612 



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



the total starch in 15 seconds; in about 96 per cent of 

 the grains and 99 per cent of the total starch in 30 sec- 

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

 total starch in 45 seconds. Rare resistant grains are 

 generally gelatinized in 2 minutes. 



The reaction with sodium salicylate begins immedi- 

 ately. Complete gelatinization occurs in about 69 per 

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

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

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

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

 starch in 10 minutes. (Chart D 358.) 



The reaction wiihcalcium nitrate begins immediately. 

 Complete gelatinization occurs in about 44 per cent of 

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

 starch in 1 minute; in about 85 per cent of the grains 

 and 98 per cent of the total starch in 3 minutes; and 

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

 per cent of the total starch in 5 minutes. 



The reaction with uranium nitrate begins immedi- 

 ately. Complete gelatinization occurs in about 60 per 

 cent of the entire number of grains and 72 per cent of 

 the total starch in 1 minute ; in about 92 per cent of the 

 grains and 98 per cent of the total starch in 3 minutes ; 

 and in about 95 per cent of the grains and 99 per cent 

 of the total starch in 5 minutes. 



The reaction with strontium nitrate begins in 15 

 seconds. Complete gelatinization occurs in about 71 per 

 cent of the entire number of grains and 78 per cent of 

 the total starch in 1 minute, and in more than 99 per 

 cent of the grains and total starch in 3 minutes. 



The reaction with cobalt nitrate begins immediately. 

 Complete gelatinization occurs in about 47 per cent of the 

 entire number of grains and 58 per cent of the total 

 starch in 1 minute ; in about 75 per cent of the grains and 

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

 92 per cent of the grains and 98 per cent of the total 

 starch in 5 minutes. (Chart D 359.) 



The hilum becomes distinct in all the grains, attended 

 by the formation of a bubble in a moderate number, as in 

 L. martagon. The lamellae also are as distinct as in that 

 starch. Gelatiuization begins at the hilum and proceeds 

 as in L. martagon, except that the marginal band formed 

 at the proximal end and sides nearby usually does not 

 show any lamellar markings as in L. maculatum. The 

 gelatinized grains are as much swollen, have somewhat 

 thinner capsules than in L. martagon but not so thin as in 

 L. maculatum, and are usually as much distorted at the 

 distal end as in L. martagon. In this reaction L. dalhan- 

 soni shows qualitatively a somewhat closer relationship to 

 L. martagon than to L. maculatum. 



The reaction with copper nitrate begins immediately. 

 Complete gelatinization occurs in about 81 per cent of 

 the entire number of grains and 94 per cent of the total 

 starch in 1 minute, and in more than 99 per cent of the 

 grains and total starch in 3 minutes. 



The reaction with cupric chloride begins immediately. 

 Complete gelatinization occurs in about 52 per cent of the 

 entire number of grains and 78 per cent of the total 

 starch in 1 minute, and in about 96 per cent of the grains 

 and in more than 99 per cent of the total starch in 3 

 minutes. 



The hilum becomes distinct in all the grains, attended 

 by the formation of a bubble in a moderate minority as in 



L. maculatum. The lamellae are as distinct as in L. 

 martagon. Gelatinization begins at the hilum and pro- 

 gresses as in L. martagon, except that the fissuring is 

 not so distinct and the granular residue not so refractive 

 as in that starch. In these two respects the hybrid 

 more nearly resembles L. maculatum. The gelatinized 

 grains are as much swollen, have as thick capsules, and 

 are as much distorted as in L. martagon. In this reac- 

 tion L. dalliansoni shows qualitatively a somewhat closer 

 relationship to L. martagon than to L. maculatum. 



The reaction with barium chloride begins immedi- 

 ately. Complete gelatinization occurs in about 6 per cent 

 of the entire number of grains and 16 per cent of the total 

 starch in 1 minute; in about 66 per cent of the grains and 

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

 86 per cent of the grains and 97 per cent of the total 

 starch in 5 minutes; and in about 98 per cent of the 

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

 in 15 minutes. (Chart D 360.) 



The reaction with mercuric chloride begins imme- 

 diately. Complete gelatinization occurs in about 56 per 

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

 total starch in 30 seconds; in about 75 per cent of the 

 grains and 95 per cent of the total starch in 1 minute; 

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

 starch in 3 minutes. 



27. STARCHES OF LILTJM TENUIFOLIUM, L. MAKTA- 



GON ALBUM, AND L. GOLDEN GLEAM. 



Starch of L. martagon album (pollen parent) is de- 

 scribed on pages 598 to 601. 



LlLIUM TENUIFOLIUM (SEED PAEENl). 

 (Plate 16, fig. 94; Charts D 361 to D 366.) 



HISTOLOOIC PROPERTIES. 



The grains are usually simple in form and isolated, 

 but there are a very few compound grains and occasional 

 aggregates. The compound grains belong to one type : 

 2 very small grains, each consisting of a hilum and 

 1 or 2 lamellfe, become adherent and surrounded by 20 

 to 30 common secondary lamellaa, and attached to the 

 proximal end of a long grain. The aggregates are in 

 the forms of doublets or triplets pyramidally arranged. 

 The grains are usually somewhat irregular and the irregu- 

 larities are due to the following causes: (1) Small ele- 

 vations and depressions of the surface, more frequently at 

 the distal end, but sometimes of the whole surface; (2) 

 a shifting of the longitudinal axis, with a consequent 

 curvature in the middle or at the distal end of the grain ; 

 (3) a large, rounded or pointed protuberance from the 

 proximal end or from the sides; (4) a greater develop- 

 ment of one part of the distal end than of the rest. The 

 conspicuous forms are elongated and pure ovoid, broad 

 and narrow pyriform, and elliptical with flattened distal 

 end, or with both ends rounded. The additional forms 

 are clam-shell-shaped, nearly round, irregularly quadri- 

 lateral with rounded angles, club-shaped, and triangular 

 with rounded angles. The broader forms are somewhat 

 flattened, and when viewed on edge are elongated ovoid 

 in shape. 



The hilum when not fissured or occupied by a cavity 

 is a distinct, round, or lenticular-shaped spot. It is 

 usually occupied by a cavity from which 2 delicate fissures 

 or furrows extend toward the distal end, and is occasion- 



