coNci.rsn.N-. 61 



iv.-iilt- in detail a- well a.- the change- in compo-ition. According 

 In the.-e figure- the -J-row barley- arc -omewhat richer in -larch, ex- 

 trart. bran, and eiido-perm. have a higher bushel and 1,000-grain 

 wciirht. and a higher cnetlicieni of meaiine and degree of di.-.-olution 

 than the <',-row varieties On the nther hand, the -J-rnw variety con- 

 tain> le-- protein, fiber, pciito-an-, hull-, -ulphur. embryo, and Meely 



grains than the 6-row. The P>a\ Brewing barleys hay e i higher/bushel 



and l.(MM)-grain \\eight than the ordinary '. n>\\ harle\. Imt le pro- 

 tein. The I "tali Winter barley- have the mo-t eiido-penn and mntain 

 the inn-t -tarcli. yield the nm-t CZtimct, blVf the hilhe-t roetlirieiit n 1' 

 niealine and . .f di <.lm inn. and enntain the leaM protein. 



The \\-rn\\ hai'ley malt- contain the hiirhe-t prn-eiMa_L r i' of protein. 

 lerithin, soluhle pmirin. and enihiyo. hut are ln\\e-t in Maivh. Bl 

 tract ( in e.ar-e L r n-t i. l>ian. \\-;L r ht |'i- lui-lu'l. and weiirlit per 1. 



grains, 



The _' row harley malt- are hii:iie-t in weight p-i- hu-liel. c\t ract . and 

 co.-Hicirnt <>!' niealine . lull ln\\e-t in liU-r. p-ntn-aii-. hull-, and einlirxc. 



The T>a\ P. retting and I'tah Win! IT harley malt- are hiirhe-t in 

 Maivh. hnll-. and weight pel- I.IMM L riain^. and lowe-t in protein. 

 snlnUe pi-otein, Mnln<prnn. extract i line rrist), and c,,e Ilicieni .,f 

 niealiiu'--. 



It ha- IMM-II -houn that lar^c kernel- yield a higher percentage <f 

 (\nact than -mall kerneU nf the MIMIC protein enntent. The former 

 contain more March. \\rirli more per lii-hel. and iriv' a higher co- 

 eflicient of Mu-aline--. The hea\ier kernel- axcraL'c h-- in protein 

 content ami enntain more March. The -mall irrain- nf the -ainc vari- 

 ety enntain more Kran, hull-, liher. peiito-an-. and a-h than do the 

 larger L n-ain-. \Vhcn harley- are divided into two <rronps tho-e 

 of hirh and lou protein content- -the former are richer in fil>er. pen 

 ii-. hull-, hran. and emhryo; the latter \vcirh more per lm-hel 

 and pci- l.oon irrain-. and ha\e more mealy irrain- after -teepin^r, 

 lea containing moiv extract. .March, ami -olnUc protein. 



Mealy ni'ain- arc generally lower in protein content. The per- 

 manently -teely irrain- arc richer in protein. A hiirh phosphoric 

 ai-id content i- generally accomi)anied ly hi^h -larch and low protein. 

 A larger propoi'tion <f the protein of low-protein harley is -oluhle 

 than of the hirh-protein harley. The average percentage of protein 

 in ',-row harley i- ahoiit PJ: of -J-row harley. 1 !..": of Hay Hrewini: 

 harley, Ie than 1 1. and of I'tah Winter Iwrley. Ie>- than 10 per cent. 



The mo-t intere-tinr changes occurring during the process of malt- 

 ing are the increa>e in sugars, lecithin, soluble protein, and embryo, 

 and the decrea-c in -tarch. a-h. pho-j)horic acid, potash, magnesia, 

 lime. bran. hull>. endo-perm. fiber, fat. and total protein. The pento- 

 sans undergo very little, if any. change. 



