The view that abrasion of barley allows gibberellic acid to enter the grain at the distal end by rupturing the pericarp is re-examined. Cumulative evidence is presented that once gibberellic acid has access to the pericarp surface, it can enter the grain and α-amylase is released. Hence, the abrading process is effective simply by removal of husk.
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Lyall et al. (1977) studied this question.
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