机械英语论文.docVIP

机械英语论文 397 Vol. 63, 1957] LABORATORY MICRO-MALTING TECHNIQUE By E. T. Whitmore and D. H. B. Spahrow, B.Sc. (Plant Breeding Institute, Cambridge) Received 2nd May, 1957 Germination of a 30-g. sample steeped to 42-45% moisture is carried out in a test tube at 62? F. with occasional mixing to avoid matting. Kilning follows in an oven provided with a fan and is in three stages: 24 hr. at 122? F., 8 hr. at 140? F., and 16 hr. at 160? F. Mashing for extract determination is possible, using only a 5-g. sample of grist. Introduction requirements are important features of floor malting which are difficult to reproduce The testing of the malting quality of barleys successfully in most laboratory malting under laboratory conditions by available systems. apparatus has, so far as the plant breeder is Since the very small size of the sample concerned, two main disadvantages. First, represents a new departure, it was necessary more grain of each variety is required than to check the reproducibility of the method, is available in the early stages of selection. and to make a comparison of the analytical Secondly, the methods are too laborious to figures with those obtained on large-scale allowthe testing of large numbers of selections maltings. 30-g. samples of steeped barley in any one season, a necessity for the improve corresponding to that used in a floor malting ment of any crop plant by hybridization. were placed in test tubes and germinated. Up to the present, early generation After 8 days the samples were bulked, selection on grain quality at the Plant kilned, and analysed by the Institute of Breeding Institute has been carried out by Brewing standard methods. The results eye judgement and nitrogen content, malting were in very close agreement with those tests not being done until sufficient grain of obtained by the maltster. the new varieties was available for stocking makings. An earlier assessment of the Experimental malti