﻿AND 
  STARCH 
  CHARACTERS 
  IN 
  CORN 
  

  

  157 
  

  

  be 
  vague. 
  If 
  we 
  should 
  make 
  but 
  two 
  classes 
  putting 
  all 
  kernels 
  

   that 
  show 
  any 
  trace 
  of 
  wrinkling 
  together 
  we 
  should 
  have 
  1,390 
  

   starchy 
  kernels 
  to 
  523 
  more 
  or 
  less 
  wrinkled 
  and 
  translucent 
  

   kernels, 
  a 
  proportion 
  per 
  four 
  kernels 
  of 
  2.90 
  : 
  1.09. 
  If 
  we 
  should 
  

   divide 
  the 
  intermediate 
  group 
  equally 
  between 
  the 
  starchy 
  and 
  

   sweet 
  classes 
  we 
  should 
  have 
  more 
  nearly 
  an 
  exact 
  Mendelian 
  

   ratio, 
  1,467 
  starchy 
  to 
  446 
  sweet, 
  that 
  is 
  3.06 
  starchy 
  to 
  .93 
  sweet, 
  

   as 
  noted. 
  Correns 
  as 
  noted 
  treated 
  the 
  "slightly 
  wrinkled" 
  and 
  

   almost 
  smooth'^ 
  kernels 
  he 
  observed 
  as 
  sweet 
  kernels. 
  

  

  ■ 
  

  

  The 
  twelve 
  ears 
  which 
  showed 
  no 
  typical 
  sweet 
  kernels 
  gave 
  a 
  

   very 
  low 
  proportion 
  of 
  intermediates. 
  Seven 
  of 
  these 
  ears 
  give 
  no 
  

   intermediates. 
  The 
  other 
  five 
  ears 
  give 
  only 
  from 
  one 
  to 
  four 
  

   intermediate 
  kernels, 
  the 
  total 
  being 
  2,397 
  starchy 
  to 
  li 
  inter- 
  

   mediate 
  kernels, 
  267 
  starchy 
  to 
  i 
  intermediate. 
  The 
  classification 
  

   is 
  difficult 
  here 
  also 
  and 
  I 
  have 
  included 
  only 
  kernels 
  of 
  undoubt- 
  

   edly 
  intermediate 
  appearance 
  in 
  that 
  class. 
  The 
  numbers 
  of 
  

   kernels 
  of 
  the 
  different 
  classes 
  for 
  these 
  ears 
  are 
  given 
  in 
  Table 
  II, 
  

  

  F 
  

  

  section 
  i, 
  B, 
  b. 
  As 
  noted 
  they 
  are 
  the 
  so-called 
  extracted 
  domi- 
  

  

  nants. 
  

  

  TABLE 
  II 
  {con.) 
  

   h. 
  Slightly 
  mixed 
  ears 
  (dominants) 
  obtained 
  

  

  Ear 
  Nos. 
  

  

  i6o 
  a 
  

  

  161 
  b 
  

  

  •' 
  d 
  

  

  163 
  a 
  

  

  1636 
  

  

  *• 
  c 
  

  

  " 
  e 
  

  

  161 
  c 
  

  

  161 
  ^. 
  ...... 
  . 
  

  

  160 
  c 
  

  

  160 
  e 
  . 
  . 
  

  

  160 
  i 
  

  

  Starchy 
  

  

  236 
  

   182 
  

  

  196 
  

  

  3IP 
  

   194 
  

  

  267 
  

  

  74 
  

  

  297 
  

   202 
  

  

  114 
  

  

  173 
  

   143 
  

  

  Intermediate 
  

  

  Sweet 
  

  

  4 
  

  

  X 
  

  

  3 
  

  

  2 
  

   X 
  

  

  2,397 
  

  

  II 
  

  

  From 
  the 
  two 
  F^ 
  lots 
  Nos. 
  165 
  and 
  166 
  of 
  extracted 
  sweet 
  

   kernels 
  which 
  came 
  from 
  ear 
  130 
  d 
  nine 
  F3 
  ears 
  and 
  nubbms 
  were 
  

   obtained 
  (165 
  a-d 
  and 
  166 
  a-e). 
  The 
  parent 
  kernels 
  and 
  the 
  ears 
  

   obtained 
  differ 
  in 
  aleurone 
  color 
  but 
  as 
  in 
  the 
  previous 
  case 
  of 
  

   dents 
  and 
  flints, 
  they 
  may 
  be 
  considered 
  as 
  one 
  senes 
  with 
  refer- 
  

   ence 
  to 
  the 
  characters 
  sweet 
  and 
  starch. 
  Of 
  these 
  nine 
  cars 
  seven 
  

  

  