IRIS. 



655 



an accentuation of a characteristic more definitely seen 

 in I. iberica than in /. cengialti. Gelatinizatiou, as in 

 both parents, begins at the hilum which enlarges some- 

 what. The progress of gelatiuization is according to 

 two methods which are very nearly the same as in /. 

 iberica, the differences noted are: That the starch com- 

 prehended between the 2 fissures proceeding from either 

 side of the hilum is divided into larger and more distinct 

 granules, in this resembling 7. cengialti; and the grains 

 are more distinctly fissured at the distal end than in 

 either parent, in this respect more closely resembling 7. 

 iberica. 



The gelatinized grains are as much swollen as in 7. 

 iberica, but have less thin capsules and are somewhat 

 less distorted than in that starch, but more than in 

 /. cengialti. 



In this reaction /. domic shows qualitatively a some- 

 what closer relationship to 7. iberica than to 7. cengialti. 



The reaction with sodium sulphide begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 6 per cent of the entire number of grains and 27 

 per cent of the total starch in 5 minutes; in about 27 

 per cent of the grains and 47 per cent of the total starch 

 in 15 minutes; in about 43 per cent of the grains and 

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

 the same percentage of the grains and 66 per cent of the 

 total starch in 45 minutes; in about 50 per cent of the 

 grains and 70 per cent of the total starch in 60 minutes. 

 (Chart D411.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 37 per 

 cent of the entire number of grains and 47 per cent of 

 the total starch in 5 minutes; in about 85 per cent of 

 the grains and 90 per cent of the total starch in 10 min- 

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

 starch in 15 minutes. (Chart D 412.) 



The hilum becomes distinct, attended by the forma- 

 tion of a small bubble less frequently than in 7. iberica, 

 but more frequently than in 7. cengialti. The lamella? 

 are not so distinct at any time as in either parent, and 

 in this respect more nearly resemble I. iberica than 7. 

 cengialti. The grains, as in the parents, become more 

 refractive in appearance after the reagent is added, and 

 the first part to show this increased refractivity is a 

 narrow band of starch around the margin, which is 

 broader and more refractive than in either parent, and 

 in this respect more closely resembling 7. iberica than 

 7. cengialti. Gelatiuization, as in both parents, is pre- 

 ceded by a pitted appearance at the distal end, and be- 

 gins at the corners of the distal margin. The process 

 of gelatinization is the same as in 7. iberica, but the 

 proximal end of nearly the same number of grains as in 

 7. cengialti and of more than in I. iberica is gelatinized 

 when gelatiuization has advanced halfway from the 

 distal margin toward the hilum. The gelatinized grains 

 are considerably swollen, and have as thick capsules and 

 are as distorted as in 7. cengialti, but the capsules are 

 thicker and the grains are less distorted than in 7. iberim. 

 In this reaction 7. dorak shows qualitatively a somewhat 

 closer relationship to 7. iberica than to 7. cengialti. 



The reaction with calcium nitrate begins in a few 

 grains immediately. Complete gelatizination occurs in 

 less than 0.5 per cent of the entire number of grains 

 and 14 per cent of the total starch in 5 minutes; in 



about 8 per cent of the grains and 28 per cent of the 

 total starch in 15 minutes; in about 16 per cent of the 

 grains and 48 per cent of the total starch in :i() minutes; 

 in about 28 per cent of the grains and 60 per cent of the 

 total starch in 45 minutes; in about 36 per cent of the 

 grains and 68 per cent of the total starch in 60 minutes. 

 (Chart D 413.) 



The reaction with uranium nitrate begins in a few 

 grains in 30 seconds. Complete gelatinization occurs in 

 less than 0.5 per cent of the entire number of grains and 



5 per cent of the total starch in 5 minutes; in about 1 

 per cent of the grains and 18 per cent of the total starch 

 in 15 minutes; in about 7 per cent of the grains and 32 

 per cent of the total starch in 30 minutes ; in about 14 per 

 cent of the grains and 15!) per cent of the total starch in 

 45 minutes; in about 21 per cent of the grains and 46 

 per cent of the total starch in 60 minutes. (Chart 

 D414.) 



The reaction with strontium nitrate begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 3 per cent of the entire number of grains and 20 

 per cent of the total starch in 5 minutes; in about 27 

 per cent of the grains and 55 per cent of the total starch 

 in 15 minutes; in about 41 per cent of the grains ami 

 65 per cent of the total starch in 30 minutes ; in about 48 

 per cent of the grains and 72 per cent of the total starch 

 in 45 minutes; in about 58 per cent of the grains and 

 79 per cent of the total starch in 60 minutes. (Chart 

 D415.) 



The reaction with cobalt nitrate begins in rare grains 

 in 1 minute. Complete gelatiuization occurs in less than 

 0.5 per cent of the entire number of grains and total 

 starch in 5 minutes; in less than 0.5 per cent of the 

 grains and 3 per cent of the total starch in 15 minutes ; 

 in about 0.5 per cent of the grains and 4 per cent of the 

 total starch in 30 minutes; in about 1 per cent of the 

 grains and 5 per cent of the total starch in 45 minutes ; 

 in about the samje percentage of the grains and 6 per cent 

 of the total starch in 60 minutes. (Chart D 416.) 



The reaction with copper nitrate begins in a few 

 grains in 30 seconds. Complete gelatinization occurs in 

 less than 0.5 per cent of the entire number of grains 

 and 20 per cent of the total starch in 5 minutes; in about 



6 per cent of the grains and 28 per cent of the total 

 starch in 15 minutes; in about 9 per cent of the grains 

 and 50 per cent of the total starch in 30 minutes; in 

 about 12 per cent of the grains and 55 per cent of the 

 total starch in 45 minutes; in about 25 per cent of the 

 grains and 58 per cent of the total starch in 60 minutes. 

 (Chart D417.) 



The reaction with cupric chloride begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 1 per cent of the entire number of grains and 15 

 per cent of the total starch in 5 minutes; in about 15 

 per cent of the grains and 56 per cent of the total starch 

 in 15 minutes; in about 20 per cent of the grains and 

 i!4 per cent of the total starch in 30 minutes; in about 

 25 per cent of the grains and 66 per cent of the total 

 starch in 45 minutes ; in about 28 per cent of the grains 

 and 70 per cent of the total starch in 60 minutes. (Chart 

 D418.) 



The reaction with 'barium chloride begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

 less than 0.5 per cent of the entire number of grains and 



