겉보리(올보리와 강보리) 및 쌀보리(세도하다가와 백동)를 각각 40 및 30%도정한 다음, 20, 30 및 $40^{circ}C$에서 6시간 침지하면서 수화속도를 검토하였다. 수화속도는 수화시간의 평방근에 비례하였고, 확산계수 ($D,;cm^{2}/min$)는 D = $D_{0};{exp};(-E_{a}/RT)$로 표시되었다. 확산계수 값은 강보리가 돌보리보다 다소 높았으며, 세도하다가와 백동은 비슷하였다. 쌀보리의 확산계수는 겉보리보다 다소 높았다.
The hydration of water, at $20^{circ};30^{circ}$ and $40^{circ}C$ for 10-360 minutes, by the two varieties of husked barley and of naked barley which were polished to 40 and 30%, respectively, was investigated. The absorption was directly proportional to the square root of the hydration time and accounted for by the diffusion equation: 1-M = $(2/{sqrtpi});(S/V){sqrt{Dt}}$, where 1-M is the relative moisture gain and S/V is the surface-to-volume ratio. The average diffusion coefficient (D) was given by the Arrhenius relation: D = $D_{0};exp;(-Ea/RT)$, where the activation energy for both husked and naked barley was about 7.2 Kcal/mole. The average value of D for naked barley was slightly higher than that for husked barley.
