626 



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



sometimes more rapidly on one side than on the other. 

 It progresses as in L. chalcedonicum, preceded by in- 

 vasions of the ungelatinized material, by short fissures, 

 and separation of small particles which are then gela- 

 tinized. The last portion to be gelatinized is as in both 

 parents that portion immediately distal to the hilum. 

 The gelatinized grains are as much swollen, have as 

 thick capsules, and are as much distorted as in L. chalce- 

 donicum. In this reaction L. testaceum shows qualita- 

 tively a closer relationship to L. chalcedonicum than to 

 L. candidum. 



The reaction with chromic acid begins immediately. 

 Complete gelatinization occurs in about 27 per cent of 

 the grains and 77 per cent of the total starch in 3 min- 

 utes ; in about 33 per cent of the grains and 87 per cent 

 of the total starch in 5 minutes; in about 77 per cent 

 of the grains and 97 per cent of the total starch in 15 

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

 in more than 99 per cent of the total starch in 20 minutes. 

 ( Chart D 368.) 



The hilum becomes distinct in all the grains, attended 

 by the formation of a bubble in many more grains than 

 in either parent. The lamellae are not so distinct as in 

 either parent, in this respect more closely resembling 

 L. candidum than L. testaceum. Gelatinization begins 

 at the hilum and progresses as in L. chalcedonicum. 

 There are only very slight differences in the methods of 

 gelatinization of the two parents and the hybrid. 



In this reaction L. testaceum shows qualitatively a 

 somewhat closer relationship to L. chalcedonicum than to 

 L. candidum. 



The reaction with pyrogallic acid begins immediately. 

 Complete gelatinization occurs in about 6 per cent of 

 the entire number of grains and 53 per cent of the total 

 starch in 5 minutes; in about 40 per cent of the grains 

 and 86 per cent of the starch in 15 minutes; in about 

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

 starch in 30 minutes ; in about 70 per cent of the grains 

 and 93 per cent of the total starch in 45 minutes ; and in 

 about 73 per cent of the grains and 95 per cent of the 

 total starch in 60 minutes. (Chart D 369.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in more than 99 per cent 

 of the entire number of grains and total starch in 15 

 seconds. Hare scattered grains may remain ungelatinized 

 for 5 minutes or longer. 



The reaction with sulphuric acid begins immedi- 

 ately. Complete gelatinization occurs in about 78 per 

 cent of the entire number of grains and 84 per cent of 

 the total starch in 30 seconds, and in about 98 per cent 

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

 minute. Very rare grains may remain for 5 minutes 

 or longer. 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in 100 per cent 

 of the grains and total starch in 15 seconds. 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 100 per 

 cent of the entire number of grains and total starch in 

 10 seconds. 



The hilum becomes distinct in all the grains, unat- 

 tended by the formation of a bubble in any of the grains 

 as in both parents. The lamella? are also as distinct as 

 in both parents. Gelatinization begins at the hilum and 



progresses as in L. chalcedonicum, except that the fissur- 

 ing of the portion of the grain included between the 2 

 fissures which extend from either side of the hilum is less 

 irregular and less distinct than in L. chalcedonicum. 

 The starch just distal to the hilum is more often divided 

 by a double row of slanting fissures than in either parent. 

 In this respect the hybrid more closely resembles L. 

 chalcedonicum. The rest of the starch is less often 

 divided to form a serrated inner border to the distal 

 margin than in L. chalcedonicum, showing the influence 

 of L. candidum. The gelatinized grains are more swol- 

 len than in either parent. They have rather thin instead 

 of thick capsules, as in both parents, and are not so much 

 distorted as in either parent. These last two character- 

 istics show a closer resemblance to L. candidum than to 

 L. chalcedonicum. 



In this reaction L. testaceum shows qualitatively a 

 somewhat closer relationship to L. chalcedonicum than to 

 L. candidum. 



The reaction with potassium iodide begins imme- 

 diately. Complete gelatinization occurs in about 70 per 

 cent of the entire number of grains and 93 per cent of 

 the total starch in 30 seconds; in about 89 per cent of 

 the grains and 98 per cent of the total starch in 1 minute ; 

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

 99 per cent of the total starch in 3 minutes. Rare re- 

 sistant grains remain uugelatinized for 5 minutes or 

 longer. 



The reaction with potassium sulphocyanate begins 

 immediately. Complete gelatinization occurs in 6 per 

 cent of the entire number of grains and 78 per cent 

 of the total starch in 15 seconds; in about 72 per cent 

 of the grains and 91 per cent of the total starch in 30 

 seconds; in about 89 per cent of the grains and 98 per 

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

 of the grains and total starch in 3 minutes. 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 93 per 

 cent of the entire number of grains and 97 per cent of 

 the total starch in 15 seconds, and in more than 99 per 

 cent of the grains and total starch in 20 seconds. Very 

 rare grains may resist gelatinization for 5 minutes or 

 longer. 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatiuization occurs in about 89 per 

 cent of the entire number of grains and 94 per cent of 

 the total starch in 15 seconds, and in more than 99 per 

 cent of the grains and total starch in 30 seconds. Very 

 rare resistant grains may remain ungelatinized for 5 

 minutes or longer. 



The reaction with sodium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 86 per 

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

 the total starch in 15 seconds, and in about 98 per cent 

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

 starch in 30 seconds. Parts of very rare resistant grains 

 remain ungelatinized for 5 minutes or longer, but less 

 than in either parent. 



The reaction with sodium salicylate begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 51 per cent of the entire number of grains and 

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

 78 per cent of the grains and 89 per cent of the total 



