320 HOW CROPS GROW. 
of the 92 parts of Malt, and the 23 of Sprouts which 100 
parts of barley yield.* 
x 100 pts. of 92pH8. of 2% of 
eee Barley. t j Malt. t pees t 
MBN ao cisihssss a.ceata aisle ae emesis ais ate 2.42 2.11 0.29 
Starclas sc isgeace s Heats sieges 54.48 47.48 
Habs satya aie sesae oeieee igeciesa vas 3.56 2.09 0.08 
Insoluble Albuminoids.........-. 11.02 9.02 0.387 
Soluble ES yesh aS 1.26 1.96 0.40 
Dextrinisiscs vixweviges scsaacsss 6.50 6.95 
Extractive Matters (soluble in wa- f 0.47 
ter and destitute of nitrogen)... 0.90 3.68 
Cellulose .......... obese ARSE ETS 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 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,” + the diversities in composition between barley 
and malt are vot striking. 
The properties of the two are, however, remarkably dif 
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 filtering. This comes in part from the transformation 
of the insoluble albuminoids of the barley. On adding 
* The analyses refer to the materials in the dry state. ‘Ordinarily they con- 
tain from 10 to 16 per cent of water. It must not be 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 but approximate. 
+ 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. ' 
