MILTONIA. 



759 



walled, and as distorted as in M. r>e.rilJaria. In this 

 reaction M. bleuana shows qualitatively a closer relation- 

 ship to M. vexillariti than to M. nvzlii. 



The reaction with /xifaxxiiun hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 97 per 

 cent of the entire number of grains and in over 99 per 

 cent of the total starch in 1 minute; in about 98 per cent, 

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

 in 5 minutes; about the same in 10 minutes; complete 

 gelatinization (100 per cent) occurs in all grains in 15 

 minutes. (Chart D 601.) 



The reaction with potassium iodide begins imme- 

 diately. Complete gelatinization occurs in 54 per cent 

 of the entire 'number of grains and 93 per ceiit of the 

 total starch in 5 minutes ; in about 95 per cent of the 

 total starch in 10 minutes; in about 90 per cent of the 

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

 in about !>r> per cent of the grains and in over 99 per cent 

 of the total starch in 30 minutes. (Chart D 602.) 



The hilum and lamella? are as distinct as in M. ve.ril- 

 laria. Gelatinization begins at the hilum as in both 

 parents, and the process is the same as described under 

 M. vexillaria, except that granulation is more extensive 

 but not so extensive as in M. rwzlii. The gelatinized 

 grains are large and thin-walled and somewhat more dis- 

 torted than those of M. vexillaria, but not so much as in 

 M. ra'zlii. In this reaction M. bleuana shows qualita- 

 tively a closer relationship to M. vexillaria than to M. 

 rcczHi. 



The reaction with potassium sulphocyanate begins 

 immediately. Complete gelatinization occurs in about 

 87 per cent of the entire number of grains and 98 per cent 

 of the total starch in 2 minutes ; in about 95 per cent of 

 the grains and 99 per cent of the total starch in 5 min- 

 utes. (Chart D603.) 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatiuizatiou occurs in about 87 per 

 cent of the entire number of grains and 96 per cent of 

 the total starch in 5 minutes ; in about 93 per cent of the 

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

 in about the same percentage of the grains and 99 per cent 

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

 change in 45 and 60 minutes. (Chart D 604.) 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 93 per 

 cent of the entire number of grains and 98 per cent of 

 the total starch in 5 minutes; in more than 99 per cent 

 of both the grains and total starch in 15 minutes. (Chart 

 D605.) 



The reaction with sodium sulphide begins immedi- 

 ately. Complete gelatinization occurs in about 82 per 

 cent of the entire number of grains and 95 per cent of the 

 total starch in 5 minutes; in about 93 per cent of the 

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

 in about 99 per cent of the grains and in over 99 per cent 

 of the total starch in 30 minutes. (Chart D 606.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 78 per 

 cent of the entire number of grains and 86 per cent of 

 the total starch in 5 minutes ; in about 95 per cent of the 

 total starch in 10 minutes; in more than 99 per cent of 

 both the grains and total starch in 15 minutes. (Chart 

 D607.) 



The hilum is as distinct as in M. vexillaria, except that 

 a bubble is much more often formed there. The lamellae 

 are not quite so distinct as in J\I. vrxillaria, but more 

 distinct than in M. rcczlii, and a broad band which is as 

 refractive as in M. vexillaria is formed about the margins 

 of the grains. Gelatinization as in M. vexillaria begins 

 at the distal end in most grains, and in some grains the 

 proximal end is affected immediately afterwards, but not 

 so frequently as in ]\l. rr.rillurin, more frequently than in 

 M. rcczlii. Gelatinization progresses as in M. vexillaria, 

 except that the most resistant part of the grain is more 

 frequently at the proximal end instead of just distal to 

 the hilum. The gelatinized grains are large, rather thick- 

 walled, and very much distorted as in M. vexillaria. In 

 this reaction M. bleuana shows qualitatively a closer rela- 

 tionship to M. vexillaria than to M. ra'zlii. 



The reaction with calcium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 78 per 

 cent of the entire number of grains and 97 per cent of 

 the total starch in 5 minutes ; in about 88 per cent of the 

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

 in about 95 per cent of the grains and in more than 99 

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

 further advance in 45 and 60 minutes, respectively. 

 (Chart D 608.) 



The reaction with it rani um nitrat'e begins imme- 

 diately. Complete gelatinization occurs in about 75 per 

 cent of the entire number of grains and 95 per cent of the 

 total starch in 5 minutes ; in about 90 per cent of the 

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

 in about 93 per cent of the grains and in over 99 per cent 

 of the total starch in 45 minutes; in about 99 per cent 

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

 in 60 minutes. ( Chart D 609.) 



The reaction with strontium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 94 per 

 cent of the entire number of grains and in more than 

 99 per cent of the total starch in 5 minutes. (Chart 

 D610.) 



The reaction with cobalt nitrate begins immediately. 

 Complete gelatinization occurs in about 27 per cent 

 of the grains and 67 per cent of the total starch in 5 

 minutes; in about 54 per cent of the grains and 81 per 

 cent of the total starch in 15 minutes; in about 63 per 

 cent of the grains and 89 per cent of the total starch in 

 30 minutes ; in about 72 per cent of the grains and 90 per 

 cent of the total starch in 45 minutes ; in about 77 per 

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

 60 minutes. (Chart D 611.) 



The reaction wit/i copper nitrate begins immediately. 

 Complete gelatinization occurs in about 84 per cent of the 

 grains and 98 per cent of the total starch in 5 minutes; 

 in about 95 per cent of the grains and in over 99 per cent 

 of the total starch in 15 minutes; rare scattered grains 

 and parts of the margin of grains remain ungelatinized ; 

 over 99 per cent of both the grains and total starch in 30, 

 45, and 60 minutes, respectively. (Chart D 612.) 



The reaction with cupric chloride begins immediately. 

 Complete gelatinization occurs in about 60 per cent of 

 the grains and 81 per cent of the total starch in 5 min- 

 utes ; in about 72 per cent of the grains and 90 per cent 

 of the total starch in 15 minutes; in about 85 per cent 

 of the grains and 95 per cent of the total starch in 30 



