EXERCISES 187 



(c) Ventral view (crease side) of one grain of two-rowed barley, and 

 three grains from same brace of common six-row (vulgare). 



6. Dissect a spikelet of hulless and draw parts in relative position. 



7. Threshed grain of white hulless barley and macaroni wheat are 

 sometimes confused. Compare samples. 



8. Compare threshed oats and common barley. 



Can you remove hull as easily in one case as the other? 

 Which has higher per cent of hull? 



Descriptive Terms for Barley 



A. Spike: 



1. Rows six, two. 



2. Type slender, compact. 



3. Cross-section C rank, 4 rank, 2 rank. 



4. Awns awns persistent, awns deciduous, awnless, hooded. 



B. Spikelet: 



5. Number fertile. 



6. Number sterile. 



7. Color. 



C. Grain: 



8. Glumes free, adhering. 



9. Color of kernel. 



10. Shape long, medium, short. 



11. Texture starchy, dull, vitreous. 



Outline for Describing Barleys 



Name of sample 



A. Spike: 



1. Rows 



2. Type 



3. Cross-section . 



4. Awns 



B. Spikelet: 



5. Fertile 



6. Sterile 



7. Color 



(7. Grains: 



8. Glumes 



9. Color of kernel 



10. Shape 



11. Texture . 



Examining the Quality of Threshed Barleys. Good malting barley 

 is judged by three principal characters: (1) It should be of a uniform 

 bright color. (2) Should be of a unifoim texture. (3) Should be fairly 

 plump and well matured. The reasons are explained in the text. 



For making a comparative examination of a number of barley samples, 

 the following outline may be used: 



