428 



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



prominent than in the parents, but a little closer to //. 

 dwones than to H. zephyr. The entire grain becomes 

 very refractive and one lamella often forms a line of 

 demarcation between the main body of the grain and a 

 border of slightly greater refractivity, as in the parents. 

 The lamellae do not become more distinct in the majority, 

 yet the definition is a little sharper in more grains and 

 the border is a little more prominent than in the parents, 

 and hence there is a closer resemblance to II. dwones. 

 The fissures formed during the process are of similar 

 arrangement and character to those of the parents, as 

 prominent as in II. devours, but a little deeper and more 

 prominent than in H. zephyr. The gelatinization of the 

 grain is varied in character as in the parents, but the 

 pitted appearance of the grain previous to gelatinization 

 is found in more grains than the parents, hence they have 

 a little closer resemblance to II. dwones than to //. zephyr. 

 The disorganization of the starch is usually followed by 

 the appearance of refractive granules which are a little 

 le: ; s resistant than in the parents and hence closer to those 

 observed in //. dceones. 



The gelatinized grains are swollen and slightly to 

 considerably distorted, a little more distorted than in 

 either parent, but a little closer to II. zephyr, and they 

 do not usually resemble the untreated grain as in the 

 parents. Fewer grains containing refractive granules 

 when otherwise gelatinized are found than in the parents, 

 and also a smaller number which have been but little 

 affected by the reagent are observed than in the parents, 

 hence in this respect more closely following H. deeones. 



In the reaction with potassium iodide H. dwones- 

 zephyr shows qualitatively a very close resemblance to 

 both the parents, but a little nearer to II. dwones than to 

 II. zephyr. A character found in the parents is often 

 further developed in the hybrid. 



The reaction with potassium sulphocyanate begins in 

 a few grains immediately. Complete gelatinization 

 occurs in about 4 per cent of the entire number of grains 

 and 8 per cent of the total starch in 5 minutes ; in about 

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

 starch in 15 minutes; in about 45 per cent of the grains 

 and 59 per cent of the total starch in 30 minutes ; in about 

 56 per cent of the grains and 62 per cent of the total 

 starch in 45 minutes; in about 58 per cent of the grains 

 and 80 per cent of the total starch in 60 minutes. ( Chart 

 D 72.) The hiluni enlarges somewhat and is very dis- 

 tinct, as in the parents; and the lamellae gradually 

 become distinct, but later obscured. The formation of 

 fissures at the hilum and of striae radiating from the 

 hilum to the margin is the same as in H. dwones. Gela- 

 tinization usually begins at the hilum, but in a few 

 grains it begins at the margin on either side, as in II. 

 zephyr. In the majority of the grains the process of 

 gelatinization is the same as that described under 11. 

 dwones, but in a few it is the same as that described 

 for a certain number of grains under II. zephyr. 



The gelatinized grains are large, rather thick-walled, 

 and somewhat distorted, but bear some resemblance to 

 the untreated grain, as in the parents. In this reaction 

 H. dceones-zephyr, except in a few grains, shows a closer 

 resemblance to II. dwones than to H. zephyr, but the 

 reaction shows a very close relationship between both the 

 parents and the hybrid. 



The reaction with potassium sulphide begins in rare 

 grains in about 1 minute. Complete gelatinization 

 occurs in but rare grains, 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 0.5 per cent of the grains 

 and 1 per cent of the total starch in 15 minutes ; in about 

 1 per cent of the grains and 2 per cent of the total starch 

 in 30 minutes; in about the same percentage of the grains 

 and 3 per cent of the total starch in 45 minutes; in about 

 the same percentage of the grains and slight progress, 

 about 4 per cent in the total starch in 60 minutes. 

 (Chart D 73.) 



The reaction with sodium hydroxide 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 3 per 

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

 15 minutes; in about 19 per cent of the grains and 41 

 per cent of the total starch in 30 minutes ; in about 43 

 per cent of the grains and 48 per cent of the total starch 

 in 45 minutes ; in about 50 per cent of the grains and 58 

 per cent of the total starch in 60 minutes. (Chart D 74.) 



The reaction with sodium sulphide begins in very rare 

 grains in 1 minute. Complete gelatinization occurs in 

 only rare grains, less than 0.5 per cent of the entire num- 

 ber of grains and also of the total starch in 5 minutes; 

 in less than 0.5 per cent of the grains and 1 per cent of 

 the total starch in 15 minutes; in about 1 per cent of 

 the grains and 7 per cent of the total starch in 30 min- 

 utes; in about 2 per cent of the grains and 10 per cent 

 of the total starch in 45 minutes ; in about 3 per cent of 

 the grains and 14 per cent of the total starch in 60 min- 

 utes. (Chart D 75.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 13 per 

 cent of the entire number of grains and 17 per cent of 

 the total starch in 5 minutes ; in about 58 per cent of 

 the grains and 65 per cent of the total starch in 15 min- 

 utes; in about 92 per cent of the grains and 95 per cent 

 of the total starch in 30 minutes; in about 98 per cent 

 of the grains and 99 per cent of the total starch in 45 

 minutes. (Chart D 76.) 



A small bubble appears at the hilum which is a little 

 more frequently inclosed within an enlarged fissure than 

 in the parents, more closely resembling //. dwones in 

 this respect. In most of the grains the lamellae do not 

 become more distinct, yet the definition is sharper in 

 more grains than in the parents. A refractive border 

 is formed as in both parents, but the lamellae forming ■ 

 the border become clearly defined in more grains. Gela- 

 tinization begins and proceeds as noted in the parents, 

 but it advances from the distal to the proximal end in 

 more grains than in II. dwones, but in not quite so 

 many as in II. zephyr. The resistant starch which may 

 be found either at the proximal end and sides nearby, or 

 in a narrow band at either side of a centric or nearly 

 centric hilum, is more quickly gelatinized than in the 

 parents. In a few grains a delicate fissure may proceed 

 distalwards from the hilum previous to expulsion of the 

 bubble at the hilum as frequently as in II. dwones and 

 more frequently than in II. zephyr. The gelatinized 



