490 



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



sule is dissolved than in N. crisjia, probably the same 

 number as in N. elegans. The gelatinized grains are 

 usually large and thin-walled and as distorted as in N. 

 elegans. In this reaction N. dainty maid shows qualita- 

 tively a somewhat closer relationship to N. elegans than to 

 N. crispa. 



The reaction with sodium hydroxide begins in a few 

 grains in half a minute. Complete gelatinization occurs 

 in less than 0.5 per cent of the entire number of grains 

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

 grains and 4 per cent of the total starch in 15 minutes ; 

 in about 3 per cent of the grains and 7 per cent of the 

 total starch in 30 minutes ; in about 12 per cent of the 

 grains and 16 per cent of the total starch in 45 minutes; 

 in about 14 per cent of the grains and 18 per cent of the 

 total starch in 60 minutes. (Chart D 200.) 



The reaction with sodium sulphide begins in a few 

 grains immediately. 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 the 

 same percentage of the grains and 3 per cent of the total 

 starch in 15 minutes; in about 2 per cent of the grains 

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

 the same percentage of the grains and 6 per cent of the 

 total starch in 45 minutes; in about the same percentage 

 of the grains and 7 per cent of the total starch in 60 

 minutes. (Chart D 201.) 



The reaction with sodium salicylate begins in half a 

 minute. Complete gelatinization occurs in about 67 per 

 cent of the entire number of grains and 75 per cent of the 

 total starch in 5 minutes; in about 96 per cent of the 

 grains and 98 per cent of the total starch in 10 minutes. 

 (Chart D 202.) The hilum, as in the parents, is distinct, 

 and there is sometimes a bubble formed there, but not 

 so often as in N. crispa. The lamella? are not so distinct 

 as in N. crispa, but the same as in N. elegans. A narrow 

 refractive band, which is as refractive as in N. elegans, 

 is quickly formed about the margins of the grains. Gela- 

 tinization as in N. elegans nearly always begins at the 

 proximal end — and in a few grains first at the proximal 

 end and then quickly at the distal end as in N. crispa. 

 Gelatinization progresses as in N. elegans; the most 

 resistant portion of the grain is near the distal end as 

 in those grains, and invagination of the capsule at the 

 proximal and distal ends during the final stage of the 

 reaction is not so great as in N. crispa. The gelatinized 

 grains are large and not so much distorted as in N. 

 crispa, but the same as in N. elegans. In this reaction 

 N. dainty maid shows qualitatively a closer relationship 

 to N. elegans than to N. crispa. 



The reaction with calcium nitrate 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 the 

 same percentage of the grains and 4 per cent of the total 

 starch in 15 minutes; in about 2 per cent of the grains 

 and 6 per cent of the total starch in 30 minutes ; in about 

 3 per cent of the grains and 10 per cent of the total starch 

 in 45 minutes; in about 4 per cent of the grains and 15 

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

 D203.) 



The reaction with uranium nitrate begins in 1 min- 

 ute. 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 

 8 per cent of the total starch in 15 minutes; in about 12 

 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 30 

 per cent of the total starch in 45 minutes ; in about 18 

 per cent of the grains and 38 per cent of the total starch 

 in 60 minutes. (Chart D 204.) 



The reaction with strontium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 13 per 

 cent of the entire number of grains and 63 per cent of 

 the total starch in 5 minutes ; in about 70 per cent of the 

 grains and 90 per cent of the total starch in 15 minutes; 

 in about 83 per cent of the grains and 95 per cent of the 

 total starch in 30 minutes; in about 88 per cent of the 

 grains and 98 per cent of the total starch in 45 minutes ; 

 in about 97 per cent of the grains and in more than 99 

 per cent of the total starch in GO minutes. (Chart D 205.) 



The reaction with cobalt nitrate begins in a few grains 

 in half a minute. Complete gelatinization occurs in less 

 than 0.5 per cent of the entire number of grains and 2 

 per cent of the total starch in 5 minutes ; in about 0.5 

 per cent of the grains and slight advance in the total 

 starch in 15 minutes; slight advance in 30 minutes;- in 

 the same percentage of the grains and 3 per cent of the 

 total starch in 45 minutes; little if any further advance 

 in 60 minutes. (Chart D 206.) 



The reaction with copper nitrate begins in a few 

 grains in 2 minutes. Complete gelatinization occurs in 

 about 0.5 per cent of the entire number of grains and 1 

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

 same percentage of the grains and 5 per cent of the total 

 starch in 15 minutes; in about 5 per cent of the grains 

 and 20 per cent of the total starch in 30 minutes; in 

 about the same percentage of the grains and 25 per cent 

 of the total starch in 45 minutes ; in about 8 per cent of 

 the grains and 33 per cent of the total starch in 60 min- 

 utes. (Chart D 207.) 



The reaction with cupric chloride begins in a few 

 grains in half a 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 

 0.5 per cent of the grains and 2 per cent of the total 

 starch in 15 minutes; very little advance in 30 minutes; 

 in about the same percentage of the grains and 3 per cent 

 of the total starch in 45 minutes; little if any further 

 advance in 60 minutes. (Chart D 208.) 



The reaction with barium chloride begins in rare 

 grains in 2 minutes. Complete gelatinization occurs in 

 less than 0.5 per cent of the entire number of grains 

 and total starch in 5 minutes; in about 0.5 per cent of 

 the grains and 1 per cent of the total starch in 15 min- 

 utes; little if any further change in 30, 45, and 60 

 minutes, respectively. (Chart D209.) 



The reaction with mercuric chloride begins in rare 

 grains in 2 minutes. Complete gelatinization occurs in 

 less than 0.5 per cent of the entire number of grains and 

 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 less than 0.5 per cent of the grains and 2 per cent of 

 the total starch in 30 minutes; slight progress in 45 

 minutes; in about 0.5 per cent of the grains and 3 per 

 cent of the total starch in 60 minutes. (Chart D 210.) 



