NEKINE. 



503 



starch in 30 minutes; in about 65 per cent of the grains 

 and 92 per cent of the total starch in 45 minutes; in 

 about 75 per cent of the grains and 95 per cent of the 

 total starch in 60 minutes. (Chart D 211.) 



The hilum and lamella; are as distinct as in N. sar- 

 niensis var. corusca major. Gelatinization begins at the 

 hilum as in the parents, and the proximal end is less 

 resistant than the distal end in most of the grains, the 

 process in these grains following closely that in the 

 grains of N. sarniensis var. corusca major, the only dif- 

 ference being that there are more granules formed than 

 in those grains, but not so many as in N. bowdetii. In 

 a few grains the process is closer to that in N. boivdcni, 

 but even here there is not the extensive granulation noted 

 in N. bowdeni. 



The gelatinized grains are large, thin-walled, and 

 usually as distorted as in N. sarniensis var. corusca major. 



In the reaction with nitric acid N. giantess shows 

 qualitatively, a closer relationship to N. sarniensis var. 

 corusca major than to N. bowdeni. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 80 per cent of 

 the entire number of grains and 92 per cent of the total 

 starch in 1 minute ; in about 90 per cent of the grains 

 and 96 per cent of the total starch in 3 minutes ; in about 

 95 per cent of the grains and 97 per cent of the total 

 starch in 5 minutes. (Chart D 215.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 31 per 

 cent of the entire number of grains and 77 per cent of 

 the total starch in 5 minutes; in about 80 per cent of the 

 grains and 92 per cent of the total starch in 15 minutes ; 

 in about 87 per cent of the grains and 95 per cent of the 

 total starch in 30 minutes; in about 90 per cent of the 

 grains and 96 per cent of the total starch in 45 minutes; 

 little if any further advance in 60 minutes. (Chart 

 D216.) 



The reaction with potassium hydroxide begins im- 

 mediately. Complete gelatinization occurs in about 83 

 per cent of the entire number of grains and 93 per cent 

 of the total starch in 3 minutes ; in about 89 per cent of 

 the grains and 95 per cent of the total starch in 5 min- 

 utes ; in about 90 per cent of the grains and 97 per cent 

 of the total starch in 15 minutes. (Chart D 217.) 



The reaction with potassium iodide begins in a few 

 grains in 1 minute. 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 2 

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

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

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

 16 per cent of the grains and 27 per cent of the total 

 starch in 45 minutes; in about 23 per cent of the grains 

 and 33 per cent of the total starch in 60 minutes. (Chart 

 D218.) 



The hilum and lamella? are very distinct as in N. 

 sarniensis var. corusca major. Gelatinization as in the 

 parents begins at the hilum, and the progress of gela- 

 tinization is somewhat closer to that noted in N. sar- 

 niensis var. corusca major, although there are more 

 granules found throughout the grain and they are not 

 so fine, in this more nearly resembling N. boivdcni. 



The gelatinized grains are large and more distorted 

 than in N. bowdeni, but less than in N. sarniensis var. 

 corusca major. 



In this reaction N. giantess shows qualitatively a 

 somewhat closer relationship to N. sarniensis var. corusca 

 major than to N. bowdeni. 



The reaction with potassium sulphocyanate begins in 

 a few grains immediately. 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 2 per cent of the grains and 9 per cent of the 

 total starch in 15 minutes; in about 14 per cent of the 

 grains and 23 per cent of the total starch in 30 minutes; 

 in about 23 per cent of the grains and 36 per cent of the 

 total starch in 45 minutes; in about 29 per cent of the 

 grains and 63 per cent of the total starch in 60 minutes. 

 (Chart D 219.) 



The hilum and the lamella; are more distinct than in 

 N. sarniensis var. corusca major, but less than in N. 

 boivdcni. Gelatinization begins at the hilum, as in the 

 parents. The progress of the reaction in most of the 

 grains is somewhat nearer N. sarniensis var. corusca 

 major than N. bowdeni, although in many of the grains 

 the starch immediately surrounding the hilum, and be- 

 tween the hilum and the distal end, becomes granular 

 as in N. boivdeni, though the granules are not so coarse 

 nor so numerous as in that species. The gelatinized 

 grains are large and somewhat more distorted than in 

 N. sarniensis var. corusca major, but not nearly so much 

 so as in N. boivdeni. 



In the reaction with potassium sulphocyanate N. 

 giantess shows qualitatively a somewhat closer relation- 

 ship to N. sarniensis var. corusca major than to N. 

 bowdeni. 



The reaction with potassium sulphide begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 11 per cent of the entire number of grains and 43 

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

 per cent of the grains and 61 per cent of the total starch 

 in 15 minutes; in about 39 per cent of the grains and 70 

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

 cent of the grains and 73 per cent of the total starch in 

 45 minutes ; in about 45 per cent of the grains and 77 per 

 cent of the total starch in 60 minutes. (Chart D 220.) 



The hilum and lamella; are more distinct than in 

 N. sarniensis var. corusca major, but less than in N. 

 bowdeni. Gelatinization (as in the parents) begins at 

 the hilum, and in the less resistant grains, which are 

 the most numerous, the process is the same as in N. sar- 

 niensis var. corusca major, except for the fact that it is 

 accompanied by more fissuration and granulation of the 

 distal starch; in the more resistant grains, of which 

 there is a moderate number, the reaction is the same as 

 that described in N. bowdeni. There are more grains in 

 which dissolution of the capsules occurs than in N. sar- 

 niensis var. corusca major, but considerably fewer than 

 in N. boivdcni. The gelatinized grains are large and 

 thin-walled and more distorted than in N. sarniensis var. 

 corusca major, hut less than in N. bowdeni. 



In the reaction with potassium sulphide N. giantess 

 shows qualitatively, a somewhat closer relationship to 

 N. sarniensis var. corusca major than to N. bowdeni. 



