Agr. Exp. Sta., Bui. 238. 



^Zts. physiol. Chem.. 1904. 41: 477. 



fZts. gesani. Bramv.. V."4. '21: :X~. 4nr>. 420, 440. 



^Landw. Vers.-Stat., 1905, 63: 275. 



*Loc. cit. 



