390 



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



donna, although in most grains they much more closely 

 resemble those of A. belladonna than of Brunsvigia 

 Josephines. The methods of gelatinization are more 

 varied than in A. belladonna, though a much larger per- 

 centage shows a closer resemblance to A. belladonna than 

 to Brunsvigia josephince. The lamella? are disorganized 

 with the appearance of more refractive granules than in 

 A, belladonna; and when resistant they are located in the 

 majority of grains as in A. belladonna, but in a small 

 number they may be arranged and located variously as in 

 Brunsvigia josephince. 



The gelatinized grains are swollen and slightly dis- 

 torted, more distortion especially at more varied points 

 than in A. belladonna, but not in nearly so many grains 

 as in Brunsvigia josephince. More granules are present 

 and their location is more varied than in A. belladonna, 

 but not so numerous as in Brunsvigia josephince. Many 

 grains are found in which the reaction has proceeded 

 little if any beyond the swelling of the hilum; a larger 

 percentage than in both parents as well as in the other 

 hybrid. In this reaction Brunsdonna sanderce alba shows 

 qualitatively a much closer relationship to A. belladonna 

 than to Brunsvigia josephince. 



The reaction with potassium sulphocyan-ate begins in 

 a few grains in 1 minute. Complete gelatinization 

 occurs in less than 1 per cent of the grains and total 

 starch in 5 and 15 minutes; and in less than 1 per cent 

 of the grains and about 2 per cent of the total starch 

 in 30 minutes ; and over 2 per cent of the grains and 4 per 

 cent of the total starch in 45 minutes; and no further 

 gelatinization of the grains but about 5 per cent of the 

 total starch in 60 minutes. (Chart D 9.) 



The hilum swells very slowly in most of the grains, 

 much more slowly than in A. belladonna, about the same 

 as in grains of similar shape in Brunsvigia josephince. 

 In a few grains either a thorn-shaped fissure or numerous 

 radiating fissures quickly form at the hilar region, not 

 commonly observed in A. belladonna., but the thorn- 

 shape is quite characteristic of Brunsvigia josephince. 

 There is an accentuation in the definition of the lamellae 

 and variation in refractivity of the different lamellae of an 

 individual grain. When the refractive border is present 

 in the untreated grain, it is usually at the distal margin, 

 as noted for both parents and the hybrid Brunsdonna 

 sanderce, the border being more common than in A. bella- 

 donna and in Brunsdonna sanderce, but not nearly so 

 frequent as in Brunsvigia josephince. Fissures of a simi- 

 lar character to those noted for both parents are observed, 

 but their character and direction, though deeper, follow 

 much more closely those described in A. belladonna, al- 

 though fissures similar to those of Brunsvigia josephince 

 are more frequently present than in Brunsdonna sanderce. 

 The lamella? in the untreated grain are more sharply de- 

 nned and vary more in refractivity in the individual grains 

 than in A. belladonna and Brunsdonna sanderce, but not 

 so greatly in either as in Brunsvigia Joseph ince; and dur- 

 ing their disorganization they are more frequently deeply 

 striated and break down into refractive granules than in 

 A. belladonna, but the granules do not occur nearly so 

 frequently as in Brunsvigia josephince. The most re- 

 fractive lamella? just above a homogeneously refractive 

 distal border may be penetrated by deep short fissures 

 and disorganized into refractive fragments of serrate 



appearance, which was not observed in A. belladonna, 

 but was more common as well as more brilliant in 

 Brunsvigia josephince. 



The gelatinized grains are swollen and much dis- 

 torted, the distortion being greater in more grains than 

 in A. belladonna and Brunsdonna sanderce, but not found 

 in nearly so many as in Brunsvigia josephince. Refrac- 

 tive granules are not usually found in the grains at the 

 end of 60 minutes, although more frequently than in 

 A. belladonna, but not with nearly such frequency as in 

 Brunsvigia josephince. The most resistant area is usually 

 the same as noted in A. belladonna, but not commonly 

 that observed in Brunsvigia josephince. The gelatinized 

 grains often resemble the form of the untreated grain, 

 but a little less frequently than in A. belladonna, but 

 much more frequently than in Brunsvigia josephince. 



In this reaction Brunsdonna sanderce alba shows 

 qualitatively a much closer relationship to A. belladonna 

 than to Brunsvigia josephince. 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 11 per 

 cent of the entire number of grains and 77 per cent of the 

 total starch in 1 minute; in about 44 per cent of the 

 grains and 88 per cent of the total starch in 3 minutes ; 

 in about 48 per cent of the grains and 91 per cent of the 

 total starch in 5 minutes; in about 76 per cent of the 

 grains and 96 per cent of the total starch in 15 minutes; 

 in about 87 per cent of the grains and 99 per cent of the 

 total starch in 30 minutes; in about 88 per cent of the 

 grains and in more than 99 per cent of the total starch 

 in 45 minutes; in about 91 per cent of the grains and in 

 more than 99 per cent of the total starch in 60 minutes. 

 (Chart D 10.) 



The reaction with sodium hydroxide begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 1 per cent of the entire number of grains and 2 

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

 cent of the grains and 8 per cent of the total starch in 

 5 minutes; in about 6 per cent of the grains and 16 per 

 cent of the total starch in 15 minutes ; in about 25 per 

 cent of the grains and 49 per cent of the total starch in 

 30 minutes ; in about 30 per cent of the grains and 60 

 per cent of the total starch in 45 minutes; in about 33 

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

 in 60 minutes. (Chart D 11.) 



The reaction with sodium sulphide begins in a few 

 grains in half a minute. Complete gelatinization occurs 

 in about 1 per cent of the grains and 2 per cent of the 

 total starch in 5 minutes ; in over 1 per cent of the grains 

 and about 3 per cent of the total starch in 15 minutes; 

 in about 2 per cent of the grains and 5 per cent of the 

 total starch in 30 minutes; in over 3 per cent of the 

 grains and about 8 per cent of the total starch in 45 

 minutes ; and in about 4 per cent of the grains and over 

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

 D 12.) 



The reaction with sodium salicylate begins in half a 

 minute. Complete gelatinization occurs in about 65 per 

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

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

 cent of the total starch in 10 minutes; and in over 99 per 

 cent of the grains and total starch in 15 minutes. (Chart 

 D 13.) A small bubble appears at the hilum which is 

 a little more frequently inclosed within an enlarged fis- 



