By-Products Methods

Introduction

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By-Products, Barley 1. Sampling

This method discusses sampling procedures and removal of dockage from barley samples.

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By-Products, Barley 2. Physical Tests

This method determines test weight per bushel, assortment, and percent whole kernels in chaff of barley by-products.

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By-Products, Barley 3. Moisture

This method discusses measurement of moisture in barley by-products.

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By-Products, Barley 4. Protein

Protein in barley by-products is determined by the combustion method of Barley-7C. This method determines total nitrogen, which is converted to protein using the conventional factor of 6.25.

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By-Products, Malt 1. Sampling

This method discusses sampling procedures of malt by-products.

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By-Products, Malt 2. Physical Tests

This method determines test weight per bushel, assortment, and percent whole kernels in chaff and sprouts of malt by-products.

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By-Products, Malt 3. Moisture

This method determines moisture in malt by-products.

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By-Products, Malt 4. Protein

This method discusses determination of protein in malt by-products.

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