 The equilibrium moisture content of malting barley grains (cv. Scarlett) was determined by gravimetric-static method in the range 20-50°C using saturated salt solutions (LiCl, MgCl2.6H2O, K2CO3, NaBr, NaNO2, KI, NaNO3, NaCl, (NH4)2SO4) to provide water activities for each temperature between 0.11 and 0.813. Desorption isotherms were obtained at 20, 30, 40, and 50°C. All the sorption curves w...

There is an increasing market for locally grown malting barley (Hordeum vulgare L.) in the Northeast US. Malting must meet certain quality standards acceptability brewing market. Up-to-date recommendations are needed regionally adaptation to ongoing climate change. A two-year field experiment was conducted assess interactive influence of three dates planting (5 September, 15 and 25 September), ...

The ants and termites have renounced the 'Hobbesian war,' and they are the better for it. Their wonderful nests, their buildings, superior in size relative to man; their paved roads and overground vaulted galleries; their spacious halls and granaries; their cornfields, harvesting and 'malting' grain; their rational method of nursing eggs and larvae, and of building special nests for rearing aph...

Malting is usually carried out on intact barley seed, while hull is still attached to it. In this study, oat grain with and without hull was subjected to controlled germination to optimize its enzymes activity, in such a way that lipase has the lowest and αamylase and proteinase the highest activities. Since pH has a great impact on the activity of the enzymes, the pH of germination media was s...

Barley is the only crop in the Poaceae family with adhering husks at maturity. The color of husk at barely development stage could influence the agronomic traits and malting qualities of grains. A barley mutant with a white husk was discovered from the malting barley cultivar Supi 3 and designated wh (white husk). Morphological changes and the genetics of white husk barley were investigated. Hu...

During the germination of seeds, storage proteins are degraded and the resulting amino acids are utilized by the growing seedling. In barley, this process is commercially important because it forms the basis for the malting and brewing industries. In this study, barleys and malts were mashed in the presence of compounds that specifically inhibited the four common proteinase classes. The efficac...