| BARLEY. | MALT. | ||||
|---|---|---|---|---|---|
| Resin | . . . . . . . . . . . . | 1 | 1 | ||
| Gum | . . . . . . . . . . . . | 4 | 15 | ||
| Sugar | . . . . . . . . . . . . | 5 | 15 | ||
| Gluten | . . . . . . . . . . . . | 3 | 1 | ||
| Starch | . . . . . . . . . . . . | 32 | 56 | ||
| Hordein | . . . . . . . . . . . . | 55 | 12 | ||
| 100 | 100 | ||||
These component parts, however, must differ considerably according to the different qualities of the barley from which the malt is made. Dr. Turner says, “the conditions necessary to vegetation are three-fold; namely, moisture, a certain temperature, and the presence of oxygen gas.” The necessity of moisture to this process has been proved by extensive observation. It is well known that the concurrence of other conditions cannot enable seeds to germinate, provided they are kept dry. That the presence of air is necessary to germination was demonstrated by several philosophers, such as Ray, Boyle, Boerhaave, and Muschenbroeck, before the chemical nature of the atmosphere was discovered. Achard afterwards demonstrated that seeds in general would not germinate without the presence of oxygen gas; and his experiments have been fully confirmed by subsequent observers. It has even been shewn by Humboldt, that a dilute solution of chlorine, owing to the tendency of that
