394 



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



A small bubble appears at the hilum which expands 

 little if any in most of the grains and is very transient; 

 is more transient and expands less in fewer grains than 

 in A. belladonna; but is more prominent than in Bruns- 

 vigia Josephines as well as in Brunsdonna sanderce alba. 

 The lamellae become more distinct over the body of the 

 grain, much more sharply defined than in A. belladonna, 

 not quite so sharp as in Brunsvigia josephince as well as in 

 Brunsdonna sanderce alba. A refractive border is formed 

 which is more prominent and broader than in A. bella- 

 donna, but not nearly so broad as in Brunsvigia joseph- 

 iiiir, nor quite so broad as in Brunsdonna sanderce alba. 

 Two well-defined but delicate fissures usually proceed 

 distal ward from the hilum, and may extend but a short 

 distance and be unbranehed or advance almost to the dis- 

 tal margin and become sparingly branched; these fis- 

 sures are very much more commonly present than in A. 

 belladonna, but are much more delicate and much less 

 branched and less varied in character than in Bruns- 

 vigia josephinw. They are similar in character but less 

 branched than in Brunsdonna sanderce alba. The mesial 

 region is disorganized with the appearance of quite re- 

 fractive granules with more frequency than in A. bella- 

 donna, but the granules are not nearly so refractive nor 

 so numerous in a given grain, nor are they present in 

 nearly so many grains as in Brunsvigia josephince; and 

 these granules appear less frequently than in Brunsdonna 

 sanderce alba. In most of the grains the process much 

 more closely follows that noted in A. belladonna and 

 Brunsdonna sanderw alba than in Brunsvigia josephinw; 

 in a few grains, however, the distal margin is gelatinized 

 with considerable distortion, previous to the gelatiniza- 

 tion of a number of refractive granules in the main body 

 of the grain; these granules are usually more resistant and 

 more numerous in an area just above the distorted distal 

 margin. The gelatinized grains are swollen and slightly 

 to considerably distorted, a few grains with refractive 

 granules, as noted above ; a few more grains are distorted 

 and contain refractive granules than in A. belladonna; 

 but neither so much distortion nor nearly so many grains 

 with refractive granules as in Brunsvigia josephince. 



In this reaction Brunsdonna sanderce., excepting in a 

 few grains, shows qualitatively a much closer relationship 

 to A. belladonna than to Brunsvigia josephinw; the rela- 

 tionship is very close to Brunsdonna sanderw alba, but is 

 closer to A. belladonna than this hybrid. 



The reaction with sidph uric acid, begins immediately ; 

 many grains are gelatinized in half a minute. Complete 

 gelatinization occurs in about 90 per cent of the grains 

 and 95 per cent of the total starch in 1 minute ; and in 

 over 99 per cent of the grains and total starch in 1.5 

 minutes; gelatinization is entirely completed in 2 min- 

 utes. (Chart D 5.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 30 per 

 cent of the grains and total starch in 1 minute ; in about 

 90 per cent of the grains and total starch in 2 minutes ; in 

 about 97 per cent of the grains and total starch in 3 

 minutes; and over 99 per cent of the grains and total 

 starch in 4, 5, and 10 minutes. ( Chart D 6. ) The small 

 portion of a few grains at the distal end still remains un- 

 gelatinized until the end of the reaction. 



The reaction with potassium hydroxide is complete 

 in all the grains in 25 seconds. (Chart D 7.) 



The reaction with potassium iodide begins in a few 

 grains immediately, and gelatinization is complete in 

 about 5 per cent of the grains and 16 per cent of the 

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

 grains and 48 per cent of the total starch in 15 minutes ; 

 in about 33 per cent of the grains and 57 per cent of the 

 total starch in 30 minutes; in about 40 per cent of the 

 grains and 65 per cent of the total starch in 45 minutes ; 

 and in about 46 per cent of the grains and 72 per cent of 

 the total starch in 60 minutes. (Chart D 8.) 



The hilum swells, no bubble was detected at this 

 region; occasionally fissures are present which become 

 enlarged and more refractive; the hilum swells less 

 rapidly, and fissures are somewhat more frequent than 

 in A. belladonna, the hilum swells more rapidly and the 

 fissures are much less frequent than in Brunsvigia 

 josephince, and are a little less prominent than in Bruns- 

 donna sanderw. alba. The lamella? immediately become 

 more distinct over the entire grain with the exception of 

 an occasional narrow, refractive border in which the 

 lamella? may gradually become sharply defined ; the defi- 

 nition of the lamella? for about one-third to one-half of 

 the distance between the hilum and the distal margin 

 is soon lost ; this being the area in which the lamella? are 

 not usually distinct in A. belladonna. The lamella? 

 become more distinct over a larger area of the grain 

 than in A. belladonna, though the definition more closely 

 resembles this species in most of the grains than in 

 Brunsvigia josephinw, about the same as in Brunsdonna 

 sanderw alba. The fissures are a little more clearly de- 

 fined and more frequently branched than in A. bella- 

 donna, though not nearly so prominent nor so varied 

 as in Brunsvigia josephinw; not quite so deep nor so 

 varied as in Brunsdonna sanderw alba. The reaction 

 usually follows the same course as in A. belladonim, 

 though a few grains may exhibit some characteristics 

 noted in Brunsvigia josephinw. The lamella? are disor- 

 ganized with the appearance of more refractive granules 

 than in A. belladonna, but not nearly so many as in 

 Brunsvigia josephinw. The refractive granules are 

 generally located at or near the distal margin, as in 

 .4. belladonna, although more often at other points than 

 in this species; much more frequently at this margin 

 than in Brunsvigia josephinw; not quite so often so 

 located as in Brunsvigia josephinw as those of Bruns- 

 donna sanderw alba. 



The gelatinized grains are swollen and very little to 

 considerably distorted, a little more distortion than in 

 A. belladonna, but not nearly so much as in Brunsvigia 

 josephince; nor in quite so many grains as in Brunsdonna 

 sanderw alba. There is a larger proportion of grains in 

 which the reaction has made little if any progress be- 

 yond the swelling of the hilum than in both parents, but 

 in not quite so many as in Brunsdonna sanderw alba. 



In the reaction with potassium iodide Brunsdonna 

 sanderw shows qualitatively a much closer relationship 

 to A. belladonna than to Brunsvigia josephinw. The 

 relationship appears closer to A. belladonna than that of 

 Brunsdonna sanderw alba. 



The reaction with potassium sulphocyanate begins in 

 a few grains in 1 minute. Gelatinization is complete in 

 less than 1 per cent of the grains and in about 1 per 

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



