320 HOW CEOPS GEOW. 



of the 92 parts of Malt, and tLe 2J of Sprouts which 100 

 parts of barley yield.* 



100 2*- of) \ 92 pis. of] j 2iiof } 

 Composition of V=-( >■+•< >-|- 



Barley. S ( Malt. ) [ Sprouts. ) 



Ash 3.43 3.11 0.39 



Starch 54.48 47.43 



Fat 3.56 3.09 0.08 



Insoluble Albuminoids 11.0.3 9.03 0.37 



Soluble " 1.36 1.96 0.40 



Dextrin 6.50 6.95) 



Extractive Matters (soluble in wa- V 0.47 



ter and destitute of nitrogen).. 0.90 3.68) 



Cellulose 19.86 18.76 0.89 



100 93 3.5 



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

 insoluble albuminoids, have diminished in the malting 

 process; while soluble albuminoids, dextrin, and other 

 soluble non-nitrogenous matters, have somewhat increased 

 in quantity. With exception of 3°|„ of soluble "extractive 

 matters," f the diversities in composition between barley 

 and malt are not striking. 



The properties of the two are, howevei', remarkably di& 

 ferent. If malt be pulverized and stirred in warm water 

 (155° F.) for an hour or two, the whole of the starch dis- 

 appears, while sugar and dextrin take its place. The 

 former is recognized by the sweet taste of the wort, as the 

 solution is called. On heating the wort to boiling, a 

 quantity of albumin is coagulated, and may be separated 

 by liltering. This comes in part from the transformation 

 of the insoluble albuminoids of the barley. On adding 



* The analyses refer to the materials in the diy state. Ordinarily they con- 

 tain from 10 to 16 per cent Qt water. It must not he omitted to mention that the 

 proportions of malt and sprouts, as well as their composition, vary somewhat 

 according to circumstances ; and furthermore, the best analyses which it Is pos- 

 sible to make are hut approximate. 



t The term extractive matters is here applied to soluble substances, whose 

 precise nature is not understood. They constitute a mixture which the chemist 

 is not able to analyze. 



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