624 



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



starch in 10 minutes; and in about 98 per cent of the 

 grains and 99 per cent of the total starch in 15 minutes. 

 (Chart D 370.) 



The reaction with calcium nitrate begins in a few 

 grains in 30 seconds. Complete gelatinization occurs in 

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

 9 per cent of the total starch in 1 minute; in about 36 

 per cent of the grains and 66 per cent of the total starch 

 in 3 minutes ; in about 65 per cent of the grains and 92 

 per cent of the total starch in 5 minutes; and in about 87 

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

 in 10 minutes. 



The reaction with uranium nitrate begins in 30 sec- 

 onds. Complete gelatinization occurs in 1 per cent of the 

 entire number of grains and 16 per cent of the total 

 starch in 1 minute; in about 72 per cent of the grains 

 and 90 per cent of the total starch in 3 minutes ; and in 

 about 90 per cent of the grains and 98 per cent of the 

 total starch in 5 minutes. 



The reaction with strontium nitrate begins in a few 

 grains in 30 seconds. Complete gelatinization occurs in 

 about 8 per cent of the entire number of grains and 16 

 per cent of the total starch in 1 minute, and in about 

 95 per cent of the grains and 98 per cent of the total 

 starch in 3 minutes. 



The reaction with cobalt nitrate begins in a few 

 grains in 15 seconds. Complete gelatinization occurs 

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

 5 per cent of the total starch in 1 minute; in about 33 

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

 in 3 minutes; in about 56 per cent of the grains and 

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

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

 starch in 15 minutes. (Chart D 371.) 



The hilum becomes distinct in all the grains, unac- 

 companied by the formation of a bubble in any. The 

 lamellae are more distinct than in L. chalcedonicum. 

 Gelatinization begins at the hilum, which enlarges more 

 rapidly in the direction of the proximal than toward the 

 distal end. Two fissures, as in L. chalcedonicum, ex- 

 tend from either side of the hilum obliquely for three- 

 quarters of the distance between the hilum and the distal 

 margin. The portion included between them is divided 

 by longitudinal and oblique fissures which are more 

 numerous, finer, and less distinct than in L. chalce- 

 donicum. As the grain swells these widen and separate 

 and divide the starch into spicules which are gelatinized, 

 leaving a much more indistinctly granular and much 

 smaller residue at the distal end than in L. chalcedoni- 

 cum. Earely this portion is divided by fissures so that 

 it forms a serrated border as in L. chalcedonicum. The 

 marginal starch at the distal and proximal end and 

 at the sides as in L. chalcedonicum forms a homogeneous- 

 looking refractive border which gradually grows thinner 

 and more nearly transparent as it is gelatinized. The 

 granular mass at the margin is sometimes gelatinized 

 after (but usually before) the marginal starch, and this 

 process takes place without the great infolding and dis- 

 tention of the capsule seen in L. chalcedonicum. The 

 gelatinized grains are as much swollen as in L. chalce- 

 donicum, but have somewhat less thick capsules and are 

 not nearly so much distorted at the distal end as in that 

 species. 



The reaction with copper nitrate begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 87 per cent of the total starch in 1 minute, and in 

 about 92 per cent of the grains and 98 per cent of the 

 total starch in 3 minutes. 



The reaction with cupric chloride begins immediately. 

 Complete gelatinization occurs in about 2 per cent of the 

 entire number of grains and 8 per cent of the total starch 

 in 1 minute ; in about 47 per cent of the grains and 85 

 per cent of the total starch in 3 minutes; in about 73 

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

 in 5 minutes; and in about 90 per cent of the grains and 

 99 per cent of the total starch in 10 minutes. 



The hilum becomes distinct in all the grains, attended 

 by the formation of a bubble in fewer grains than in 

 L. chalcedonicum. The lamellae are distinct, but not 

 so distinct as in L. chalcedonicum. Gelatinization be- 

 gins at the margin which swells more rapidly toward the 

 proximal than toward the distal end, and this is not 

 accompanied by invagination of the proximal margin 

 as in L. chalcedonicum. Two fissures extend from 

 either side of the hilum about three-fourths of the dis- 

 tance from the hilum to the distal margin. The portion 

 included between these fissures is more indistinctly fis- 

 sured than in L. chalcedonicum, it gelatinizes more' 

 slowly, and leaves a larger residue at the distal end. 

 This is often not gelatinized until after the marginal 

 material, another point which is different from the pro- 

 cedure in L. chalcedonicum. The marginal material 

 forms a thick, refractive, homogeneous band which be- 

 comes thinner and more nearly transparent, as in L. 

 chalcedonicum. The gelatinized grains are more swol- 

 len, have thinner capsules, and are as a rule less dis- 

 torted than in L. chalcedonicum. 



The reaction with barium chloride begins in a few 

 grains in 45 seconds. Complete gelatinization occurs in 

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

 4 per cent of the total starch in 1 minute; in about 23 

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

 in 3 minutes ; in about 41 per cent of the grains and 70 

 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; and in about 88 per cent of the grains 

 and 96 per cent of the total starch in 30 minutes. 

 (Chart D 372.) 



The reaction with mercuric chloride begins in about 

 15 seconds. Complete gelatinization occurs in about 1 

 per cent of the entire number of grains and 12 per cent 

 of the total starch in 30 seconds; in about 40 per cent 

 of the grains and 76 per cent of the total starch in 1 min- 

 ute; in about 86 per cent of the grains and 96 per cent 

 of the total starch in 3 minutes; and in about 88 per cent 

 of the grains and 98 per cent of the total starch in 5 

 minutes. 



LlLIUM TE9TACEUM (HYBRID). 



(Plate 17, fig. 99; Charts D 367 to D 372.) 



Histologic Properties. 



In form the grains as in both parents are simple 



and isolated. They are not so regular in form as either 



parent, in this characteristic more closely resembling L. 



chalcedonicum than L. candidum. The irregularities 



that occur are due to the following causes, the first and 



second of which are seen in both parents, and the third 



