﻿AND 
  STARCH 
  CHARACTERS 
  IN 
  CORN 
  155 
  

  

  The 
  proportion 
  of 
  pure 
  sweets 
  to 
  intermediates 
  is 
  somewhat 
  

   reduced. 
  If 
  we 
  here 
  class 
  the 
  intermediates 
  with 
  the 
  starchy 
  

   kernels 
  we 
  should 
  have 
  a 
  ratio 
  per 
  four 
  of 
  3.08 
  starchy 
  and 
  inter- 
  

   mediates 
  to 
  .91 
  sweet. 
  

  

  The 
  translucency 
  of 
  the 
  intermediates 
  is 
  much 
  less 
  in 
  this 
  ear 
  

   than 
  in 
  ear 
  ^164 
  c. 
  The 
  kernels 
  tend 
  also 
  to 
  be 
  less 
  wrinkled 
  and 
  

   as 
  the 
  photograph 
  shows 
  the 
  ear 
  has 
  a 
  greater 
  resemblance 
  to 
  the 
  

   parental 
  dent 
  type 
  than 
  the 
  figures 
  in 
  the 
  table 
  indicate. 
  

  

  These 
  four 
  ears 
  164 
  h, 
  c, 
  d, 
  and 
  e, 
  show 
  in 
  general 
  two 
  inter- 
  

   mediates 
  to 
  one 
  sweet 
  kernel 
  and 
  it 
  would 
  be 
  quite 
  possible 
  to 
  

  

  conceive 
  of 
  a 
  M 
  

  

  ti] 
  

  

  intermediates 
  one 
  is 
  inclined 
  to 
  select 
  kernels 
  of 
  pronouncedly 
  

   intermediate 
  character 
  and 
  pass 
  by 
  those 
  which 
  are 
  doubtful, 
  

   leaving 
  them 
  in 
  the 
  sweet 
  and 
  starchy 
  classes. 
  Allowing 
  for 
  this 
  

   tendency 
  in 
  selecting 
  there 
  would 
  none 
  the 
  less 
  seem 
  to 
  be 
  evidence 
  

   that 
  intermediates 
  tend 
  rather 
  to 
  vary 
  toward 
  the 
  sweet 
  character 
  

   than 
  toward 
  the 
  starchy 
  character. 
  All 
  six 
  ears 
  show 
  large 
  pro- 
  

   portions 
  of 
  typical 
  sweet 
  kernels 
  while 
  only 
  three 
  of 
  them 
  show 
  

  

  typical 
  starchy 
  kernels. 
  

  

  It 
  is 
  obvious 
  that 
  there 
  is 
  a 
  marked 
  tendency 
  to 
  the 
  perpetua- 
  

   tion 
  of 
  the 
  intermediate 
  condition 
  when 
  once 
  it 
  has 
  appeared. 
  

   Still 
  it 
  can 
  by 
  no 
  means 
  be 
  maintained 
  that 
  intermediate 
  kernels 
  

   at 
  once 
  breed 
  true. 
  As 
  shown 
  in 
  the 
  table 
  two 
  ears 
  (164 
  a 
  and 
  

   167 
  a) 
  from 
  kernels 
  selected 
  as 
  intermediates 
  appear 
  to 
  be 
  almost 
  

  

  64/) 
  

  

  + 
  

  

  typical 
  

  

  ons 
  

  

  kernels, 
  to 
  sweet 
  kernels, 
  neglecting 
  the 
  starchy 
  kernels, 
  from, 
  

  

  roughly, 
  2:1 
  to 
  3:1. 
  ,. 
  . 
  ^-n 
  

  

  This 
  fluctuation 
  in 
  the 
  occurrence 
  of 
  intermed.ates 
  .s 
  st, 
  1 
  

   further 
  illustrated 
  in 
  the 
  offspring 
  of 
  six 
  further 
  lots 
  of 
  kernel 
  

   selected 
  from 
  this 
  same 
  F, 
  ear 
  {.30 
  d) 
  to 
  test 
  the 
  behavor 
  o 
  ,hnt 
  

  

  appear 
  

  

  appear 
  lo 
  oe 
  purt; 
  awctL 
  c^^^v. 
  r- 
  i 
  ^ 
  ^^Jr.r 
  na 
  

  

  ThVse 
  lots 
  .ere 
  selected 
  with 
  reference 
  to 
  -Oosperm 
  <K^or 
  as 
  

   well 
  but 
  we 
  shall 
  consider 
  only 
  the 
  sweet 
  starch 
  -^■^'^'^^^IZ 
  

  

  F„„, 
  „r 
  ,,,. 
  ,„,. 
  ^Nos. 
  ,60-16., 
  inclusive) 
  wer« 
  typ.cal 
  dmipled 
  

  

  