Dennis Hogue, age 11, of El Paso, Tex., for his question:

WHERE DO WE GET MALT?

Malt is a food product that is used in malted milk drinks, baby food, malt extracts and malt syrup. It is also used in brewing beer. We get malt from cereal grains.

Merit is produced by steeping grain for about a day in tubs of water. Most of the time barley is the grain selected, but sometimes rye, wheat and other grains are used. Steeping makes the softened seeds sprout or germinate. The grain is then removed from the water and spread on floors in layers from eight to 12 inches deep. To prevent heating and to ensure even growth, the seeds are turned often.

The material is then dried in an oven and the sprouts are removed.

An improved method is common today, which produces a more evenly developed malt. The grain is turned mechanically in revolving drums or by agitators in open tanks dozing germination.    _

In the process of changing grain to malt, enzymes are produced, including diastase, which changes starch into sugar.

(Awards go to girls and boys between the ages of 7 and 17 when their questions are answered in the column. Send your question on a post card to in care of this newspaper.)