STAKCHES OF ZINGIBERACE^. 



795 



in which respect they bear close resemblances to H. gardnerianum. In comparing the composite 

 reaction-curves, it will be seen that each genus has a type different from the others, and that the 

 ciu-ve of Curcuma is nearer related to that of Zingiber than Hedychium. It is of especial interest 

 to note that the temperatures of gelatinization of Z. officinale and the two Hedychium starches are 

 very close, that the temperatures of Curcuma are about 10° higher; and that the temperatures of 

 gelatinization of the varieties of Zingiber are from 10° to 15° higher. The Jamaica and Cochin 

 ginger starches, judging from their histological and reaction differences, aa compared with the offici- 

 nal ginger, were doubtless obtained from mongrel plants. 



Qart No. 332. 



GV S T CI CA PA FC P S CLPA CA 



Qart No. 334, 



GV S 



15 

 20 

 25 

 30 



T CI CA PA FC P S CI PA CA 

 ■ — ^ ' '^ — ' PC PS 



of Reaction- Intensities of Starch of Zingiber. 



Composite Curve of Mean Reaction-Intensities of Starch 

 of Hedychium. 



Composite Curve of Mean Reaction-Intensities of Starch 

 of Curcuma. 



