This method describes how to collect samples of barley.
Barley intended for malting and for which samples must therefore be collected, e.g., upon delivery to a malting facility.
This method describes how to evaluate the odor of kernels in a lot of barley as part of the visual and manual inspection process.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Evaluation of the odor of barley using the human olfactory apparatus.
This method describes how to evaluate the moisture present in barley as part of the visual and manual inspection of a lot of barley.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Manual inspection of the moisture present in a lot of barley.
This method describes how to determine whether kernels are cracked as part of the visual and manual inspection of a lot of barley.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Visual assessment
This method describes how to determine the percentage of kernels with damaged husks in a lot of barley as part of visual and manual inspection.
Barley intended for the production of malt; therefore, the kernels are to be evaluated on the basis of the characteristics described below.
Visual assessment
This method evaluates the varietal purity of a lot of barley by means of the HCl test.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
This test detects the presence of most varieties of two-rowed and multi-rowed winter barley possessing a green aleurone layer. This test is based upon the reaction between HCl and the green pigment, which turns red in its presence.