480 



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



The qualitative reactions, excepting on a minority 

 of grains, much closer resemble those observed iu C. 

 moorei than in C. longifolium. 



The reaction with sodium salicylate begins immedi- 

 ately. Complete gelatinization occurs of about 44 per 

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

 the total starch in 5 minutes; of about 92 per cent of 

 the grains and 95 per cent of the total starch in 15 

 minutes; and of 99 per cent of the grains and over 99 

 per cent of the starch in 20 minutes. (Chart D 181.) 



A bubble appears at the hilum and is sometimes 

 inclosed within an enlarged fissure, less frequently than 

 in C. longifolium, but more frequently than in C. moorei. 

 The lamella? become temporarily more distinct over a 

 greater part of more grains than in both parents, which 

 exhibits a less close relationship to C. longifolium than 

 to C. moorei. A refractive border appears as has been 

 noted for both parents. Gelatinization usually begins 

 either at the distal corners or the distal margin ; less 

 frequently appearing first at the corners than in C. longi- 

 folium, but more frequently than in C. moorei. The 

 reaction frequently follows at the proximal end after 

 the distal border has been gelatinized, in such grains 

 the most resistant portion is a band just distal to the 

 hilum. Gelatinizatiou occurs more quickly at the proxi- 

 mal end than in C. longifolium, about the same as in 

 C. moorei. The reaction usually proceeds without the 

 formation of fissures, much less frequently than in C. 

 longifolium, and about the same as in C. moorei. The 

 gelatinized grains are much swollen and distorted so that 

 they do not resemble the untreated grain, about the same 

 as in both parents. The qualitative reactions, with the 

 exception of those of a minority of grains, exhibit a much 

 closer relationship to C. moorei than to 0. longifolium. 



The reaction with calcium nitrate begins immediately. 

 Complete gelatinization occurs of about 50 per cent of 

 the entire number of grains and 83 per cent of the total 

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

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

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

 the total starch in 30 minutes. A very small area at the 

 proximal end and sides is very resistant. ( Chart D 182. ) 



The reaction with uranium nitrate begins immedi- 

 ately. Complete gelatinizatiou occurs of 4-i per cent of 

 the entire number of grains and 83 per cent of the total 

 starch in 5 minutes; of about 83 per cent of the entire 

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

 15 minutes; of about 90 per cent of the grains and over 

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

 about the same percentage of each in 60 minutes. (Chart 

 D 183.) 



The reaction with strontium nitrate begins imme- 

 diately. Complete gelatinization occurs of about Cl per 

 cent of the entire number of grains and 89 per cent of 

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

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

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

 99 per cent of the total starch in 30 minutes ; and of all 

 the starch but traces in very rare grains in 60 minutes. 

 ( Chart D 184.) 



The reaction with cobalt nitrate begins immediately. 

 Complete gelatinization occurs of about 36 per cent of the 

 entire number of grains and 68 per cent of the total 



starch in 5 minutes; of about 46 per cent of the grains 

 and 78 per cent of the total starch in 15 minutes; of 

 about 50 per cent of the grains and 85 per cent of the 

 total starch in 30 minutes ; of about 57 per cent of the 

 grains and 89 per cent of the total starch in 45 minutes ; 

 of about 64 per cent of the grains and 93 per cent of the 

 total starch in 60 minutes. (Chart D 185.) Gelatini- 

 zation usually begins at the distal margin as in both 

 parents ; the proximal end and a small area of the sides 

 and a few scattered grains of medium size are quite 

 resistant. 



The reaction with copper nitrate begins immediately. 

 Complete gelatmizatioii occurs of about 30 per cent of 

 the entire number of grains and 82 per cent of the total 

 starch in 5 minutes; of about 52 per cent of the grains 

 and about 91 per cent of the total starch in 15 minutes; 

 of about 65 per cent of the grains and 96 per cent of the 

 total starch in 30 minutes; of about 80 per cent of the 

 grains and 98 per cent of the starch in 45 minutes; and 

 of about the same in each case in 60 minutes. (Chart 

 D 186.) Gelatinization proceeds through the mesial 

 portion along the course of well-defined fissures which 

 are much less enlarged than in C. longifolium, but 

 slightly more than in C. moorei. The distal margin 

 undergoes complete gelatinization previous to that of the 

 proximal end and sides as in both parents. Distention 

 and fluting of the capsule at the distal margin occur less 

 frequently than in either parent. The reactions are 

 on the whole closer to those of C. moorei. 



The reaction with cupric chloride begins immediately. 

 Complete gelatiuization occurs of about 22 per cent of 

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

 starch in 5 minutes; of about 48 per cent of the grains 

 and 82 per cent of the total starch in 15 minutes; of 

 about 64 per cent of the grains and 90 per cent of the 

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

 grains and 97 per cent of the total starch in 45 min- 

 utes ; and of about the same in each case in 60 minutes. 

 (Chart D 187.) 



Gelatinization proceeds as in the parents, but the 

 proximal end and sides are less resistant and the process 

 is much less frequently accompanied with extension and 

 frilling of the capsule at the distal margin than in the 

 parents. The reactions are, on the whole, closer to those 

 of C. moorei. 



The reaction with barium chloride begins in a few 

 grains immediately. Complete gelatinization occurs of 

 about 2 per cent of the entire number of grains and 

 8 per cent of the total starch in 5 minutes; of about 11 

 per cent of the grains and 25 per cent of the total starch 

 in 15 minutes; of about 18 per cent of the grains and 

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

 22 per cent of the grains and 60 per cent of the total 

 starch in 45 minutes; and of about 26 per cent of the 

 grains and 66 per cent of the total starcli iu 60 minutes. 

 (Chart D188.) 



The reaction with mercuric chloride begins imme- 

 diately. Complete gelatinization occurs of 20 per cent 

 of the entire number of grains and 62 per cent of the 

 total starch in 5 minutes; of about 39 per cent of the 

 grains and 92 per cent of the total starch in 15 minutes; 

 of about 54 per cent of the grains and 96 per cent of the 

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

 grains and 97 per cent of the total starch in 45 minutes; 



