الفهرس 
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Abstract
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six rowed barley grains (not more than 3. :1~o). ’fhe ash con t-
barley grains ranged from 2.1 to ~.72% but in the tNO row mes ranged from 5.~3 to 6.97~. The total soluble sugars
of loc~l varieties ranged from 2.0) to 2.62% while, it reached 3.25% in lie desticum. ’l’.he amylase activ~ty of local varieties ranged from 2174.0~ to 3003.:13 A.U.~ but in li.desticurn it reached 3320.1) Amylase Units(~.U.)%.
Samples from the four local barley varieties in ~ddition to the imported variety l!.~sti~ were taken daily durinG eermination period (3~ays), extraction of carbohydrate was carried out, total soluble sugars, reducing and noning sugars,and amylase activity were determined. Total solluble sugars, reducing sugars ,non-reducing sugars and amyl-
ase activity were increasing during germination in all varrieties . After the third day of germination, the total solluble sugars and the reducing ones were highly increased particulary in ~. desticum and cc. 89 varieties, and the first proved to· have the highest amylase activity.
Soluble protein were extracted W’ol ”:’ f>1’ +’fer corrrC’ ~8(’ 3r~’.,
CaC12, 20mM ethylene diamine at pH 7.0. The data indicated that total soluble protein content of all barley grain varieties was slightly decreased after 15 hrs. of graj.n soaking in water and one day of grain germination. After the second and the third day of germination, the total soluble protein was decreased.
Proteins of all five barley grain varieties under investigation were electrophoretically separated by ~DS-
Electrophoretic diagram for the five barley varieties
.£ ~”””&’”d’ .L/’C” #£#t?s t7emre czu((’ crl1:er germ.inatio.JJ,