748 



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



The gelatinized grains are much swollen and dis- 

 torted, more irregularly distorted, especially at the distal 

 corners of many grains, and fewer telescoped throughout 

 with concave invagination than in P. grandifolius; not 

 quite so distorted at the distal corners, and a considerably 

 larger number telescoped throughout with concave invagi- 

 nation than in P. wallichii. When the proximal end 

 is not distorted, the wall at this point is quite as thick as 

 in P. grandifolius, and thicker than in P. wallichii. The 

 gelatinized grains do not resemble the form of the un- 

 treated grain, as in both parents. The reactions are 

 closer to those of P. grandifolius than to those of the 

 other parent. 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 62 per 

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

 total starch in 2 minutes; in about 75 per cent of the 

 grains and 95 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 584.) 



A bubble appears more frequently and enlarges to 

 greater size than in both parents. The lamella? become 

 sharply defined and striated, about as in P. grandifolius, 

 but with somewhat sharper definition than in P. wallichii. 

 Fissures of a similar character to those of both parents 

 are formed ; they are more frequent and also more often 

 branched than in P. grandifolius; but not nearly so fre- 

 quent or branched as in P. wallichii. The lamellse of 

 the different regions of the grain are disorganized about 

 as in both parents ; a group of large very refractive gran- 

 ules appear near the hilum about as frequently as in 

 P. grandifolius, but more often than in P. wallichii. 

 Gelatinization less frequently begins at the proximal end, 

 and the refractive border at this end and sides is usually 

 broader than in both parents. The reaction usually starts 

 from the hilum and proceeds distalward through the 

 grain, the refractive border at the proximal end and sides 

 being the most resistant. The corners of the distal mar- 

 gin gelatinize with more irregular distortion than in 

 P. grandifolius, but not in nearly so many grains as in 

 P. wallichii. The gelatinized grains are much swollen 

 and distorted, the distal margin is somewhat more dis- 

 torted than in P. grandifolius, but considerably less than 

 in P. wallichii; the proximal end is less distorted than in 

 both parents. The gelatinized grain does not resemble 

 the form of the untreated grain as in both parents. The 

 reactions are closer to those of P. grandifolius than to 

 those of the other parent. 



The reaction with sodium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 58 per 

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

 2 minutes; in about 83 per cent of the grains and 95 per 

 cent of the total starch in 5 minutes; in about 96 per cent 

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

 minutes. (Chart D 585.) 



A bubble appears at the hilum as in both parents. 

 The lamellse become sharply denned and striated as in 

 both parents. Fissures form somewhat more frequently 

 than in P. grandifolius, but less frequently than in P. 

 wallichii. Gelatinization begins and progresses in the' 

 less resistant grains as in both parents, but more closely 

 follows the process in P. grandifolius than that in P. 

 wallichii. The more resistant grains react as in both 

 parents, being about as numerous as in P. grandifolius, 



but more numerous than in P. wallichii. The reaction 

 is so rapid that no more minute differences can be 

 detected. 



The gelatinized grains are much swollen and dis- 

 torted, somewhat more distorted, and more with exten- 

 sion at the proximal end than in P. grandifolius; but less 

 distorted, and not so many with proximal end extended, 

 as in P. ivallichii. The gelatinized grains do not resem- 

 ble the untreated grains as in both parents. The reac- 

 tions are closer to those of P. grandifolius than to those 

 of the other parent. 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 43 per 

 cent of the entire number of grains and 54 per cent of the 

 total starch in 5 minutes; in about 91 per cent of the 

 grains and 96 per cent of the total starch in 15 minutes; 

 in about 99 per cent of the grains and over 99 per cent 

 of the total starch in 30 minutes. (Chart D 586.) 



The hilum becomes distinct and a small bubble is 

 formed there as frequently as in P. wallichii, but the 

 folds or wrinkles in the capsule are not noted so fre- 

 quently as in that starch, but more frequently than in 

 P. grandifolius. The lamella? are as distinct as in P.' 

 grandifolius, and later become indistinct as in that starch. 

 A refractive band as broad and refractive as in the 

 grains of P. grandifolius is formed quickly about the 

 margin of the grain. Gelatinization begins usually at 

 the distal end as in P. grandifolius, and occasionally 

 at the proximal as in P. wallichii. The progress of 

 gelatinization is similar to that described under P. gran- 

 difolius, except that the margin is less resistant than in 

 that starch, but more resistant than in P. wallichii, the 

 most resistant portion is found, usually, just distal to 

 the hilum as in P. grandifolius. The gelatinized grains 

 are large and very much distorted, but retain some re- 

 semblance to the untreated grain. In this reaction P. 

 hybridus qualitatively shows a closer relationship to P. 

 grandifolius than to P. wallichii. 



The reaction with calcium nitrate begins immedi- 

 ately. Complete gelatinization occurs in about 58 per 

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

 total starch in 5 minutes; in about 88 per cent of the 

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

 in about 97 per cent of the grains and over 99 per cent 

 of the total starch in 30 minutes. (Chart D 587.) 



The reaction with uranium nitrate begins in 30 sec- 

 onds. Complete gelatinization occurs in about 32 per 

 cent of the entire number of grains and 68 per cent of 

 the total starch in 5 minutes; in about 70 per cent of 

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

 minutes; in about 90 per cent of the grains and 98 per 

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

 advance is observed in 45 and 60 minutes, respectively. 

 ( Chart D 588.) 



The reaction with strontium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 75 per 

 cent of the entire number of grains and 83 per cent of 

 the total starch in 2 minutes ; in about 97 per cent of the 

 grains and 98 per cent of the total starch in 5 minutes; 

 in 100 per cent of both the grains and total starch in 10 

 minutes. (Chart D 589.) 



The reaction with cobalt nitrate begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 



