﻿MILO AND FETERITA KERNELS. 7 



Acidity. — Fifty grams of ground malt was digested with 300 cubic 

 centimeters of distilled water at 15.5° C. for three hours. The 

 acidity of the filtered extract was measured by titrating against 

 N/20 sodium hydroxid and calculated to percentage of lactic acid. 



A comparison of the diastatic power of some of the malted grain 

 sorghums with that of a barley is shown in Table 10. 



Tabj,e 10. — Comparison of the diastatic powers of barley, kafir , feterita, and rnilo malts. 



Malt. 



Moisture. 



Diastatic power. 



Acidity as lactic 

 acid. 



Moisture 

 basis. 



Dry 



basis. 



Moisture 

 basis. 



Dry 



basis. 





Per cent. 

 6.73 

 6.88 

 5.22 



5.97 



Degrees. 



162.4 



9.5 



35.0 



35.3 



Degrees. 

 174. 1 

 10.2 

 36.9 

 37.5 



Per cent. 



0.176 



.221 



Per cent . 

 0.189 





.227 







Milo 













% The sample of barley malt shown in Table 10 is of exceptionally 

 high diastatic power, being much higher in diastase than the ordinary 

 dried brewing malts, which range between 20° and 40° Lintner, and 

 therefore can not be taken as an average representative of that type. 

 From the standpoint of the brewer, the color, flavor, and percentage 

 of soluble material play a very important part, and the diastatic 

 power is sacrificed to some extent to bring about these factors through 

 the action of heat during drying. The grain sorghums shown in 

 Table 10 were malted under conditions that would give the highest 

 possible diastatic power, the other requirements of a good brewing 

 malt being sacrificed to obtain this property. 



The acidity of the kafir malt was determined as a check on the 

 malting process for the purpose of showing that the acidity was not 

 high enough to have any effect upon the diastatic power. 



The results obtained show conclusively that the sorghums investi- 

 gated do not meet the requirements of a green malt. The diastatic 

 power of these sorghums, with the exception of kafir, is comparable 

 with that of dried malts, when malted under conditions that would 

 give the highest possible diastatic power. When subjected to tem- 

 peratures that would give the color and flavor required in a dried 

 malt, however, this diastatic power would be too low for all practical 

 brewing purposes. 



SUMMARY. 



On the whole, the kafir, corn, milo, and feterita resemble one 

 another in composition and appearance. The proximate constituents 

 of the kernels of these four sorghums indicate their value as food for 

 man and domestic animals, and show the possibility of their being 

 used as raw products in certain important commercial operations 

 having for their purpose the manufacture of starch, sirup, alcohol, 



