506 



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



about 94 per cent of the grains and 97 per cent of the 

 total starch in 30 minutes; in about 97 per cent of the 

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

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

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

 D211.) 



The hilum is as distinct as in N. sarniensis var. 

 corusca major, and the lamella; are more distinct than 

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

 N. bowdeni. A broad refractive band, which is as refrac- 

 tive as those of the grains of N. sarniensis var. corusca 

 major, is formed about the margins of the grains. Gela- 

 tinization begins usually first at the distal end and then at 

 the proximal end, but nearly as frequently first at the 

 proximal end, and then at the distal end. Gelatiniza- 

 tion progresses smoothly as in N. bowdeni, but without 

 so much fissuring as in those grains, yet more than in 

 N. giantess. The gelatinized grains are large and rather 

 more distorted than in N. sarniensis var. corusca major, 

 but less than in N. bowdeni. 



In this reaction N. abundance shows qualitatively a 

 closer relationship to N. bowdeni than to N. sarniensis 

 var. corusca major, and is closer to N. bowdeni than is 

 N. giantess, and the two hybrids are very close to one 

 another. 



The reaction with chromic acid begins in rare grains 

 in half a minute. Complete gelatinization occurs in 

 much less than 0.5 per cent of the entire number of 

 grains and total starch in 5 minutes; still in less than 

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

 starch in 15 minutes; in about 4 per cent of the grains 

 and 62 per cent of the total starch in 30 minutes; in 

 about 32 per cent of the grains and 85 per cent of the 

 total starch in 45 minutes ; in about 70 per cent of the 

 grains and 97 per cent of the total starch in 60 minutes. 

 (Chart D 212.) 



The reaction with pyrogallic acid begins in rare 

 grains immediately. Complete gelatinization occurs in 

 about 0.5 per cent of the entire number of grains and 

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

 1 per cent of the grains and 3 per cent of the total 

 starch in 15 minutes; little if any further change occurs 

 in 30, 45, and 60 minutes, respectively. (Chart D 213.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 2 per cent of 

 the entire number of grains and 32 per cent of the total 

 starch in 5 minutes ; in about 40 per cent of the grains 

 and 70 per cent of the total starch in 15 minutes; in 

 about 42 per cent of the grains and 81 per cent of the 

 total starch in 30 minutes ; in about 57 per cent of the 

 grains and 87 per cent of the total starch in 45 minutes ; 

 in about 58 per cent of the grains and 91 per cent of 

 the total starch in 60 minutes. (Chart D 214.) 



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

 niensis var. corusca major. Gelatinization, as in the 

 parents, begins at the hilum, and in most of the grains 

 the process is the same as in N. bowdeni, while in a mod- 

 erate number it is the same as in N. sarniensis var. corusca 

 major. It is always accompanied by more fissuration 

 and granule formation than in N. sarniensis var. corusca 

 major, and less than in N. bowdeni. The gelatinized 

 grains are large and thin-walled, and most of them are 



more distorted than in N. sarniensis var. corusca major, 

 but some are nearly as distorted as in N. bowdeni. 



In this reaction N. abundance shows, qualitatively, 

 a somewhat closer relationship to N. bowdeni than to N. 

 sarniensis var. corusca major, but is not so close to N. 

 bowdeni as is N. giantess to N. sarniensis var. corusca 

 major; but the two hybrids are close to one another. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 64 per cent of 

 the entire number of grains and 86 per cent of the total 

 starch in 1 minute ; in about 86 per cent of the grains and 

 97 per cent of the total starch in 3 minutes ; in about 92 

 per cent of the grains and in more than 99 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 40 per 

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

 the total starch in 5 minutes ; in about 77 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 85 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 imme- 

 diately. Complete gelatinization occurs in about 75 per 

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

 the total starch in 3 minutes; in about 81 per cent of 

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

 utes; in about 84 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 imme- 

 diately. 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 about 

 0.5 per cent of the grains and 3 per cent of the total 

 starch in 30 minutes; in about 1 per cent of the grains 

 and 5 per cent of the total starch in 45 minutes ; in about 

 the same percentage of the grains and 8 per cent of the 

 total starch in 60 minutes. (Chart D 218.) 



The hilum and lamellae are more distinct than in N. 

 sarniensis var. corusca major and N. giantess, and less 

 than in N. bowdeni. Gelatinization begins at the hilum 

 as in both parents, and the process in most of the grains 

 is closer to that in N. bowdeni except that the granules 

 formed are not so numerous nor so coarse; but in a 

 large majority the process is the same as in N. sarniensis 

 var. corusca major. 



The gelatinized grains are large and usually more 

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

 somewhat less than in N. boivdeni. 



In this reaction N. abundance shows qualitatively 

 a somewhat closer relationship to N. boivdeni than to 

 N. sarniensis var. corusca major, and N. abundance and 

 N. giantess show qualitatively a closer relationship to one 

 another than either does to the parent it most nearly 

 resembles. 



The reaction with potassium sulphocyanate begins 

 in a few grains immediately. Complete gelatinization 

 occurs in 0.5 per cent of the entire number of grains and 

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

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



