COM i:\TS. 



Page. 



Introduction 7 



Review <f the literature -> 



Kinds of barley 17 



Barley valuation H> 



The Berlin and Vienna s I 



< >bjeetive factors 



i.jeetive factors 



n .,1 the Merlin Congress, 190* 26 



Tentative system for valuing American barl* 27 



Standard barley -7 



Calculating the percentages -7 



Tests or examinations required . 28 



1'lan of the investigation 29 



Samples and determinations made thereon 29 



Chemical methods of analysis 30 



Mechanical ami biological methods of analysis . 33 



Discussion .'M 



Protein content of l>arl.. 35 



Relation of protein to starch and extra. 36 



Relation of protein . ontent to weight per 1,000 gn:-. ::7 



Relation of the protein eont.-nt to the rhar.u-ter <>f the endosperm 38 



Kehiti.ui f protein anl hull content .... 40 



Con. imposition of large and Hinaii 41 



other constituents of barley 42 



Relation ,,f total to soluble protein 44 



hin in its relation to pn.tein and phosphoric ueid 4; 



( 'oetli< ient . .f mealiness 47 



Summary of results 17 



Ordinary 6-row btrieji 47 



Two-row barleys 50 



\v western barleys 50 



Comparison of malts 61 



Changes in comjK)sition during malting 54 



('onclus:. 60 



ILLUSTRATION. 



Typical barl-y<. Frontispiece 



6 



