660 



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



The gelatinized grains arc much swollen, have thicker 

 capsules, and are not quite so much distorted as in /. 

 pallida queen of may. 



The reaction with sodium sulphide begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 2 per cent of the entire number of grains and 12 

 per cent of the total starch in 5 minutes; in about 16 

 per cent of the grains and 50 per cent of the total starch 

 in 15 minutes; in about 37 per cent of the grains and 

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

 44 per cent of the grains and 59 per cent of the total 

 starch in 45 minutes; in about 44 per cent of the grains 

 and 62 per cent of the total starch in 60 minutes. (Chart 

 D 432.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 73 per 

 cent of the entire number of grains and 80 per cent of 

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

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

 in 10 minutes. (Chart D433.) 



The hilum becomes distinct, attended by the forma- 

 tion of a bubble in most of the grains. The lamella? are 

 usually not visible, but in some grains they may be 

 indistinctly seen. The grains become somewhat more 

 refractive after the addition of the reagent, and the first 

 part to show this change is a narrow band of starch 

 at the margin which becomes moderately refractive. 

 Gelatiuizatiou begins at the corners of the distal margin 

 and spreads along the distal margin from these points. 

 Two longitudinal fissures appear, in most of the grains, 

 which extend from the distal margin half-way to the 

 hilum. The portion marginal to these fissures is more 

 rapidly gelatinized than the part of the grain between 

 them and not until the parts at the ends of the fissures 

 are in the process of gelatinizatiou do all parts of the 

 grain gelatinize with equal speed. When the hilum is 

 reached it swells arid the bubble if present also swells at 

 first, then shrinks, and finally disappears. The proximal 

 starch, which is the last to be gelatinized, is gelatinized 

 rather quickly, following the swelling of the hilum. In a 

 few grains the proximal end is gelatinized immediately 

 after the distal end and in such grains the last portion 

 of the grain to be gelatinized is just distal to the hilum. 

 The gelatinized grains are much swollen, have rather 

 thin capsules, and are very much distorted. 



Comparison of the sodium-salicylate reactions be- 

 tween /. cengiaUi and /. pallida queen of may shows : 



The hilum becomes distinct, attended by the forma- 

 tion of a bubble in a somewhat smaller majority of the 

 grains than in I. pallida queen of may. The lamella? 

 which are at first indistinct, later become moderately dis- 

 tinct. In 1. pallida, queen of may they are usually 

 invisible. The grains become more refractive after the 

 addition of the reagent and the first part of the grain 

 to be so affected is a rather narrow band at the margin 

 which is not so narrow and more refractive than in I. 

 pallida queen of may. Gelatinization is not accom- 

 panied by the appearance of 2 fissures as in 7. pallida 

 queen of may, but is preceded by a pitted appearance 

 of the ungelatinized material and by a formation and 

 separation of granules, neither of which phenomena is 

 seen in 7. pallida queen of may. The proximal end be- 

 gins to gelatinize immediately after the distal end in 

 more grains in 7. pallida que_en of may. 



The gelatinized grains are as much swollen, the cap- 

 sules are not so thin, and they are not quite so much 

 distorted as in 7. pallida queen of may. 



The reaction with calcium nitrate begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 0.5 per cent of the entire number of grains and 

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

 per cent of the grains and 45 per cent of the total starch 

 in 15 minutes; in about 10 per cent of the grains and 

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

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

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

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

 D434.) 



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

 0.5 per cent of the grains and 9 per cent of the total 

 starch in 15 minutes; in about 3 per cent of the grains 

 and 18 per cent of the total starch in 30 minutes; in 

 about 8 per cent of the grains and 25 per cent of the 

 total starch in 45 minutes ; in about the same percentage 

 of the grains and 29 per cent of the total starch in 60 

 minutes. (Chart D 435.) 



The reaction with strontium nitrate begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 0.5 per cent of the entire number of grains and 



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



11 per cent of the grains and 46 per cent of the total 

 starch in 15 minutes; in about 27 per cent of the grains 

 and 54 per cent of the total starch in 30 minutes; in 

 about the same percentage of the grains and 63 per 

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

 same percentage of the grains and 68 per cent of the 

 total starch in 60 minutes. (Chart D 436.) The mar- 

 gin of the grains of this species is very resistant. 



The reaction with cobalt nitrate begins in rare grains 

 in 1 minute. Complete gelatinization 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 1 per cent of the total starch in 15 minutes ; 

 in less than 0.5 per cent of the grains and 2 per cent 

 of the total starch in 30 minutes; slight progress in 45 

 minutes; in about 0.5 per cent of the grains and 3 per 

 cent of the total starch in 60 minutes. ( Chart D 437. ) 



The reaction with copper nitrate begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 1 per cent of the entire number of grains and 



12 per cent of the total starch in 5 minutes; in the 

 same percentage of the grains and 25 per cent of the 

 total starch in 15 minutes; in about 6 per cent of the 

 grains and 36 per cent of the total starch in 30 minutes; 

 in about 12 per cent of the grains and 48 per cent of the 

 total starch in 45 minutes; in about 20 per cent of the 

 grains and 51 per cent of the total starch in 60 minutes. 

 (Chart D438.) 



The reaction with cupric chloride begins in a few 

 grains in 30 seconds. Complete gelatinization occurs in 

 about 1 per cent of the entire number of grains and 6 

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

 per cent of the grains and 19 per cent of the total starch 

 in 15 minutes; in about 12 per cent of the grains and 

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



