448 



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



percentage of each in 30 and 45 minutes, respectively ; 

 and in about 1 per cent of the grains and 1.5 per cent 

 of the total starch in GO minutes. (Chart D 113.) 

 While these grains with rare exception do not become 

 gelatinized they become more refractive when viewed in 

 ordinary light and less polariscopic when viewed between 

 crossed nickols, indicating molecular changes. 



The hilum swells more in a larger number of grains 

 than in H. katherince, but not in nearly so many as in 

 H. puniceus. No special change was noted in the defini- 

 tion of the lamelke. Fissures form of similar character 

 to those of both parents, they are slightly more prominent 

 than in H. katherina', but less than in H. puniceus. The 

 mesial and marginal regions of the grain are disorgan- 

 ized with the appearance of granules that have about the 

 same refractivity and arrangement as in H. Tiatherince; 

 much less varied in the few grains gelatinized than in 

 //. puniceus. 



The gelatinized grains are swollen, but very little dis- 

 torted, about as in H. katherince, slightly less than in 

 H. puniceus. They resemble the untreated grain in 

 form, as in both parents. In this reaction H. konig 

 albert shows qualitatively much closer relationship to 

 H. katherince than to //. puniceus. 



The reaction with potassium sulphocyanafe begins in 

 very few grains in 1 minute. Complete gelatinization 

 occurs in less than 1 per cent of the entire number of 

 grains and total starch in 5 minutes ; in about 1 per cent 

 of the grains and 2.5 per cent of the total starch in 15 

 minutes; in over 2.5 per cent of the grains and 3.5 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 4 per cent of the total starch 

 in 60 minutes. (Chart D 114.) About 97 per cent of 

 the entire number of grains are apparently unaffected. 



The hilum swells more, and the lamellae near the 

 hilum become more sharply defined in more grains than 

 in H. katherina;, but neither as markedly in nearly so 

 many grains as in H. puniceus. The fissures which pro- 

 ceed from the hilum are scarcely so well defined as in 

 H. katherina; but deeper in many more grains than in 

 //. punici'iis. The mesial and marginal regions arc 

 broken into granules, and sometimes into moclerately 

 largc fragments of about the same refractivity and 

 arrangement, but less resistancy, than in //. katherina?, 

 but they are more refractive and the marginal granules 

 much more frequently have a linear arrangement and are 

 much more resistant than in H. puniceus. 



The gelatinized grains are swollen, a little more dis- 

 torted, and much more frequently with all the granules 

 gelatinized than in //. IcafherincBj not quite as distorted 

 and more frequently with refractive granules than in 

 //. puniceus. In the reaction H. konig albert shows 

 qualitatively a much closer relationship to //. katherince 

 than to H. puniceus. 



The reaction with potassium sulphide begins in rare 

 grains in 1 minute. Complete gelatinization occurs in 

 less than 1 per cent of the entire number of grains and 

 total starch in 5 minutes ; in a slightly larger percentage 

 of each in 15 minutes ; and in about 2 per cent of each 

 in 30, 45, and 60 minutes, respectively. (Chart D 115.) 



The hilum swells a little more rapidly than in H. 

 kafherince, but much less than in //. puniceus; and 



the fissures proceeding from it are a little less sharply 

 defined than in H. katherince, but more than in H. 

 puniceus. The single lamella is less sharply defined, 

 but becomes more distinct in the region nearer the hilum 

 than in H. katherince; but is not distinct near the hilum 

 in nearly so many grains as in H. puniceus. The mesial 

 portion of the grain is disorganized into very slightly 

 to quite refractive granules, the mean being less refrac- 

 tive than in //. katherince, but more than in H. puniceus. 

 The marginal border is usually broken down into linear 

 granules, as in H. kallierina?, and more frequently than 

 in H. puniceus. 



The gelatinized grains are much swollen and slightly 

 distorted, a little more than in //. katherince, but con- 

 siderably less than in //. puniceus* Scarcely so many 

 grains are found with the outermost lamella ungela- 

 tinized as in //. katherince, but many more than in H. 

 puniceus. The gelatinized grains bear some resemblance 

 to the untreated grain, a little less number than in H. 

 katherina;, but many more than in //. puniceus. In this 

 reaction H. konig albert shows qualitatively a much closer 

 relationship to H. katherince than to H. puniceus. 



The reaction with sodium hydroxide begins in very 

 few grains in 1 minute. Complete gelatinizatiou occurs 

 in about 0.5 per cent of the entire number of grains and 

 total starch in 5 minutes; in about the same in 15 and 

 30 minutes, respectively; in about 0.5 per cent of the 

 grains and 1.5 per cent of the total starch in 45 minutes; 

 and in about 1 per cent of the grains and 2 per cent of 

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



The reaction with sodium sulphide begins in rare 

 grains in 1 minute. Complete gelatmization occurs in 

 about 0.5 per cent of the entire number of grains and in 

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

 1 per cent of the grains and 2.5 per cent of the total 

 starch in 15 minutes; in about the same percentage of 

 each in 30, 45, and 60 minutes, respectively. Apart from 

 the very few grains that are quickly affected by the rea- 

 gent there is extremely little evidence of reaction. (Chart 

 D117.) 



The reaction with sodium salicylate begins in 30 sec- 

 onds. Complete gelatinization occurs in about 50 per 

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

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

 grains and 97 per cent of the total starch in 15 minutes; 

 and 98 per cent of the grains and over 99 per cent of the 

 total starch in 30 minutes. (Chart D 118.) Kare grains 

 may resist gelatinization for 40 minutes. 



A small bubble appears at the hilum which is very 

 persistent and expands little if any previous to expulsion ; 

 about the same as in //. katherina, but is more persistent 

 and expands less than in //. puniceus. The lack of 

 definition in the lamella 3 and the appearance of the re- 

 fractive border are about the same as H. katherince, but 

 less sharply defined than in H. puniceus. Gelatmization 

 begins and proceeds in many more grains in about the 

 same manner as in //. katherina', but in a few the process 

 closely follows H. puniceus. 



The gelatinized grains are swollen and distorted so 

 that they do not resemble the untreated grains as in both 

 parents. Either partial or complete solution may follow 

 the gelatinization of the grains as in both parents. In 

 this reaction, excepting in a few grains, H. konig albert 



