Am  Jour.  Pharm. 
Sept.,  1884. 
Analysis  of  Malt. 
469 
gelatinized  starch  with  the  equivalent  amount  of  malt,  and  therefore 
no  basis  for  working  could  be  made.  The  object  was  then  changed  to 
estimating  the  amount  of  maltose  and  dextrin  present  in  the  wort  pre- 
pared from  them. 
The  samples,  of  which  there  were  twelve  prepared  from  the  same 
barley,  were  obtained  as  follows :  One  from  the  barley,  one  from  the 
steep,  one  from  the  couch,  one  for  every  twenty-four  "hours  the  grain 
was  on  the  floor,  and,  lastly,  the  kiln-dried  or  finished  malt.  Of  these, 
the  barley  and  the  malt  were  used  in  the  analysis. 
The  moisture  was  determined  by  drying  5  Gm.  until  of  a  constant 
weight  at  a  temperature  of  110°C,  or  230°F.  Draff  constitutes  the 
insoluble  portion,  and  is  estimated  by  collecting  on  a  weighed  filter, 
and  drying  at  230°F. 
Maltose. — 20  Gm.  of  the  sample  were  ground  and  mixed  with  100 
Cc.  water,  at  60°F.,  and  gradually  heated  in  one-half  hour  to  140°F. 
It  was  allowed  to  remain  at  this  temperature  for  one-half  hour,  and 
then  in  15  minutes  raised  to  167°F.,  and  kept  there  for  another  half 
-  hour.  At  the  end  of  this  time  it  was  slowly  heated  to  the  boiling 
point,  the  whole  process  requiring  two  hours.  The  wort,  as  this  is 
called,  was  allowed  to  cool,  filtered,  and  sufficient  water  passed  through 
the  filter  to  make  the  filtrate  weigh  200  Gm.  The  specific  gravity  of 
this  was  taken  at  60°F.  The  amount  of  maltose  in  the  solution  hav- 
ing been  approximately  estimated,  a  portion  of  the  wort  is  diluted  so 
as  to  contain  about  1  per  cent,  maltose,  and  the  amount  estimated  in 
the  whole  solution.  It  has  been  shown  that  solutions  of  maltose  or 
glucose  containing  less  than  J  per  cent,  or  more  than  1J  per  cent,  do 
not  reduce  Fehling's  solution  in  the  same  proportion  as  solutions  con- 
taining amounts  between  the  above. 
Dextrin  is  estimated  by  boiling  25  Gm.  of  the  wort  with  75  Gm. 
water  and  3  Cc.  sulphuric  acid  for  2  hours.  The  amount  of  glucose 
found  in  this  portion  multiplied  by  8  gives  the  amount  of  glucose  pro- 
ducible from  the  wort.  From  this  must  be  subtracted  the  amount 
formed  from  the  maltose,  giving  as  the  difference  the  quantity  pro- 
duced from  dextrin,  which  multiplied  by  "9  equals  the  amount  of 
dextrin.  This  is  slightly  inaccurate,  as  no  allowance  was  made  for 
the  amount  of  invert-sugar  produced  from  the  cane-sugar,  1  to  1 J  per 
cent. 
The  result  from  barley  is  wanting,  as  the  wort  was  so  mucilaginous 
that  it  could  not  be  filtered. 
