Judging & Reasons for Barley

FFA Career Development Event: Judging & Reasons for Barley
Terms for grading barley:
Barley
mold-damaged kernels. Two-rowed Malting barley shall not be infested, blighted, ergoty, garlicky, or smutty as defined in § 810.107(b) and § 810.206.
(2) Barley. Any barley of a six-rowed or two-rowed type. The class Barley is divided into the following three subclasses:
(i) Six-rowed barley. Any six-rowed barley that contains not more than 10.0 percent of two-rowed varieties.
(ii) Two-rowed barley. Any two-rowed barley with white hulls that contains not more than 10.0 percent of six-rowed varieties.
(iii) Barley. Any barley that does not meet the requirements for the subclasses Six-rowed barley or Two-rowed barley.
(d) Damaged kernels. Kernels, pieces of barley kernels, other grains, and wild oats that are badly ground-damaged, badly weather-damaged, diseased, frost-damaged, germ- damaged, heat-damaged, injured-by-heat, insect-bored, mold-damaged, sprout-damaged, or otherwise materially damaged.
(e) Dockage. All matter other than barley that can be removed from the original sample by use of an approved device according to procedures prescribed in FGIS instructions. Also, underdeveloped, shriveled, and small pieces of barley kernels removed in properly separating the material other than barley and that cannot be recovered by properly rescreening or recleaning.
(f) Foreign material. All matter other than barley, other grains, and wild oats that remains in the sample after removal of dockage.
(g) Frost-damaged kernels. Kernels, pieces of barley kernels, other grains, and wild oats that are badly shrunken and distinctly discolored black or brown by frost.
(h) Germ-damaged kernels. Kernels, pieces of barley kernels, other grains, and wild oats that have dead or discolored germ ends.
(i) Heat-damaged kernels. Kernels, pieces of barley kernels, other grains, and wild oats that are materially discolored and damaged by heat.
Barley
(j) Injured-by-frost kernels. Kernels and pieces of barley kernels that are distinctly indented, immature, or shrunken in appearance or that are light green in color as a result of frost before maturity.
(k) Injured-by-heat kernels. Kernels, pieces of barley kernels, other grains, and wild oats that are slightly discolored as a result of heat.
(l) Injured-by-mold kernels. Kernels and pieces of barley kernels containing slight evidence of mold.
(m) Mold-damaged kernels. Kernels, pieces of barley kernels, other grains, and wild oats that are weathered and contain considerable evidence of mold.
(n) Other grains. Black barley, corn, cultivated buckwheat, einkorn, emmer, flaxseed, guar, hull-less barley, nongrain sorghum, oats, Polish wheat, popcorn, poulard wheat, rice, rye, safflower, sorghum, soybeans, spelt, sunflower seed, sweet corn, triticale, and wheat.
(o) Plump barley. Barley that remains on top of a 6/64 x 3/4 slotted-hole sieve after sieving according to procedures prescribed in FGIS instructions.

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Please describe and Show images of pearl barley, hulled and hulless. What is difference ??

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