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The hydration of water, at 20° 30° and 40℃ 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/√π) (S/V)√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.
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