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

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Abstract
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.

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