602 



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



to show this change is a rather narrow strip of starch 

 at the margin which is not so refractive as in L. martagon 

 album. Gelatinization as in L. martagon album begins 

 at the corners of the distal margin, and in many grains 

 at the proximal end immediately afterwards. In some 

 grains, however, the proximal end is not gelatinized until 

 all of the distal half is gelatinized. Gelatinization is 

 preceded by small, irregular fissures which invade the 

 ungelatinized material and so open it to invasion by the 

 reagent; at these points there is gelatinization, and great 

 hollows are formed in the ungelatinized starch. Gela- 

 tinization proceeds more rapidly along the margin than 

 in the interior of the grain, and the portion just distal 

 to the hilum is the last to be gelatinized. This is not 

 split into two pieces as in L. martagon album, but is gela- 

 tinized as a whole. The gelatinized grains are as much 

 swollen, have rather thin capsules, and are more distorted 

 than in L. martagon album. 



The reaction with chromic acid begins immediately. 

 Complete gelatinization occurs in 92 per cent of the 

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

 in 3 minutes, and in about 99 per cent of the grains and 

 more than 99 per cent of the total starch in 5 minutes. 

 ( Chart D 348.) 



The hilum becomes distinct in all the grains, attended 

 by the formation of a bubble in a majority of grains 

 many more than in L. martagon album. The lamella; 

 are as distinct as in L. martagon album. Gelatiniza- 

 tion begins at the hilum, which swells rapidly, more 

 toward the proximal than toward the distal end. Two 

 fissures extend obliquely from either side of the hilum 

 three-fourths of the distance from the hilum to the dis- 

 tal margin. The starch included between them is fis- 

 sured by finer, more mvmerous, and less distinct, furrows 

 than in L. martagon album. As gelatinization pro- 

 gresses and the grain swells, these fissures separate the 

 portion near the hilum into spicules which become more 

 refractive and are gelatinized. The remaining starch 

 forms a much smaller and more indistinctly granular 

 mass at the distal end. The material at the proximal 

 end and sides forms a homogeneous-looking, refractive 

 band which is thinner at the proximal end than else- 

 where. The capsule as in L. martagon album is first 

 dissolved at the proximal end. Solution proceeds distally 

 and the last part of the grain to be gelatinized is the 

 capsule at the distal end. The granular mass at the dis- 

 tal end is often completely gelatinized before dissolution 

 of the other parts occurs, differing in this from L. marta- 

 gon album. 



The reaction with pyrogallic acid begins immediately. 

 Complete gelatinization occurs in about 89 per cent of 

 the entire number of grains and in more than 99 per 

 cent of the total starch in 5 minutes. (Charts D 349 

 and D 351.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in more than 99 per cent 

 of the entire number of grains and total starch in 15 

 seconds, and in 100 per cent of the grains and total 

 starch in 30 seconds. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 89 per cent of the 

 entire number of grains and 97 per cent of the total starch 

 in 30 seconds; in more than 99 per cent of the grains and 



total starch in 1 minute ; and in 100 per cent of the grains 

 OJid total starch in 1 minute and 15 seconds. 



The reaction with hydrochloric acid begins immedi- 

 ately. Complete gelatinization occurs in 100 per cent of 

 the entire number of grains and total starch in 15 

 seconds. 



The reaction with potassium hydroxide begins im- 

 mediately. Complete gelatinization occurs in 100 per 

 cent of the grains and total starch in 10 seconds. 



The hilum becomes distinct, attended by the forma- 

 tion of a bubble in the majority of the grains. The 

 lamella? are more distinct than in L. martagon album. 

 Gelatinization begins at the hilum, which swells more 

 rapidly in the direction of the proximal than the distal 

 end. Two fissures extend from either side of the hilum 

 three-fourths of the distance from the hilum to the distal 

 margin. The material included between them is more 

 distinctly, extensively, and irregularly fissured than in 

 L. martagon album. This portion of the grain gela- 

 tinizes more rapidly than the similar part of L. martagon 

 alburn. It leaves a small, definitely granular residue 

 at the distal end which is more often gelatinized before 

 the rest of the grain than in L. martagon album. The 

 material at the proximal and distal margins and sides 

 forms a homogeneous-looking 1 refractive band, which 

 gradually grows thinner and more nearly transparent 

 until it is all gelatinized. The gelatinized grains are 

 more swollen, have thinner capsules, and are more dis- 

 torted, particularly at the distal end, than in L. martagon 

 album. 



The reaction with potassium iodide begins immedi- 

 ately. Complete gelatinization occurs in 100 per cent 

 of the grains and total starch in 30 seconds. 



The reaction with potassium sulphocyanate begins 

 immediately. Complete gelatinization occurs in about 93 

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

 of the total starch in 15 seconds; in about 99 per cent of 

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

 starch in 30 seconds ; and in 100 per cent of the grains 

 and total starch in 1 minute. 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatinization occurs in 100 per cent 

 of the entire number of grains and total starch in 15 

 seconds. 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in all grains, 

 100 per cent of the entire number of grains and total 

 starch in 10 seconds. 



The reaction with sodium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 98 per 

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

 total starch in 15 seconds, and in 100 per cent of the 

 grains and total starch in 25 seconds. 



The reaction with sodium salicylate begins in 30 

 seconds. Complete gelatinization occurs in about 53 per 

 cent of the entire number of grains and 69 per cent of the 

 total starch in 3 minutes ; in about 95 per cent of the 

 grains and 97 per cent of the total starch in 5 minutes; 

 and in about 100 per cent of the grains and total starch 

 in 10 minutes. (Chart D352.) 



The reaction with calcium nitrate begins immedi- 

 ately. Complete gelatinization occurs in about 73 per 

 cent of the entire number of grains and 95 per cent of 

 the total starch in 1 minute; and in about 98 per cent 



