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Title: The variability of barley with particular reference to malting quality
Author: Gordon, Andrew G.
Awarding Body: University of Aberdeen
Current Institution: University of Aberdeen
Date of Award: 1968
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CHAPTER 1. The problems of the producer of malting quality barley and in particular those of the Scottish farmer are discussed and the approach outlined. CHAPTER 2. A review of the many conflicting theories of the origin and evolution of cultivated barleys is made and an evolutionary pathway suggested which combines the more recent theories. CHAPTER 3. The growth and maturation of the barley grain and plant are described. CHAPTER 4. The genotypic variability of plant characters having only an indirect bearing on Malting Quality is discussed and the mode of inheritance of the characters outlined. CHAPTER 5. The. genotypic variability of those characters which bear directly on malting quality are described in-detail. In particular dormancy and its closely related phenomenon water-sensitivity are shown to be varietal in character and to be distributed within the plant population of any one field at harvest to significantly varying degrees. CHAPTER 6. The techniques employed in breeding malting barley are described. CHAPTER 7. The phenotypic variability and in particular .dormancy and water-sensitivity of barleys is discussed. CHAPTER 8. The relationship between phenotypic and genotypic variability is discussed and statistical techniques for separating the components of the variability are described. CHAPTER 9. It is shown that practices existing in the malting industry for tie assessment of the usefulness of barley render the results almost meaningless. It is shown that by altering the position of the corns during the test, the temperature of incubation by a few degrees F. and the initial oxygen tension of the water applied, a barley can be classified as good or bad malting barley almost at will. Standard germination tests as recommended by the Institute ox Brewing and European Brewing Convention are shown to be unreliable. A new ideal test in which the conditions are closely controlled and in which the oxygen is not limiting is described and recommended for adoption. CHAPTER 10. It is shown that barleys grown on particular soil associations have characteristic recovery rates from dormancy. CHAPTER 11 Additional proof for the hypothesis explaining the action of dormancy is presented, which enables recommendations to be made for the harvesting, drying and storing of malting barley without loss of quality. Final proof is obtained from an experiment in which the activation energies of the recoveries from dormancy and water-sensitivity are shown to be very similar CHAPTER 12. Genetical, cultural and post-harvest methods of improving the ability of the Scottish farmer to grow malting barley of good quality are discussed. It is concluded that by adoption of these methods sufficient malting barley of good quality can be produced in Scotland for the needs of the malting industry, thus saving the malster up to 50% of the cost of -the raw material and helping the farmer to reduce the quantity of barleys "imported" from England and abroad.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available