STUDIES OF AMERICAN BARLEYS AND MALTS. 



INTRODUCTION. 



I Miring the past decade many inve-t urat ion- have been undertaken 

 regarding tin- improvement of tin- quality of barley for both brew- 

 ing and feeding piirpo-e-. The publication of many of the-e inves- 

 tigations took tlie form of di-< -u inn- a- to the relative value of a 

 high-protein and low-protein barley for malting, and thereby addi- 

 tional valuable information has been added to our knowledge of 

 the mbj< 



Moivo\.-r. tin- -till more recent legislation regarding denatured 

 alcohol ha- i.'i\en additional impctu- to the study of barley and 

 malt-. It i- well known that for the production of alcohol a certain 

 amount of malt i- generally u-ed. Thi- malt i- added to convert the 

 starch into -iii_ r ar. \\hieh then can In- further converted into alcohol 

 by mean- of \ea-t through the nrdinary process of t'ermentatinn. 

 The amount of malt thu- u-.-d \ai-ie- fi-om :. to i:> |,ri- cent of the 

 total amount of raw material emph.y.-d. '|'he efliciniey of the malt 

 depend- upon the po\\.-r of converting -larch which it p08Be0B6B; in 

 othci- \voi-d-. a malt i- more or \C8B valuable fnr the j.rodu.-t ion of 

 indu-trial alcohol ac<-oi-dinir to it- dia-tatic power. \Vlien it is 

 rememU'i-ed that for the production of even lon.nnn.nnn L r :l ll ()MS ,,f 

 alcohol (that is. 1 gallon per capita) about 1().(M)().((M) bu-hel- of malt 

 will U> required, and. further, that malt- vary greatly in dia-tatic 

 power or the power of con verting -larch into fermentable -ugar, 

 then one ea-ily reali/e- the full importance of a thorough study of 

 American barleys and malt-. 



It i- irenerally rem^ni /ed that the chemist and botanist must work 

 together in order to -olve the various agricultural problems, and 

 much work ha- been done regarding the influence of soil, fertilizers, 

 .-election of -eed. etr.. on the quality of the barley produced; the 

 variety, species, or race of barley to be selected for seed; and the effect 

 of climatic conditions on the properties of the crop. As far as pos- 

 sible these data are pre-ented in such a way as to aid the barley grower 

 and at the same time acquaint the consumer with the properties of 

 barleys grown under different conditions. The results of this work 

 are compared with those of other investigators in order to solve some 

 of the questions which relate to the physical and chemical character- 



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