PART I. A STUDY OF THE BARLEY CORN

The General Characteristics of a Grain of Barley.

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Ear of Ripe Barley and Spike of Barley when in Flower compared
The Flower of Barley

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Ears of Two-rowed and Six-rowed Barley compared
Characteristics of Sub-species of Barley

Ears of Chevalier and Goldthorpe Barley compared
Basal Bristles of Chevalier and Goldthorpe Barley
Corns of Chevalier and Goldthorpe Barley compared
Transverse Furrow of Goldthorpe Barley
Hordeum vulgare and H. hexastichum compared

PART II. ANATOMY OF THE BARLEY CORN.

Endosperm and Embryo of the Barley Corn
Cutting and Preparing Sections for the Microscope
Anatomy of the Embryo

Anatomy of the Endosperm

Position of Starch Granules in the Cells of the Endosperm
Demonstration that the Starch-containing Cells contain Proto-

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PART III. EXPERIMENTS CONNECTED WITH THE TECHNICAL STUDY
OF BARLEY AND OTHER CEREALS

Microscopic Appearance of the Commoner Kinds of Starch
Preparation of Starch from Barley

Determination of Moisture in Barley

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Determination of the "Vitality" or Germinative Power of Barley 24
The "Weight" of Barley

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Specific Gravity of Barley

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PART IV. THE CHANGES IN BARLEY DURING GERMINATION
Determination of Moisture in Steeped Barley

Study of the Changes in Barley during Germination
Growth of the Embryo when Separated from its Endosperm

Generation of Carbon Dioxide during the Growth of the Barley

The Embryo of the Barley Corn secretes Diastase during its
Development

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1. General Appearance

Loss in Weight during the Conversion of Barley into Malt
Technical Examination of Malt

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Ash

Determination of the Extract of Malt

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Calculation of Dry Extract

Determination of the Specific Gravity of Liquids.
Preparation of the Malt Mash (Heron's Method)
Extract of the Boiled Wort

Calculation of Weight of Dry "Grains"

Determination of the Diastatic Power of Malt (Lintner's Method)

Diastatic Power of Barley

"Non-coagulable Albuminoids" of Malt

"Ready-formed Carbo-hydrates" of Malt
Soluble Ash and Colour of Malt

"Saccharification" Test

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SECTION II.-PRINCIPLES OF THE MASHING PROCESS.

PART I. A COURSE OF EXPERIMENTS CONSTITUTING A STUDY OF
SOME OF THE CARBO-HYDRATES CONCERNED IN WORT PRO-
DUCTION, AND INTRODUCING THE STUDENT TO THE SPECIAL
METHODS EMPLOYED IN THEIR EXAMINATION.

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Preparation of Soluble Starch

Hydrolysis of Starch by Acid

Preparation of Dextrose

Quantitative Study of the Hydrolysis of Starch by Acid

hydrates

Solution Density of Dextrose

Determination and Use of the "Solution Weights" of Carbo-

Introduction to the Use of the Polarimeter in Carbo-hydrate

Work.

The Specific Rotation of Dextrose determined by means of the
Sodium-light Polarimeter .

The Specific Rotation of Dextrose determined by means of the
Half-shadow Polarimeter

Use of a Factor other than the True Solution Factor in Deter-
minations of the Specific Rotations of Carbo-hydrates
Determination with the Polarimeter of the Amount of Sugar
present in a Solution when the [a], of the Dissolved
Sugar is known

"Mutarotation" of Dextrose and other Carbo-hydrates
The Cupric Oxide Reducing Method of Estimating Sugars
Preparation of Fehling's Solution .

Determination of the Reducing Power of Dextrose

Preparation and Properties of Phenyl-glucosazone

Cane-Sugar or Saccharose

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Cane-Sugar does not possess Cupric Oxide Reducing Power 82
Cane-Sugar does not Combine with Phenyl-hydrazine to

form an Osazone.

Inversion of Cane-Sugar

Inversion with Acid

Inversion with Yeast

Determination of the Cane-Sugar present in Malt

Levulose

Specific Rotation

Reducing Power

Preparation of Osazone

PART II. STUDY OF THE HYDROLYSIS OF STARCH BY Diastase, and

Specific Rotation of Maltose.

Preparation and Quantitative Examination of a Low Starch Con-

Influence of Heat on the Hydrolysis of Starch by Diastase
Influence of Heat in Restricting Starch Transformation is Due to
Modification of the Diastase

Experiment Showing that Although a Restricted Starch Trans-
formation may be Represented as a Mixture of Maltose
and Dextrin, much of the apparent Maltose cannot be
Fermented by Ordinary Yeast and Exists as Malto-
dextrin

Calculation of the "Apparent" Maltose present which exists

PART III. STUDIES BEARING DIRECTLY ON THE TECHNOLOGY OF
BREWING

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Study of the Influence of the Mashing Temperature on the
Optical Activity of Malt Worts
Experiments on the Fermentation of Boiled and Unboiled Worts
Illustrating the Different Methods of the Brewer and the
Distiller or Vinegar Maker.

Study of the Rise in Temperature observed when mixing Dry
Malt with Cold Water

Analysis of a Fermented Wort or Beer

1. Determination of the "Original Gravity" and Alcohol
2. Analysis of the Unfermented Matter

Free Maltose

'Apparent" Maltose Combined as Malto-dextrin
"Apparent" Dextrin Combined as Malto-dextrin .
Stable Dextrin.

Residual Reducing and Rotatory Powers

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SECTION III.-FERMENTATION.

INTRODUCTION

PART I. THE PHYSIOLOGICAL ASPECT OF FERMENTATION.

Determination of the Amount of Alcohol and Carbon Dioxide
produced during the Fermentation of Sugar by Yeast
Glycerin a Secondary Product of Alcoholic Fermentation
Chemical Composition of Yeast