608 



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



sured. The portion just distal to the hilum is divided 

 into spicules by a double row of short fissures which 

 slant proximally. These spicules are gelatinized, leaving 

 a residue of refractive granules. The remainder of the 

 starch is distinctly and irregularly fissured, and as gela- 

 tinization proceeds forms an irregularly granular mass 

 at the distal end of the grain. The deposit at the proxi- 

 mal end and sides forms a homogeneous-looking, refrac- 

 tive hand which is thinner at the proximal end than 

 elsewhere. The capsule is first dissolved at this point and 

 continues toward the distal end. The last part of the 

 grain to be gelatinized is the distal margin, and the 

 granular starch at the distal end is the next to the last. 



Comparison of the chromic-acid reactions between 

 L. maculatum and L. mar lag on shows : 



A bubble is formed in a majority of the grains in- 

 stead of in a few grains as in L. martagon. The lamella 

 are as distinct as in this starch. Gelatinization pro- 

 gresses in a similar manner, the main differences noted 

 being that the starch distal to the hilum is divided by 

 much finer, more numerous, and less distinct fissures 

 than in L. martagon, and there is no division by a double 

 row of slanting fissures as in that grain. The material 

 formed from this part of the grain is much less in amount, 

 much less distinctly granular, and more easily gela- 

 tinized than similar material in L. martagon. Otherwise 

 the reactions are the same. 



The reaction with pyrogallic acid begins immediately. 

 Complete gelatinization occurs in about 30 per cent of the 

 entire number of grains and 77 per cent of the total 

 starch in 5 minutes ; in about 41 per cent of the grains 

 and 89 per cent of the total starch in 15 minutes; in 

 about 61 per cent of the grains and 91 per cent of the 

 total starch in 30 minutes; in about 66 per cent of the 

 grains and 95 per cent of the total starch in 45 minutes ; 

 and in about 67 per cent of the grains and 96 per cent 

 of the total starch in 60 minutes. (Charts D 356 and 

 D 357.) A small area at the distal margin of a number 

 of the grains is very resistant. 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 93 per cent of 

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

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

 and total starch in 30 seconds; and in more than 99 per 

 cent of the grains and total starch in 45 seconds. The 

 rare scattered grains remaining ungelatinized in 45 sec- 

 onds may resist gelatinization for 5 minutes and longer. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 93 per cent of 

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

 starch in 30 seconds, and in about 99 per cent of the 

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

 1 minute. Very rare grains remain ungelatinized for 5 

 minutes or longer. 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 94 per 

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

 total starch in 15 seconds, and in more than 99 per cent 

 of the grains and total starch in 30 seconds. The rare 

 scattered ungelatinized grains may resist the reaction for 

 5 minutes or longer. 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in more than 



99 per cent of the entire number of grains and total 

 starch in 15 seconds. 



The hilum becomes distinct in all the grains, un- 

 attended by the formation of a bubble in any grain. The 

 lamella are distinct. Gelatinization begins at the hilum, 

 which swells more rapidly toward the proximal than 

 toward the distal end of the grain. Two fissures which 

 are continued as furrows extend from either side of the 

 hilum three-quarters of the distance from the hilum to 

 the distal margin. The starch that is included between 

 them is fissured very indistinctly. As the grain swells 

 this material grows less and less in amount and the 

 fissures become somewhat more distinct. Near the end 

 of the reaction it is all gelatinized but a small, irregular 

 refractive mass at the distal end, which slowly gela- 

 tinizes, with considerable infolding and other distortion 

 of the capsule at this point. In the majority of the 

 grains this is the last part to be gelatinized. The starch 

 at the proximal and the distal margin and sides forms 

 a thick, homogeneous-looking, refractive band, which 

 grows thinner and more nearly transparent until it is 

 completely gelatinized and only the capsule remains. The 

 gelatinized grains are much swollen, have rather thin 

 capsules, and are considerably distorted, particularly at 

 the distal end. 



Comparison of the potassium-hydroxide reactions 

 between L. maculatum and L. martagon shows: 



A bubble is formed in the majority of the grains. 

 This does not occur at all in L. martagon. The lamella 

 are more distinct than in the latter. Gelatiuization 

 proceeds in much the same way as in L. martagon, except 

 that the starch that is included between the two fissures 

 which proceed from the hilum is much more extensively, 

 irregularly, and distinctly fissured, and is much more 

 rapidly gelatinized, than a similar part of the grain in 

 L. martagon. It leaves a small, definitely granular resi- 

 due at the distal end which is usually gelatinized before 

 instead of after the rest of the grain. The gelatinized 

 grains are more swollen, have thinner capsules, and are 

 more distorted, particularly at the distal end, than in 

 L. martagon. 



The reaction with potassium iodide begins imme- 

 diately. Complete gelatinization occurs in about 60 per 

 cent of the entire number of grains and 84 per cent of 

 the total starch in 30 seconds; in about 72 per cent of 

 the grains and 94 per cent of the total starch in 1 minute ; 

 in about 88 per cent of the grains and 98 per cent of the 

 total starch in 3 minutes; and in about 96 per cent of 

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

 starch in 5 minutes. 



The reaction with potassium sulphocyanate begins 

 immediately. Complete gelatinization occurs in about 55 

 per cent of the entire number of grains and 86 per cent 

 of the total starch in 15 seconds; in about 81 per cent 

 of the grains and 95 per cent of the total starch in 30 

 seconds; in about 86 per cent of the grains and 98 per 

 cent of the total starch in 1 minute; and in about 95 

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

 in 3 minutes. Scattered grains remain ungelatinized for 

 5 minutes or longer. 



The reaction with potassium sulphide begins immedi- 

 ately. Complete gelatinization occurs in about 88 per 

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

 total starch in 15 seconds, and in more than 99 per cent 



