632 



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



per cent of the grains and total starch in 15 seconds. 

 Rare scattered grains are quite resistant. 



The hilum becomes distinct in all of the grains, 

 attended by the formation of a bubble in a moderate 

 number. This is not seen in L. pardalinum. The 

 lamella? are somewhat less distinct than in L. pardalinum. 

 Gelatinization begins at the hilum, which swells very 

 rapidly, more rapidly toward the proximal than toward 

 the distal end of the grain. Two fissures extend from 

 either side of the hilum three-fourths of the distance 

 between the hilum and the distal margin. The portion 

 included between these 2 fissures is fissured more dis- 

 tinctly and irregularly than is a similar portion in 

 the normal grains of L. pardalinum. This part of the 

 grain is gelatinized very rapidly, leaving a residue of 

 very distinct granules which are much more refractive 

 than similar granules in L. pardalinum. This gela- 

 tinizes with much infolding and other distortion of the 

 capsule at this point. The portion at the proximal 

 margin and sides forms a refractive, homogeneous-look- 

 ing band which gradually grows thinner and more nearly 

 transparent until it is gelatinized and only the capsule 

 remains. The gelatinized grains are as much swollen, 

 have thinner capsules, and are more distorted than in 

 L. pardalinum. 



The reaction with potassium iodide begins imme- 

 diately. Complete gelatinization occurs in about 94 per 

 cent of the entire number of grains and 97 per cent of 

 the total starch in 30 seconds; in about 95 per cent of 

 the grains and 98 per cent of the total starch in 1 

 minute ; in about the same percentage of grains and total 

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

 grains and 99 per cent of the total starch in 5 minutes. 



The reaction with potassium sulphocyanate begins 

 immediately. Complete gelatinization occurs in about 93 

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

 of the total starch in 15 seconds, and in about 96 per cent 

 of the grains and 98 per cent of the total starch in 30 

 seconds. Rare grains remain ungelatinized for 5 minutes 

 or longer. 



The reaction with potassium sulpiride begins imme- 

 diately. Complete gelatinization occurs in about 96 per 

 cent of the entire number of grains and in more than 99 

 per cent of the total starch in 10 seconds. Very rare 

 grains resist gelatinization for 5 minutes or longer. 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in more than 99 

 per cent of the grains and total starch in 10 seconds. 

 Rare resistant grains remain ungelatinized for 5 minutes 

 or longer. 



The reaction with sodium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 95 per 

 cent of the entire number of grains and 98 per cent of 

 the total starch in 15 seconds, and in about 98 per cent 

 of the grains and 99 per cent of the total starch in 30 

 seconds. Rare resistant grains remain ungelatinized for 

 5 minutes or longer. 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 67 per 

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

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

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

 utes ; and in about 98 per cent of the grains and 99 per 

 cent of the total starch in 10 minutes. (Chart D 376.) 



The reaction with calcium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 76 per 

 cent of the entire number of grains and 95 per cent of 

 the total starch in 1 minute ; in about 95 per cent of the 

 grains and 97 per cent of the total starch in 3 minutes; 

 and in about 97 per cent of the grains and 98 per cent of 

 the total starch in 5 minutes. 



The reaction with uranium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 95 per 

 cent of the entire number of grains and 97 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 strontiu-m nitrate begins imme- 

 diately. Complete gelatinization occurs in about 95 per 

 cent of the entire number of grains and 96 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 92 per cent of 

 the entire number of grains and 95 per cent of the total 

 starch in 1 minute ; in about 96 per cent of the grains and 

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

 98 per cent of the grains and 99 per cent of the total 

 starch in 5 minutes. (Chart D 377.) 



The hilum becomes distinct in all the grains, attended 

 by the formation of a bubble in about half of the grains, 

 more than in L. pardalinum. The lamella? are moderately 

 distinct, as in L. pardalinum. Gelatinization begins at 

 the hilum, which swells more toward the proximal than 

 toward the distal end. Two fissures proceed slightly 

 obliquely from either side of the hilum three-fourths of 

 the distance from the hilum to the distal margin. The 

 portion between these 2 fissures is in turn fissured, but 

 the fissures are not so distinct nor so branched as in 

 L. pardalinum. As the grain swells these fissures widen 

 and divide the starch into irregular pointed masses which 

 form a serrated border to the marginal deposit at the 

 distal end. This is unaccompanied by the formation 

 of slanting fissures and division into spicules of the 

 starch just distal to the hilum, such as is seen in L. 

 pardalinum. As gelatinization progresses and the grain 

 continues to swell, this serrated border coalesces and 

 forms an irregularly granular mass, at the distal end of 

 which the granules are neither as distinct nor as refrac- 

 tive as in L. pardalinum. The portion at the proximal 

 and distal margins and sides, as in L. pardalinum, forms 

 a homogeneous-looking refractive band which slowly 

 grows thinner and more transparent as it is gelatinized. 

 The granular starch at the distal end is the last part 

 of the grain to be gelatinized, and this process takes 

 place with much infolding and distention of the cap- 

 sule at that point. The gelatinized grains are very 

 much swollen, have somewhat thinner capsules than in 

 L. pardalinum, and are very much distorted at the distal 

 end, but not so much as in L. pardalinum. 



The reaction with copper nitrate begins immediately. 

 Complete gelatinization occurs in about 95 per cent of 

 the entire number of grains and 98 per cent of the total 

 starch in 1 minute, and in about 97 per cent of the 

 grains and 99 per cent of the total starch in 3 minutes. 



The reaction with cupric chloride begins immediately. 

 Complete gelatinization occurs in about 89 per cent of the 

 entire number of grains and 97 per cent of the total 

 starch in 1 minute ; in about 99 per cent of the grains 



