GERMINATION OF BARLEY: EFFECTS OF VARYING WATER CONTENTS UPON THE INITIATION AND MAINTENANCE OF GROWTH

Abstract

The germination of barley has been studied by the addition to the grain of varying quantities of water calculated to raise the moisture content to specific and pre‐determined levels. Optimum germination, i.e. maximum germination in minimum time, is attained at moisture levels substantially below that required for continuance of growth and completion of modification. In the presence of the latter level of moisture, germination is markedly retarded. By progressively raising the moisture content, firstly to “optimal level” and, after the onset of germination, to “modification level,” modification has been achieved earlier than in normal practice. Malts so prepared in the laboratory (I‐Ib. samples) have compared adequately with their normal counterparts. 1959 The Institute of Brewing & Distilling