It is evident that the pentosanes of wheat are localised in the more resistant tissues of the grain.
(c) An investigation of the products obtained in the analytical process for 'crude fibre' gave the following:
(1) In the case of brewers' grains:
| 100 grms. grains | gave furfural | = | 29.43 | pentosane |
| ——————— | ||||
| 20 " crude fibre | " | = | 2.52 | |
| Acid extract | " | = | 22.76 | |
| Alkali " | " | = | 1.20 | |
| Deficiency from | total of original grains | 2.95 | ||
| ——— | ||||
| 29.43 | ||||
(2) In the case of meadow hay:
The crude fibre (30 p.ct.) obtained retained about one fourth (23.63 p.ct.) of the total original pentosanes.
(d) An investigation of barley-malt, malt-extract or wort, and finished beer showed the following: An increase of furfuroids in the process of malting, 100 pts. barley with 7.97 of 'pentosane' yielding 82 of malt with 11.18 p.ct. 'pentosane'; confirming the observations of Cross and Bevan (Ber. 28, 2604). Of the total furfuroids of malt about 1/4 are dissolved in the mashing process. In a fermentation for lager beer it was found that about /10 of the total furfuroids of the malt finally survive in the beer; the yield of furfural being 2.92 p.ct. of the 'total solids' of the beer. In a 'Schlempe' or 'pot ale,' from a distillery using to 1 part malt 4 parts raw grain (rye), yield of furfural was 9 p.ct. of the total solids.
In a general review of the relationships of this group of plant-products it is pointed out that they are largely digested by animals, and probably have an equal 'assimilation' value to starch. They resist alcoholic fermentation, and must consequently be taken into account as constituents of beers and wines.