684 



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



in about 14 per cent of the grains and 20 per cent of the 

 total starch in 30 minutes; in about 16 per cent of the 

 grains and 22 per cent of the total starch in 45 minutes ; 

 in about 20 per cent of the grains and 28 per cent of the 

 total starch in 60 minutes. (Chart D473.) 



The hilum becomes prominent as in G. cardinalis. 

 The lamella? appear only after gelatinization has pro- 

 ceeded for some distance. Gelatinization begins at the 

 hilum and proceeds in all respects as described under 

 G. cardinalis. The grains, however, are somewhat more 

 resistant and gelatinize less rapidly than in that starch. 

 The gelatinized grains are rather thick-walled and mod- 

 erately large, but somewhat distorted, and retain some 

 of the form of the untreated grain as in G. cardinalis. 

 In this reaction G. colvillei is closer qualitatively to G. 

 cardinalis than to G. tristis. 



The reaction with sodium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 4 per 

 cent of the entire number of grains and 5 per cent of the 

 total starch in 5 minutes; in about 4 per cent of the 

 grains and 9 per cent of the total starch in 15 minutes; 

 in about 5 per cent of the grains and 12 per cent of the 

 total starch in 30 minutes; in about 7 per cent of the 

 grains and 15 per cent of the total starch in 45 minutes ; 

 in about 9 per cent of the grains and 17 per cent of the 

 total starch in 60 minutes. (Chart D 474.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 20 per 

 cent of the entire number of grains and 23 per cent of 

 the total starch in 5 minutes; in about 58 per cent of 

 the grains and 59 per cent of the total starch in 15 min- 

 utes ; in about 79 per cent of the grains and 80 per cent 

 of the total starch in 30 minutes ; in about 90 per cent of 

 the grains and total starch in 45 minutes; in about 97 

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

 (Chart D475.) 



The hilum becomes distinct and a bubble is often 

 formed there, quite as often as in G. cardinalis. The 

 lamellae are not visible. Gelatinization begins at the 

 hilum in the smaller and less resistant grains and also in 

 most of the more resistant grains; in the others at the 

 corners of the distal pressure facets. In this way it 

 shows more resemblance to G. cardinalis than to G. tristis. 

 The progress of gelatinization in each of the three types 

 of grains is the same as that described under the parents. 

 The gelatinized grains are large and somewhat distorted, 

 but retain much of their original form. There are no 

 differences to be noted between the gelatinized grains of 

 the hybrid and of the two parents. In this reaction G. 

 colvillei is qualitatively closer in the majority of the 

 grains to G. cardinalis., though in a few grains it is closer 

 to G. tristis. 



The reaction with calcium nitrate begins immedi- 

 ately. Complete gelatinization occurs in about 3 per 

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

 the total starch in 5 minutes; in the same percentage 

 of the grains and 5 per cent of the total starch in 15 

 minutes ; in about 4 per cent of the grains and 6 per cent 

 of the total starch in 30 minutes; little if any further 

 change in 45 and 60 minutes. (Chart D476.) 



The reaction with uranium ntirate begins in rare 

 grains immediately. Complete gelatinization occurs in 

 about 0.5 per cent of the entire number of grains and 



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

 same percentage of the grains and 2 per cent of the total 

 starch in 15 minutes; in about 1 per cent of the grains 

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

 the same percentage of the grains and 4 per cent of the 

 total starch in 45 minutes ; in about the same percentage 

 of both the grains and total starch in 60 minutes. (Chart 

 D477.) 



The reaction with strontium nitrate begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 3 per cent of the entire number of grains and 4 

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

 same percentage of the grains and 5 per cent of the total 

 starch in 15 minutes; in about 5 per cent of the grains 

 and 8 per cent of the total starch in 30 minutes; in about 

 10 per cent of the grains and 16 per cent of the total 

 starch in 45 minutes; in about 16 per cent of the grains 

 and 21 per cent of the total starch in 60 minutes. (Chart 

 D 478.) 



The reaction with cobalt nitrate begins immediately 

 in a few smaller grains and in rare larger grains in 1 

 minute. Complete gelatinization occurs in about 0.5 per 

 cent of the entire number of grains and 1 per cent of the 

 total starch in 5 minutes ; in about 1 per cent of the grains 

 and 2 per cent of the total starch in 15 minutes; in about 



2 per cent of the grains and 2.5 per cent of the total 

 starch in 30 minutes; little if any further advance in 

 45 and 60 minutes. (Chart D 479.) 



The smaller grains are quickly gelatinized as in the 

 parents; not more than about 0.5 per cent of the larger 

 grains are gelatinized at the end of 60 minutes, as noted 

 for G. cardinalis. 



The reaction with copper nitrate begins in rare grains 

 immediately. Complete gelatinization occurs in about 1 

 per cent of the grains and 2 per cent of the total starch 

 in 5 minutes; in about 2 per cent of the grains and 3 

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

 same percentage of the grains and a slight advance in 

 the total starch in 30 minutes; in about the same per- 

 centage of the grains and 4 per cent of the total starch 

 in 45 minutes; in about 3 per cent of the grains and 

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

 D 480.) 



The reaction with cupric chloride begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 2 per cent of the entire number of grains and 3 

 per cent of the total starch in 5 minutes; in about 4 

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

 15 minutes; in about the same percentage of both the 

 grains and total starch in 30 minutes; in about 5 per 

 cent of the grains and 6 per cent of the total starch in 

 45 minutes; in about the same percentage of both the 

 grains and total starch in 60 minutes. (Chart D 481.) 



The reaction with barium chloride begins in a few 

 of the smaller grains immediately. Complete gelatiniza- 

 tion occurs in about 0.5 per cent of the entire number of 

 grains and 1 per cent of the total starch in 5 minutes; 

 in about 1 per cent of the grains and 2 per cent of the 

 total starch in 15 minutes ; very little if any advance in 

 30 minutes; in about 2 per cent of the grains and 3 per 

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

 advance in 60 minutes. (Chart D482.) A few of the 

 smaller grains and an occasional medium-sized grain are 



