i62 CONCENTRATED FOOD-STUFFS 



malt, and the grain should be subjected to the following 

 physical examination : — 



(i.) One hundred grains of the barley are counted 

 out and weighed. They should weigh between 

 4 and 5 grams. 



(ii.) A number of the grains are cut across. The 

 surface should be white and starchy. Samples 

 showing a large proportion of " flinty " grains 

 are unsuitable for malting. 



(iii.) The colour is noted. It should be uniform, and 

 of a pale yellow or straw colour. The grains 

 should have a thin wrinkled skin. 



(iv.) The general condition is noted. The barley 

 should be free from broken grains and have no 

 musty smell. 



{U) Chemical Examination. — The moisture and pro- 

 teins are determined. The former should not be more 

 than 14 to 15 per cent, and the proteins in a good 

 malting barley not more than 10-5 per cent. 



158. Malt. 



(a) Good malt should be of a yellow colour, occa- 

 sionally speckled with brown, and the interior should 

 be pure white. Malt should have a sweet taste ; a rapid 

 perception of sweetness in the mouth indicates a 

 sufficient proportion of diastase. 



On placing in cold water, malt should float on the 

 surface. 



{b) Malt Extract. — Fifty grams of the finely ground 

 malt are treated in a beaker with 250 c.c. of warm 

 distilled water at 50° to 52° C. The mixture is placed 

 on the water-bath and maintained at this temperature 

 for a quarter of an hour, after which heat is applied 



