﻿MILO AND FETERITA KERNELS. O 



MALTING OF KAFIR, MILO,, A,ND FETERITA. 



While the work just reported was in progress the question of the 

 diastatic power of malts made from these sorghums arose. For some 

 time little attention has been paid to grains other than barley for 

 malting purposes, as this grain has served the brewing industry 

 satisfactorily. However, it was thought that a comparison of the 

 diastatic power of barley with that of the sorghums, kafir, milo, and 

 feterita might be of value. 



MALTING PROCESS (5). 



The grain was washed free from chaff, weed seeds, and other foreign 

 material, covered with clean, fresh water, and allowed to stand fqr 

 12 hours, the water being replaced once or twice during this period. 

 The water was then removed and the grain was allowed to stand for 

 an additional 12 hours. This entire operation was repeated for such 

 a time as was required to bring about complete steeping. The grain 

 was considered thoroughly steeped when it could be crushed between 

 the thumb and fingers and the inside was not hard or glassy, but soft 

 and chalklike. 



SPROUTING. 



After the water had been removed the steeped grain was allowed 

 to- germinate at a temperature of 15.5° C. In about six days the 

 sprouts which had been developing inside the seed coat forced their 

 way out at the end of the grain opposite the rootlet. The germi- 

 nation was continued for from 8 to 14 days, or until the sprouts were 

 about three or four times the length of the grain. 



DRYING. 



All moisture possible was expelled, at first at room temperature 

 and finally at 40° C. It was found especially advantageous to 

 observe the following precautions (4) . To prevent molding as much 

 as possible, the grain after being washed and soaked for one hour in 

 water was allowed to stand for one-half hour in 0.24 per cent solution 

 of formaldehyde, after which the steeping in water already described 

 was continued. The grain was germinated between approximately 

 sterile damp towels to prevent molding and drying, the towels being 

 replaced every other day. 



COMPARISON OF TEMPERATURE, TIME OF STEEPING, AND TIME OF GERMINATION OF 



GRAIN SORGHUMS. 



A comparison of the temperature, time of steeping, and time of 

 germination of the grain sorghums investigated is shown in Table 9. 



