654 



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



grains and 70 per cent of the total starch in 15 minutes ; 

 in about 54 per cent of the grains and 85 per cent of the 

 total starch in 30 minutes ; in about 63 per cent of the 

 grains and 91 per cent of the total starch in 45 minutes; 

 in about 64 per cent of the grains and 96 per cent of the 

 total starch in 60 minutes. (Chart D 402.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 21 per cent of 

 the entire number of grains and 65 per cent of the total 

 starch in 5 minutes ; in about 42 per cent of the grains 

 and 78 per cent of the total starch in 15 minutes; in 

 about 45 per cent of the grains and 81 per cent of the 

 total starch in 30 minutes ; in about 54 per cent of the 

 grains and 84 per cent of the total starch in 45 minutes ; 

 in about the same percentage of the grains and 89 per 

 cent of the total starch in 60 minutes. (Chart D 403.) 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 72 per cent of 

 the entire number of grains and 92 per cent of the total 

 starch in 2 minutes; in about 95 per cent of the grains 

 and in more than 99 per cent of the total starch in 5 

 minutes. (Chart D 404.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 33 per 

 cent of the entire number of grains and 60 per cent of the 

 total starch in 5 minutes; in about 47 per cent of the 

 grains and 82 per cent of the total starch in 15 minutes; 

 in about 60 per cent of the grains and 92 per cent of the 

 total starch in 30 minutes ; little if any further advance 

 in 45 and 60 minutes, respectively. (Chart D 405.) 



The hilum is as distinct as in /. iberica, and the 

 lamella are more distinct than in I. iberica and as dis- 

 tinct as in /. cengialti. Gelatinization is preceded by 

 the same phenomena as in the parents and the fissures 

 are somewhat more refractive and more extensive than 

 in /. iberica, but less than in I. cengialti, and the distal 

 material is less refractive and more finely granular than 

 in either parent. Gelatinization progresses in general 

 according to the method described under I. iberica and 

 as observed in a minority of the grains of I. cengialti, 

 except that there is more persistence of the granules than 

 in I. iberica, and the marginal band at the proximal 

 end and sides is striated as well as lamellated. 



The gelatinized grains are large and have as thin 

 capsules as in 7. iberica, and the same amount of dis- 

 tortion as in that starch. The same approximate num- 

 ber of grains shows solution of the capsule at one point 

 and partial or complete solution of the grain as in 

 I. iberica. 



In this reaction I. doraTc shows qualitatively a closer 

 relationship to /. iberica than to I. cengialli. 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 25 per 

 cent of the entire number of grains and 66 per cent of 

 the total starch in 5 minutes ; in about 42 per cent of the 

 grains and 80 per cent of the total starch in 15 minutes; 

 in about 64 per cent of the grains and 86 per cent of the 

 total starch in 30 minutes ; in about the same percentage 

 of the grains and total starch in 45 minutes; in about 

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

 starch in 60 minutes. (Chart D 406.) 



The reaction with potassium iodide begins imme- 

 diately. Complete gelatinization occurs in about 28 per 

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



total starch in 5 minutes; in about 64 per cent of the 

 grains and 89 per cent of the total starch in 15 minutes; 

 in about the same percentage of the grains and 93 per 

 cent of the total starch in 30 minutes; in about 68 per 

 cent of the grains and 94 per cent of the total starch in 

 45 minutes; in about the same percentage of the grains 

 and 95 per cent of the total starch in 60 minutes. 

 (Chart D 407.) 



The hilum is as distinct as in I. iberica and the 2 

 refractive fissures usually already present in the un- 

 treated grain are not so distinct as in either parent, and 

 are even more delicate and branching than in I. iberica. 

 The lamella? are somewhat less distinct than in I. iberica, 

 and considerably less than in I. cengialti. Gelatiniza- 

 tion, as in the parents, begins at the hilum and progresses 

 as in I. iberica, except that there is more extensive fis- 

 suring, and more granulation, and also more grains in 

 which gelatinization occurs first at the proximal end, 

 but not so many as in 7. cengialti, nor are there so many 

 grains in which gelatinization occurs rapidly at the distal 

 margin as in either parent. The marginal band formed 

 at the proximal end and nearby sides of most of the grains 

 is much more distinctly striated than in 7. iberica, in this 

 respect more closely resembling 7. cengialti. 



The gelatinized grains are much swollen and have 

 rather thick capsules, in this respect closely resembling 

 7. cengialti, but are more apt to be distorted, especially 

 at the distal end, than in 7. iberica. 



In this reaction 7. doraTc shows qualitatively a some- 

 what closer relationship to 7. iberica than to 7. cengialti. 



The reaction with potassium sulphocyanate begins 

 immediately. Complete gelatinization occurs in about 50 

 per cent of the entire number of grains and 77 per cent 

 of the total starch in 2 minutes; in about 66 per cent 

 of the grains and 90 per cent of the total starch in 5 

 minutes; in about 77 per cent of the entire number of 

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

 (Chart D 408.) 



The reaction with potassium sulphide begins in 30 

 seconds. Complete gelatinization occurs in less than 0.5 

 per cent of the entire number of grains and 4 per cent 

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

 the grains and 6 per cent of the total starch in 15 min- 

 utes; in about 2 per cent of the grains and 8 per cent 

 of the total starch in 30 minutes; in about 3 per cent 

 of the grains and 9 per cent of the total starch in 45 

 minutes ; in about 4 per cent of the grains and 12 per cent 

 of the total starch in 60 minutes. (Chart D 409.) 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 40 per 

 cent of the entire number of grains and 65 per cent of the 

 total starch in 2 minutes; in about 62 per cent of the 

 grains and 80 per cent of the total starch in 5 minutes ; 

 in about 77 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 95 per cent of the total starch in 30 min- 

 utes ; in about 88 per cent of the grains and 96 per cent 

 of the total starch in 45 minutes; little if any further 

 advance in 60 minutes. (Chart D 410.) 



The hilum and the lamellae are more distinct than in 

 I. iberica, and as distinct as in 7. cengialti. As in both 

 parents, 2 refractive fissures which are usually present in 

 the untreated grain become more prominent, more exten- 

 sive and more branched than in either parent, which is 



