492 



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



EFFECTS OF VARIOUS REAGENTS. 



The reaction with chloral hydrate begins imme- 

 diately. Complete gelatinization occurs in about 60 per 

 cent of the entire number of grains and 70 per cent of 

 the total starch in 5 minutes ; in about 98 per cent of the 

 grains and 99 per cent of the total starch in 15 minutes. 

 (Chart D 190.) 



The hilum is as distinct as in the parents, and there 

 are very few bubbles formed there as in N. elegans and N. 

 dainty maid. The lamellae are as distinct as in N. ele- 

 gans, and less distinct than in N. crispa. A broad refrac- 

 tive band, more refractive and distinct than in N. crispa 

 but the same as in N. elegans, is quickly formed about the 

 margins of the grains. Gelatinization as in N. crispa 

 begins, usually, first at the distal end and then at the 

 proximal, or less often at the distal end alone, and, very 

 seldom at the proximal end first and then at the distal. 

 Gelatinization progresses in most of the grains as in 

 N. crispa and in a moderate number as in N. elegans. 

 Most of the gelatinized grains are large and very much 

 distorted as in N. crispa, but some are less distorted as 

 in N. elegans. 



In this reaction N. queen of roses shows qualitatively 

 a somewhat closer relationship to N. crispa than to N. 

 elegans, and not so close to IV. crispa as is N. dainty maid 

 to N. elegans, and there is nearly as much difference 

 between the hybrids themselves as there is between N. 

 queen of roses and N. elegans. 



The reaction with chromic acid begins in rare grains 

 immediately. Complete gelatinization occurs in much 

 less than 0.5 per cent of the entire number of grains and 

 2 per cent of the total starch in 5 minutes ; still in less 

 than 0.5 per cent of the grains and 4 per cent of the total 

 starch in 15 minutes ; in about 3 per cent of the grains 

 and 34 per cent of the total starch in 30 minutes ; in about 

 66 per cent of the grains and 86 per cent of the total 

 starch in 45 minutes ; in more than 95 per cent of the 

 grains and total starch in GO minutes. (Chart D 191.) 



The reaction with pyrogallic acid begins in rare grains 

 immediately. Complete gelatinization occurs in less than 

 0.5 per cent of the entire number of grains and total 

 starch in 5 minutes; very slight advance in 15 and 30 

 minutes; still in less than 0.5 per cent of the grains and 

 total starch in 45 minutes ; little if any further advance 

 in 60 minutes. (Chart D 192.) 



The reaction with nilric acid begins immediately. 

 Complete gelatinization occurs in about 21 per cent of 

 the entire number of grains and 75 per cent of the total 

 starch in 5 minutes ; in about 65 per cent of the grains 

 and 90 per cent of the total starch in 15 minutes ; in about 

 86 per cent of the grains and 98 per cent of the total 

 starch in 30 minutes ; in about 93 per cent of the grains 

 and in more than 99 per cent of the total starch in 45 

 minutes. (Chart D 193.) 



The hilum and lamellae are as distinct as in N. ele- 

 gans. Gelatinization, as in the parents, begins at the 

 hilum, and usually the proximal end (as in 2V. elegans 

 and N. dainty maid) is less resistant than the distal end; 

 but in more grains than in N. dainty maid, the distal end 

 as in N. crispa is less resistant than the proximal end ; 

 and as a rule, granules are more frequently formed from 

 the starch about the hilum than in N. dainty maid, but 

 less frequently than in N. crispa. 



The gelatinized grains are large and thin-walled and 

 most of them are as distorted as in N. elegans, but a 

 moderate number are as distorted as in IV. crispa. 



In this reaction IV. queen of roses shows qualitatively 

 a somewhat closer relationship to IV. elegans than to IV. 

 crispa, but is not so close to IV. elegans as is IV. dainty 

 maid, while the two hybrids arc close to one another. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 94 per cent of the 

 entire number of grains and in more than 99 per cent of 

 the entire number of grains and in more than 99 per 

 cent of the total starch in 1 minute ; in 100 per cent of 

 the grains and total starch in 3 minutes. (Chart D 194.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 79 per 

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

 total starch in 5 minutes; in about 97 per cent of the 

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

 in 15 minutes. (Chart D 195.) 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 97 per 

 cent of the entire number of grains and in more than 99 

 per cent of the total starch in 1 minute; in more than 

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

 about the same in 5 minutes. (Chart D 196.) 



The reaction with potassium iodide begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

 less than 0.5 per cent of the entire number of grains and 

 1 per cent of the total starch in 5 minutes ; in less than 

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

 in 15 minutes; in about 0.5 per cent of the grains and 6 

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

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

 in 45 minutes; in about 2 per cent of the grains and 

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

 D 197.) The hilum and lamella? are as distinct as in 

 IV. crispa. Gelatinization begins at the hilum as in the 

 parents, and the progress in the majority of the grains 

 is the same as that described under IV. elegans, while 

 in a smaller number than in IV. dainty maid it is the 

 same as in IV. crispa. The gelatinized grains are, as a 

 rule, as distorted as in IV. elegans. In this reaction IV. 

 queen of roses shows, qualitatively, a somewhat closer 

 relationship to IV. elegans than to IV. crispa; but does 

 not show so close a relationship to IV. elegans as does 

 IV. dainty maid, while the 2 hybrids show a very close 

 relationship to one another. 



The reaction with potassium sulphocyanate begins 

 in a few grains immediately. Complete gelatinization 

 occurs in about 1 per cent of the entire number of grains 

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

 14 per cent of the grains and 36 per cent of the total starch 

 in 15 minutes; in about 20 per cent of the grains and 

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

 40 per cent of the grains and 80 per cent of the total 

 starch in 45 minutes ; in about 60 per cent of the grains 

 and 88 per cent of the total starch in 60 minutes. (Chart 

 D 198.) The hilum and lamellae are not so distinct as in 

 IV. crispa, but somewhat more distinct than in IV. elegans. 

 Gelatinization begins at the hilum as in the parents, 

 and in a small majority of the grains it is the same as 

 in IV. elegans, though in a moderate number it is the 

 same as in IV. crispa. The gelatinized grains are moder- 



