REVIKW <)F I' UK I.ITKIIATURE. 9 



foniia and the tliin->kin ',-n,\\ I'tuh Winter hurley, for all of these 

 vurietie- contain on an average about 10.~> per cent of protein. 



Tlif literatmv on hurley ami malt investigations teems with sug- 

 on- relating to the kind of barley best adapted for brewing pur- 

 pn-rs. the inlhience of variou- ferlili/.cr- on the composition of hur- 

 ley, the change- it undergoes in the process of malt ing. the role which 

 tin- extract, oi- the nitrogen, etc.. play- in brewing, and the influence 

 of the variou- con-titiient- on the quality of ihe finished product. 

 Comparatively little, however, li: written from the -tandpoint 



of the production of industrial alcohol. 



Attention should be called to the recent fundamental work of 1 1. T. 

 llrown md In- OOWOrkan <n the chemi-try of hurley and malt in 

 their attempt to eMa!.li-h definite relation- het ween the outward chur- 

 f hurley and the chemical and phy>iolngieul differences 

 a- -hown ly analv-i-. They likewise -tudied the method- of e-t i- 

 muting 1 h<- \uriu^ nit ro^enou-, <-<,n-t it uent- of hoth hurley uml mult, 

 und the migration ,,f tl u . M ' con-t it urnt - from the endo-pcrm to the 

 emhryo during the ju-.M-e of mall niL r . 'I'hrir r-ull- -hou that a I'ler 

 nine day- multii : c.-nt of the nit ni:enou> con-t it ueiit- of the 



endo-pcrm b oluhle and di tf'u-ihle and an- t i-u n-poiMcd to the 



cmhiyo. Thr>e soluhle ju'otrin- are present in malt and are found 

 in wort in -mall amount-. They arc -uppo-ed \^y -ome in \ e-l ii^ator- 

 nrl a i-elatixely laiL r l inthience on the chuructei- of the finished 

 product. Broun hu- divided thns< soluble und noncouiruluhle nitrnr- 

 enou- compound- into -i\ clu--e-: Album-e-. peptone-, umidumin, 

 ummonia. OTgMUC l>a-e-, an. I re-iduul or undetermined protein. On 

 the other hand, < )-horne divide- the protein- of the whole hurley 

 <rruin. umountin^r to ln.7."> p-r cent, us follow-, with the respective 



dhumin), "'-*> per cent, 



(Mjual- -J.T'.* per c,-nt of t he total protein : proteo-e and ede-t in ( irlohu- 

 lin). l.l>:> per cent. (M]iials 18. U per cent: hordein, 1 [>er cent, equals 

 ".T.-Jl per cent: and insoluble protein. I.:, per cent, equul- 11. H', pei- 

 cent of total protein. 



Aceordinir t () 'Jalowet/ the basal end of the barley contains more 

 protein than the di-tul end. the least amount heinir found in the mid- 

 dle of the berry. In the ear of the plant the right und left longi- 

 tudinul hulve- have the -ume peix^entage of protein, whereas the 

 grains on the upper half of the heads are richer in nitrogen than 

 tho-e on the lower half, but the amount of nitrogen per individual 

 berry i- con-tunt in all sections of the head; the small berries grown 

 on the le.-.>> perfectly matured heads of the secondary -tulks are richer 



us. (iuiiiiu'ss Res. Lab., 1903, 1 (1): 96-127. 

 ^Anu-r. riu-m. .1.. L8Q5, 17: 



' '/' . Hrauw., 19UG, 29: 17'J: through Biedernianii's (VntrM., 



Stt: 229. 



