444 



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



some grains breaking into refractive linear granules, in 

 others gelatinized without breaking into granules, while 

 in others the lamellae near the margin are broken into 

 linear granules, but the outermost two or three are gela- 

 tinized without the previous appearance of granules; 

 more varied in this respect than in H. katherince. 



The gelatinized grains are swollen, but very little dis- 

 torted, slightly more than in the few completely gela- 

 tinized grains found in //. katherince; they usually resem- 

 ble the untreated grain in shape, as in //. katherince. 



The reaction with potassium sulphocyanate begins 

 immediately. Complete gelatinization occurs in about 

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

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

 69 per cent of the grains and 8-i per cent of the total 

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

 and 89 per cent of the total starch in 30 minutes; in 

 about the same percentage of each in 45 minutes; and 

 in about 75 per cent of the grains and 90 per cent of the 

 total starch in 60 minutes. A few of the smaller grains, 

 especially the mesial part, and the margin of some of the 

 larger grains, are ungelatinized. (Chart D 114.) 



The hilum swells more than in H. katherince, but 

 fissures proceeding from it are shorter and less clearly 

 defined. The lamella? for about one-third to one-half the 

 distance from the hilum become well defined, and the 

 definition sharper and present in many more grains than 

 in H. katherincr. The lamella? of the mesial portion are 

 quickly broken down into a mass of fairly refractive 

 granules which are soon completely gelatinized, less 

 refractive and less resistant than in H. katherince. The 

 marginal lamella? are frequently undemonstrable and 

 may gelatinize without breaking into linear granules, 

 although in some grains definition and striatiou are fol- 

 lowed by disorganization into linear granules ; these 

 granules are much less common than in //. katherince. 

 In the more resistant slender grains the marginal lamella? 

 of the proximal end may become sharply differentiated 

 and striated followed by breaking into linear granules; 

 and in the scattered smaller grains which are the most 

 resistant, the fissures are more sharply defined, and 

 the mesial and marginal granules are about as iu H. 

 katherince. 



The gelatinized grains are swollen and considerably 

 distorted, the latter decidedly more than in H. katherince. 

 Most of the grains do not resemble the form of the 

 untreated grain. 



The reaction with potassium sulphide begins imme- 

 diately and several grains are gelatinized in 1 minute. 

 Complete gelatinization occurs in about 15 per cent of 

 the entire number of grains and 45 per cent of the total 

 starch in 5 minutes ; in about 40 per cent of the grains 

 and 60 per cent of the total starch in 15 minutes; in 

 about 52 per cent of the grains and 66 per cent of the 

 total starch in 30 minutes : in about the same percentage 

 of each in 45 minutes ; and in about the same percentage 

 of grains and 70 per cent of the total starch in 60 min- 

 utes. ( Chart D 115.) 



The hilum swells much more rapidly, and the fissures 

 proceeding from it are much less sharply defined than in 

 H. katheriua:. The lamella? often become more distinct 

 within the mesial region, as well as the sharply defined 

 lamella which cuts off a narrow refractive border ; distinct 



over more of the grain than in H. katherince. The mesial 

 portion of the grain is frequently broken down without 

 forming granules or a few that are slightly to quite re- 

 fractive, much less refractive than in H. katherince. A 

 single row of brilliant linear granules is sometimes noted 

 a short distance within a very narrow refractive border, 

 this border being differentiated into a few sharply de- 

 fined lamellse which gelatinize without breaking into 

 granules; such grains were not observed in H. knthcrince. 

 In some grains, notably the smaller ones, the marginal 

 lamella? are broken down into linearly arranged granules 

 as in H. katherince. 



The gelatinized grains are much swollen and con- 

 siderably distorted, more so than in H. katherince. The 

 larger, more numerous grains are usually completely 

 gelatinized, but in the smaller grains either linear gran- 

 ules around the margin or a refractive border may resist 

 gelatinization ; much more completely gelatinized than 

 in //. katherince. 



The reaction with sodium hydroxide begins imme- 

 diately and a few grains are gelatinized in 1 minute. 

 Complete gelatinization occurs in about 44 per cent of the 

 entire number of grains and 61 per cent of the total starch 

 in 5 minutes ; in about 50 per cent of the grains and 

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

 54 per cent of the grains and 73 per cent of the total 

 starch in 30 minutes ; in about 60 per cent of the grains 

 and 80 per cent of the total starch in 45 minutes ; and in 

 about 63 per cent of the grains and 84 per cent of the 

 total starch in 60 minutes. (Chart D 116.) 



The reaction with sodium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 42 per 

 cent of the entire number of grains and 50 per cent of 

 the total starch in 5 minutes; in about 45 per cent of 

 the grains and 54 per cent of the total starch in 15 min- 

 utes ; in about the same percentage of each in 30 minutes ; 

 in about 57 per cent of the total starch in 45 minutes ; 

 and in about 48 per cent of the grains and 60 per cent of 

 the total starch in 60 minutes. (Chart D 117.) 



The reaction with sodium salicylate begins in 30 

 seconds. Complete gelatinization occurs in about 54 per 

 cent of the entire number of grains and in about 60 per 

 cent of the total starch in 5 minutes; in about 94 per 

 cent of the grains and 96 per cent of the total starch in 

 15 minutes ; in about 98 per cent of the grains and over 

 99 per cent of the total starch in 20 minutes ; and in all 

 of the starch in 25 minutes. ( Chart D 118.) 



A bubble appears at the hilum and expands to much 

 greater size in many grains and is more transient than in 

 H. katherince. The lamella? gradually become distinct in 

 many grains, much sharper than in H. katherince. A 

 refractive border is formed in which the lamella? become 

 well defined previous to gelatinization; this border is 

 much more sharply defined from the body of the grain 

 and is broader around the entire grain than in H. kath- 

 erince,. The methods of gelatinization are even more 

 varied than in H. katherince. The process proceeds in 

 some grains as described for H. katherince, but in other 

 grains the lamella? forming the refractive border become 

 very sharply defined, followed by sudden gelatinization of 

 this border with the exception of a very narrow outer 

 border at either side of the hilum which resists for a short 

 time; in such grains the main body of the grain is the 



