36 STUDIES OF AMERICAN BARLEYS AND MALTS. 



RKI.ATIMN uK PKOTKIN TO STAKCJl AND KXTR \( T. 



It is generally assumed that a high protein grain means a low 

 >tarch grain, and vice versa. This is true, as a rule, and especially 

 >o in the case of wheat. When barleys are considered, however, there 

 are many exceptions, notably the barleys from Ohio. Minnesota. 

 Iowa, and Illinois, which have a comparatively low protein content, 

 and also a rather low starch figure, while those few samples from 

 Kansas and Montana, which contain more than the average amount 

 of protein, likewise show more than the average content of starch. 

 The samples of Indiana, Canada, Michigan, and Wisconsin barleys 

 have a somewhat low protein content, while those from New York, 

 Colorado, and South Dakota have a high protein content. Both of 

 these two groups follow the general expectation, for while the former 

 is high in starch, the latter is low. Thus 33 out of 84 samples of 

 barleys are exceptions to the rule that high protein means low starch, 

 and vice versa. As has been noted, in the case of wheat, protein and 

 starch are generally complementary. With barleys, however, the 

 presence of hulls, varying in amount from 10.2 to 15.4 per cent, makes 

 this point less decisive, though an average of barleys grown under 

 similar conditions shows with a high protein content a lower starch 

 figure. The results indicate that on the whole low-protein 6-row 

 barleys do contain more starch. Fifty-three samples, with an average 

 of 12.2 per cent protein, contained on an average 70.6 per cent of 

 extract, while 31 samples, with 11.1 per cent protein, contained 71. 8 

 per cent of extract. The averages from each individual State do not 

 always show this fact, namely, that there is more extract in low- 

 protein barleys, but if instead of averaging all the samples they be 

 separated into high-protein and low-protein barleys, not taking into 

 account those samples whose protein content is close to the average, 

 then the figures will show that high-protein barleys are low in extract, 

 and vice versa. Twenty-four barleys, with an average protein con- 

 tent of 13 per cent (that is, all barleys over 12.25 per cent), compared 

 with 23 barleys whose average protein content is 10.8 (all samples 

 under 11.25), show 69.94 per cent extract in the former and 72 per 

 cent in the latter. In order, therefore, to bring out the different 

 relations it is often best to take the extreme cases and not regard 

 those which are so near the average that they might be included in 

 one class or the other, according to variations within the limits of 

 error. If, however, only the samples from Michigan, Minnesota, 

 Wisconsin, Iowa, and South Dakota (the States where this type of 

 barley has been found especially well suited to the conditions and 

 where it is therefore extensively grown) be arranged in groups ac- 



