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STUDIES IN BARLEY AND MALT XIX. FURTHER OBSERVATIONS ON WATER‐SENSITIVITY IN BARLEY
Author(s) -
Pollock J. R. A.,
Pool A. A.
Publication year - 1962
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.2050-0416.1962.tb01885.x
Subject(s) - sensitivity (control systems) , food science , biology , agronomy , engineering , electronic engineering
Environmental conditions prior to harvesting exert a marked influence on the occurrence of water‐sensitivity in barley. Consideration of the quantitative aspects of the relief of water‐sensitivity by various concentrations of mercuric chloride reveals that this phenomenon is unrelated to the concurrent restriction of the development of micro‐organisms. Water‐sensitivity is alleviated either partially or completely by many metal ions which have in common the property of coordinating sulphur. It is also relieved by sulphydryl‐blocking reagents and by oxidizing agents. It is concluded that the role of SH groups is important among the factors which govern water‐sensitivity, a condition which is an innate property of the grain.