/ 
130 
ANALYSES OF BARLEY. 
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*98 
Albumen - - - - - - - 1’67 
Oil 0-64 
Casein - - - - - - - - 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, and 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. 
275 - 59 grs. gave of 
Fine flour 
Bran 
Harvested July 25. 
100 grs. of the flour contained 
Starch ------ 
Albumen - - - - - 
Casein ------ 
Matter insoluble in water or alcohol 
Gluten ------ 
Dextrine - 
Oil. 
Extract and sugar 
Water ------ 
218-30 
57-29 
40-420 
3-970 
2-080 
21-500 
2-480 
7-720 
2-340 
6-920 
13-220 
87-430 
