MUSA. 



731 



in about G6 per cent of the grains and 87 per cent of 

 the total starch in 5 minutes ; in about 82 per cent of the 

 grains and 96 per cent of the total starch in 15 minutes. 

 ( Chart D 560.) 



The reaction with potassium sulphocyanate begins 

 immediately. Complete gelatinization occurs in about 

 9 per cent of the entire number of grains and 14 per cent 

 of the total starch in 30 seconds ; in about 65 per cent of 

 the grains and 87 per cent of the total starch in 1 minute ; 

 in about 85 per cent of the grains and 97 per cent of the 

 total starch in 3 minutes ; in about 95 per cent of the 

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

 in 15 minutes. (Chart D 561.) 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 18 per 

 cent of the entire number of grains and 27 per cent of 

 the total starch in 15 seconds; in about 55 per cent of 

 the grains and 70 per cent of the total starch in 30 sec- 

 onds ; in about 74 per cent of the grains and 95 per cent 

 of the total starch in 5 minutes ; in about 85 per cent of 

 the grains and 97 per cent of the total starch in 15 min- 

 utes. ( Chart D 562.) 



(Observations at 15 and 30 seconds are taken for 

 comparison with M. arnoldiana. The changes are very 

 slight after 15 minutes. Most of those which are uugela- 

 tinix.ccl will probably remain for GO minutes.) 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 43 per 

 cent of the entire number of grains and 65 per cent of 

 the total starch in 30 seconds; in about 69 per cent of 

 the grains and 84 per cent of the total starch in 1 min- 

 ute; in about 87 per cent of the grains and 95 per cent 

 of the total starch in 5 minutes; in about 91 per cent of 

 the grains and 98 per cent of the total starch in 15 

 minutes. (Chart D 563.) 



The reaction with sodium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 5 per 

 cent of the entire number of grains and 18 per cent of 

 the total starch in 30 seconds; in about 33 per cent of 

 the grains and 42 per cent of the total starch in 1 minute ; 

 in a.bout 56 per cent of the grains and 81 per cent of the 

 total starch in 5 minutes; in about 76 per cent of the 

 grains and 89 per cent of the total starch in 15 minutes ; 

 in about 81 per cent of the grains and 95 per cent of 

 the total starch in 30 minutes. (Chart D 564.) 



The reaction with sodium salicylatc begins imme- 

 diately. Complete gelatinization occurs in about 49 per 

 cent of the entire number of grains and 74 per cent of the 

 total starch in 3 minutes; in about 74 per cent of the 

 grains and 85 per cent of the total starch in 5 minutes ; 

 in about 90 per cent of the grains and 95 per cent of the 

 total starch in 10 minutes; in about 98 per cent of the 

 grains and 99 per cent of the total starch in 15 minutes. 

 (Chart D 565.) 



The hiluni becomes distinct, attended by the forma- 

 tion of a bubble in a majority of the grains, many more 

 than in M. arnoldiana. The lamellffi are at first invisible, 

 but gradually become more distinct than in M. arnoldi- 

 ana. The grains become as refractive as in M. arnol- 

 diana on the addition of the reagent, and the first portion 

 to show this change is a 'band of starch at the margin 

 which is broader at the distal end than elsewhere. Gela- 

 tinization begins at the distal margin and progresses 

 according to two methods. The first which is noted in 



a majority of the grains is not seen in M. arnoldiana. 

 Gelatiuization preceded by a pitted appearance of the 

 surface of the grain advances smoothly from the distal 

 margin toward the hilum and proximal end, when the 

 hiluni is reached it swells, and the bubble, if present, 

 swells, shrinks, and finally disappears, and the proximal 

 starch which has become more refractive is rapidly gela- 

 tinized. The second method, which is seen in a minority 

 of the grains, is the same as that described for all the 

 grains of M. arnoldiana. The gelatinized grains are 

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

 not so much distorted as in M. arnoldiana. 



The reaction with calcium nitrate begins in a few 

 grains immediately. Complete gelatiuization occurs in 

 about 2 per cent of the entire number of grains and 

 10 per cent of the total starch in 1 minute; in about GO 

 per cent of the grains and 80 per cent of the total starch 

 in 5 minutes ; in about 70 per cent of the grains and 86 

 per cent of the total starch in 15 minutes; in about 72 

 per cent of the grains and 90 per cent of the total starch 

 in 30 minutes ; slight advance in 45 minutes ; in about 



76 per cent of the grains and 93 per cent of the total 

 starch in GO minutes. (Chart D 566.) 



The reaction with uranium nitrate begins in a few 

 grains in 15 seconds. Complete gelatiuization occurs in 

 about 4 per cent of the entire number of grains and 10 

 per cent of the total starch in 1 minute; in about 47 per 

 cent of the grains and 77 per cent of the total starch 

 in 3 minutes; in about 53 per cent of the grains and 80 

 per cent of the total starch in 5 minutes ; in about 70 per 

 cent of the grains and 90 per cent of the total starch 

 in 15 minutes ; in about 73 per cent of the grains and 

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



77 per cent of the grains and 95 per cent of the total 

 starch in 45 minutes ; in about 80 per cent of the grains 

 and 97 per cent of the total starch in 60 minutes. (Chart 

 D567.) 



The reaction with strontium nitrate begins in a few 

 grains in 30 seconds. Complete gelatinization occurs in 

 about 6 per cent of the entire number of grains and 14 

 per cent of the total starch in 1 minute ; in about 63 

 per cent of the grains and 83 per cent of the total starch 

 in 3 minutes; in about 65 per cent of the grains and 

 87 per cent of the total starch in 5 minutes; in about 81 

 per cent of the grains and 95 per cent of the total starch 

 in 15 minutes; in about 87 per cent of the grains and 

 97 per cent of the total starch in 30 minutes; little if 

 any further advance is observed in 45 and 60 minutes, 

 respectively. (Chart D 568.) 



The reaction with cobalt nitrate begins in a few 

 grains in 1 minute. Complete gelatiuization occurs in 

 about 7 per cent of the entire number of grains and 

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

 18 per cent of the grains and 28 per cent of the total 

 starch in 15 minutes; in about 25 per cent of the grains 

 and 38 per cent of the total starch in 30 minutes; in 

 about 35 per cent of the grains and 48 per cent of the 

 total starch in 45 minutes; in about the same percentage 

 of the grains and 52 per cent of the total starch in 60 

 minutes. (Chart D 569.) 



The hilum and the lamellse are both more distinct 

 than in M. arnoldiana. Gelatinization bfgins at the hilum 

 and progresses according to the two methods described 

 under M. arnoldiana. The method which is seen in the 



