BARLKV \ ALTATION. 23 



The shape for brewing purpose- i- preferably plump and well 

 cled. Too thin kernels, or even too plump kernels, are of less value. 



The fineness of the husks indicated by the wrinkles and folds is 

 given the following values: Especially fine, 6; very fine, 5; fine, 4; 

 Lea tine. :\: ratlin- coar-e, -J : coarse, 1 : thick skin, 0. 



The factors odor and injured grain- are negative: that is, 1 point 

 i> deducted for had odor and _' point- fur injured grains. General 

 impression is graded as follo\\ - : K \cellent, ' : very good, -J ; good, 1; 

 had, 0. 



It i> seen that the Vienna -vMem relic- more on the laboratory and 

 scientific method than doc> the Berlin >y-tem, and i- an improvement 

 not only in thi> re-pect. hut aN in that it value> the di tie rent factors 

 according to their importance and attaches less weight to the protein 

 content f the barley. 



Aceurding to the P>erlin >ystem the principal factor- ' in barley 

 valuation arc protein cuntent. mealine , the percentage of hu-ks 

 and the finene-- of hu-k'. V \i in importance come the >i ft ings and 

 uniformity uf grain, and of lea-t importance are weight per bushel. 

 weight per IJHIM. and color. Chi c.,n-ider- the protein contrnt as 

 the nio-t Hiriiiticant factor, and that the weight per bu>hel, weight 

 per 1,(M)() grain-., and amount of hii-k^ indicate the amount of val- 

 uable eon>tituent- in bai'ley. He al-u tind- objrctions to taking the 

 pci-ceiitage of hiiskx into con-iderat ion on the groiimU that a properly 

 thra-h.-il barley would contain more liu-k-.. and therefore be |)r<'ju- 

 diced in comparison to -hort and po->ibly injured grains. 



Haa-e claim- that the hu-k- and the -hape of the grain afford a 

 certain indication as to quality, but are of -econdary importance, 

 -tat ing that, a- a rule, the finer the hu-k- the greater the number of 

 damaged kernel-. 



Accordini: '" Prior.- the subjective teetfl -hould be considered only 

 in connection with the chemical and physical test>. He believes that 

 the color may indicate the presence of unripe grain^ or those slightly 

 damaged and browned by bad weather conditions, and the shape may 

 give indication as to variety and fitness for brewing, the plump grains 

 being ordinarily better than the long, thin grains because they contain 

 more starch a- well as more nitrogen. The weight per bushel, in 

 connection with the weight per 1,000 grains, is important in showing 

 whether or not a sample consists of light barley and therefore con- 

 tains less starch and produces less extract. Very heavy grains, how- 

 ever, malt rather >tubbornly, and on that account medium-size barley 

 is preferred. Prior would not consider the protein content as of 

 much importance except when above 13 per cent. When below 13 



"(Muss. Allp-iii. /ts. Ui.M-l.r. M:il/f:il.r.. 1906, vol. 34, No. 8. 



*W.M-ii.Ms.-hr. itnm.. V.MH;. ->:\ 



' Allgem. Zts. Bierbr. Malzfulu- .. r.x'7. \..l. ::.'. January. 



