﻿AND 
  STARCH 
  CHARACTERS 
  IN 
  CORN 
  

  

  151 
  

  

  Mexican 
  Sweet 
  and 
  showed 
  no 
  intermediate 
  kernels. 
  

  

  They 
  

  

  varied 
  from 
  a 
  wrinkled 
  to 
  a 
  dimpled 
  or 
  rather 
  flint 
  like 
  dent, 
  but 
  

   showed 
  no 
  evidence 
  of 
  xenia 
  so 
  far 
  as 
  the 
  starch 
  sweet 
  characters 
  

   are 
  concerned; 
  the 
  color 
  inheritance 
  I 
  shall 
  discuss 
  elsewhere. 
  

  

  I 
  obtained 
  thirteen 
  selfed 
  ears 
  of 
  the 
  F2 
  generation 
  (Nos, 
  1 
  29 
  

   «-/, 
  six 
  ears, 
  and 
  i.^o 
  a-^, 
  seven 
  ears) 
  in 
  iqi.^. 
  In 
  these 
  ears 
  the 
  

  

  mtermediate 
  kernels 
  when 
  only 
  superficially 
  examined 
  can 
  be 
  

   confused 
  sometimes 
  with 
  the 
  dents 
  which 
  also 
  show 
  wrinkling, 
  

   though 
  only 
  at 
  the 
  tip. 
  The 
  translucency 
  and 
  general 
  shrinkage 
  

   of 
  the 
  sweet 
  kernels 
  when 
  fully 
  developed 
  are 
  however 
  unmistak- 
  

   able, 
  as 
  are 
  also 
  the 
  opaque 
  white 
  and 
  shrunken 
  tips 
  of 
  the 
  dent. 
  

   Some 
  of 
  the 
  intermediates 
  shade 
  over 
  into 
  the 
  sweet 
  type 
  and 
  

  

  ■ 
  

  

  others 
  toward 
  the 
  dent 
  type. 
  Those 
  half 
  way 
  between 
  sweet 
  

   and 
  dent 
  can 
  be 
  recognized 
  with 
  certainty 
  but 
  others 
  may 
  be 
  

   doubtful. 
  

  

  TABLE 
  I. 
  Selfed 
  F2 
  ears 
  of 
  cross 
  Wisconsin 
  White 
  Dent 
  X 
  Black 
  Mexican 
  

  

  Sweet 
  

  

  The 
  classification 
  of 
  the 
  kernels 
  from 
  these 
  thirteen 
  ears 
  is 
  

   given 
  in 
  Table 
  I, 
  which 
  shows 
  in 
  the 
  totals 
  2,883 
  starchy 
  kernels 
  

   to 
  969 
  sweet 
  kernels, 
  and 
  73' 
  apparently 
  intermediate 
  kernels. 
  

   This 
  is 
  a 
  ratio 
  of 
  about 
  7345 
  per 
  cent 
  starchy: 
  1.85 
  per 
  cent 
  inter- 
  

   mediate: 
  24.68 
  per 
  cent 
  sweet. 
  If 
  we 
  class 
  the 
  intermediates 
  

   with 
  the 
  starchy 
  kernels 
  we 
  have 
  a 
  ratio 
  per 
  four 
  of 
  3.01 
  starchy: 
  

   .98 
  sweet. 
  If 
  we 
  divide 
  the 
  intermediates 
  equally 
  between 
  the 
  

   starchy 
  and 
  the 
  sweet 
  kernels 
  we 
  have 
  a 
  ratio 
  per 
  four 
  of 
  2.97 
  

   starchy 
  : 
  i 
  .02 
  sweet. 
  If 
  we 
  class 
  the 
  intermediates 
  with 
  the 
  sweets. 
  

  

  