ju*ij'\88r'"' }        Changes  in  Barley  During  Malting.  357 
THE  CHANGES  OCCURRING  IN  BARLEY  DURING  MALT- 
ING, AND  IN  THE  MANUFACTURE  OF  SPIRITS. 
By  p.  Bp:hIvEND 
Removal  of  Organic  and  Inorganic  Matter  by  Water. — The  quality 
of  the  malt  for  brewing  purposes  is  much  influenced  by  the  water  in 
which  it  has  been  soaked,  for  if  this  water  removes  too  much  of  the 
phosphates  and  potash,  the  yeast  is  unable  to  develop  thoroughly ;  the 
water,  regarded  chemically,  is  not  the  only  factor  to  be  considered, 
attention  must  also  be  paid  to  the  time  of  soaking  and  the  temperature. 
The  experiments  were  made  on  three  varieties  of  barley,  and  it  was 
noted  that  the  largest  percentage  of  material  was  removed  from  the 
smallest  grains,  due  to  the  fact  that  the  surface  exposed  to  the  water 
is  relatively  larger  in  the  small  than  in  the  large  grain.  The  author 
found  that  about  one-half  of  the  dry  matter  removed  consisted  of 
organic  matter  ;  this  observation  is  directly  opposed  to  that  made  by 
Mulder  and  Lermer,  who  found  that  the  greater  part  of  the  extract 
consisted  of  organic  matter.  The  practical  outcome  of  the  research  is 
that  barley  must  not  be  soaked  too  long  else  it  will  not  germinate  well, 
and  the  fermentation  will  be  languid;  more  attention  must  be  paid 
when  small  grained  barley  is  malted  than  when  the  large  sized  is  used. 
The  Changes  which  the  Nitrogenous  3Iatter  undergoes. — The  conver- 
sion of  insoluble  into  soluble  nitrogenous  matter  is  very  rapid,  the 
soluble  will  increase  six  times  by  the  end  of  nine  days'  malting. 
Hungarian  and  Saal  barley  were  closely  examined  during  malting, 
and  analytical  data  are  given  showing  the  gradual  conversion  of  albu- 
min into  soluble  nitrogenous  matter,  the  period  of  conversion  extended 
over  209  hours;  no  free  nitrogen  was  noticed.  It  was  also  found  that 
the  soluble  nitrogenous  matter  did  not  consist  wholly  of  amides,  but 
that  a  part  of  the  albumin  became  soluble  without  decomposition,  and 
this  the  more  rapidly,  the  quicker  the  malting — that  is  the  formation 
of  diastase — proceeded.  Another  piece  of  information  gained  of  prac- 
tical advantage  is,  that  the  length  of  the  shoots  is  no  indication  of  the 
extent  to  which  the  change  of  the  albumin  has  gone. 
Changes  of  the  Albuminoids  in  Cereals  and  Potatoes  when  Heated 
under  Pressure. — At  high  temperatures,  the  albuminoids  are  rendered 
soluble,  amides  being  formed,  consequently  the  feeding  value  of  the 
waste  products  is  much  reduced;  but,  on  the  other  hand,  this  conver- 
sion is  no  detriment  to  the  growth  of  the  ferment,  which  seems  to 
