THE PHYSIOLOGY OF MALTING-A REVIEW

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Abstract
Factors which are believed to be responsible for dormancy in barley are discussed in relation to the occurrence of this condition in other seeds. Structural features of the grain, and particularly the constitution of the pericarp‐testa and the micropylar area, are important in problems of dormancy, and physiological factors such as inadequate availability of oxygen and, possibly, presence of inhibitors in the embryo, are also relevant. Techniques used to overcome dormancy (including peeling of the grain, addition of hydrogen sulphide and hydrogen peroxide and treatment with gibberellic acid) may help to indicate the causes not only of primary dormancy but also of that form of secondary dormancy which is usually described as water sensitivity. Modification of the endosperm is briefly discussed in relation to the interacting effects of moisture, oxygen supply, temperature and presence of phytohormones.