40 



STUDIES OF AMERICAN BARLEYS AND MALTS. 



The saine relation of protein content to permanent and transitory 

 steeliness is plainly shown by the following table, in which all sam- 

 ples examined are arranged in groups according to their protein 

 content : 



Effect of 



an nicnlincxx conxiili i <'<! fi'oiit tin 1 rictr point of jn'otcin content. 



The last column, which gives the difference between the coefficients 

 of mealiness before and after steeping, indicates that as a general 

 rule the more kernels are transformed into the mealy state by steeping, 

 the less protein the barley contains. Both the degree of dissolution 

 (Prior) and the coefficient of mealiness after steeping (Brown) in- 

 crease with decreasing protein content : that is, the lower the protein 

 content of a barley the more mealy in general its structure. If the 

 figures for degree of dissolution be compared with those indicating 

 the coefficient of mealiness (after steeping) it is seen that they are 

 nearly identical for such barleys as are ordinarily used for malting 

 purposes that is, those containing from 10 to 13 per cent of protein 

 whereas beyond these limits the degree of dissolution rises or falls 

 more rapidly than the coefficient of mealiness. 



RELATION OF PROTEIN AND HULL CONTENT. 



Prior has also indicated that no connection exists between the 

 protein and the hull content of barley. This may be true of 2- row 

 barley, but when the 84 samples of G-row barleys are examined one 

 easily sees that with an increase in protein content there is also a cor- 

 responding increase in the percentage of hulls. Twenty-four samples 

 of high-protein barleys (average, 13 per cent of protein) contain 

 12.9 per cent of hulls and 11.8 per cent of bran, while 23 samples of 

 low-protein barleys (average, 10.9 per cent of protein) contain 12.4 

 per cent of hulls and 11. C per cent of bran. 



a Through Pure Products, 1007, 3: 92. 



