SUMMARY OF RESULTS. 



59 



Cmn, 



jn-ntiin <nnl ftrntiitix ilixxnlinl hi/ m//,s7t/w/ ( 'mil imtt'tl. 



LOW-PROTEIN M \\. re .;-uo\\ . 



I lilTim- -liou ;i BO what higher | .-| vr| 1 1 :ir,. of protein d'l>- 



-olved on ma-hin: ill high-protein in;ill-. M \\';il l-i -h'ili " ha- nlivady 

 >lin\vn. ;il-o tli;il -<)inf\\ hal innp- prolrin I ID to I ." JMT <-<-iil ) i- n-inl-i-Ml 

 >olullr >ii in;i-liiiiL r lluin I >v -ini|)l<- ( rcat iiKMit with cold \\atrr. 



Kim/. -!IU\\.M| llial !'!, 111 _*:, to II |MT .-rut ,f ihr |)rih>in \va- 

 fninnj in tin- r\tra.-i. a -mnruliat I n-' i atiioiint of tlir nitrogen Iwinjr 



rendered -oluhlr in tin* high-protein malt. <r small-grain malt, due 

 to the irivah-r a<-ti\ nv of tlu- rii/ym- present 



Tin- lo of total protein during malting ha- averaged about 1- 

 pcr cent when all of thr -ample-. 2-IXJW, S-IOH l:iv Hrrwin^. and 

 ordinarx '. ro\\ Manrlniri:iii an- taken toL r 'tln-r. \\\ -eparat inir the 

 malt* \\hirh \\cre made from liirl-protiMii liarl-y from tho-e obtained 

 from (|n> lo\\ protein barley it i- -ho\vn that the fir-t -naiiMMl barleyssuf- 

 fer a nt eater lo of protein on malting than do the latter-: for example, 

 in -ampli- <d' barley with lii^h-protein content nn<lerwcnt an average 

 lo of total protein in malting of I; per cent, wheiva- the corre-pond- 

 in<^ lo from !'.> -ample- of l.\\ --protein barley- \\a- ['2 per cent. 



The work done on the comparative composition of barley and malt 

 -how- that about one-fifth of the a-h con-t it uents of the bran is lost. 

 llein/elmann i> <|iioted a- -ayinr that -jn per cent of the phosphoric 

 acid originally pre-ent i-di olved during steeping, -<ft \\atersi-emov- 

 ing considerably more a>h than hard water-. That a large proportion 

 of thi- lo (H-ciir^ during -teepini: admit- of no doubt, as can be read- 

 ily proven by merely -oakin^ whole barley in water for several hours 

 and then te-tinir the solution for pota-h. phosphoric acid, etc. 



From the fact that -udi l<se- in mineral con-t it uents occur during 

 .-teeping and con-iderinir al>o -ome re-ult^ obtained in this labora- 

 tory on the amount of -alt- removed from the straw and irrain of 





''Thruu-li l'un Products. P.M..;. _ : :;:;u. 



