20 STUDIES OF AMERICAN BARLEYS AND MALTS. 



which case it is designated as " very fine." When a barley has been 

 given less than 18 points, it is considered bad. 



Quality of barley n* reckoned by points. 



18-30 Poor. 67-78 Good to fine. 



31^2 Fair. 79-90 Fine. 



43-54 Medium. 91-100 Fine to very fine. 



55-66 Good. Over 100 Very fine. 



Valuation of barley according to protein content. 

 (Modified Berlin system.) 



The protein content together with the weight per 1,000 grains 

 form the two principal factors, and more than any others indicate 

 the extract yield of the malt. Neumann" considers that they are a 

 better guide in this respect than the determination of extract in 

 barley. 



Total number of points obtainable for barley rated according to protein content. 



The value of having uniform grains is that the barley takes up 

 moisture more evenly on steeping and grows at the same rate on the 

 floor, the dissolution of the endosperm being thus more uniformly 

 effected. The purity of the grain is obtained by shaking 100 grams 

 of barley in a set of sieves, graded at 2.2, 2.5, and 2.8 mm, at the 

 rate of from 210 to 220 revolutions per minute for three minutes. 

 In this way the uniformity factor is also obtained. The greater the 

 proportion of the barley found on any two adjacent sieves the higher 

 is the uniformity factor, or inversely; when less than 50 per cent of 

 the barley is found in sieves Xos. I and II, or Xos. II and III. the 



Loc. cit. 



