646 



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



except the proximal end is the least resistant part in 

 considerably more grains than in I. iberica, but in less 

 than in I. trojana. 



The gelatinized grains are large and have somewhat 

 thicker capsules than in I. iberica, but are as much dis- 

 torted and retain as much of the form of the untreated 

 grain as do those grains. There are somewhat fewer 

 grains partially or completely dissolved than in I. 

 iberica, more than in 1. trojana. 



In this reaction I. ismali shows qualitatively a closer 

 relationship to I. iberica than to I. trojana. 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 26 per 

 cent of the entire number of grains and 77 per cent of the 

 total starch in 5 minutes; in about 37 per cent of the 

 grains and 81 per cent of the total starch in 15 minutes; 

 in about 48 per cent of the grains and 84 per cent of the 

 total starch in 30 minutes; in about 51 per cent of the 

 grains and 88 per cent of the total starch in 45 minutes ; 

 in about 62 per cent of the grains and 93 per cent of the 

 total starch in 60 minutes. (Chart D 385.) 



The reaction with potassium iodide begins imme- 

 diately. Complete gelatinization occurs in about 26 per 

 cent of the entire number of grains and 65 per cent of the 

 total starch in 5 minutes; in about 43 per cent of the 

 grains and 85 per cent of the total starch in 15 minutes ; 

 in about 51 per cent of the grains and 89 per cent of the 

 total starch in 30 minutes ; in about 57 per cent of the 

 grains and 91 per cent of the total starch in 45 minutes; 

 in about 65 per cent of the grains and 93 per cent of the 

 total starch in 60 minutes. (Chart D 386.) 



The hilum is as distinct as in 7. iberica, and the same 

 phenomenon of 2 refractive fissures is noted as in those 

 grains. The lamella? are not so distinct as in either 

 parent. Gelatinization as in the parents begins at the 

 hilum, and the 2 fissures are more delicate and branch 

 more widely than in I. iberica. Gelatinization pro- 

 gresses as in I. iberica, except that there is more granu- 

 lation, the granules are larger and more refractive, and 

 gelatinization more often begins at the distal margin than 

 in I. iberica; in fact, in some grains gelatinization may 

 occur at the corners of the distal margin before there are 

 any definite signs of the reaction beginning in any other 

 part of the grain. 



The gelatinized grains are much swollen and the 

 capsules are of the same thickness and the grains are 

 as much distorted as in I. iberica. 



In this reaction I. ismali shows qualitatively, a closer 

 relationship to I. iberica than to I. trojana. Some points 

 noted as characteristic of the reaction in I. iberica are 

 accentuated in the hybrid. 



The reaction with potassium sulphocyanate begins 

 immediately. Complete gelatinization occurs in about 34 

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

 of the total starch in 2 minutes ; in about 65 per cent 

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

 minutes ; in about 78 per cent of the grains and 97 per 

 cent of the total starch in 15 minutes. (Chart D387.) 



The reaction with potassium sulphide begins in 30 

 seconds. Complete gelatinization occurs in less than 

 0.5 per cent of the entire number of grains and 5 per 

 cent of the total starch in 5 minutes ; in about 1 per 

 cent of the grains and 10 per cent of the total starch 

 in 15 minutes; in about 3 per cent of the grains and 13 



per cent of the total starch in 30 minutes; little if any 

 further advance in 45 and 60 minutes, respectively. 

 (Chart D 388.) 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 36 per 

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

 the total starch in 2 minutes; in about 60 per cent of the 

 grains and 82 per cent of the total starch in 5 minutes ; 

 in about 70 per cent of the grains and 94 per cent of the 

 total starch in 15 minutes; in about 88 per cent of the 

 grains and 96 per cent of the total starch in 30 minutes; 

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

 total starch in 45 minutes; little if any further advance 

 in 60 minutes. (Chart D 389.) 



The hilum is as distinct as in 7. iberica, and the 

 lamella? are less distinct than in either parent, but nearer 

 to 7. iberica than to 7. trojana. Gelatinization, as in the 

 parents, begins at the hilum which enlarges, and the 2 

 refractive fissures usually already present in the un- 

 treated grain are not so prominent nor so branched as 

 in 7. iberica and much less than in 7. trojana. The 

 progress of gelatinization is similar to that in 7. iberica, 

 except that fewer grains are invaded by fissures at the 

 distal end and start to gelatinize there as in 7. iberica, 

 and the grains as a whole are divided much more irregu- 

 larly by fissures, becoming often truly granular as in 

 7. trojana. The gelatinized grains are swollen and have 

 as thick capsules, but are somewhat less distorted than in 

 7. iberica. In this reaction 7. ismali shows qualitatively 

 a closer relationship to 7. iberica than to 7. trojana. 



The reaction with sodium sulphide begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 2 per cent of the entire number of grains and 17 

 per cent of the total starch in 5 minutes; in about 4 

 per cent of the grains and 35 per cent of the total starch 

 in 15 minutes ; in about 20 per cent of the grains and 53 

 per cent of the total starch in 30 minutes; in about 33 

 per cent of the grains and 69 per cent of the total starch 

 in 45 minutes; in about 44 per cent of the grains and 

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

 D390.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 65 per 

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

 the total starch in 5 minutes; in more than 99 per cent 

 of the grains and total starch in 10 minutes. (Chart 

 D391.) 



The hilum is as distinct as in 7. iberica, and a bubble 

 is more frequently found there than in 7. iberica, but is 

 smaller than in that starch. The lamella; are less dis- 

 tinct throughout the reaction than in 7. iberica. The 

 grains become more refractive in appearance after the 

 addition of the reagent, and the marginal band which is 

 first formed is more refractive than in 7. iberica and the 

 same as in 7. trojana. Gelatinization is preceded by 

 a pitted appearance at the distal end, and begins at the 

 corners of the distal margin as in 7. iberica. The prog- 

 ress of gelatinization is the same as that already de- 

 scribed under 7. iberica, except that it is more irregular 

 and is attended by more granulation than in that starch. 

 There are also more grains in which the proximal end 

 is gelatinized after gclatinization has preceded halfway 

 from the distal margin to the hilum, in this respect 

 more like 7. trojana. The gelatinized grains are much 



