410 



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



distinct, rather fine strise from the hilum to the margin. 

 In the majority of the grains fissuration also extends 

 from the hilum to the distal margin (if the hilum is 

 eccentric), or to some portion of the margin if it is 

 centric, and divides this segment of the grain into many 

 fine granules. Gelatinization in the majority of the 

 grains proceeds from this beginning, first distalward, 

 the granular material being moderately rapidly gela- 

 tinized, while the more resistant material at the proximal 

 end is pushed to the margin and there forms a striated, 

 lamellated band which becomes transformed into rows 

 of granules as gelatinization progresses; these granules 

 in turn are gradually gelatinized. In other grains gela- 

 tinization proceeds at first equally in all directions from 

 the hilum, but even here it may be seen later to advance 

 more rapidly in one direction than in others. The gela- 

 tinized grains have granules ranged just inside the cap- 

 sule, persisting after the rest of the material is gelatinized. 



The gelatinized grains are large and usually con- 

 siderably distorted, but retain some resemblance to the 

 untroated grain. 



The reaction with potassium sulphide begins in rare 

 grains in 1 minute. Complete gelatinization occurs in 

 less than 0.5 per cent of the entire number of grains 

 and total starch in 5 minutes; in about 0.5 per cent of 

 the grains and 1 per cent of the total starch in 15 min- 

 utes ; in about 2 per cent of the grains and 3 per cent of 

 the total starch in 30 minutes; in about the same per- 

 centage of the grains and 4 per cent of the total starch 

 in 45 minutes; little if any further change in 60 min- 

 utes. ( Chart D 52.) 



The reaction with sodium hydroxide begins immedi- 

 ately. Complete gelatinization occurs in about 5 per 

 cent of the entire number of grains and 10 per cent of 

 the total starch in 5 minutes ; in about 12 per cent of the 

 grains and 31 per cent of the total starch in 15 minutes ; 

 in about 25 per cent of the grains and 39 per cent of 

 the total starch in 30 minutes ; in about 28 per cent 

 of the grains and 44 per cent of the total starch in 45 

 minutes; in about 34 per cent of the grain and 48 per 

 cent of the total starch in 60 minutes. (Chart D 53.) 



The reaction with sodium sulphide begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

 about 0.5 per cent of the entire number of grains and 2 

 per cent of the total starch in 5 minutes ; in about 0.5 per 

 cent of the grains and 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 about 5 per cent of 

 the grains and 8 per cent of the total starch in 45 min- 

 utes; in about 6 per cent of the grains and 9 per cent 

 of the total starch in 60 minutes. (Chart D 54.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 38 per 

 cent of the entire number of grains and 45 per cent of 

 the total starch in 5 minutes ; in about 88 per cent of the 

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

 in about 98 per cent of the grains and in more than 99 

 per cent of the total starch in 30 minutes ; in more than 

 99 per cent of both the grains and total starch in 45 min- 

 utes. (Chart D 55.) A small bubble which does not 

 expand very much appears at the hilum and occasion- 

 ally the hilum is fissured and the clefts then become 

 more enlarged and refractive. The lamellse do not, as a 

 rule, become any more distinct than in the untreated 



grain. A refractive border forms around the grain or 

 only at the distal margin. Gelatinization may begin in 

 any prominent corner, but in the majority of grains it 

 starts almost simultaneously from two ends and advances 

 towards a centric or slightly eccentric hilum; as the 

 bubble is expelled a fissure furrows through the area 

 surrounding the hilum, leaving a narrow band of starch 

 at either side of this region which gradually becomes 

 gelatinized. In grains with a quite eccentric hilum, the 

 process starts at the distal margin and advances towards 

 the proximal end, a narrow band at this end and the sides 

 nearby proving the most resistant starch. The gela- 

 tinized grains are swollen and distorted so that they do 

 not resemble the untreated grain. 



The reaction with calcium nitrate begins in rare 

 grains in half a minute. Complete gelatinization occurs 

 in about 0.5 per cent of the entire number of grains 

 and 1 per cent of the total starch in 5 minutes ; in about 

 2 per cent of the grains and 3 per cent of the total starch 

 in 15 minutes; in about 3 per cent of the grains and 5 

 per cent of the total starch in 30 minutes ; little if any 

 further advance in 45 and 60 minutes. (Chart D 56.) 



The reaction with uranium nitrate begins in rare 

 grains in 1 minute. Complete gelatinization occurs in 

 about 0.5 per cent of the entire number of grains and 2 

 per cent of the total starch in 5 minutes ; in about 2 per 

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

 in 15 minutes; in about 4 per cent of the grains and 

 6 per cent of the total starch in 30 minutes ; in about 6 

 per cent of the grains and 9 per cent of the total starch 

 in 45 minutes ; in about 8 per cent of the grains and 10 

 per cent of the total starch in 60 minutes. (Chart D 57.) 



The reaction with strontium nitrate begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

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

 cent of the total starch in 5 minutes; in about 4 per 

 cent of the grains and 7 per cent of the total starch 

 in 15 minutes; in about 6 per cent of the grains and 

 10 per cent of the total starch in 30 minutes ; in about 7 

 per cent of the grains and 11 per cent of the total starch 

 in 45 minutes; in about 9 per cent of the grains and 12 

 per cent of the total starch in 60 minutes. ( Chart D 58.) 



The reaction with cobalt nitrate begins in rare grains 

 in 1 minute. Complete gelatinization occurs in less than 

 0.5 per cent of the entire number of grains and total 

 starch in 5 minutes; still in less than 0.5 per cent of 

 the grains and 1 per cent of the total starch in 15 min- 

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

 the total starch in 30 minutes ; in about 2 per cent of the 

 grains and 3 per cent of the total starch in 45 minutes ; 

 little if any further advance in 60 minutes. (Chart D 59.) 



The reaction with copper nitrate begins in rare grains 

 in 1 minute. Complete gelatinization occurs in less than 

 0.5 per cent of the entire number of grains and total 

 starch in 5 minutes; in about 1 per cent of the grains 

 and 2 per cent of the total starch in 15 minutes; in about 

 2 per cent of the grains and 3 per cent of the total starch 

 in 30 minutes; in about 3 per cent of the grains and 

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

 same percentage of the grains and 5 per cent of the total 

 starch in 60 minutes. (Chart D 60.) Gelatinization 

 more frequently follows the course of deep fissures 

 through the mesial portion of the grain, but in elongated 



