Abstract
The changes undergone by the simpler carbohydrates of barley during malting have been described recently by MacLeod, Travis, & Wreay (this Journal, 1953, 154). A similar independent investigation of these changes has been carried out and has been extended to include changes in the more complex carbohydrate fractions, including starch. The changes observed in the simple sugars are in general agreement with those described by MacLeod et al. In the polysaccharide fractions, those containing fructose residues show a decrease on steeping and during the first day on the malting floor, but those containing glucose, arabinose and xylose residues show a rise on steeping, followed by a fall lasting for two days and, thereafter, a steady rise throughout germination. The overall fall in starch which occurs in passing from barley to malt is comparable in magnitude with both the rise in sucrose and the rise in glucosan occurring at the same time, although some of the glucosan may arise from sources other than starch.
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Claims 7
Claim · model-written summary
Simple sugar changes agreed generally with prior findings.
Not reportedTaxon
Verbatim
e0“The changes observed in the simple sugars are in general agreement with those described by MacLeod et al.”
Claim · model-written summary
Fructose residue polysaccharides decreased on steeping and during the first day on the malting floor.
- Outcome
- those containing fructose residuese0
- Direction
- decreasee0
- Qualifier
- on steeping and during the first day on the malting floore0
Not reportedTaxon
Verbatim
e0“those containing fructose residues show a decrease on steeping and during the first day on the malting floor”
Claim · model-written summary
Glucose, arabinose and xylose residue polysaccharides rose on steeping.
Not reportedTaxon
Verbatim
e0“those containing glucose, arabinose and xylose residues show a rise on steeping”
Claim · model-written summary
Glucose, arabinose and xylose residue polysaccharides fell for two days after steeping.
- Outcome
- those containing glucose, arabinose and xylose residuese0
- Direction
- falle0
- Qualifier
- lasting for two dayse0
Not reportedTaxon
Verbatim
e0“those containing glucose, arabinose and xylose residues show a rise on steeping, followed by a fall lasting for two days”
Claim · model-written summary
Glucose, arabinose and xylose residue polysaccharides then rose steadily throughout germination.
Not reportedTaxon
Verbatim
e0“thereafter, a steady rise throughout germination”
Claim · model-written summary
The overall decrease in starch from barley to malt was comparable to increases in sucrose and glucosan.
- Taxon
- barley
.jpg?width=60)
Hordeum vulgaree0 - Outcome
- starche0
- Direction
- falle0
- Comparator
- rise in sucrose and the rise in glucosane0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“The overall fall in starch which occurs in passing from barley to malt is comparable in magnitude with both the rise in sucrose and the rise in glucosan occurring at the same time”
Claim · model-written summary
Some glucosan may derive from sources other than starch.
Not reportedTaxon
Verbatim
e0“some of the glucosan may arise from sources other than starch”