Valuation.—For the valuation of malt the following determinations are usually carried out: Extract per standard quarter, moisture, diastatic activity by the Lintner process, tint, and matters soluble in cold water. The physical examination of malt is also a matter of importance, inasmuch as direct evidence is obtained thereby of the modification of the malt. Among the methods adopted for this purpose may be mentioned counting the percentage of corns in which the acrospire has grown up to one-half, two-thirds and three-fourths the entire length of the corn. In properly made malt the modification of the endosperm should proceed pari passu with the growth of the acrospire. The sinker test is also useful when carried out in an intelligent manner. Those corns which sink in water and lie flat are improperly modified. Normal malt has a specific gravity less than water and the corns have equal density throughout; consequently they float horizontally in water. In forced samples the proximal ends are frequently lighter than the distal ends, and the corns float horizontally in water, with the germ directed upwards. The latter, however, may in some cases fill with water, and the corns lie flat or sink. This is a characteristic of over-modified malt. It will be seen from these remarks that it is essential to carry out the sinker test under standard conditions. The modification of the malt may also be determined by means of the diaphanoscope already referred to under Barley.
Bibliography.—M. M. W. Baird, Journ. Inst. Brewing (1905), 11, 431; J. L. Baker, Journ. Chem. Soc. Trans. (1902), 81, 1177; The Brewing Industry; J. L. Baker and W. D. Dick, Journ. Inst. Brewing (1905), 11, 380; J. Baverstock, Treatise on Brewing and Malting (1824); E. S. Beaven, Journ. Fed. Inst. Brewing (1902), 8, 542; R. H. Biffen, Journ. Inst. Brewing (1906), 12, 366; Board of Agriculture and Fisheries (Leaflet 149); A. J. Brown, Annals of Botany (1907), 21, 79; H. T. Brown and G. H. Morris, Journ. Chem. Soc. Trans. (1890), 57, 458; H. T. Brown and others, Trans. Guinness Research Lab. (1903), vol.—pt. I. (1906), pt. II.; M. Delbrück, Journ. Inst. Brewing (1906), 12, 642; Ford, A Treatise on Malting (1849); C. Graham, Cantor Lectures, Society of Arts (1874); J. Grüss, Wochenschrift für Brauerei (1895), 12, 1257; (1896), 13, 729; (1897), 14, 321, 409; (1898), 15, 81, 269; (1899), 16, 519, 621; (1902), 19, 243; W. Johannsen, Résumé. Comptes rendus trav. lab. Carlsberg (1884), 2, 60; A. R. Ling, Brewers’ Journal (1904), 40, 741; E. J. Mills and J. B. Pettigrew, Journ. Chem. Soc. Trans. (1882), 41, 38; E. R. Moritz, Journ. Fed. Inst. Brewing (1895), 1, 228; E. R. Moritz and G. H. Morris, A Textbook of the Science of Brewing (1891); J. M. H. Munro and E. S. Beaven, Journ. Roy. Agric. Soc. (1900), 11, pt. II., 5; T. B. Osborne, Report of Connecticut Agricultural Experiment Station (1894); H. Stopes, Malt and Malting (1895); W. J. Sykes and A. R. Ling, Principles and Practice of Brewing (1907); H. Van Laer Bull. de la soc. chim. de Belgique (1905), 337; R. Wahl, Amer. Brewers’ Rev. (1904), 18, 89.
(A. R. L.*)
