618 



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



starch in 30 seconds, and in 100 per cent of the grains 

 and total starch in 45 seconds. 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 99 per 

 cent of the entire number of grains and in more than 



99 per cent of the total starch in 15 seconds, and in 100 

 per cent of the grains and total starch in 30 seconds. 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in 100 per cent 

 of the grains and total starch in 10 seconds. 



The hilum becomes more distinct in all the grains, 

 unattended by the formation of a bubble, as in both 

 parents. The lamellae are distinct as in L. tenuifolium. 

 Gelatinization begins at the hilum and progresses as in 

 L. tenuifolium., except that the material comprehended 

 between the 2 fissures which proceed from either side of 

 the hilum is not so distinctly nor so irregularly fissured, 

 and the granules composing the residue at the distal 

 margin are not so refractive, showing the influence of 

 L. martagon album. A few grains are gelatinized ex- 

 actly as in L. martagon album. The gelatinized grains 

 are not so much swollen as in either parent, have rather 

 thick instead of fine capsules, and are not so much dis- 

 torted as in L. tenuifolium but as much as in L. mar- 

 tagon album. 



In this reaction L. golden gleam shows qualitatively 

 a somewhat closer relationship to L. tenuifolium than to 

 L. martagon album. 



The reaction with potassium iodide begins immedi- 

 ately. Complete gelatinization occurs in about 97 per 

 cent of the entire number of grains and 99 per cent of 

 the total starch in 30 seconds, and in all but very rare 

 grains (more than 99 per cent) and total starch in 

 1 minute. 



The reaction with potassium sulphocyanate begins 

 immediately. Complete gelatinization occurs in about 

 96 per cent of the entire number of grains and 99 per 

 cent of the total starch in 15 seconds, and in more than 



100 per cent of the grains and total starch in 30 seconds. 

 The reaction with potassium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 92 per 

 cent of the entire number of grains and 99 per cent of the 

 total starch in 15 seconds, and in about 94 per cent of 

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

 starch in 30 seconds; little further change is observed in 5 

 minutes and longer. 



The reagent has the same effect on the outermost 

 layers of the grain as is noted for a larger percentage of 

 grains in L. tenuifolium, but is not observed in L. 

 martagon album. 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in 100 per cent 

 of the grains and total starch in 15 seconds. 



The reaction with sodium, sulphide begins immedi- 

 ately. Complete gelatinization occurs in about 90 per 

 cent of the entire number of grains and 99 per cent of 

 the total starch in 15 seconds ; in about 99 per cent of the 

 grains and in more than 99 per cent of the total starch 

 in 30 seconds; and in 100 per cent of the grains and 

 total starch in 60 seconds. 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 54 per 

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

 total starch in 3 minutes; in about 85 per cent of the 



grains and 93 per cent of the total starch in 5 minutes; 

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

 99 per cent of the total starch in 10 minutes. (Chart 

 D 363.) 



The reaction with calcium nitrate begins immedi- 

 ately. Complete gelatinization occurs in about 82 per 

 cent of the entire number of grains and 91 per cent of 

 the total starch in 1 minute; in about 89 per cent of 

 the grains and 98 per cent of the total starch in 3 min- 

 utes; and in more than 99 per cent of the grains and 

 total starch in 5 minutes. 



The reaction with uranium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 80 per 

 cent of the entire number of grains and 88 per cent of the 

 total starch in 1 minute, and in more than 99 per cent 

 of the grains and total starch in 3 minutes. 



The reaction with strontium, nitrate begins imme- 

 diately. Complete gelatinization occurs in about 84 per 

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

 the total starch in 1 minute, and in more than 99 per 

 cent of the grains and total starch in 3 minutes. 



The reaction with cobalt nitrate begins immediately. 

 Complete gelatinization occurs in about 66 per cent of the 

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

 in 1 minute ; in about 94 per cent of the grains and in 

 more than 99 per cent of the total starch in 3 minutes ; 

 and in 100 per cent of the grains and total starch in 

 5 minutes. 



The hilum becomes distinct in all the grains, attended 

 by the formation of a bubble in as many grains as in 

 L. tenuifolium and more than in L. martagon album. 

 The lamellae are distinct as in both parents. Gelatiniza- 

 tion begins at the hilum and proceeds as in L. tenui- 

 folium, except that in some grains the starch included 

 between the 2 fissures which proceed from the hilum is 

 less quickly gelatinized and more indistinctly and more 

 irregularly fissured than in L. tenuifolium, but the same 

 as in L. martagon album. The gelatinized grains are 

 as much swollen, have as thin capsules, and are as little 

 distorted as in L. tenuifolium. 



In this reaction L. golden gleam shows qualitatively 

 a closer relationship to L. tenuifolium than to L. marta- 

 gon album. 



The reaction with copper nitrate begins immediately. 

 Complete gelatinization occurs in about 92 per cent of 

 the entire number of grains and 99 per cent of the total 

 starch in 1 minute, and in 100 per cent of the grains 

 and total starch in 3 minutes. 



The reaction with cupric chloride begins immedi- 

 ately. Complete gelatinization occurs in about 65 per 

 cent of the entire number of grains and 82 per cent of 

 the total starch in 1 minute ; in about 97 per cent of the 

 grains and in more than 99 per cent of the total starch 

 in 3 minutes ; and in more than 99 per cent of the grains 

 and total starch in 5 minutes. 



The hilum becomes distinct, attended by the forma- 

 tion of a bubble in the great majority of the grains, as in 

 L. tenuifolium. The lamellae are usually not so distinct 

 as in either parent, in this respect more nearly resem- 

 bling L. martagon album. Gelatinization begins at the 

 hilum and progresses as in L. tenuifolium. The gela- 

 tinized grains are as much swollen, have as thick capsules, 

 and are as much distorted as in L. tenuifolium. In this 



