MILO AND EETERITA KERNELS. O 
MALTING OF KAFIR, MILO, AND 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 
satisfactorny. However, it was thought that a comparison of the 
diastatic power of barley with that of the sorghums, kanr,'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 for 
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. 
