IRIS. 



673 



about 93 per cent of the grains and in more than 09 per 

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

 further advance in 45 and 60 minutes, respectively. 

 (Chart D 445.) The margin of a very small percentage 

 of grains is quite resistant, less than in both parents. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 94 per cent of 

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

 of the total starch in 2 minutes; in 100 per cent of the 

 grains and total starch in 5 minutes. (Chart D446.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 75 per 

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

 the total starch in 5 minutes ; in about 95 per cent of the 

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

 in 15 minutes. (Chart D 447.) 



The hilum is as distinct and a bubble is as often 

 formed there as in I. persica var. purpurea. The lamellae 

 also are as distinct as in I. persica var. purpurea. Gela- 

 tinization, as in the parents, begins at the hilum, and 

 there are two methods of procedure, and in both the 

 grains show a closer .resemblance to I. persica var. pur- 

 purea than to J. sindjarensis, although the stria? which 

 radiate from the hilum to the margin are finer, and in 

 some grains not visible, nor are the granules formed 

 at the margin so large. The gelatinized grains are very 

 much swollen and have thinner capsules and are more 

 distorted than in I. persica var. purpurea; but the 

 capsules are not so thin and the grains are on the 

 average not so much distorted as in I. sindjarensis. In 

 this reaction I. pursind shows qualitatively a somewhat 

 closer relationship to I. persica var. purpurea than to 

 I. sindjarensis. 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 46 per 

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

 the total starch in 5 minutes ; in about 64 per cent of the 

 grains and 98 per cent of the total starch in 15 minutes ; 

 in about 73 per cent of the grains and more than 99 per 

 cent of the total starch is gelatinized in 30 minutes; 

 little if any further advance in 45 and 60 minutes, re- 

 spectively. (Chart D 448.) 



A delicate, complete or partial layer at the margin 

 of a small percentage of grains is quite resistant as in the 

 parents. At 5 minutes fewer entire grains remain un- 

 gelatinized than in both parents. 



The reaction with potassium iodide begins imme- 

 diately. Complete gelatinization occurs in about 90 per 

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

 the total starch in 5 minutes; in about 95 per cent of the 

 grains and more than 99 per cent of the total starch in 15 

 minutes. (Chart D 449.) 



The hilum is as distinct as in the parents, and there 

 are as many bubbles formed there as in I. sindjarensis. 

 The lamella? are, as a rule, not distinct, as in 7. persica 

 var. purpurea. Gelatinization as in the parents begins 

 at the hilum and the process is somewhat nearer that 

 described under I. persica var. purpurea, though the stria? 

 are finer, but not so fine as in I. sindjarensis, and there 

 is not so much granulation and fissuration as in I. persica 

 var. purpurea, but more than in I. sindjarensis. 



The gelatinized grains are somewhat less swollen than 

 in I. persica var. purpurea, with somewhat thicker cap- 



sules, and not so much distorted as in I. persica var. pur- 

 purea, but more than in /. sindjarensis. 



In this reaction /. pursind shows qualitatively a 

 somewhat closer relationship to /. persica var. purpurea 

 than to I. sindjarensis. 



The reaction with potassium sulphocyanate begins 

 immediately. Complete gelatinization occurs in about 

 80 per cent of the entire number of grains and in more 

 than 99 per cent of the total starch in 2 minutes; in 

 about 92 per cent of the grains and in more than 99 per 

 cent of the total starch in 5 minutes. (Chart D 450.) 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 4 per 

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

 the total starch in 5 minutes ; in about 6 per cent of the 

 grains and 16 per cent of the total starch in 15 minutes; 

 in about 6 per cent of the grains and 22 per cent of the 

 total starch in 30 minutes; in about 8 per cent of the 

 grains and 23 per cent of the total starch in 45 minutes; 

 little if any further advance in 60 minutes. (Chart 

 D451.) 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 73 per 

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

 the total starch in 2 minutes; in about 97 per cent of the 

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

 in 5 minutes. (Chart D 452.) 



The hilum and the lamella are as distinct as in 

 7. persica var. purpurea and there are more grains which, 

 before the reagent is added, have 2 refractive fissures 

 extending from the hilum on either side toward the distal 

 margin. Gelatinization begins at the hilum as in both 

 parents and follows the two types described under 7. per- 

 sica var. purpurea, which are also seen, with modification, 

 in 7. sindjarensis. The main differences noted in the 

 hybrid are that the starch near the hilum is somewhat 

 more often fissured and divided into granules than in 

 7. persica var. purpurea, but less often than in 7. sind- 

 jarensis; and there is a greater number of grains which 

 show the second type of gelatinization than in either 

 parent, which constitutes an accentuation of a process 

 more characteristic of 7. persica var. purpurea than of 

 7. sindjarensis. The gelatinized grains are as much 

 swollen, have nearly as thick capsules, and are, as a rule, 

 approximately as much distorted as in 7. persica var. 

 purpurea. 



In this reaction 7. pursind shows qualitatively a 

 somewhat closer relationship to 7. persica var. purpurea 

 than to 7. sindjarensis, but resembles both parents closely. 

 A character noted in one parent may be accentuated in 

 the hybrid. 



The reaction with sodium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 37 per 

 cent of the entire number of grains and 73 per cent of 

 the total starch in 5 minutes; in about 73 per cent of the 

 grains and 95 per cent of the total starch in 15 minutes; 

 in about 88 per cent of the grains and 99 per cent of the 

 total starch in 30 minutes ; little if any further advance 

 in 45 and 60 minutes. (Chart D 453.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 21 per 

 cent of the entire number of grains and 33 per cent of the 

 total starch in 5 minutes; in about 50 per cent of the 

 grains and 62 per cent of the total starch in 10 minutes; 



