756 



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



cent of the total starch in 30 minutes; in about 61 per 

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

 in 45 minutes; in about G5 per cent of the grains and 

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

 D 606.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 60 per 

 cent of the entire number of grains and 78 per cent of 

 the total starch in 5 minutes; in about 94 per cent of 

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

 minutes. (Chart D 607.) 



The hilum becomes as distinct as in M. vexillaria, but 

 a bubble is never observed to form there. The lamella 

 are not so distinct as in M. vexillaria, but may be ob- 

 served in most of the grains, and a broad band which is 

 not so refractive as in M. vexillaria is formed about the 

 margins of the grains. Gelatinization, differing from 

 M. vexillaria, usually begins at the proximal end, but 

 occasionally at the distal, and then at the proximal end, 

 as in M. vexillaria. Gelatinization progresses usually 

 rather less smoothly than in M. vexillaria, and the margin 

 is often the least resistant part as in those grains, and 

 the most resistant part is usually the inner part of the 

 grain just proximal to the distal margin. In those grains 

 which begin to gelatinize as do those of M . vexillaria, the 

 most resistant part is the inner part of the grain just 

 distal to the hilum. The gelatinized grains are larger, 

 the capsules are less thick, and they are more distorted 

 than those of M. vexillaria. 



The reaction with calcium nitrate begins immediately. 

 Complete gelatinization occurs in about 33 per cent of 

 the entire number of grains and 82 per cent of the total 

 starch in 5 minutes ; in about 60 per cent of the grains 

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

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

 total starch in 30 minutes; in about 66 per cent of the 

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

 in about 66 per cent of the grains and 92 per cent of the 

 total starch in GO minutes. (Chart D 608.) 



The reaction with uranium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 47 per 

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

 the total starch in 5 minutes ; in about 60 per cent of the 

 grains and 87 per cent of the total starch in 30 minutes ; 

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

 total starch in 45 minutes ; in about 80 per cent of the 

 grains and 96 per cent of the total starch in 60 minutes. 

 ( Chart D 609.) 



The reaction with strontium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 48 per 

 cent of the entire number of grains and 86 per cent of the 

 total starch in 5 minutes; in about 80 per cent of the 

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

 in about 84 per cent of the grains and 96 per cent of the 

 total starch in 30 minutes. (Chart D 610.) 



The reaction with cobalt, nitrate begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 8 per cent of the entire number of grains and 48 

 per cent of the total starch in 5 minutes; in about 20 

 per cent of the grains and 56 per cent of the total starch 

 in 15 minutes; in about 31 per cent of the grains and 

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

 34 per cent of the grains and 64 per cent of the total 



starch in 45 minutes ; in about 38 per cent of the grains 

 and 70 per cent of the total starch in 60 minutes. (Chart 

 D611.) 



The reaction with copper nitrate begins immediately. 

 Complete gelatinization occurs in about 44 per cent of 

 the grains and 73 per cent of the total starch in 5 min- 

 utes ; in about 61 per cent of the grains and 83 per cent 

 of the total starch in 15 minutes; in about 75 per cent 

 of the grains and 90 per cent of the total starch in 30 

 minutes; in about 80 per cent of the grains and 95 per 

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

 advance in 60 minutes. (Chart D 612.)- 



The reaction with cupric chloride begins immediately. 

 Complete gelatinization occurs in about 16 per cent of the 

 entire number of grains and 52 per cent of the total 

 starch in 5 minutes; in about 24 per cent of the grains 

 and 64 per cent of the total starch in 15 minutes; in 

 about 30 per cent of the grains and 68 per cent of the 

 total starch in 30 minutes; in about 38 per cent of the 

 grains and 70 per cent of the total starch in 45 minutes ; 

 in about 44 per cent of the grains and 72 per cent of the 

 total starch in 60 minutes. (Chart D 613.) 



The reaction with barium chloride begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 2 per cent of the entire number of grains and 6 

 per cent of the total starch in 5 minutes ; in about 3 per 

 cent of the grains and 11 per cent of the total starch in 15 

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

 of the total starch in 30 minutes ; in about 6 per cent of 

 the grains and 18 per cent of the total starch in 45 min- 

 utes; in about 10 per cent of the grains and 22 per cent 

 of the total starch in 60 minutes. (Chart D 614.) 



The reaction with mercuric chloride begins imme- 

 diately. Complete gelatinization occurs in about 15 per 

 cent of the entire number of grains and 42 per cent of the 

 total starch in 5 minutes; in about 29 per cent of the 

 grains and 53 per cent of the total starch in 15 minutes; 

 in about 36 per cent of the grains and 57 per cent of the 

 total starch in 30 minutes ; in about 42 per cent of the 

 grains and 60 per cent of the total starch in 45 minutes ; 

 in about the same of both the grains and total starch 

 in 60 minutes. (Chart D 615.) 



MlLTONIA BLEUANA. 

 (Plate 24, fig. 141; Charts D 595 to D 615.) 



HISTOI.OC.IC PROPERTIES. 



In form the majority of grains are simple and iso- 

 lated, with the exception of a moderately large proportion 

 that appear in aggregates (somewhat larger than in both 

 parents), of from 2 to 14, occasionally 45, components; 

 the larger numbers in mosaic arrangement. Compound 

 grains of usually 2 to 3 components are more numerous 

 than in both parents. Well-defined pressure facets are 

 present as in both parents. The outline of the grain is 

 frequently irregular, which is due to the same causes as 

 noted for both parents, slightly less irregular than in 

 M. vexillaria and considerably less than in M. rcezlii. 

 The conspicuous forms of the isolated grains of the dis- 

 aggregate type are ovoid, sometimes squared at distal end, 

 round, pyriform, low and high triangular with rounded 

 angles and curved sides, and ellipsoidal. The additional 

 forms are elongated narrow ovoid, nearly round, oyster- 

 shell- and fresh-water-mussel-shell-shaped, and grains of 

 indefinite shape. The conspicuous forms in the isolated 



