SUMMAKY 01 RE8UL.T8. .")7 



(lining tlu drying <>f the malt with thai occurring during the ripening 

 nf grains, Some work carried on in the Bureau of Chemistry on the 

 change- in sugar ami soluble nitrogenous constituents during malting 

 and during the drying <>f the malt have failed to fully corroborate 

 the above conclusion- relating t" the conver-ion of -ugar into -larch. 

 The result- -how. on the dry ha-i-. the following amounts of -ugar 

 (calculated a- de\tn-ei: llarley -oaked two day- preparatory to 

 malting. l.H'i per cent; iriven malt. i>.ll and 7. _'."> per cent: and malt 



(dried one day at 36 ( 8.8 and 1 1.17 per cent. An increase rather 



than a decrea-e in -uirar ha- e\idently taken place during the tir-t 

 day'- drying, due probably to the fact that the -low drying at ">."> C. 

 with the lai'ire initial amount of moi-ture in the irreen malt wa- really 

 a continuation of the malting proee \\hich continued until the 

 mni-turr cniiti-nt In-rMine too low. due t< c\ a | ora t ioi i . to carry this 

 PI-O' I'urlher. A -liirhl daerOttM f -uirai'. lio\\c\n. i- noted at 



the end of a month. H'.nl p,-r c,-nt heinir ju'e-mt in the -ample which 

 on the tir-t day'- di-yinir contained 11.47 pei- cent. Thi- \\orU i- 

 hein:: repeated. 



( )ur i-e-iilt- fiii-thei- -how that practically no chanife ha- taken place 

 in the pento-an- durinir malting. 'rllen- and (ilauhit/" -howcd 

 that the pent. .-11, oOOtttli >f hoth laile\ and malt \\a- the -ame, no 

 -han^e haxiiiij taken place during the maltinir proer . It i- (|iiite 

 j)rolalle. howexer. that the cai'hohydrate- m-c-- ar\ for the growth 

 of the -prout- and fof rr-piration durinir -''d iri''\\t!i are fiirni-hed 

 entirely or ino-lly hy the more a imilaUe con-t it uent-. namely, the 

 i- normally pre-ent and tho-4- produced hy the action of the 

 dia-ta-e on the -tareli and al-o hy the fat. 



The -ulphur content inci'ea-ed percept ihly. a<-coi'diiiir to the-e re- 

 >ult-. Thi- -imply means, however, that -oine malt- had heen 

 hleached hy the u-e of -ulphur. or el>e had ah-orhed -oine sulphur 

 conijM)iind- from the proiluct- of comhu-tion durinjr the kilning 

 proce--. In any ca-e then- has not heen and there could not have 

 heen any real increa-e in the amount of -ulphur unle the malts had 

 ah-orheol it in smne -uch manner. 



It is (juite different, howeyer. with the im-rea.-e of lecithin, or rather 

 alcohol and ether->oluhle pho-|)horu- compounds. Here we are deal- 

 ing with a hody. or -eyeral pho.-phorus-containinjr bodies, which are 

 soluble in both alcohol and ether or in one of these reagents. The 

 active physiological change.- ir<iiiL r <>n in the barley during malting 

 ha ye already been noted in BO far as the losses in ash, phosphoric 

 acid, and bran are concerned, and it i> <juite probable that some of 

 the phosphoru- compound- of barley, which are insoluble in alcohol 

 and ether. _ r o through some of these changes and become soluble in 



a J. Lan.hv., ls;7, 45: 1CHJ, through Priiiciples and Practice of Brewing, Sykes 

 and Ling. 



