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COMPARATIVE ASPECTS OF PROCTOR AND SPRATT‐ARCHER BARLEYS
Author(s) -
Kirsop B. H.,
Pollock J. R. A.
Publication year - 1956
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1956.tb02840.x
Subject(s) - husk , mathematics , food science , biology , botany
A comparison of Proctor (23 samples) and Spratt‐Archer (16 samples) barleys of malting quality grown in 1954 showed that the germinative energies of the available samples of these two varieties rose at the same rate after harvest, and marked water‐sensitivity was observed in several samples of each variety. The thousand‐corn weight of Proctor barley is lower than that of Spratt‐Archer but the varieties do not differ significantly in nitrogen content. In general, Proctor barley contains less husk than Spratt‐Archer, and this property accounts for the differences in extract obtained from corresponding malts of the two varieties.