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. 
Table 10. 
— Comparison 
of the diastatic powers of barley, kafi 
<", feterita 
, and milo 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 
Kafir 
.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, 
