578 



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



gelatinized grains are as much swollen, have as thin 

 capsules and are no more distorted than in N. weardale 

 perfection. 



In this reaction N. pyramus shows qualitatively a 

 closer relationship to N. weardale perfection than to N. 

 madame de graaff. 



The reaction with pyrogallic acid begins in 1 min- 

 ute. Complete gelatiuization occurs in about 1 per cent 

 of the entire number of grains and 10 per cent of the 

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

 grains and 50 per cent of the total starch in 15 minutes; 

 in 35 per cent of the grains and 80 per cent of the total 

 starch in 30 minutes ; in about 58 per cent of the grains 

 and 88 per cent of the total starch in 45 minutes; and 

 in about 72 per cent of the grains and 91 per cent of the 

 total starch in 60 minutes. (Charts D 325 and D 326.) 



The hilurn and lamella are as distinct as in both 

 parents. Gelatinization begins at the hilum and proceeds 

 according to two methods. The method which is noted 

 in a small majority of the grains is the same as that 

 seen in a large minority of the grains of N. weardale per- 

 fection, and is similar to that found in a small minority 

 of the grains of N. madame de graaff. The second 

 method, which is observed in a small minority of the 

 grains, resembles that seen in a small majority of the 

 grains of N. weardale perfection; the differences noted are 

 that the primary starch is divided into coarser and more 

 refractive granules, and the stria? in the secondary starch 

 are finer and not so distinct. The gelatinized grains are 

 as much swollen, have rather thick capsules, and are 

 as much distorted as in N. weardale perfection. 



In this reaction N. pyramus shows qualitatively a 

 closer relationship to N. ivcardale perfection than to 

 N. madame de graaff. 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 4 per cent of 

 the entire number of grains and 18 per cent of the total 

 starch in 5 minutes; in about 1-4 per cent of the grains 

 and 54 per cent of the total starch in 15 minutes; in 

 about 32 per cent of the grains and 63 per cent of the 

 total starch in 30 minutes; in about 39 per cent of the 

 grains and 70 per cent of the total starch in 45 minutes; 

 and in about 45 per cent of the grains and 75 per cent 

 of the total starch in 60 minutes. (Chart D 327.) 



The hilum and lamella; are as distinct as in N. ma- 

 dame de graaff. Gelatiuization begins at the hilum and 

 proceeds according to two methods, as in both parents. 

 The first method in a small majority of the grains is the 

 same as that noted in a large minority of the grains 

 of N. ivcardale perfection. The method seen in a large 

 minority of the grains is nearly the same as that de- 

 scribed for a small majority of the grains of N. weardale 

 perfection; the main differences noted are that the pri- 

 mary starch is not divided into such fine particles, and 

 the stria? which appear in the secondary starch are 

 rather fine and not so distinct as in N. weardale perfec- 

 tion. The gelatinized grains are as much swollen, have 

 as thick capsules, and are as distorted as in N. weardale 

 perfection. 



In this reaction X. pi/rannis shows a closer relation- 

 ship to N. weardale perfection than to N. madame de 

 graaff. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinizatiou occurs in about 91 per cent of 



the entire number of grains and 99 per cent of the total 

 starch in 2 minutes; and in about 99 per cent of the 

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

 in 5 minutes. (Chart D 329.) 



The hilum becomes as distinct, attended by the for- 

 mation of a small bubble, in as many grains as in N. 

 weardale perfection,, and the lamellaj are as distinct as 

 in both parents. Gelatiuization begins at the hilum and 

 proceeds as in both parents. The method which is seen 

 in a small majority of the grains is the same as that seen 

 in a large minority of the grains of N. weardale perfec- 

 tion, and is similar to that seen in a small minority of 

 the grains of N. madame de graaff. The method which 

 is seen in a small minority of the grains is nearer that 

 noted in a large majority of the grains of N. madame de 

 graaff, rather than that found in a small majority of the 

 grains of N. weardale perfection, as the primary starch 

 is less apt to be broken into granules or to remain intact 

 and gelatinize after the gelatinization of the secondary 

 starch. Both of these methods of gelatinization are, 

 however, seen in rare grains. The gelatinized grains are 

 as much swollen, have as thin capsules, and are as dis- 

 torted as in N. weardale perfection. 



In this reaction N. pyramus shows qualitatively a 

 closer relationship to N. weardale perfection than to 

 N. madame de graaff. 



22. STARCHES OF NARCISSUS MONARCH, N. MADAME 



DE GRAAFF, AND N. LORD ROBERTS. 



Starch of Narcissus madame de graaff is described 

 on pages 570 to 572. 



NARCISSUS MONARCH (SEED PARENT). 



(Plate 14, fig. 79; Charts D 329 to D 334.) 

 HISTOLOOIC PROPERTIES. 



In form the grains are usually simple and isolated, 

 but there is a moderate number of compound grains and 

 a few aggregates. The compound grains belong to two 

 types: (1) 2 small grains each consisting of a hilum and 

 2 or 3 lamella? surrounded by 4 or 5 common secondary 

 lamellae; (2) 6 to 8 or 9 hila in an amorphous-appearing 

 mass of starch which is surrounded by 1 or 2 secondary 

 lamellae The aggregates consist of 2, 3, or 4 small grains, 

 usually linearly, but sometimes compactly, arranged. A 

 minority of the simple grains show a primary and a 

 secondary period of starch formation. The majority 

 of the grains are somewhat irregular, and the irregulari- 

 ties are due to the following causes: (1) Small and large, 

 irregular elevations and depressions in the surfaces and 

 margins of the grains; (2) large and small pointed and 

 rounded protuberances from the ends or the sides of 

 the grain; (3) greater development of one part of the 

 distal end or of one side; (4) 2 depressions of equal 

 or unequal size in either side of the proximal apex. The 

 conspicuous forms are ovoid, lenticular, nearly round, 

 elliptical, and triangular with rounded angles. The addi- 

 tional forms are plano-convex, dome-shaped, irregularly 

 quadrilateral, pyriform, and gourd-shaped. Some of 

 the broad forms are flattened, but most of the grains 

 are not. 



The hilum when not fissured is a rather indistinct 

 small, round or, rarely, lenticular spot. It is fissured 

 in the great majority of the grains, but not deeply nor 



