SUMMARY or ni.sn.Ts. 17 



COEl i M ii \ i ( 'i MI. \\A \ EBB. 



Then- \ al-o a very IK t icea I >le ( 1 i tlereiice in tlu> decree of di>-<> 

 lntion and in (he coefficient of meftliliGBB in these -ample> of barley. 

 Tin' former varie- from :',7 to over 1 17. while tin- latter shows a varia- 

 tion of from .V. i" :v Prior'- method of determining the decree of 

 di--olution very often ;:i\e- \alue- over UK). The coefficient of ineali 

 letermined by IJrown L f i\e- -omewhat lower re-ult- on low- 

 protein barley- and higher re-ult- on hi^h-protein harley- than 

 1'riorV decree of di oliition. The two method- are fairly indicative 

 of the quality of barley. I f the ^ainplo le ai-ran^'d aeeonliu^r to the 

 pei-centai:'' >f mealy rrain> found after Mrepinir. -epai'atinir them 

 into two <-la->e>, tho-e with more than 7-' per cent of mealy grains 

 and tho-e \\itli le->. it that the lower protein con- 



tent and the higher number of mealy irrain- L r " together. There i> 

 no .1 in the fat content, hut there i- >mnewhat more >tareh in 



thc-e -ample- i-oiitainin^ the lii^h percrntaire of mealy ^rain-. The 

 weight pei- l.ooo ^r.-nii^ and the amount n|' 0ztnd Alt tlflO irreatei- 

 in hiirh than in low peiventaL r ' mealy 



SUMMARY OF RESULTS. 

 .iaiN \i:\ in Mm BAKU ^ I, 



pi'otciii ' i-\\ l.;ii'l-\- roiitaiii a larger pcivnita^e of liher. 

 pento-an-. ImlU. hraii. and emhryo. hut a -mallei- pei-centaire of -tardi. 

 extract, and -oluhlc protein. The pen-enlace of -oluhle protein 

 that _:ilahlr i- -omewhai irreater in hi^h-|)roteiu than in low- 



protein harley-, hut in the CMC >f _' POU and Hay lirewin^r liai'ley- 

 tliere U no a j)pre<-ial)le ilitl'erence in thi- re-pect. The hi^h-protein 

 hai'ley^ \\.-i-h leflB pel" 1 ,ooo L r rain- and per hushel, le>ide- having a 

 lower decree of .li--nlution and coetlicient of mealine--. This applie- 

 to all varieties <f harley analy/ed. N appre<-iahle ditl'ei'ence can be 

 noted between hirh and low protein harley s in their content of fat, 

 a>h. sulphur, and lecithin, a- i- -hown in the followin<r tahle-. which 

 al-o >how no ditl'erence in the percentage >f -teely grains before 

 steeping between harley- of more than and le than !!.." |>er cent 

 protein, when the-e are averaired. However, if the extreme cases 

 that i-. tho-e -ample- containing more than 1^.'2~* per cent protein 

 are compared with harley- of less than 11 per cent protein, we find 

 that the former contain 10 per cent steely and <>3 per cent mealy 

 jrrain* after -teepinir. while the latter have only 4 per cent steely and 

 77 per cent mealy, thus clearly showing that the barleys with over 

 1-J per cent protein are not -o ea-ily altered by the process of steep- 

 ing a- are low-protein barleys. 

 7 -_ Hi Hull. 1-ji 



