Sl'M MAIIY OF KKSULTS. 



51 



a- the weight JUT l.OOO irrain- of we-tein barley.-. There is a very 

 close agreement between the t\\o varieties in the content of ash. i'at. 

 fiber, bran, pento-an-. -tarch. and a-h con-tit unit-. 



< <'MI'\K!-o\ OF M M PB, 



Tliirly malt- were prepared from the ordinary r.-row barley-. s 

 from the we-tern barley- <la\ I.rewinir and t'tah Winter), and ?> 

 from L'-row hark 



In comparing the composition of malt- Jnade from the>e three 

 diilerent \ariet i.- of harle\. Table III -how- that C.-ro\v malts con 

 tain a larger percent aire of the following constituent-: Sulphur, 

 lecithin, total protein. -oluble protein. -oluble QOOCOAgulable pi'otein. 

 and emlu-yo: a -mallei- pM'ct-nt air' 1 f -larch, of c\ti'act in line and 

 coar-e irri-t. and >f l.ran: a -mailer weight per lu-hel and per 1,000 

 irrain-. and a -mailer c(M'Hici-nt of m. -aline . Two-row malts, on 

 the other hand, are higher in emln-perm. weight per l)ii-hel. .-\ 

 tract in line am! I enrHieii-ni of mealine--. and lower 



in iiher. j)ento-an-. hull-, and emhryo. The lai-v \\cMei-n malts the 

 Hay Ilivwini: and Ttah \\'inter are hiirlier in hull- and lower in 

 sulphur, protein. -oliiMr piotrin. and -oluhle noncoaguluble and 

 illahle pi'otein. There i- very little ditl'erence hetweeli the 

 var'u-tie- in the pej-eentaire of a-h. pho-phorie acid, ami fat. The 

 \\e-tern malt- !-iv-emlle tho-e of tlie ordinary i'.-i-ow barleys in the 

 amount of liU-r, pento-an-. hull-, bran, embryo, endo-perm, and 

 -larch which they contain. They are -omewhat like the -J-row malts 

 in weight pel' bii-hel. weight p-r 1,(MM) irrain-. and in th<" per cent 

 of total protein. 



The following tabfo fihowfl how \\ig\\ and low protein malts compare 



in weight per 1JMM) irrain-, peretMit ofe\tra<-t in line irri-t. weight per 

 hectoliter, per cent -oluble protein and pei- cent roarulable protein, 

 the pel- cent mealiness, ami coeHicient of mealiness. On an average, 

 the hiirh-protein malt- are much le mealy in the case of all three 

 da e- of malt. The coefVieieni of mealine-.- i- also less, as are also 

 the weiirht per l.(MH) irrain-. the per cent of extract, and the per cent 

 of soluble profein. 



i of hijth ami loir i>r',t< in 



