Barley Chemistry and Technology

Scientific societies support research, publication, and promotion of standards in many areas of applied sciences. The American Association of Cereal Chemists has published a number of monograph on major cereals in the family of Gramineae, including, Barley: chemistry and technology (edited by Alexander W. MacGregor, Rattan S. Bhatty, Crerar Bookstacks SB191.B2B3530 1993.)  Typical of many scientific monographs, this book is comprised of several chapters, each written by a different set of experts in their respective fields. The composition and function of proteins in barley is the subject of the chapter for the image to the right.


1 cup Weißbier (a German wheat beer)
1 cup cider vinegar
2 tablespoons milk
1 teaspoon sea salt
Mix the beer, vinegar, milk and sea salt. Put in bath tub and fill with warm water. Stay in bath 15-20 minutes. For maximum effect, take beer bath once or twice a week

From: Bilgri, Anselm; Köhler, Peter K.; and Adam, Birgit. Cooking and Healing with Beer: Secrets from Germany's Famous Andechs Monastery, translated by Irena Bagehorn, Sankt Ulrich Verlag: Augsburg, 1999. Crerar TX726.3.B564 1999

Image of Chymotrypsin Inhibitor Cl-2

Image courtesy of Michael James and Catherine MacPhalen, University of Alberta.