458 



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



of the grain has been gelatinized. Gelatinization may 

 begin at the distal margin, a narrow distal border being 

 gelatinized without granulation and appearing as a ruffle 

 on the ungelatinized main body of the grain, but the 

 process more frequently advances through the mesial re- 

 gion along the course of the fissures, a refractive border 

 at the proximal end and sides being the most resistant. 

 This process is the same as in C. moorei with the exception 

 that no grains were here observed in which it started 

 at the proximal end, which is probably due to the absence 

 of protuberances in this starch. The gelatinized grains 

 are swollen and but little distorted ; a refractive striated 

 band frequently remains at the proximal end and sides ; 

 and there are scattered refractive granules through the 

 mesial region. The gelatinized grain is less distorted, 

 and both the refractive baud and the scattered refractive 

 granules are much more numerous than in C. moorei. 

 The gelatinized grains bear some resemblance to the 

 untreated grain, much more than in C. moorei. 



The reaction with sodium hydroxide begins in only 

 rare grains in 1 minute, and less than 1 per cent of the 

 entire number of grains and the total starch is gelatinized 

 at the end of 5 minutes. Complete gelatiuization occurs 

 in about 1 per cent of the entire number of grains and 3 

 per cent of the total starch in 15 minutes ; in about 2 per 

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

 30 minutes ; in about 2.25 per cent of the grains and 5 per 

 cent of the total starch in 45 minutes ; and in about 3 

 per cent of the grains and 7 per cent of the total starch 

 in 60 minutes. (Chart D 137.) 



The reaction with sodium sulphide begins in rare 

 grains in 1 minute. Complete gelatinization occurs in 

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

 1 per cent of the total starch in 5 minutes ; in about 1 

 per cent of the grains and 2 per cent of the total starch in 

 15 minutes ; in about 1.5 per cent of the grains and 2.5 per 

 cent of the total starch in 30 minutes ; in about 2.5 per 

 cent of the grains and 3 per cent of the total starch in 45 

 minutes ; and in about the same percentage of the grains 

 and 4 per cent of the total starch in 60 minutes. (Chart 

 D138.) 



A bubble is observed in the enlarged clefts at and 

 proceeding from the hilum, which expands to a large size, 

 and is expelled fairly quickly. This is followed by a loss 

 of refractivity in the fissures. The bubble is much more 

 frequently inclosed within a cleft, enlarges to greater 

 size, and is less transient than in C. moorei. A few 

 lamella? become more sharply denned, but this definition 

 is soon lost, and most of the grains become homogeneous 

 and very refractive. A refractive border is fairly often 

 formed at the distal margin, and it may extend laterally 

 towards the proximal end in which the lamella; are not 

 distinct, but this border is frequently separated from the 

 main body of the grain by a very refractive, clear lamella. 

 The lamella; are much less sharply defined over most of 

 the grain, and the refractive border is differentiated from 

 the main body of the grain better than in C. moorei. 

 One or two fissures proceed distalward from the hilum. 

 They are deep, much branched, and plume-like, much 

 deeper and more profusely branched than in C. moorei. 

 The mesial portion of the grain is disorganized into 

 slightly to very refractive granules, usually quite refrac- 

 tive and irregularly massed. Very refractive scattered 



granules appear along the course of the deeper main 

 branches of the fissures. The refractive border at the 

 distal margin is fairly often the first part of the grain 

 to become gelatinized, gelatinization then proceeding 

 without the formation of granules, but accompanied by 

 much convoluting of the capsule. A narrow refractive 

 border at the proximal end and sides is profusely striated, 

 but very resistant, often remaining for 60 minutes, at 

 which time the reaction is complete in the rest of the 

 grain. This border is frequently disorganized into very 

 refractive granules which are linearly arranged. The 

 starch is disorganized much more frequently into much 

 more refractive granules than is observed in C. moorei. 

 The gelatinized grains are much swollen and considerably 

 distorted when gelatiuization is complete, but not so 

 distorted as in C. moorei. Grains are often completely 

 gelatinized with the exception of a narrow border at the 

 proximal end and sides, these parts being either very 

 refractive and profusely striated, or broken into linear 

 granules. A group of refractive granules may remain 

 in an area around the hilum. 



The reaction with sodium salicylate begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

 about 3 per cent of the entire number of grains and 5 

 per cent of the total starch in 5 minutes; in about 13 per 

 cent of the grains and 16 per cent of the total starch in 

 15 minutes ; in about 42 per cent of the grains and 48 per 

 cent of the starch in 30 minutes ; in about 77 per cent of 

 the grains and 82 per cent of the total starch in 45 min- 

 utes ; and in about 95 per cent of the grains and 98 per 

 cent of the total starch in 60 minutes. (Chart D 139.) 



A large bubble appears which is generally inclosed 

 within an enlarged fissure at the hilum ; this bubble ex- 

 pands more and is much more frequently inclosed within 

 a cleft than in C. moorei. A small bubble occasionally 

 appears at the hilum which is similar in size and action 

 to that of C. moorei. A few lamella; may transiently 

 become more distinct, in only few grains, and the defini- 

 tion is less sharp than in C. moorei. The refractive bor- 

 der noted in C. moorei is usually present, but it is slower 

 in formation, less frequently surrounds the entire grain, 

 and is less often separated from the rest of the grain by 

 one brilliant lamella than in C. moorei. Gelatinization 

 begins at the distal margin and usually extends towards 

 the proximal end, a narrow border at the proximal end 

 and sides nearby usually proving the most resistant ; the 

 reaction at the proximal end only following that of the 

 distal margin in a very small proportion of grains, the 

 resistant area of such grains being a band just distal to 

 the hilum ; the former method occurs much more and the 

 latter less frequently than in C. moorei. Gelatinization 

 is usually accompanied by the formation of small irregu- 

 larly arranged fissures extending proximalwards from 

 the distal margin and sometimes by irregular lateral 

 clefts, in both cases occasionally extending proximal- 

 wards until they reach the hilum ; such fissures as above 

 described were not observed in C. moorei. 



The gelatinized grains are much swollen and distorted 

 so that they do not resemble the untreated grain as in 

 C. moorei. 



The reaction with calcium nitrate begins in very 

 rare grains in 2 minutes. Only very rare grains are in 

 the process of gelatinization and less than 0.5 per cent 



