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STUDIES IN BARLEY AND MALT XIII. WATER‐SENSITIVITY AS AN INTRINSIC PROPERTY OF CERTAIN BARLEYS
Author(s) -
Jansson G.,
Kirsop B. H.,
Pollock J. R. A.
Publication year - 1959
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.2050-0416.1959.tb01441.x
Subject(s) - germination , sensitivity (control systems) , aqueous solution , chemistry , agronomy , biology , electronic engineering , engineering
It is shown that water‐sensitivity in barley is not due to inhibition of germination by micro‐organisms as has recently been suggested. Sterilizing the surface of the grain does not necessarily eliminate water‐sensitivity, while lifting the outer layers of the grain over the embryo eliminates water‐sensitivity without affecting the proliferation of microflora. It is shown that soaking the grains in aqueous solutions, of ferrous sulphate largely eliminates any water‐sensitivity. In grain steeped in water prior to the germination test, germination is sometimes adversely affected in a manner independent of water‐sensitivity. Some aspects of this effect are discussed.