604 



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



counted on the larger grains varies from 30 to 52, usually 

 40, which is intermediate between the numbers of the 

 parents. 



In the character and arrangement of the lamellfe, L. 

 marhan shows for the most part a closer relationship to 

 L. martagon album than to L. maculalum. 



In size the grains vary from the smaller which are 

 5 by 4/t, to the larger elongated forms which are 50 by 

 40/*, and the larger broad forms which are 34 by 48/n, 

 in length and breadth. The common sizes are 28 by 24/x 

 and 28 by IS/t in length and breadth. 



In size L. marhan shows a closer relationship to L. 

 maculalum than to L. martagon album. 



POLARISCOPIC PROPERTIES. 



The figure is as distinct and as well defined as in 

 L. maculatum, but not so well defined as in L. martagon 

 album. The lines as in L. maculatum intersect at a very 

 acute angle, which does not vary much in size in the 

 different grains. They are more frequently bent and 

 bisected than in either of the parents, which are alike 

 in this characteristic. 



The degree of polarization varies from low to high 

 (value 50), the same as in L. maculatum and lower than 

 in L. martagon album. There is often considerable 

 variation in a given aspect of an individual grain. 



With selenite the quadrants are as clean-cut as in 

 L. maculatum. They are as unequal in size and more 

 irregular in shape than in that starch. The colors are 

 usually not pure as in L. maculatum. 



In the degree of polarization, the character of the 

 figure, and the appearance with selenite, L. marhan 

 shows a closer relationship to L. maculatum than to 

 L. martagon album. 



IODINE REACTIONS. 



With 0.25 per cent Lugol's solution the grains all 

 color a moderate blue-violet (value 58), somewhat more 

 than in L. maculatum and much less than in L. martagon 

 album. With 0.125 per cent Lugol's solution the grains 

 all color a light blue-violet, somewhat more than in L. 

 maculatum but less than in L. martagon album. After 

 heating in water until all the grains are completely gela- 

 tinized and then treating with a 2 per cent Lugol's solu- 

 tion, the gelatinized grains all color a light or occasionally 

 a moderate indigo-blue, somewhat more than in L. macu- 

 latum and considerably less than in L. martagon album. 

 The solution colors a deep indigo, as in L. maculatum. 

 If the preparation is boiled for 2 minutes and then 

 treated with an excess of a 2 per cent Lugol's solution, 

 some of the grain-residues color a very light indigo, 

 but in most of them only the capsule is colored as in 

 L. maculatum; the capsules color reddish violet, and 

 the solution a very deep indigo. 



Qualitatively and quantitatively the reaction with 

 iodine shows a closer relationship to L. maculatum than 

 to L. martagon album. 



ANILINE REACTIONS. 



With gentian violet the grains all color very lightly 

 at once, and in 30 minutes most of them are lightly or 

 moderately and a few are moderately to deeply colored 

 (value 43), somewhat less than in L. maculatum and 

 very much less than in L. martagon album. As in the 

 parents, the distal end of the grain is more colored than 

 the proximal end. 



With safranin the grains all color very lightly at once, 

 and in 30 minutes most of them are lightly or moderately 

 and a few moderately to deeply colored (value 43), some- 

 what less than in L. maculatum and very much less than 

 in L. martagon album. As in both parents, the distal 

 is more colored than the proximal end. In the reactions 

 with aniline stains L. marhan shows a closer relationship 

 to L. maculatum than to L. martagon album. 



TEMPERATURE REACTIONS. 



The temperature of gelatinization of the majority of 

 the grains is 56 to 58 C., and of all is 59 to 60 C., 

 the mean is 59.5 C. The temperature of gelatinization 

 of L. marhan is lower than that of both parents, but is 

 closer to L. maculatum than to L. martagon album. 



EFFECTS OF VARIOUS REAGENTS. 



The reaction with chloral hydrate begins in 30 sec- 

 onds. Complete gelatiuization occurs in about 26 per 

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

 the total starch in 5 minutes; in about 80 per cent of 

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

 utes; and in about 96 per cent of the grains and 98 per 

 cent of the total starch in 30 minutes. (Chart D 347.) 



The hilum, as in L. maculatum, becomes distinct, at- 

 tended by the formation of a bubble in a large minority 

 of the grains. The laru elite are not visible, as in both 

 parents. Gelatinization begins at the corners of the dis- 

 tal margin, and then immediately at the proximal end, 

 as in L. martagon album and in some grains of L. macu- 

 latum. It progresses smoothly, as in L. martagon album, 

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

 distal to the liilum. This is, however, not always split 

 into two portions as in L. martagon album, but in some 

 grains gelatinized as a whole, as in L. maculatum. The 

 gelatinized grains are as much swollen, have as thick cap- 

 sules, and are as much distorted as in L. martagon album. 

 In this reaction L. marhan shows qualitatively a closer 

 relationship to L. martagon album than to L. maculatum. 



The reaction with chromic acid begins immediately. 

 Complete gelatinization occurs in about 82 per cent of the 

 entire number of grains and 99 per cent of the total 

 starch in 3 minutes, and in about 98 per cent of the grains 

 and in 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 but few grains. The 

 lamellas are as distinct as in both parents. Gelatinization 

 begins at the hilum and progresses as in L. maculatum, 

 differing from L. martagon album in the same ways as 

 does that starch from L. maculatum. 



In this reaction L. marhan shows qualitatively a 

 somewhat closer relationship to L. maculatum than to 

 L. martagon album. 



The reaction with pyrogallic acid begins immediately. 

 Complete gelatinization occurs in about 90 per cent of 

 the grains and 99 per cent of the total starch in 5 minutes. 

 ( Chart D 349.) 



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 sec- 

 onds 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 85 per cent of 



