530 



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



margin where it forms a coarsely striated band, the inner 

 border of which is of an irregular spicular character. 

 This is gelatinized from within outward and slowly dis- 

 appears. In some of these grains in which a primary 

 and a secondary starch formation are present, the pri- 

 mary starch is split into many particles of varying size, 

 which are later sub-divided into granules, and these 

 granules are scattered and line the inner border of the 

 marginal band which is formed of the secondary starch 

 and has already been described. These granules are 

 usually resistant and sometimes persist after the rest of 

 the grain is gelatinized. In the second method, which 

 occurs in a large minority of the grains, 2 furrows ex- 

 tend transversely from the hilum to the margin, and the 

 starch included between them, the hilum, and the mar- 

 gin, becomes more refractive in appearance and then 

 loses its lamellar structure, changing to a mass of fine 

 granules. The proximal material meanwhile is rather 

 finely striated, and as the distal material slowly gela- 

 tanizes this in connection with a strip of resistant starch 

 around the rest of the margin forms a striated marginal 

 band which, if the reaction is long continued (as it 

 usually is), is usually cracked in many places. The 

 distal material in the interior of the grain is gelatinized 

 first, then the marginal material, that at the proximal end 

 being the last to go. The gelatinized grains are much 

 swollen, have rather thin capsules, and are not greatly 

 distorted. 



Comparison of pyrogallic acid reaction of N. poeticus 

 ornatus and N. tazetta grand monarque shows : 



The hilum is as distinct, but the lamella? are some- 

 what less distinct than in N. tazetta grand monarque. 

 Gelatinization progresses according to two methods which 

 are in general the same as those described under N. 

 tazetta grand monarque. In the first, which occurs in 

 a majority of the grains and which is the same as that 

 which is observed in a small majority of the grains of N. 

 tazetta grand monarque, the main jwints of difference 

 noted are that rather large granules are always formed of 

 the material immediately around the hilum, whether 

 there is a clear division between the primary and the 

 secondary starch or not, and the striation of the rest 

 of the grain is finer and a lamellated appearance persists 

 for some time in the marginal band. In the second type 

 there is no appearance of granulation in the distal ma- 

 terial, but it becomes merely a homogeneous-looking, 

 refractive mass which is slowly gelatinized. The gela- 

 tinized grains are more swollen and have thicker capsules 

 than in N. tazetta grand monarque, but are not so much 

 distorted. 



The reaction with nitfic acid begins immediately. 

 Complete gelatinization occurs in but rare grains, 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 8 per 

 cent of the grains and 14 per cent of the total starch in 

 15 minutes; in about 12 per cent of the grains and 26 

 per cent of the total starch in 30 minutes ; in about 18 

 per cent of the grains and 31 per cent of the total starch 

 in 45 minutes; in about 25 per cent of the grains and 

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

 D269.) 



The hilum is distinct and a bubble is not observed 

 to form in it in any grain. The lamellae are at first 

 moderately distinct in some grains, and are not distinct in 



others, later they are more prominent in a small majority 

 of the grains. Gelatinization begins at the hilum which 

 swells somewhat, and from this point two methods of 

 procedure are seen. In the less resistant grains, which 

 are in the majority, the grain is divided into spicules 

 by coarse stria?, and these spicules are in turn divided 

 into rows of coarse granules by the separation of the 

 lamella? from one another. As gelatinization proceeds 

 from the hilum toward the margin, these granules are 

 gelatinized, except those formed from the material just 

 at the margin which are resistant and remain for some 

 time bordered on the inner side by a delicate, nearly 

 transparent, rather feathery mass of starch which prob- 

 ably represents the nearly gelatinized inner material 

 of the grain and which remains apparently unaffected 

 after the marginal starch has been completely gelati- 

 nized. In a moderate number of these grains, there 

 is a division into periods of primary and secondary starch 

 formation, and in such grains the primary deposit is split 

 into particles of varying size or number which either 

 speedily become subdivided into granules that are scat- 

 tered to line the inner border of the marginal band 

 formed from secondary starch, or, rarely, remain clumped 

 in the center of the grain while the secondary starch- is 

 gelatinized around them. In any case they are very 

 resistant and often persist after all the rest of the grain 

 is gelatinized. The second method of gelatinization 

 occurs in a large minority of the grains, and consists 

 in the extension from the hilum to the margin of 2 

 transverse fissures or furrows. The portion included 

 between them and the hilum and the distal margin be- 

 comes more refractive and is then divided by fine fissures 

 into a great number of small granules which are not 

 arranged like the lamella?. The proximal material in 

 the meantime becomes coarsely striated, but shows no 

 distinct lamella?, and as the grain swells it forms a mar- 

 ginal band at the proximal end and sides nearby, of 

 which the outer border is composed of refractive granules, 

 and is continuous with a similar border of granules 

 around the entire margin. The granular material distal 

 to and at the sides of the hilum is gelatinized first, 

 and then the proximal starch and finally the marginal 

 granular ring. 



The gelatinized grains are much swollen and have 

 rather thin capsules, but are not greatly distorted. A 

 number of grains are partially dissolved before gela- 

 tinization is complete. 



Comparison of the nitric acid reactions of N. poeticus 

 ornatus and N. tazetta grand monarque shows: 



The hilum is as distinct and the lamella? are some- 

 what less distinct but later are obscured. The grains 

 are gelatinized according to three types as in N. tazetta 

 grand monarque, and which differ from those described 

 under this starch in that there is a majority of grains 

 in which coarse particles are formed of the primary starch 

 about the hilum, and these fragments or particles re- 

 main larger and are not so much subdivided as in N. 

 tazetta grand monarque; and the second type of gela- 

 tinization which is seen less often is accompanied by much 

 less fissuration and granulation than in N. tazetta 

 grand monarque. The gelatinized grains are more swol- 

 len and have thicker capsules but are not so much dis- 

 torted as those of -A 7 , tazetta grand monarque. 



