468 
Analysis  of  Malt. 
J  Am.  Jour.  Pharm. 
I       Sept.,  1884. 
ric  acid  and  400  Cc.  water  for  8  hours.  It  was  then  proceeded  with 
as  the  acid  extract  under  barley.  The  amount  of  sugar  found  was 
12*346  Gm.,  and  consisted  only  of  glucose,  reducing  59*221  Gni.  Hgl2. 
This  glucose  was  produced  from  11*112  Gm.  starch.  The  insoluble 
portion  weighed  3*58  Gm.  and  the  extract  11*352  Gm.,  of  which 
0*24  Gm.  was  not  starch. 
Alkali  Extract. — The  remnants  of  the  malt,  3*58  Gm.,  were  boiled 
with  200  Cc.  of  a  20  per  cent,  solution  of  sodium  hydrate,  filtered-  and 
washed  thoroughly.  The  insoluble  parts  when  dried  weighed  1*596 
Gm.    The  extract,  weighing  1*984  Gm.,  consisted  of  proteids  and  ash. 
The  crude  cellulose  and  ash,  1*596  Gm.,  was  macerated  for  24  hours 
in  a  solution  of  chlorinated  soda,  then  thoroughly  washed  and  dried. 
Weight,  1*59  Gm. 
The  amount  of  ash  was  found  to  be  0*046  Gm.,  leaving  1*544  Gm.  as 
the  amount  of  pure  cellulose  in  20  Gm.  malt. 
To  sum  up  the  results  of  the  different  operations,  the  results  from 
the  alcoholic  extract  to  the  pure  cellulose  were  divided  by  2,  so  as  to 
represent  10  Gm.  of  malt. 
The  following  is  the  percentage  composition  : 
Moisture  
Ash  
Proteids  
Fat,  Resin,  etc 
Cane-sugar  
Maltose  
Dextrin  
Starch  
Cellulose  
Calculated  as 
I    free  from 
moisture. 
10-56 
2-38 
2-66 
11-82 
13-21 
5-60 
6-26 
1-54 
1-72 
1-52 
1-70 
3-51 
3-92 
55-56 
62-12 
7-72 
8-63 
Examination  of  Samples. — These  samples  rwere  prepared  for  the 
object  of  finding  out  the  increase  ol  diastase  at  certain  stages  of  the 
malting  process. 
After  numerous  experiments  on  the  action  of  diastase  upon  gelatin- 
ized starch,  the  idea  had  to  be  abandoned  for  the  reason  that  diastase, 
no  matter  how  carefully  prepared,  could  not  compare  in  its  action  on 
