706 



DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. 



grain. This is as far as the reaction ever seems to get 

 except in some injured grains that can not be considered 

 normal. 



The reaction with sulphuric acid begins in about 

 15 seconds. Complete gelatinization occurs in about 80 

 per cent of the entire number of grains and 92 per cent 

 of the total starch in 30 seconds; in more than 99 per 

 cent of the grains and total starch in 45 seconds. (Chart 

 D510.) 



The reaction with hydrochloric acid begins in 1 min- 

 ute. Complete gelatinization occurs in about 1 per cent 

 of the entire number of grains and 2 per cent of the total 

 starch in 5 minutes; in about 2 per cent of the grains 

 and 8 per cent of the total starch in 15 minutes; in about 

 4 per cent of the grains and 10 per cent of the total starch 

 in 30 minutes; little if any advance in 45 minutes; in 

 about 5 per cent of the grains and 12 per cent of the 

 total starch in (JO minutes. (Chart D 511.) 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatiuization occurs in 100 per cent 

 of the entire number of grains and total starch in 10 

 seconds. (Chart D 512.) 



The reaction with potassium iodide begins in a few 

 grains by slight swelling of the liiluni in 1 minute. Very 

 little if any change occurs with the exception of slight 

 swelling of the liilonx in most of the grains in 5, 15, 30, 

 45, and 60 minutes, respectively. (Chart D 513.) 



The reaction with potassium sulphocyanate begins 

 in a few grains in 30 seconds. Complete gelatinizatiou 

 occurs in about 3 per cent of the entire number of grains 

 and 7 per cent of the total starch in 5 minutes ; in about 

 4 per cent of the grains and 10 per cent of the total starch 

 in 15 minutes; in about 6 per cent of the grains and 15 

 per cent of the total starch in 30 minutes ; in about the 

 same percentage of grains and total starch in 45 minutes ; 

 in about the same percentage of grains and 18 per cent 

 of the total starch in 60 minutes. (Chart D 514.) 



The reaction with potassium sulphide begins in a 

 few grains immediately. Complete gelatiuization occurs 

 in less than 0.5 per cent of the entire number of grains 

 and 3 per cent of the total starch in 15 seconds; in about 

 1 per cent of the grains and 8 per cent of the total starch 

 in 30 seconds; in about 45 per cent of the grains and 

 75 per cent of the total starch in 1 minute ; in about 90 

 per cent of the grains and 99 per cent of the total starch 

 in 5 minutes. (Chart D 515.) 



The reaction with sodium hydroxide begins in a few 

 grains in 30 seconds. Complete gelatinizatiou occurs in 

 about 4 per cent of the entire number of grains and 54 

 per cent of the total starch in 5 minutes; in about 23 

 per cent of the grains and 68 per cent of the total starch 

 in 15 minutes ; in about 45 per cent of the grains and 

 75 per cent of the total starch in 30 minutes; in about 

 50 per cent of the grains and 81 per cent of the total 

 starch in 45 minutes; in about 54 per cent of the grains 

 and 84 per cent of the total starch in 60 minutes. (Chart 

 D516.) 



The reaction with sodium sulphide begins in rare 

 grains in 1 minute. Complete gelatiuization occurs in 

 about 0.5 per cent of the entire number of grains and 

 4 per cent of the total starch in 5 minutes ; in about 3 per 

 cent of the grains and 6 per cent of the total starch in 

 15 minutes ; in about 4 per cent of the grains and 7 per 

 cent of the total starch in 30 minutes ; very slight advance 



in 45 minutes; in about the same percentage of grains 

 and 9 per cent of the total starch in 60 minutes. (Chart 

 D517.) 



The reaction with sodium salicylate begins in 30 

 seconds. Complete gelatiuization occurs in about 48 per 

 cent of the grains and 61 per cent of the total starch in 

 3 minutes ; in about 63 per cent of the grains and 75 

 per cent of the total starch in 5 minutes; in about 99 

 per cent of the grains and in more than 99 per cent of 

 the total starch in 10 minutes. (Chart D 518.) 



The reaction with calcium nitrate begins in very rare 

 grains in 1 minute. Complete gelatinizatiou occurs in 

 less than 0.5 per cent of the entire number of grains and 

 total starch in 5 minutes; in less than 0.5 per cent of 

 the entire number of grains and total starch in 15 min- 

 utes ; in less than 0.5 per cent of the grains and 1 per cent 

 of the total starch in 30 minutes; very little if any 

 further change in 45 and 60 minutes. (Chart D 519.) 



The reaction with uranium nitrate begins in rare 

 grains in 1 minute. Complete gelatinization occurs in 

 less than 0.5 per cent of the entire number of grains 

 and 1 per cent of the total starch in 5 minutes; in less 

 than 0.5 per cent of the grains and 10 per cent of the 

 total starch in 15 minutes; iu about 3 per cent of the 

 grains and 17 per cent of the total starch in 30 minutes ; 

 in about 5 per cent of the grains and 22 per cent of the 

 total starch in 45 minutes; in about 6 per cent of the 

 grains and 25 per cent of the total starch in 60 minutes. 

 (Chart D520.) 



The reaction with strontium nitrate begins in rare 

 grains in 1 minute. Complete gelatinizatiou occurs in 

 about 2 per cent of the entire number of grains and 10 

 per cent of the total starch in 5 minutes; in about 10 

 per cent of the grains and 44 per cent of the total starch 

 in 15 minutes; in about 31 per cent of the grains and 

 78 per cent of the total starch in 30 minutes; in about 

 47 per cent of the grains and 81 per cent of the total 

 starch in 45 minutes ; in about 56 per cent of the grains 

 and 84 per cent of the total starch iu 60 minutes. (Charts 

 D521 and D 532.) 



The hilum and lamellae become more distinct than 

 in B. double light rose. Gelatinization begins at the 

 hilum which swells slightly. Two fissures which are 

 continued into furrows are seen to extend from either side 

 of the hilum nearly to the distal margin. The starch 

 comprehended between them is first fissured by fine 

 longitudinal lines, and then in many grains by a double 

 row of slanting fissures which are first seen near the 

 hilum and then progressively nearer the distal end as the 

 grain swells, and this starch is gelatinized from the 

 hilum distalward. As it is gelatinized it leaves a series 

 of refractive protuberances projecting on either side into 

 the interior of the gelatinized grain. In most of the 

 grains, this process does not extend quite to the distal 

 end, a broad band of starch being left there. This is 

 cut up by fine longitudinal fissures and is the last part 

 of the grain to be gelatinized. The portion at the proxi- 

 mal end and sides, as in B. double light rose, forms 

 a thick, homogeneous-looking, marginal band which is 

 slowly gelatinized. The gelatinized grains are more 

 swollen, do not have such thick capsules, and are more 

 distorted, particularly at the distal end, than in B. double 

 light rose. 



