AOAC Official Method 935.28 Malt Kernels Physical Characteristics
Procedure
A. Length of Acrospire
For methods (a) and (b), quarter test sample until ca 200 kernels remain in 2 opposite quarters, and count out 100 kernels, rejecting those that are broken or those in which growth is not ascertainable.
(a) Cutting.—Hold each kernel, furrow downward, on flat surface with pair of tweezers, cut through kernel longitudinally with razor blade or other sharp instrument, and examine cut acrospire in both halves, comparing its length with that of kernel. Tally according to classifications below.
(b) Peeling.—Remove husk covering acrospire with sharp instrument and examine acrospire length in comparison with kernel length. Tally according to classifications below.
(c) Boiling.—Boil 10–15 g average test sample with 100–150 mL H2O 20–30 min. After boiling, add cold H2O to cool contents of beaker. Decant, and pour grain on glass plate. Select 100 kernels at random, inspect acrospire, and tally according to classifications below.
