462 



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



much less than in C. moorei, but about the same as in 

 G. zeylanicum. Many more grains, however, retain 

 their outline at the end of the reaction than in C. zey- 

 lanicum, the gelatinized distal margin and sides nearby 

 being surrounded by a firm capsule, instead of the capsule 

 being dissolved and leaving a mass of granules at this 

 margin as was noted by C. zeylanicum. The reactions 

 exhibit a much closer relationship to C. zeylanicum than 

 to C. moorei. 



The reaction with sulphuric acid begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

 about 1.5 per cent of the entire number of grains and 2.5 

 per cent of the total starch in 5 minutes; in about 16 per 

 cent of the grains and 35 per cent of the total starch in 

 15 minutes; in about 30 per cent of the grains and 52 

 per cent of the total starch in 30 minutes; in about 35 

 per cent of the grains and 67 per cent of the total starch 

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

 84 per cent of the total starch (about 10 per cent of the 

 grains being apparently unaffected) in 60 minutes. 

 (Chart D 131.) 



The reaction with hydrochloric acid begins in a few 

 grains in half a minute. Complete gelatinization occurs 

 in less than 1 per cent of the entire number of grains and 

 3 per cent of the total starch in 5 minutes; in about 4 

 per cent of the grains and 20 per cent of the total starch 

 in 15 minutes; in a slightly larger percentage of grains 

 and 33 per cent of the total starch in 30 minutes; in 

 about the same number of grains and 35 per cent of total 

 starch in 45 minutes; and in about 5.5 per cent of the 

 grains and 37 per cent of the total starch in 60 minutes. 

 (Chart D 132.) 



The reaction with potassium hydroxide begins in a 

 few grains in 1 minute. Complete gelatinization occurs 

 in rare grains and 1 per cent of the total starch in 5 

 minutes; in about 3 per cent of the entire number of 

 grains and 5 per cent of the total starch in 15 minutes; 

 in about 7 per cent of the grains and 11 per cent of the 

 total starch in 30 minutes; in about 11 per cent of the 

 grains and 14 per cent of the total starch in 45 minutes; 

 and in about 13 per cent of the grains and 15 per cent 

 of the total starch in 60 minutes. (Chart D 133.) The 

 reaction is qualitatively nearly the same as in the parents, 

 but with a much closer resemblance to that of C. zeylani- 

 cum. The small bubble at the hilum is much less fre- 

 quently observed than in C. moorei, but more often than 

 in C. zeylanicum. The fissures at and proceeding from 

 the hilum, in which bubbles appear, are much more 

 numerous and prominent than in G. moorei, but not quite 

 so many nor usually so refractive as in G. zeylanicum. 

 The lamellse become more distinct over the entire grain, 

 but not nearly so well defined as in C. moorei, but closely 

 resemble and are demonstrable in many more grains and 

 more distinct than in G. zeylanicum. The gelatinized 

 grains are swollen and distorted, as in both parents, and 

 more frequently have refractive fragments at the proxi- 

 mal end than in 0. moorei, but about the same as in C. 

 zeylanicum. The reactions exhibit a much closer rela- 

 tionship to C. zeylanicum than to G. moorei. 



The reaction with potassium iodide begins in a few of 

 the smaller grains in 1 minute. Complete gelatinization 

 occurs in about 1 per cent of the entire number of grains 

 and in a little more than 1 per cent of the total starch in 

 5 minutes ; in about 2.5 per cent of the grains and 3 per 



cent of the total starch in 15 minutes, with scarcely 

 detectable change in 30 minutes; in about 3 per cent of 

 the grains and 3.5 per cent of the total starch in 45 min- 

 utes ; and in the same percentage of grains and 4 per cent 

 of the total starch in 60 minutes. The smaller grains 

 in this starch, as in G. zeylanicum, are less resistant than 

 the large grains, which is the reverse of what is observed 

 in the starch of readily gelatinized species, such as G. 

 moorei and G. zeylanicum. (Chart D 134.) 



The fissures at the hilum become much enlarged and 

 more refractive (apparently inclosing gas) much more 

 often than in C. moorei, but somewhat less often than 

 in C. zeylanicum. The lamellae become more distinct, but 

 not nearly so sharply defined as in C. moorei, yet con- 

 siderably more than in C. zeylanicum. Fissures of a 

 similar character to those of both parents are formed, 

 but they more closely follow those described in G. zey- 

 lanicum. The mesial and distal regions may be dis- 

 organized into granules as in C. moorei, and sometimes in 

 G. zeylanicum. The band at the distal margin is more 

 often gelatinized with a ruffled appearance than in either 

 parent. The mesial region of the majority of the grains is 

 disorganized more frequently either with the appearance 

 of scattered, more brilliant granules or without refractive 

 granules when it is penetrated by densely branched fis- 

 sures than in G. moorei, though somewhat less frequently 

 than in C. zeylanicum. The border at the proximal end 

 and sides is much less frequently differentiated into 

 lamellae and broken into granules than in C. moorei, but 

 about the same as in C. zeylanicum. 



The gelatinized grains are swollen, but little distorted, 

 slightly less than the mean of C. moorei, but about the 

 same as in C. zeylanicum. A small percentage of grains 

 are completely gelatinized, and in only rare grains, in 

 which the reaction is complete, there remains a fairly 

 narrow band at the proximal end and sides which is often 

 broken into fragments, much more frequently than in 

 C. moorei, but about as in C. zeylanicum. The reactions 

 much more closely follow those of G. zeylanicum than 

 G. moorei. 



The reaction with potassium sulphocyanaie begins in 

 a few grains in half a minute. Complete gelatinization 

 occurs in about 1 per cent of the entire number of grains 

 (chiefly of the smaller grains) and 1.5 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 15 minutes; 

 in about the same percentage of the grains and 3.5 per 

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

 number of grains and 5 per cent of the total starch in 45 

 minutes ; and in about 5 per cent of the grains and 7 per 

 cent of the total starch in 60 minutes. (Chart D 135.) 



In the untreated grains at and proceeding from the 

 hilum a cleft and longitudinal fissure are much more 

 frequently present than in C. moorei; but less often 

 found than in G. zeylanicum. These parts after treat- 

 ment with the reagent undergo considerable enlargement 

 and increase of ref ractivity, much greater and much more 

 frequently than in C. moorei but the opposite in C zey- 

 lanicum.. In many grains a well-defined bubble is not 

 observed at the hilum, which is commonly present in 

 G. moorei; but the enlargement and refractivity of the 

 cleft at the hilum are gradually lost without the forma- 

 tion of a definite bubble, as was observed in G. zeylani- 

 cum. The steps of the reaction resemble much less 



