478 



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



lustrous border is observed, and for the occasional band 

 located at the middle or nearer the distal end of the 

 grain to color more deeply than the body of the grain, 

 but somewhat more markedly than with gentian violet. 



In the aniline reactions a closer relationship is ex- 

 hibited to C. moorei than to G. longifolium. 



TEMPERATURE REACTIONS. 



The temperature of gelatinization of the majority 

 of the grains is 65 to 67 C., and of all 68 to 69 C., 

 mean 68.5 C. The temperature reactions are much 

 closer to C. moorei than to C. longifolium. 



EFFECTS OF VAEIOUS REAGENTS. 



The reaction with chloral hydrate begins immedi- 

 ately. Complete gelatinization occurs in about 36 per 

 cent of the grains and 46 per cent of the total starch in 

 5 minutes; in about 55 per cent of the grains and 59 

 per cent of the total starch in 15 minutes; in about 65 

 per cent of the grains and 70 per cent of the total starch 

 in 30 minutes; in about 72 per cent of the grains and 

 80 per cent of the starch in 45 minutes; in about 75 

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

 in 60 minutes. (Chart D 169.) 



Either a bubble appears at the hilum or the fissure 

 present thereat becomes enlarged and refractive. A 

 bubble that is not inclosed within a fissure is much less 

 frequently present than in C. longifolium and somewhat 

 less often than in C. moorei. The lamellae do not become 

 more distinct in most grains at once as in the parents, 

 but gradually the definition grows sharper than in the 

 parents. A refractive border is formed which somewhat 

 less frequently broadens at the proximal end than in (7. 

 longifolium, but more often than in C. moorei. Gela- 

 tinization generally begins at the distal margin but 

 frequently spreads rapidly around the entire grain, but 

 not quite so often as in C. longifolium, yet more fre- 

 quently than in C. moorei. Gelatinization may also 

 advance from both ends as noted in the parents. The 

 process is accompanied by distention and distortion of 

 the capsule as in both parents. 



The gelatinized grains are swollen and distorted as 

 in both parents. At the end of the reaction (60 minutes) 

 a few grains remain that are but little affected by the 

 reagent decidedly less than in C. longifolium, but a 

 few more than in C. moorei. In the partially gelatinized 

 grains the proximal end with the area surrounding the 

 hilum is the most resistant, a bubble at the hilum in such 

 grains usually persisting. The reactions with chloral 

 hydrate exhibit a closer relationship to those observed 

 in C. moorei than in C. longifolium. 



The reaction with chromic acid begins in a few grains 

 in half a minute. Complete gelatinization occurs of 

 about 35 per cent of the entire number of grains and 55 

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

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

 starch in 15 minutes; in over 99 per cent of the total 

 starch in 20 minutes; and in all of the starch in 25 

 minutes. (Chart D 170.) 



The reaction with pyrogallic acid begins immediately. 

 Complete gelatinization of many grains occurs in half 

 a minute ; of about 80 per cent of the total starch in 1 

 minute; of over 99 per cent of the total starch in 2 min- 

 utes; and of all of the starch in 3 minutes. (ChartD 171.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs of about 50 per cent of 

 the entire number of grains and 90 per cent of the total 

 starch in 1 minute; of about 82 per cent of the grains 

 and 9G per cent of the total starch in 3 minutes; of about 

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

 starch in 5 minutes; 'and of all the starch except traces 

 at the proximal end of a few grains in 15 minutes. These 

 grains are very rapidly gelatinized with the exception of a 

 few small grains and the proximal end, or proximal end 

 and sides, of the larger grains. (Chart D 172.) 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization of a few grains occurs in 15 

 seconds and of a majority in 45 seconds; of about 90 

 per cent of the entire number of grains and 95 per cent 

 of the total starch in 1 minute; of all of the grains ex- 

 cepting a small part of the margin of rare grains, or over 

 99 per cent of the total starch in 2 minutes; and of all 

 of the starch in 2.5 minutes. (Chart D 173.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs of about 80 per 

 cent of the entire number of grains and 90 per cent of 

 the total starch in half a minute ; of over 90 per cent of 

 the grains and 99 per cent of the total starch in 1 minute ; 

 and of all the starch in 3 minutes. (Chart D 174.) 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs of over 80 per 

 cent of the entire number of grains and 98 per cent of 

 the total starch in 1 minute; of about 95 per cent of 

 the grains and 99 per cent of the total starch in 2 min- 

 utes; of over 98 per cent of the grains and over 99 

 per cent of the total starch in 3 minutes; and of all 

 the starch except minute parts of the proximal end of rare 

 grains in 5 minutes. (Chart D 175.) 



The reaction with potassium iodide begins imme- 

 diately and a few grains are fully gelatinized in 30 

 seconds. Complete gelatinization occurs of about 90 

 per cent of the entire number of grains and 99 per cent 

 of the total starch in 5 minutes, small parts of the 

 proximal end being resistant; and of about 98 per cent 

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

 10 minutes, with little further advance in the process 

 in 15 minutes. (Chart D 176.) A bubble appears fre- 

 quently at the hilum and may be inclosed within a 

 cleft, but before disappearing it may enlarge consider- 

 ably. It is not so often inclosed as in C. longifolium, 

 but a little more often than in C. moorei. The lamellae 

 become more distinct, more sharply defined than in C. 

 longifolium, but not nearly so sharply defined as in 

 0. moorei. Fissures of a similar character to those of 

 both parents are formed, but they are not usually so deep 

 and their definition is more quickly lost than in both 

 parents. The mesial portion is disorganized with the 

 appearance of less refractive granules than in both 

 parents. The lamellae of the distal margin are rarely 

 disorganized into linear granules, about as in C. longi- 

 folium, but much less frequently than in C. moorei. 

 The gelatinization of a distal band previous to that of 

 the main body found in the parents was not detected in 

 the hybrid. 



The gelatinized grains are swollen and little dis- 

 torted, about as in C. longifolium, but slightly less than in 

 0. moorei. They are usually completely gelatinized, 

 though a narrow striated band may be found at the 



