610 



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



of this portion forms a small, irregularly granular residue 

 at the distal end of the grain. This is usually gelatinized 

 before the marginal portion of the grain. The material 

 at the proximal and distal margins and sides forms a 

 refractive, homogeneous-looking band which is rather 

 thick at first and gradually grows thinner and more nearly 

 transparent until it is completely gelatinized, leaving 

 only the capsule. The gelatinized grains are very much 

 swollen, have rather thick capsules, and are somewhat 

 distorted, particularly at the distal end. 



Comparison of the cupric- chloride reactions between 

 L. maculatum and L. martagon shows : 



A bubble is formed at the hilum in more grains. 

 The lamellae are more distinct than in L. martagon. 

 Gelatinization is somewhat different from the process 

 described under L. martagon. As the hilum and grain 

 swells there is an invagination at the proximal end 

 which persists for some time, but is finally pushed out. 

 This peculiarity is not seen in L. martagon. There is no 

 division of the portion of the grain just distal to the 

 hilum. The material included between the 2 fissures 

 which extend from either side of the hilum is much 

 more indistinctly fissured, and the granular residue left 

 after this part of the grain has gelatinized is smaller and 

 composed of less refractive granules than in L. martagon. 

 The gelatinized grains are as much swollen, have less cap- 

 sules, and are more distorted than in L. martagon. 



The reaction with barium chloride begins in a few 

 grains in 30 seconds. Complete gelatinization occurs in 

 about 0.5 per cent of the entire number of grains and 

 2 per cent of the total starch in 1 minute; in about 16 

 per cent of the grains and 52 per cent of the total starch 

 in 3 minutes; in about 31 per cent of the grains and 

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

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

 starch in 15 minutes; in about 68 per cent of the grains 

 and 89 per cent of the total starch in 30 minutes ; in about 

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

 starch in 45 minutes ; and about the same in 60 minutes. 

 (Chart D 360.) 



The reaction with mercuric chloride begins in a few 

 grains immediately. Complete gelatinization occurs in 

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

 8 per cent of the total starch in 30 seconds ; in about 48 

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

 in 1 minute; in about 76 per cent of the grains and 97 

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

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

 starch in 5 minutes. 



LlLIUM DALIIANSONI (HYBRID). 

 (Plate 16. fig. 93; Charts D 354 to D 360.) 



HISTOLOQIC PROPERTIES. 



The grains are simple and isolated and no compound 

 grains, such as were seen in both parents, are observed. 

 The grains are more regular than in either parent, in 

 this respect more closely resembling L. maculatum. 

 When irregularities are present they are due to the same 

 causes as in L. martagon. The conspicuous forms are: 

 Elongated ovoid with a flattened distal end, pure ovoid, 

 and ellipsoidal. The additional forms are narrow pyri- 

 form, broad pyriform, nearly round, clam-shell-shaped, 

 club-shaped, and oyster-shell-shaped. The grains are 

 usually not flattened, except the broad forms, and these 



when seen on edge have an ovoid form, as in both parents. 

 In form L. dalhansoni shows a somewhat closer relation- 

 ship to L. martagon than to L. maculatum. 



The hilum is as distinct as in L. martagon and is 

 more often fissured than in that starch, but not quite so 

 often as in L. maculatum. The fissures when present 

 have the forms described in L. maculatum. The hilum 

 is eccentric from 0.4 to 0.1, usually 0.18, of the longi- 

 tudinal axis. In the character and the eccentricity of 

 the hilum L. dalhansoni shows a somewhat closer rela- 

 tionship to L. maculatum than to L. martagon. 



The lamellce are as distinct and as fine as in L. mar- 

 tagon, but in character and arrangement are the same 

 as in both parents. The number counted on the larger 

 grains varies from 50 to 22, usually 38, about the same 

 as in L. maculatum and in excess of L. martagon. 



In the character and arrangement of the lamellae 

 L. dalhansoni shows a somewhat closer relationship to 

 L. martagon than to L. maculatum, but in number closer 

 to the latter. 



In size the grains vary from the smaller which are 

 6 by 5fi., to the larger which are 40 by 26/j., rarely 50 

 by 30/t, in length and breadth. The common sizes are 

 30 by 18/t and 30 by 24/t. 



In size the large grains of L. dalhansoni are not so 

 large as in either parent, which are closely alike, but 

 the dimensions of these and also of the common sizes are 

 slightly closer to L. martagon than to L. maculatum. 



POLABISCOPIC PROPERTIES. 



The figure is as distinct and as well defined as in 

 L. martagon. The lines cross at somewhat less of an 

 acute angle, and are not quite so often nor so much bent, 

 as in L. martagon, but more often than in L. maculatum. 



The degree of polarization varies from low to high 

 (value 60), the same as in L. martagon. There are, 

 as in that starch, very few grains in which it is low and 

 many in which it is moderate or high. There is very 

 little variation in a given aspect of an individual grain. 



With selenite the quadrants are as well defined, but 

 somewhat less unequal in size and irregular in shape, than 

 in L. martagon. The colors are usually pure, as in that 

 starch. 



In the degree of polarization, the character of the 

 figure, and the appearances with selenite L. dalhansoni 

 shows a closer relationship to L. martagon than to L. 

 maculatum. 



IODINE REACTIONS. 



With 0.25 per cent Lugol's solution the grains all color 

 a moderate to deep blue-violet (value 65), more than in 

 either parent but closer to L. martagon. With 0.125 

 per cent Lugol's solution the grains all color a light to 

 moderate blue-violet, more than in either parent, but 

 closer to L. martagon. After heating in water until the 

 grains are all gelatinized and then treating with a 2 per 

 cent Lugol's solution, most of the gelatinized grains color 

 a light indigo, while in some only the capsule colors a 

 reddish violet, and the solution colors a deep indigo, as in 

 L. martagon. If the preparation is boiled for 2 min- 

 utes and then treated with an excess of a 2 per cent 

 Lugol's solution, most of the grain-residues are not col- 

 ored, but a few are colored a very light or a light indigo, 

 the capsules a reddish violet or a violet, and the solution 

 a very deep indigo, as in L. martagon. 



