Barley

thumb|Barley Barley (Hordeum vulgare L.) is a plant species of the grass family Poaceae and an important cultivated grain in temperate climates. Quotes ... there are over eighty recognizable and distinct botanical forms of cultivated barley, based on morphological character differences (Rudolf Mansfeld Mansfeld, 1950). Of these, only ten have achieved any wide distribution, and three of these contribute by far the greatest proportion of the cultivated barleys of the world (Orlov, 1936). George Douglas Hutton Bell G. D. H. Bell and F. G. H. Lupton, Chapter 3. The Breeding of Barley Varieties Barley and Malt: Biology, Biochemistry, Technology Elsevier 2013 1483274233 https://books.google.com/books?id=PzPLBAAAQBAJ&pg=PA49 45–99 (quote from p. 49; edited by A. H. Cook) … historic sources and ancient texts report that gladiators had their own diet consisting of barley and beans, and they have been referred to as hordearii or ‘barley men’ which was reported to help with weight gain and providing subcutaneous fat that protected them from flesh wounds during fights ... Barley is commonly used as a food ingredient, as a fermentable material for beer and distilled beverages and as animal fodder. Barley is ranked fourth amongst the cereal crops behind maize, rice and wheat in terms of production, area harvested and yield over the past 20 years ... Barley has been incorporated into a variety of food products based on the potential health benefits. The Beta-glucan β-glucans, a type of soluble fibre, in barley have been demonstrated to lower blood cholesterol ... and reduce human glycaemic response ... Michelle L. Colgrave, Keren Byrne, Malcolm Blundell, and Crispin A. Howitt, Identification of barley-specific peptide markers that persist in processed foods and are capable of detecting barley contamination by LC-MS/MS Journal of Proteomics 147 2016 169–176 https://www.sciencedirect.com/science/article/abs/pii/S1874391916301099 Barley was a difficult cereal grain upon which to apply transgenic technology successfully, but not more so than wheat. Major obstacles have now been overcome using direct and indirect methods of transformation, Among the numerous pioneers who produced transgenic barleys, Wan and Peggy Lemaux Lemaux were first to report efficient transformation of barley that resulted in fertile, stably transformed plants (Wan and Lemaux, 1994). Rosemary K. Newman and C. Walter Newman, Barley for Food and Health: Science, Technology, and Products John Wiley & Sons 2008 0470371226 https://books.google.gm/books?id=ihIc5Kq4B9AC&pg=PA41 41 The fruit or caryopsis in the commoner varieties of cultivated barleys is adherent to the flowering glume and pale, and on being thrashed does not separate from the latter. Varieties termed naked barleys, however, exist, in which the caryopsis is free from the glumes and falls out of the Ear (botany) ear as readily or more so than a grain of wheat. John Percival (botanist) John Percival, Agricultural botany: theoretical and practical Duckworth & Company 6th London 1921 https://books.google.com/books?id=GU0yAQAAMAAJ&pg=PA507 507 (1st edition 1910) ... barley has been harvested all across North America. Its graceful seed heads are among the most beautiful of grains, as they ripen, swaying in the summer breezes. And while the crop has generally been used in brewing and as a highly nutritious animal feed, its role as one of the most delicious ingredients in a modern kitchen has been overlooked far too often. Anita Stewart (culinary author) Anita Stewart in the Foreword to Inglis, Pat Whitworth, Linda Go Barley: Modern recipes for an ancient grain Victoria, British Columbia TouchWood Editions 978-1-77151-051-6 2014 https://books.google.com/books?id=Dq4IAwAAQBAJ&q=+swaying+in+the+summer+breezes#v=snippet&q=swaying%20in%20the%20summer%20breezes&f=false Barley (Hordeum vulgare L.) is one of the most ancient crops, and it has played a role in the human development of agriculture, civilizations, and culture and the sciences of agronomy, physiology, genetics, breeding, malting, and brewing. It is grown and/or used around the world. For many centuries, barley has fed livestock, poultry, people, and people's spirit. Barley was among the first domesticates playing an important role during the hundreds or thousands of years of human transition from hunting and gathering to agrarian lifestyle in the "Fertile Crescent" of the Near East starting at least 10,000 years ago. ...Barley is best known around the world today as a feed grain and as the premier malting and brewing grain. Steven Edward Ullrich, Chapter 1. Significance, Adaptation, Production, and Trade of Barley Barley: Production, Improvement, and Uses Volume 12 of World Agriculture Series John Wiley & Sons 2010 0470958626 https://books.google.com/books?id=4nFfyy66UioC&pg=PA3 3–13 (quote from p. 3; edited by Steven E. Ullrich) External links Barley barley "Barley" . Encyclopædia Britannica. 3 (11th ed.). 1911. Category:Food and drink Category:Plants