130 ANALYSES Of BARLEV. 



341 • 10 grs. of the grain gave 



Fine flour 285-50 



Bran 55-60 



100 grs. of this flour gave 



Starch 54*02 



Gluten - 1-9S 



Albumen - - - - -. - 1'67 



Oil 0-64 



Casern 2' 44 



Dextrine 5-44 



Sugar and extract - - - - - - 8-19 



A substance insoluble in water or alcohol - 18 '79 



In regard to the foregoing analysis, I have reason to suppose that the oil exists in a 

 larger proportion than that which I have given. It is, however, much like that of maize, 

 of a fine yellow, anil a smell not unlike that of cakes taken recently from the oven. 

 After the starch is separated, there remains a brown brittle mass unlike the adhesive 

 gluten of wheat, but from which alchohol dissolved out nearly 2 grains, or ten per cent. 

 The small quantity of gluten renders barley flour unsuitable for bread ; that is, light 

 bread, as there is not a sufficient quantity of gluten present to give a permanent con- 

 sistency to the dough. This brittle substance, or substance without cohesion, might with 

 propriety receive a distinct name, when its composition has been determined. The dex- 

 trine forms quite a large proportion, when compared with other grains. 



TWO-ROWED BARLEY GROWN NEAR ALBANY. 



Harvested July 25. 

 275-59 grs. gave of 



Fine flour - 218-30 



Bran ........ 57-29 



100 grs. of the flour contained 



Starch ........ 40-420 



Albumen 3-970 



Casein . 2-080 



Matter insoluble in water or alcohol - • 21-500 



Gluten 2-480 



Dextrine - - 7*720 



Oil 2-340 



Extract and sugar ..... 6 - 920 



Water - 13-220 



87-430 



