PART I. A STUDY OF THE BARLEY CORN The General Characteristics of a Grain of Barley. 1 1 Ear of Ripe Barley and Spike of Barley when in Flower compared 3 3 Ears of Two-rowed and Six-rowed Barley compared Ears of Chevalier and Goldthorpe Barley compared PART II. ANATOMY OF THE BARLEY CORN. Endosperm and Embryo of the Barley Corn Anatomy of the Endosperm Position of Starch Granules in the Cells of the Endosperm PAGE PART III. EXPERIMENTS CONNECTED WITH THE TECHNICAL STUDY Microscopic Appearance of the Commoner Kinds of Starch Determination of Moisture in Barley 2222222 23 Determination of the "Vitality" or Germinative Power of Barley 24 24 Specific Gravity of Barley 25 PART IV. THE CHANGES IN BARLEY DURING GERMINATION Study of the Changes in Barley during Germination Generation of Carbon Dioxide during the Growth of the Barley The Embryo of the Barley Corn secretes Diastase during its 31 1. General Appearance Loss in Weight during the Conversion of Barley into Malt 36 37 37 37 37 37 37 38 38 38 38 39 39 Ash Determination of the Extract of Malt 39 39 Calculation of Dry Extract Determination of the Specific Gravity of Liquids. 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 "Saccharification" Test PAGE 47 49 50 51 51 52 53 55 55 59 61 62 SECTION II.-PRINCIPLES OF THE MASHING PROCESS. PART I. A COURSE OF EXPERIMENTS CONSTITUTING A STUDY OF 76 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 The Specific Rotation of Dextrose determined by means of the Use of a Factor other than the True Solution Factor in Deter- "Mutarotation" of Dextrose and other Carbo-hydrates Determination of the Reducing Power of Dextrose Preparation and Properties of Phenyl-glucosazone Cane-Sugar or Saccharose PAGE Cane-Sugar does not possess Cupric Oxide Reducing Power 82 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 Experiment Showing that Although a Restricted Starch Trans- Calculation of the "Apparent" Maltose present which exists PART III. STUDIES BEARING DIRECTLY ON THE TECHNOLOGY OF PAGE 106 106 Study of the Influence of the Mashing Temperature on the Study of the Rise in Temperature observed when mixing Dry Analysis of a Fermented Wort or Beer 1. Determination of the "Original Gravity" and Alcohol Free Maltose 'Apparent" Maltose Combined as Malto-dextrin Residual Reducing and Rotatory Powers . 107 108 110 110 SECTION III.-FERMENTATION. INTRODUCTION PART I. THE PHYSIOLOGICAL ASPECT OF FERMENTATION. Determination of the Amount of Alcohol and Carbon Dioxide |