MALTING BARLEYS OF 1923

Bernard Dwork 1923--1998

Bernard Morris Dwork, “Bernie” to those who had the privilege of knowing him, died on May 9, 1998, just weeks short of his seventyfifth birthday. He is survived by his wife of fifty years, Shirley; his three children, Andrew, Deborah, and Cynthia; his four granddaughters; his brothers Julius and Leo; and his sister, Elaine Chanley. We mention family early in this article, both because it was su...

Carl Djerassi (1923–2015)

Few lives at the top of chemistry and industrial accomplishments in the 20th century have been as remarkable as that of Carl Djerassi, who died in San Francisco on January 30 at the age of 91. To a considerable extent, his life became known as ‘fascinating’, catalyzed by his own portrayal of it. This feature of his persona cannot, and will not, dilute the one major scientifi c contribution he m...

Influence of Malting on Sorghum Protein Quality

The microbiology of malting and brewing.

Brewing beer involves microbial activity at every stage, from raw material production and malting to stability in the package. Most of these activities are desirable, as beer is the result of a traditional food fermentation, but others represent threats to the quality of the final product and must be controlled actively through careful management, the daily task of maltsters and brewers globall...

Distribution of MWG699 polymorphism in Spanish European barleys.

The STS marker MWG699/TaqI is closely linked to the vrs1 locus and has been proposed as a marker of domestication in barley. This study included 257 cultivated barleys of both two- and six-rowed varieties, mainly from the western Mediterranean region. These included many landraces from the Spanish barley core collection, Moroccan landraces, and a set of accessions from other European countries....