424 



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



the entire number of grains and 80 per cent of the total 

 starch in 5 minutes ; in about 87 per cent of the grains 

 and 97 per cent of the total starch in 15 minutes ; in more 

 than 99 per cent of both the grains and total starch in 

 30 minutes. (Chart D 68.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 5 per 

 cent of the entire number of grains and 7 per cent of the 

 total starch in 5 minutes; in about 25 per cent of the 

 grains and 60 per cent of the total starch in 15 minutes ; 

 in about 40 per cent of the grains and 73 per cent of the 

 total starch in 30 minutes; in about 47 per cent of the 

 grains and 77 per cent of the total starch in 45 minutes ; 

 in about 52 per cent of the grains and 80 per cent of the 

 total starch in 60 minutes. (Chart D 69.) 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 6 per 

 cent of the entire number of grains and 14 per cent of 

 the total starch in 5 minutes; in about 30 per cent of 

 the grains and 56 per cent of the total starch in 15 

 minutes ; in about 37 per cent of the grains and 72 per 

 cent of the total starch in 30 minutes; in about 45 per 

 cent of the grains and 74 per cent of the total starch in 

 45 minutes; in about 50 per cent of the grains and 75 

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



The reaction with potassium iodide begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 2 per cent of the entire number of grains and 5 

 per cent of the total starch in 5 minutes ; in about 7 per 

 cent of the grains and 9 per cent of the total starch in 

 15 minutes; in about 11 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 25 per cent of the total starch 

 in 45 minutes; in about 22 per cent of the grains and 30 

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

 D 71.) The hilum, as in H. dwones, swells slightly and 

 no bubble is detected there; but the enlarged refractive 

 fissures at the hilum appear with a little less frequency 

 than in H. dwones. The entire grain becomes more 

 refractive, but the lamella? do not appear more distinct 

 with the exception of one which may form a demarcation 

 between the main body and a slightly more refractive 

 border. Thedefinition of the lamella? and the demarcation 

 of the main body of the grain from the border is a little 

 less sharp than in //. dwones. The fissures formed dur- 

 ing the process are of similar character but a little less 

 prominent, and the gelatinization of the grains is as 

 varied in character as described in H. dwones, but the 

 pitted appearance of the grain previous to gelatinization 

 is less frequent, and more grains are disorganized into 

 more refractive granules previous to gelatinization. The 

 gelatinized grains are swollen and slightly to considerably 

 distorted; a little more distortion than in //. dwones. 

 They do not usually resemble the untreated grain as in 

 that parent. Refractive granules in otherwise gelatin- 

 ized grains are frequently present, and many grains are 

 but little affected at the end of 60 minutes, beyond the 

 swelling of the hilum, even more than in H. dwones. 



The reaction with potassium sulphocyanate begins in 

 a few grains in half a minute. 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 

 7 per cent of the grains and 12 per cent of the total starch 

 in 15 minutes; in about 25 per cent of the grains and 



50 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; in about 52 per cent of the grains and 

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

 D 72.) The hilum swells somewhat, and becomes as dis- 

 tinct as in H. dwones, and if fissures are present in the 

 untreated grain they become larger; if not present they 

 soon appear, usually as a single transverse, oblique, or 

 longitudinal cleft with 2 or 3 large branches which divide 

 the central material into large, irregularly shaped gran- 

 ules. The lamella? become distinct and then are ob- 

 scured by fine stria?. Gelatinization usually begins at the 

 hilum, and occasionally in a lenticular-shaped grain at 

 the margin at either end; previous to this the grain 

 becomes covered by fine stria? radiating from the hilum 

 to the margin. The hilum and the grain enlarge, the 

 more resistant material is pushed to the margin where 

 it forms a lamellated, coarsely striated band, which, as 

 gelatinization and swelling go on, becomes transformed 

 into from two to several rows of granules which grad- 

 ually gelatinize It is to be noted that gelatinization often 

 progresses more rapidly to the margin in one direction 

 than in others, and that there is a fair number of grains 

 in which gelatinization progresses as in H dwones. The 

 gelatinized grains are very large, rather thick walled, and 

 somewhat distorted, but bear some resemblance to the 

 untreated grain as in II. dwones. 



The reaction with potassium sulphide begins in rare 

 grains in 1 minute. Complete gelatinization occurs in 

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

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

 further advance in 45 minutes; and 4 per cent of the 

 total starch in 60 minutes. (Chart D 73.) 



The reaction with sodium hydroxide begins in rare 

 grains in 1 minute. Complete gelatinization occurs in 

 less than 0.5 per cent of the entire number of grains 

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

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

 in 15 minutes; in about 17 per cent of the grains and 35 

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

 28 per cent of the grains and 42 per cent of the total 

 starch in 45 minutes ; in about 36 per cent of the grains 

 and 48 per cent of the total starch in 60 minutes. ( Chart 

 D74.) 



The reaction with sodium sulphide begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

 about 1 per cent of the entire number of grains and 2 

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

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

 15 minutes; in about 6 per cent of the grains and 10 

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

 cent of the grains and 14 per cent of the total starch in 

 45 minutes; in about the same percentage of the grains 

 and 15 per cent of the total starch in 60 minutes. (Chart 

 D75.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 16 per 

 cent of the entire number of grains and 19 per cent of 

 the total starch in 5 minutes ; in about 75 per cent of the 

 grains and 79 per cent of the total starch in 15 minutes; 

 in about 98 per cent of the grains and more than 99 per 



