634 



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



Qualitatively and quantitatively the reactions with 



iodine show a closer relationship to L. pardalinum than 



to L. parryi. 



Aniline Reactions. 



With gentian violet the grains all color, very lightly, 

 in 1 minute, and in 30 minutes they are moderately 

 colored (value 45), more than L. parryi but much less 

 than L. pardalinum. 



With safranin the grains all color very lightly in 1 

 minute, and in 30 minutes they are lightly to moderately 

 colored (value 40), more than in L- parryi, but much 

 less than in L. pardalinum. 



In the reaction with aniline stains L. burbanki shows 

 a closer relationship to L. parryi than to L. pardalinum. 



Temperature Reactions. 

 The temperature of gelatinization of the majority 

 of the grains is 64° to 66° C, and of all is 67° to 

 68.5° C; the mean is 67.75° C. The temperature of 

 gelatinization of L. burbanki is higher than that of 

 either parent, but is closer to L. pardalinum than to 

 L. parryi. 



Effects of Various Reagents. 



The reaction with chloral hydrate begins in 30 sec- 

 onds. Complete gelatinization occurs in about 30 per 

 cent of the entire number of grains and 60 per cent of 

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

 grains and 88 per cent of the total starch in 15 minutes; 

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

 total starch in 30 minutes. (Chart D 373.) 



The hilum, as in both parents, rarely becomes dis- 

 tinct and attended by the formation of a bubble. The 

 lamella?, as in the parents, are invisible. The grains 

 become more refractive ; the first part to show this change 

 is a narrow strip of starch at the margin which is as 

 narrow and as refractive as in L. parryi. Gelatinization 

 begins at the proximal end, as in L. pardalinum, and 

 progresses in the majority of the grains as in that starch. 

 In a minority, however, it proceeds the same as in L. 

 parryi. The gelatinized grains are as much swollen, 

 have as thin capsules, and are as much distorted as in 

 L. pardalinum. 



In this reaction L. burbanki shows qualitatively a 

 closer relationship to L. pardalinum than to L. parryi. 



The reaction with chromic acid begins immediately. 

 Complete gelatinization occurs in about 22 per cent of 

 the entire number of grains and 55 per cent of the total 

 starch in 3 minutes; in about 29 per cent of the grains 

 and 62 per cent of the total starch in 5 minutes ; in about 

 50 per cent of the grains and 80 per cent of the total 

 starch in 15 minutes; in about 70 per cent of the grains 

 and 90 per cent of the total starch in 30 minutes; in about 

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

 starch in 45 minutes; and in about 93 per cent of the 

 grains and 99 per cent of the total starch in 60 minutes. 

 (Chart D 374.) (This has been repeated and found to 

 go quite as slow or even slightly slower.) 



The hilum becomes distinct in all the grains, un- 

 attended by the formation of a bubble in any. The 

 lamellae are usually less distinct than in the parents, 

 which show the same degree of distinctness. Gelatiniza- 

 tion begins at the hilum and progresses in the great 

 majority of the grains as in L. pardalinum, with the 

 single exception that Assuring and granulation are more 



distinct than in that starch. In a small minority the 

 process is the same as that described for the majority of 

 the grains of L. parryi. In this reaction L. burbanki 

 shows qualitatively a somewhat closer relationship to 

 L. pardalinum than to L. parryi. 



The reaction with pyrogallic acid begins immediately. 

 Complete gelatinization occurs in about 8 per cent of the 

 entire number of grains and 57 per cent of the total 

 starch in 5 minutes; in about 16 per cent of the grains 

 and 71 per cent of the total starch in 15 minutes ; in about 

 25 per cent of the grains and 80 per cent of the total 

 starch in 30 minutes ; in about 43 per cent of the grains 

 and 83 per cent of the total starch in 45 minutes ; and in 

 about 54 per cent of the grains and 86 per cent of the 

 total starch in 60 minutes. (Chart D 375.) The grains 

 of this starch are quite resistant. The capsule after gela- 

 tinization is very little if any distorted, which is not 

 usually found in the Liliaceae. 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 93 per cent of 

 the entire number of grains and 90 per cent of the total 

 starch in 15 seconds; in about 95 per cent of the grains 

 and 97 per cent of the total starch in 30 seconds; and in 

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

 total starch in 1 minute. A few grains are quite resistant 

 and remain ungelatinized for 5 minutes and longer. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 88 per cent of the 

 entire number of grains and 96 per cent of the total 

 starch in 30 seconds, and in about 98 per cent of the 

 grains and 99 per cent of the total starch in 1 minute. 

 Eare grains may remain ungelatinized for 5 minutes or 

 longer. 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 88 per 

 cent of the entire number of grains and 92 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. The rare scattered grains resist gelatinization 

 for 5 minutes or longer. 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in more than 

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

 in 15 seconds. Very rare grains are quite resistant. 



The hilum becomes distinct in all the grains, unat- 

 tended by the formation of a bubble in any as in L. 

 pardalinum. The lamella? are as distinct as in L. parda- 

 linum. Gelatinization begins at the hilum and pro- 

 gresses as in the normal grain of L. pardalinum. The 

 gelatinized grains are as much swollen and have as thin 

 capsule as in L. pardalinum. They are somewhat less 

 distorted than in L. pardalinum and considerably less 

 than in L. parryi. 



In this reaction L. burbanki shows qualitatively a 

 closer relationship to L. pardalinum than to L. parryi. 



The reaction with potassium iodide begins imme- 

 diately. Complete gelatinization occurs in about 42 per 

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

 the total starch in 30 seconds; in about 66 per cent of 

 the grains and 91 per cent of the total starch in 1 minute ; 

 in about 84 per cent of the grains and 98 per cent of the 

 total starch in 3 minutes ; and in about 93 per cent of the 

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



