VARIETAL DIFFERENCES IN BARLEYS AND MALTS: X. CORRELATIONS OF CARBOHYDRATES WITH NITROGEN FRACTIONS AND WITH MALT EXTRACT, STEEPING TIME, AND MALTING LOSS

1940 ◽  
Vol 18c (6) ◽  
pp. 219-229 ◽  
Author(s):  
Henry R. Sallans ◽  
J. Ansel Anderson
Keyword(s):  
Correlation Coefficient ◽  
Total Nitrogen ◽  
Correlation Coefficients ◽  
Accurate Estimate ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Varietal Differences ◽  
Nitrogen Fractions ◽  
Level Of Significance ◽  
Malting Loss

Glutelin is the only nitrogen fraction that is significantly correlated with starch, barley extract, and insoluble carbohydrate, between varieties. In each case the correlation coefficient barely attains the 5% level of significance. Within varieties the correlation coefficients for starch and barley extract with glutelin, hordein, and salt-soluble nitrogen are all negative and attain the 1% level of significance. Insoluble carbohydrate shows no intra-varietal associations with any of the nitrogen fractions.Starch and barley extract are very closely associated with malt extract both within and between varieties. Insoluble carbohydrate is closely related to malt extract between but not within varieties. It is shown that Bishop's principle of regularities in the carbohydrate and nitrogen composition within varieties fails to apply to insoluble carbohydrate. Intra-varietal associations of steeping time with starch, r = 0.797, barley extract, r = 0.730, and insoluble carbohydrate, r = −0.782, are not dependent on the total nitrogen of the barleys.Regression coefficients of malt extract on barley extract are homogeneous both within and between varieties, and the average varietal and station regressions do not differ significantly. It is shown that barley extract is more closely related to malt extract than either starch or insoluble carbohydrate, between varieties. Within varieties it affords a more accurate estimate of malt extract than either starch or total nitrogen.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: XIV. INTERVARIETAL RELATIONS BETWEEN WORT PROPERTIES AND BARLEY AND MALT PROPERTIES

1945 ◽  
Vol 23f (2) ◽  
pp. 132-142 ◽  
Author(s):  
W. O. S. Meredith ◽  
H. R. Sallans
Keyword(s):  
Correlation Coefficients ◽  
The Other ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Varietal Differences ◽  
Malting Loss

Data representing 24 barley varieties grown at six experimental stations in Canada were used to examine intervarietal relations among wort properties (degree of attenuation, viscosity, initial turbidity, final turbidity, and stability) and a number of barley, malting, and malt properties.The wort properties show significant associations with malt extract, saccharifying activity (Lintner value), and wort nitrogen, and also with barley salt-soluble nitrogen, hours steep, and malting loss, but they are not significantly related to barley starch, extract, or Lintner value after activation with papain. Degree of attenuation and stability increase, while viscosity and turbidity decrease, with increases in malt extract, saccharifying activity, wort nitrogen, barley salt-soluble nitrogen, and malting loss. It is concluded that the wort qualities are dependent on the development of enzymes in the growing barley and hence they reflect the extent of malt modification.Only one of the correlation coefficients is of such magnitude that a single malt property can be regarded as a measure of a wort property. This is the coefficient (r =.842) between wort nitrogen and wort viscosity. The other associations discussed, though significant, are loose, and it is concluded that wort properties cannot be adequately predicted from the commonly measured barley and malt properties.It is suggested that the results of quality tests on laboratory worts give information of value in assessing the quality of brewery worts.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: VIII. CORRELATIONS BETWEEN ENZYMATIC ACTIVITIES AND MALT EXTRACT, MALTING LOSS, AND STEEPING TIME

1940 ◽  
Vol 18c (2) ◽  
pp. 35-41 ◽  
Author(s):  
Henry R. Sallans ◽  
J. Ansel Anderson
Keyword(s):  
Total Nitrogen ◽  
Partial Correlation ◽  
Correlation Coefficients ◽  
Enzymatic Activities ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Proteolytic Activities ◽  
Real Relation ◽  
Positive Coefficients ◽  
Malting Loss

Significant negative inter-varietal correlation coefficients between steeping time and barley saccharifying (− 0.706), malt saccharifying (− 0.814), starch-liquefying (− 0.954), autolytic diastatic (−0.937), and proteolytic (−0.822) activities are shown to be dependent on the same fundamental barley properties as similar positive coefficients between these activities and salt-soluble barley nitrogen. Barley and malt saccharifying and proteolytic activities are equally associated with both salt-soluble nitrogen and steeping time, but starch-liquefying and autolytic diastatic activities are more closely associated with the latter property. Significant inter-varietal correlation coefficients were obtained between liquefying, autolytic, and proteolytic activities and malt extract and malting loss. Partial correlation studies indicate that only the simple coefficient between malting loss and proteolytic activity (0.915) represents a real relation independent of salt-soluble nitrogen and steeping time.With the exception of autolytic diastatic activity, highly significant intravarietal correlation coefficients were obtained between malt extract and enzymatic activities. Partial coefficients, independent of total nitrogen, show that proteolytic, liquefying, and autolytic activities are associated with malt extract. Simple intra-varietal correlations of malting loss with barley saccharifying (0.671), malt saccharifying (0.702), and proteolytic (0.701) activities reflect mainly the effects of total nitrogen. Enzymatic activities are negatively correlated with steeping time within as well as between varieties, and partial correlation coefficients suggest a real relation between liquefying activity and steeping time.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: V. WORT NITROGEN AND MALT EXTRACT AND THEIR CORRELATIONS WITH BARLEY NITROGEN FRACTIONS

1939 ◽  
Vol 17c (1) ◽  
pp. 25-34 ◽  
Author(s):  
J. A. Anderson ◽  
C. A. Ayre ◽  
W. O. S. Meredith
Keyword(s):  
Nitrogen Content ◽  
Total Nitrogen ◽  
Correlation Coefficients ◽  
Total Nitrogen Content ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Nitrogen Distribution ◽  
Nitrogen Fractions ◽  
Factors Associated ◽  
Partial Correlations

Data representing 12 barley varieties grown at 12 experimental stations in Canada were used to examine relations among wort nitrogen (w), malt extract (e), barley nitrogen fractions (x), and total barley nitrogen (n).Significant inter-varietal partial correlations, independent of total nitrogen, were found between wort nitrogen and salt-soluble nitrogen (rwx.n = 0.88), and between extract and salt-soluble and insoluble nitrogen fractions (rex.n = 0.60 and − 0.65). Partial correlations between wort nitrogen and alcohol-soluble and insoluble nitrogen were negative but insignificant (rwx.n = − 0.54 and − 0.32).Intra-varietal simple correlations between wort nitrogen and insoluble, alcohol-soluble, and salt-soluble nitrogen fractions were all positive and significant (rwx = 0.77, 0.74, and 0.61), and those between extract and each fraction were all negative and significant (rex = − 0.88, − 0.96 and − 0.77). All of the corresponding partial correlation coefficients were insignificant.The differences between the inter- and intra-varietal relations can be summed up as follows: between varieties, total nitrogen and factors associated with it have little influence on wort nitrogen or extract, whereas nitrogen distribution and factors associated with it have a measurable effect; within varieties, total nitrogen and factors associated with it are largely responsible for the control of wort nitrogen and extract, and one of these factors is nitrogen distribution. The differences result mainly from the fact that whereas within varieties nitrogen distribution is closely related to total nitrogen content, between varieties nitrogen distribution is independent of total nitrogen content.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: VI. AUTOLYTIC PROTEOLYTIC ACTIVITY OF MALT AND ITS CORRELATIONS WITH WORT NITROGEN AND BARLEY NITROGEN FRACTIONS

1939 ◽  
Vol 17c (8) ◽  
pp. 239-246 ◽  
Author(s):  
C. Alan Ayre ◽  
J. Ansel Anderson
Keyword(s):  
Proteolytic Activity ◽  
Total Nitrogen ◽  
Malting Quality ◽  
Soluble Nitrogen ◽  
Varietal Differences ◽  
Nitrogen Fractions ◽  
Partial Correlations ◽  
Average Activity

The proteolytic activity of 144 samples of malt, representing 12 varieties grown at 12 experimental stations in Canada, was determined by an autolytic method. Certain varieties differed widely in average activity (Olli, 291; O.A.C. 21, 235; and Wisconsin 38, 150 units), those of poor malting quality tending to give low values. The spread between station means was also large (Beaverlodge, 284; and Nappan, 149 units).The correlations between proteolytic activity, barley nitrogen fractions, total barley nitrogen, and wort nitrogen (data given in an earlier paper), were also studied. Intra-varietal partial correlations independent of total nitrogen, between proteolytic activity and nitrogen fractions, were all insignificant. Corresponding inter-varietal partial correlations were insignificant for insoluble and alcohol-soluble nitrogen, but highly significant for salt-soluble barley nitrogen and wort nitrogen. A close inter-varietal relation was found between proteolytic activity and salt-soluble barley nitrogen, and it was impossible to demonstrate that these two properties influenced wort nitrogen independently.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: I. NITROGEN DISTRIBUTION AMONG PROTEIN FRACTIONS OF BARLEY

1938 ◽  
Vol 16c (9) ◽  
pp. 377-390 ◽  
Author(s):  
J. Ansel Anderson ◽  
C. Alan Ayre
Keyword(s):  
Total Nitrogen ◽  
Soluble Protein ◽  
Malting Quality ◽  
Soluble Form ◽  
Soluble Nitrogen ◽  
Insoluble Protein ◽  
Protein Nitrogen ◽  
Nitrogen Distribution ◽  
Varietal Differences ◽  
Nitrogen Fractions

Determinations of total nitrogen and nitrogen fractions were made on 144 samples of barley representing 12 varieties grown at each of 12 widely separated experimental stations in Canada.A highly significant positive correlation between alcohol-soluble protein nitrogen and total nitrogen was found both within and between varieties. No correlation between total nitrogen and other nitrogen fractions was found between varieties; but significant positive correlations were found within varieties, that for insoluble protein nitrogen being considerably higher than those for total salt-soluble nitrogen, salt-soluble protein nitrogen, and non-protein nitrogen. With increasing total nitrogen, the proportion in salt-soluble form decreases, that in alcohol-soluble form increases, and that in insoluble form remains relatively constant. The results thus offer further support for Bishop's "Protein regularity principle".Mean varietal differences were found with respect to each nitrogen fraction, but elucidation of differences in nitrogen distribution patterns was complicated by the effect of varietal differences in total nitrogen content. Statistical analyses demonstrated the validity of eliminating this effect by adjusting varietal means for fractions to values corresponding to equal total nitrogen contents. When this was done it was found: that the three two-rowed varieties (Charlottetown 80, Hannchen, and Victory) were higher in alcohol-soluble protein nitrogen and lower in insoluble protein nitrogen than any of the six-rowed varieties; and that the four smooth-awned six-rowed varieties (Nobarb, Regal, Velvet, and Wisconsin 38) were lower in total salt-soluble nitrogen and higher in insoluble nitrogen than any of the rough-awned six-rowed varieties (O.A.C. 21, Mensury, Ott. 60, Olli, Peatland, and Pontiac). Owing to the variation between varieties within classes, and the small number of varieties studied, the average differences between the three classes are not statistically significant. Nevertheless, since by comparison with the rough-awned six-rowed varieties, the two-rowed varieties yield higher malt extracts, and the four smooth-awned varieties yield lower malt extracts and are lower in enzymatic activity, the indications of a possible relation between nitrogen distribution and malting quality are interesting.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: XII. SUMMARY OF CORRELATIONS BETWEEN 18 MAJOR BARLEY, MALT, AND MALTING PROPERTIES

1941 ◽  
Vol 19c (8) ◽  
pp. 278-291 ◽  
Author(s):  
J. A. Anderson ◽  
H. R. Sallans ◽  
W. O. S. Meredith
Keyword(s):  
Total Nitrogen ◽  
Partial Correlation ◽  
Correlation Coefficients ◽  
Malting Quality ◽  
Soluble Nitrogen ◽  
Simple Correlation ◽  
Barley Malt ◽  
Varietal Differences ◽  
Correlation Studies

A summary is presented of correlation studies based on data, for 11 barley properties and 7 malt properties, obtained by analysis of samples of 12 varieties of barley (and of the malts made from them) grown at 12 experimental stations in Canada. Intra- and intervarietal associations between pairs of properties were studied separately using means over all varieties for each station, and means over all stations for each variety. Simple correlation coefficients for all possible pairs of properties are reported. In addition, intravarietal partial correlation coefficients, independent of total nitrogen, and intervarietal partial correlation coefficients, independent of salt-soluble nitrogen, are also given.The main purpose of the paper is to put on record, for ready reference, tables of statistics that may be useful to other investigators who are interested in the associations that exist between barley and malt properties, and the light that these throw on the nature of malting quality in barley.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: III. CORRELATIONS BETWEEN NITROGEN AND SACCHARIFYING ACTIVITIES

1938 ◽  
Vol 16c (11) ◽  
pp. 456-466 ◽  
Author(s):  
J. Ansel Anderson ◽  
Henry R. Sallans ◽  
C. Alan Ayre
Keyword(s):  
Total Nitrogen ◽  
Kernel Weight ◽  
The Other ◽  
Soluble Nitrogen ◽  
Varietal Differences ◽  
Nitrogen Fractions ◽  
Independent Variable ◽  
The One

Investigations made with samples representing 12 varieties of barley, grown at 12 experimental stations in Canada, show that fairly close intra-varietal correlations exist between the total nitrogen of barley and the saccharifying activities of the barley and of the malt made from it; and that these correlations are closer than the corresponding correlations with nitrogen fractions. No inter-varietal correlation exists between saccharifying activities on the one hand, and total nitrogen, alcohol-soluble nitrogen, or insoluble nitrogen, on the other, but inter-varietal correlations appear to exist between saccharifying activities and the more soluble nitrogen fractions.The correlations between the nitrogen, or nitrogen fractions, and total barley saccharifying activity (papain method), and between the nitrogen, or nitrogen fractions, and free malt saccharifying activity (Lintner value), are closer than the corresponding correlations for free and latent barley saccharifying activities. Latent barley saccharifying activity is more closely correlated with total nitrogen than with any of the nitrogen fractions studied.A study of the multiple correlations between malt saccharifying activity, and total nitrogen and 1000-kernel weight of barley, shows that the improvement resulting from the introduction of 1000-kernel weight as a second independent variable is very small.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: VII. STARCH-LIQUEFYING ACTIVITY, AUTOLYTIC DIASTATIC ACTIVITY AND THEIR CORRELATIONS WITH SACCHARIFYING AND PROTEOLYTIC ACTIVITY

1939 ◽  
Vol 17c (11) ◽  
pp. 361-372
Author(s):  
Henry R. Sallans ◽  
J. Ansel Anderson
Keyword(s):  
Total Nitrogen ◽  
Correlation Coefficients ◽  
Enzymatic Activities ◽  
Malting Quality ◽  
Limiting Factor ◽  
Soluble Nitrogen ◽  
Varietal Differences ◽  
Partial Correlations ◽  
Diastatic Activity ◽  
Positive Correlations

Determinations made on 144 samples of malt, representing 12 varieties grown at 12 experimental stations in Canada, show that varietal differences exist with respect to starch liquefying activity (max. 768, min. 275 units) and autolytic diastatic activity (max. 958, min. 664 units). Varieties of poor malting quality tend to be low with respect to both properties. The effect of environment is also considerable (liquefying, max. 510, min. 288; autolytic, max. 806, min. 704).The correlation coefficients among liquefying, autolytic diastatic, saccharifying, and proteolytic activities of malt and total barley saccharifying activity were studied. Significant inter-varietal associations exist between each pair of properties, but partial correlation studies suggest that only those between saccharifying activities of barley and malt (r = 0.90), and between liquefying and autolytic activities of malt (r = 0.97), represent real and close relations. The other associations between pairs of enzymatic activities seem to reflect mainly positive correlations between each activity and total salt-soluble nitrogen in the barleys.Significant intra-varietal associations exist between each pair of enzymatic activities, and between each activity and total barley nitrogen. It appears that environmental factors which tend to increase total nitrogen also tend to increase each enzymatic activity, but these do not increase regularly with respect to each other and are not closely related. Partial correlations independent of total nitrogen suggest that only barley and malt saccharifying activities (r = 0.67) and liquefying and autolytic activities of malt (r = 0.63) are related within varieties.It appears that the rate of autolysis in samples of different varieties from the same station is controlled almost entirely by starch liquefying activity, but the latter property is not the limiting factor controlling autolysis in samples of the same variety from different stations. Within varieties some other factor, presumably starch resistance, must play an important part.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: XI. SIMULTANEOUS RELATIONS BETWEEN MALT EXTRACT AND TWO OR MORE BARLEY PROPERTIES

1941 ◽  
Vol 19c (7) ◽  
pp. 234-250 ◽  
Author(s):  
H. R. Sallans ◽  
W. O. S. Meredith ◽  
J. A. Anderson
Keyword(s):  
Total Nitrogen ◽  
Standard Error ◽  
Kernel Weight ◽  
Regression Coefficients ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Partial Regression ◽  
Independent Variables ◽  
Average Value ◽  
A Value

Inter- and intravarietal relations between malt extract and barley properties (extract, starch, total nitrogen, 1000-kernel weight, salt-soluble nitrogen, saccharifying activity, cellulose-lignin residue, and steeping time) have been investigated by developing prediction equations for malt extract.The most useful single factors for intervarietal prediction are barley extract, starch, and cellulose-lignin residue, in the order given. The inclusion of salt-soluble nitrogen and steeping time, as additional independent variables, with barley extract or starch, results in a significant improvement in the level of prediction. The most accurate equation was: malt extract = 1.1 + 0. 93 barley extract + 7.44 salt-soluble nitrogen − 0.035 steeping time. This equation serves to indicate the relative extract yield of varieties grown at the same station, the standard error being ± 0.8%. The constant, 1.1, varies from station to station; hence, although this average value gives relative extract yields, the constant must be evaluated for specific environments if absolute extract yields are required.The most useful single factors for intravarietal prediction are barley extract, starch, and total nitrogen. Statistical analysis showed that only barley extract and total nitrogen could be effectively combined for prediction purposes. The equation is: malt extract = A + 0. 58 barley extract − 2.4 total nitrogen, standard error ± 0.6%. The factor A is dependent on variety but the data suggest that for Canadian malting varieties this constant has a value of about 35.7.Attempts to develop a generalized equation applicable to all samples, irrespective of varieties and the environment in which they were produced, proved unsuccessful. This is apparently due to significant differences between the inter- and intravarietal partial regression coefficients for the properties studied.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: IV. COMMONLY MEASURED PROPERTIES AND THEIR CORRELATIONS WITH NITROGEN AND 1000-KERNEL WEIGHT

1938 ◽  
Vol 16c (12) ◽  
pp. 497-509 ◽  
Author(s):  
W. O. S. Meredith ◽  
J. Ansel Anderson
Keyword(s):  
Nitrogen Content ◽  
Correlation Coefficient ◽  
The United States ◽  
Kernel Weight ◽  
Multiple Correlation Coefficient ◽  
Multiple Correlation ◽  
Varietal Differences ◽  
Partial Correlations ◽  
Diastatic Activity ◽  
Malting Loss

Samples representing 12 varieties of barley grown at 12 widely separated experimental stations in Canada were malted and subsequently analyzed. Varietal differences were found in steeping rate, malting loss, sprouts, extract, wort nitrogen and diastatic activity.O.A.C. 21 and Mensury, varieties which Canadian maltsters prefer, gave high values for all six properties. Olli, which maltsters consider promising, gave still higher values. Pontiac equalled O.A.C. 21 only in diastatic activity, and the remaining six-rowed, rough-awned variety, Peatland, which has proved less satisfactory, gave lower values for all properties, and this inferiority was more apparent when adjustments were made for its high nitrogen content. In general, the six-rowed, smooth-awned varieties, particularly Regal and Wisconsin 38, gave much lower values. However, Nobarb was only 1% lower in extract than O.A.C. 21, and Velvet equalled the latter in wort nitrogen and diastatic activity. The two-rowed varieties, Charlottetown 80, Hannchen and Victory, were higher in extract but lower in other malt properties than O.A.C. 21. Hannchen, of which considerable quantities are malted in the United States, proved most similar to O.A.C. 21.Amongst the inter-varietal correlations between malt properties and nitrogen content or 1000-kernel weight of the barley, only the partial correlations for diastatic activity and 1000-kernel weight, independent of nitrogen, proved significant (r = 0.609). Amongst the inter-station correlations, indicative of intra-varietal associations, those for nitrogen and extract (r = −0.957), nitrogen and diastatic activity (r = 0.962), and nitrogen and wort nitrogen (r = 0.764), surpassed the 1% level of significance; whereas those for nitrogen and steeping time (r = −0.637), nitrogen and malting loss (r = 0.694), and 1000-kernel weight and steeping time (r = 0.652), surpassed the 5% level. The inter-station multiple correlation coefficient for steeping time and nitrogen and 1000-kernel weight (R = 0.840) proved highly significant. The corresponding multiple correlation coefficient for extract was not significantly higher than the coefficient of correlation with nitrogen alone.

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