386 



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



distal margin is very rarely observed, while such a bor- 

 der and granules have not been noted in A. belladonna. 



The gelatinized grains are much swollen and consider- 

 ably distorted, showing much greater distortion than is 

 commonly found in A. belladonna. Eefractive granules 

 are present in most of the grains, often bordering either 

 the entire margin or forming a lining to a hyaline border, 

 as already described. The granules are much more com- 

 mon and the proximal end and sides nearby are more 

 resistant than in A. belladonna; yet in a few grains 

 where the course of gelatinization is about the same the 

 resistant area at the distal margin may be found as 

 described in A. belladonna. 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatiuization occurs in about 28 per 

 cent of the grains and 65 per cent of the total starch in 

 1 minute ; in about 47 per cent of the grains and 76 per 

 cent of the total starch in 3 minutes ; in about 50 per cent 

 of the grains and 83 per cent of the total starch in 5 

 minutes ; in about 55 per cent of the grains and 86 per 

 cent of the total starch in 10 minutes; in about 57 per 

 cent of the grains and 87 per cent of the total starch in 15 

 minutes ; in about 66 per cent of the grains and 89 per 

 cent of the total starch in 30 minutes; in about 70 per 

 cent of the grains and 90 per cent of the total starch in 45 

 minutes; and in about 70 per cent of the grains and 91 

 per cent of the total starch in 60 minutes. (Chart D 10.) 



The reaction with sodium hydroxide begins imme- 

 diately and many grains are gelatinized in 1 minute. 

 Complete gelatinization occurs in about 47 per cent of the 

 grains and 75 per cent of the total starch in 3 minutes ; in 

 about 50 per cent of the grains and 85 per cent of the 

 total starch in 5 minutes; in about 77 per cent of the 

 grains and 95 per cent of the total starch in 15 minutes ; 

 in about 80 per cent of the grains and 95 per cent of 

 the total starch in 30 minutes ; in about 82 per cent of the 

 grains and 97 per cent of the total starch in 45 minutes; 

 in about 92 per cent of the grains and over 98 per cent 

 of the total starch in 60 minutes. (Chart D 11.) 



The reaction with sodium sulphide begins immedi- 

 ately. Complete gelatinization occurs in about 26 per 

 cent of the grains and 71 per cent of the total starch in 

 5 minutes ; in about 41 per cent of the grains and 85 per 

 cent of the total starch in 15 minutes; in about 48 per 

 cent of the grains and 90 per cent of the total starch in 

 30 minutes; in about 53 per cent of the grains and 93 per 

 cent of the total starch in 45 minutes; in about 54 per 

 cent of the grains and 96 per cent of the total starch in 

 60 minutes. (Chart D 12.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 21 per 

 cent of the grains and 40 per cent of the total starch in 

 5 minutes; in about 68 per cent of the grains and 78 per 

 cent of the total starch in 10 minutes; in about 88 per 

 cent of the grains and 95 per cent of the total starch in 

 15 minutes; in about 97 per cent of the grains and 99 

 per cent of the total starch in 20 minutes; over 99 per 

 cent of the grains and total starch gelatinized in 25 

 minutes. (Chart D 13.) A small bubble appears at the 

 hilum in most of the grains, but it is more frequently 

 inclosed within a fissure at the hilum and in such grains 

 expands to greater size than in A. belladonna. Two or 

 more bubbles appear with considerably more frequency 

 at the hilum than in A. belladonna. A refractive border 



is quickly formed but is not so clearly denned from the 

 main body of the grain, nor does it appear to continuously 

 broaden in advance of gelatinization as in A. belladonna. 

 The lamella are sharply defined over a greater area of 

 the grain and also in more grains than in A. belladonna. 

 Gelatinization at the distal margin in the majority of 

 grains does not advance nearly so far from this margin 

 as in A. belladonna before the reaction starts either at the 

 proximal end or extends through the narrow border sur- 

 rounding the entire grain. The most resistant area is 

 generally a band extending across the grain which is 

 nearer the distal margin than is usually the case in A. 

 belladonna. Gelatinization. may begin at one or both 

 corners, limiting the distal margin, or at any abrupt 

 corner nearer the proximal end ; the process is accompan- 

 ied in all grains by considerable distention and distortion 

 of the capsule. The method of gelatinization is more 

 varied and the distortion accompanying the process much 

 greater than in A. belladonna. A series of small fissures 

 extending proximalwards from the distal margin is 

 frequently observed and a network of fissures may form 

 in the most resistant area of the grain previous to gela- 

 tinization; such fissures were not observed in A. bella- 

 donna. The reaction is much more rapid in some grains 

 than in others, showing a much greater variation than in 

 A. belladonna. The gelatinized grains are swollen as in 

 A. belladonna, but are much more distorted and partial 

 gelatiuization of the grains is not so rapid as in A. 

 belladonna. 



The reaction with calcium nitrate begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 28 per cent of the grains and 60 per cent of the 

 total starch in 5 minutes; in about 48 per cent of the 

 grains and 16 per cent of the total starch in 15 minutes; 

 in about 60 per cent of the grains and 84 per cent of the 

 total starch in 30 minutes; in about 60 per cent of the 

 grains and 87 per cent of the total starch in 45 minutes ; 

 and in about 63 per cent of the grains and 90 per cent 

 of the total starch in 60 minutes. (Chart D 14.) 



The reaction with uranium nitrate begins in some 

 grains immediately. Complete gelatinization occurs in 

 over 15 per cent of the grains and 55 per cent of the total 

 starch in 5 minutes ; in about 43 per cent of the grains and 

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

 54 per cent of the grains and 84 per cent of the total 

 starch in 30 minutes ; in about 66 per cent of the grains 

 and 90 per cent of the total starch in 45 minutes ; and in 

 about 66 per cent of the grains and 93 per cent of the 

 total starch in 60 minutes. (Chart D 15.) 



The reaction with strontium nitrate begins immedi- 

 ately. Complete gelatinization occurs in about 48 per 

 cent of the grains and 73 per cent of the total starch in 

 5 minutes ; in about 66 per cent of the grains and 90 per 

 cent of the total starch in 15 minutes; in about 88 per 

 cent of the grains and 97 per cent of the total starch in 

 30 minutes; in about 91 per cent of the grains and 98 

 per cent of the total starch in 45 minutes; in about 93 

 per cent of the grains and over 99 per cent of the total 

 starch in 60 minutes. (Chart D 16.) 



The reaction with cobalt nitrate begins immediately. 

 Complete gelatinization occurs in about 8 per cent of the 

 entire number of grains and 16 per cent of the total 

 starch in 5 minutes; in about 25 per cent of the grains 

 and 54 per cent of the total starch in 15 minutes ; in about 



