GERMINATION". 350 



the sprouts are about half an inch in length, the germin- 

 ation is checked by drying. The dry mass, after remov- 

 ing the sprouts (radicles), is malt, such as is used in the 

 manufacture of beer. 



Malt thus consists of starchy seeds, whose germination 

 has been checked while in its early stages. The only 

 product of the beginning growth the sprouts being 

 removed, it exhibits in the residual seed the first results 

 of the process of solution. 



The following figures, derived from the researches of 

 Stein, in Dresden ( Wilda's Centralblatt, 1860, 2, pp. 8- 

 23), exhibit the composition of 100 parts of Barley, and 

 of the 92 parts of Malt, and the two and a half of Sprouts 

 which 100 parts of Barley yield.* 



Ash, 2.42 2.11 0.29 



Starch, 54.48 47.43 



Fat, 3.56 L'.iiii 0.08 



Insoluble Albuminoids 11.02 9.02 0.37 



Soluble Albuminoids 1.26 1.96 0.40 



Dextrin, t 6.50 6.95) 



Extractive .Matters (soluble in 0.47 



water and destitute of nitrogen) 0.90 3.68) 



Cellulose, 19.86 18.76 0.89 



100. 92. 2.5 



It is seen from the above statement that starch, fat, 

 and insoluble albuminoids have diminished in the malt- 

 ing process ; while soluble albuminoids, dextrin, and 

 other soluble non-nitrogenous matters have somewhat 

 increased in quantity. With exception of 3% of soluble 

 "extractive matters," J the differences in composition 

 between barley and malt are not striking. 



* The analyses refer to the materials in the dry state. Ordinarily 

 they Contain from lo to 1ii per cent of water. It must no) be omitted to 

 mention that the proportions of malt and sprouts, as well as their 

 composition, vary somewhat according to ciremnslances ; and further- 

 more, the be-.t analyses which it is possible to make are but approxi- 

 mate. 



t Later investigators deny the existence of dextrin in barley, but 

 find, instead, amidulin and iimylan. See p. ;_'. note. 



t The term i.i-tnn-tiri //idffrrs is here applied to sohible substam-cs, 

 whose precise nature is not understood. They constitute a mixture 

 which the chemist is not able to analyze. 



