Ml SA. 



127 



I -hoe: 



M 



M. lillriii. m<xk<nu. KMDcwbal ! UIMI in M. BraoUiam. r^ot aa 



:.v moderate, the MOM M in M. tUlettt. value 80. 

 Gentian vi 



M. arii.>l'li.tiu. li(ht to deep, value &0. 



M sill. -in. lutlit to deep, somewhat !. value 45. 



n.l.i. licht to deep, the MOM a* in M gUletti. value 45. 

 Bafranin 



M. arnoldiana. moderate to deep, value 00. 



M. (UicUi. moderate lo deep, lea* than in M. arnoldiana. value 60. 



M. hybrida. niodwate to deep, the avne a* in M. ill-Ui. value M. 

 Temperature: 



M. arnoldiana. majority at DO to 01*. all at 64 5 to 06.8*. mean 06*. 

 ^.lleUi. majority at M to (W.5*. aU at 07.5 to 00*. mean 08.4*. 



M Kybrida. majority at 06.2 to 07*. all at OB lo 70*. mean 00.76*. 



In ii"t OIK- <>f the fire reactions are the figures for the 

 tw<> ]..!-. nu tlie same. The polarization reaction of M. 

 ijillrtit is ln_'liT, mill those with iodine, wifranin, gentian 

 \ lol.'t, and temperature are lower than those of the other 

 j.an-ht. Tlic hybrid has the same degree of reactivity 

 8 M. ijillctii in the reactions with iodine, gentian violet, 

 and safranin ; higher reactivity than either parent in that 

 with polarization ; and a lower reactivity in that with 

 i.-ni)>. r:i:uri-. In all of these reactions the hybrid is 



r to If. gillrlii than to the other parent. In no 



:ice is thT<> int.TiiH'tliateness, and in two records 



the reactions are in excess or deficit of the parental 



Table A 41 shows the reaction-int.'n-iti. - in jH-rccnt- 

 ages of total starch gelatinized at definite intervals (sec- 

 onds and minutes) : 



TABLE A 41. 



TABLK A 



VELOCITY-REACTION CUUVKS. 

 This section treats of the velocity-reaction curves of 

 the starches of Miua arnoldiana, M.gilletii, and M. hy- 

 brida, showing the quantitative differences in the be- 

 havior towards different reagents at definite time-inter- 

 vals. (Charts D 553 to D 573.) 



Among the conspicuous features of these charts are : 

 (1) The high to very high reactivity of the starch of 

 Miua arnoldiana throughout all of the reactions, in only 

 one of which is the reaction high. In not less than 1 1 reac- 

 tions out of the 20 at least 95 per cent of the total starch 

 was gelatinized within 2 minutes, and in the others with 

 the cxo'ption of chloral hydrate, pyrogallic acid, and 

 barium chloride a similar intensity of reaction occurred 

 in 5 minutes or less. The maximum time (99 per cent 

 in 30 minutes) was in the chloral-hydrate reactions. In 

 many of the reactions not only was the reactivity of this 

 starch greater tlian in ca> <>f the other parent and the 

 hybrid, but sometimes also markedly higher. 



i The marked tendency for the corves of M. gillrtii 

 and M. hybrida to run close together, and in many in- 



