34 STUDIES OF AMERICAN BARLEYS AND MALTS. 



with a steely endosperm, those that are mealy, and those that are 

 partly steely and partly mealy, or intermediate. 



The character of the endosperm after steeping was determined as 

 follows : 



Fifty grams of barley were steeped in water at from 15 to 20 C. for twenty- 

 four hours. The water was then poured off and the excess removed from the 

 grains by means of blotting paper. The barley was dried in a drying oven at 

 30 C. with low draft until the weight approximated slightly less than the orig- 

 inal amount taken, about 49 grams. The cutting was done in the same manner 

 as described above. 



The germinating energy is represented by the percentage of grains germinated 

 within three days at ordinary temperatures. The germinating capacity is 

 expressed as the percentage of grains which germinated in five days. These 

 tests were made by the ordinary methods for testing germination. The weight 

 per bushel was found by weighing a miniature bushel. 



The degree of dissolution was determined by Prior's method : 



V 



Steep the barley in distilled water for twenty-four hours at 15 C., drain off 

 the water, removing the excess of moisture by means of filter paper, and dry at 

 40 C. in an air bath for about two days; then determine the mellowness by 

 means of Kickelhayn's apparatus. Prior considers the mealy grains which are 

 originally present better than the modified steely grains, and therefore he adds 

 them to the percentage of steely grains modified. 



(Mi M) 100 _ 



100 - M 

 in which 



A = degree of dissolution. 



M = per cent of mealy kernels in original barley. 

 ^ = 1>er C ent of mealy kernels in barley after steeping and drying. 



The coefficient of mealiness in steeped and unsteeped barley was 

 calculated according to H. T. Brown's" formula: Mealy grains are 

 given a value of 100, half mealy 50, and steely 1. The number of 

 grains of each type multiplied by its special value and the sum 

 divided by 100 will give the coefficient of mealiness. 



The 1,000 kernel weight is found by counting 500 kernels at ran- 

 dom and weighing them on a technical balance. The average of four 

 weighings was taken, unless the difference between the highest and 

 lowest weight of 500 kernels exceeded 0.5 gram, when five or >ix 

 weighings were taken. 



DISCUSSION OF RESULTS. 



In discussing the results obtained attention will first be called to 

 the composition of the ordinary 6-row barleys (Table I), the Man- 

 churian and Oderbrucker. calculated to a water-free basis, and then 

 to the change in composition which barleys undergo on being con- 

 verted into malts. Of the 84 samples of 6-row barleys, the average 



fl Loc. cit. 



