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EFFECT OF BORON ON BARLEY GERMINATION AND MALTING
Author(s) -
Crabb D.
Publication year - 1970
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.2050-0416.1970.tb03251.x
Subject(s) - germination , boron , chemistry , amylase , agronomy , food science , enzyme , biology , biochemistry , organic chemistry
Following reports of increasing concentrations of boron, essentially as borate, in water supplies, the effect of boron on barley germination, enzyme development in malting and the analysis of the malts has been examined. At concentrations up to 100 p.p.m. boron has no effect on the germination of either mature or water‐sensitive barley, but root growth and α‐amylase development are reduced.