734 



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



The hilum and lamella? are as distinct as in M. gilletii 

 and more distinct than in M. amoldiana. Gelatiniza- 

 tion, as in both parents, begins at the hilum and pro- 

 gresses according to two methods. That seen in a very 

 large majority of the grains is the same as that described 

 for a somewhat smaller majority of the grains of M. 

 gilletii. The second method is the same as that in a 

 minority of the grains of M. gilletii and in a larger 

 majority of the grains of M. amoldiana, and is seen in 

 only a few scattered grains. The gelatinized grains are 

 as much swollen, have as thick capsules, and are as much 

 distorted as in M. gilletii. In this reaction M. hyrida 

 shows qualitatively a much closer relationship to M. gil- 

 letii than to M. amoldiana. 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 33 per cent of 

 the entire number of grains and 47 per cent of the total 

 starch in 15 seconds; in about 45 per cent the grains 

 and 59 per cent of the total starch in 30 seconds ; in about 

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

 starch in 5 minutes ; in about 77 per cent of the grains 

 and 93 per cent of the total starch in 15 minutes; in 

 about the same percentage of the grains and 95 per cent 

 of the total starch in 30 minutes. (Chart D 556.) 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 39 per cent of 

 the entire number of grains and 48 per cent of the 

 total starch in 30 seconds; in about 78 per cent of the 

 grains and 87 per cent of the total starch in 45 seconds ; 

 in about 91 per cent of the grains and 95 per cent of the 

 total starch in 1 minute. (Chart D 557.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 63 per 

 cent of the entire number of grains and 84 per cent of the 

 total starch in 30 seconds; in about 74 per cent of the 

 grains and 89 per cent of the total starch in 1 minute; 

 in about 87 per cent of the grains and 98 per cent of 

 the total starch in 3 minutes; in about 91 per cent of 

 the grains and 99 per cent of the total starch in 5 min- 

 utes. (Chart D 558.) 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 72 per 

 cent of the entire number of grains and 81 per cent of 

 the total starch in 15 seconds; in about 81 per cent of 

 the grains and 91 per cent of the total starch in 30 

 seconds; in about 82 per cent of the grains and 95 per 

 cent of the total starch in 1 minute. (Chart D 559.) 



The reaction with potassium iodide begins imme- 

 diately. Complete gelatinization occurs in about 45 per 

 cent of the entire number of grains and 62 per cent of 

 the total starch in 1 minute; in about 52 per cent of the 

 grains and 78 per cent of the total starch in 3 minutes ; 

 in about 58 per cent of the grains and 84 per cent of the 

 total starch in 5 minutes; in about 75 per cent of the 

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

 (Chart D 560.) 



The reaction with potassium sulphocyanafe begins 

 immediately. Complete gelatinization occurs in about 

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

 of the total starch in 30 seconds; in about 56 per cent 

 of the grains and 81 per cent of the total starch in 1 

 minute; in about 81 per cent of the grains and 95 per 

 cent of the total starch in 5 minutes ; in about 92 per cent 



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

 minutes. (Chart D 561.) 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 14 per 

 cent of the entire number of grains and 20 per cent of 

 the total starch in 15 seconds; in about 57 per cent of 

 the grains and 64 per cent of the total starch in 30 

 seconds; in about 70 per cent of the grains and 92 per 

 cent of the total starch in 5 minutes ; in about 75 per cent 

 of the grains and 95 per cent of the total starch in 15 min- 

 utes. (Chart D 562.) 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 28 per 

 cent of the entire number of grains and 36 per cent of 

 the total starch in 30 seconds ; in about 48 per cent of the 

 grains and 68 per cent of the total starch in 1 minute; 

 in about 81 per cent of the grains and 93 per cent of the 

 total starch in 5 minutes; in about 91 per cent of the 

 grains and 97 per cent of the total starch in 15 minutes. 

 (Chart D563.) 



The reaction with sodium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 5 per 

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

 the total starch in 30 seconds ; in about 28 per cent of the 

 grains and 38 per cent of the total starch in 1 minute; 

 in about 43 per cent of the grains and 70 per cent of the 

 total starch in 5 minutes; in about 66 per cent of the 

 grains and 87 per cent of the total starch in 15 minutes; 

 in about 75 per cent of the grains and 95 per cent of the 

 total starch in 30 minutes. (Chart D 564.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 39 per 

 cent of the entire number of grains and 62 per cent of 

 the total starch in 3 minutes; in about 58 per cent of the 

 grains and 73 per cent of the total starch in 5 minutes ; 

 in about 85 per cent of the grains and 90 per cent of the 

 total starch in 10 minutes; in about 96 per cent of the 

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

 (Chart D565.) 



The hilum becomes distinct, attended by the forma- 

 tion of a bubble in more grains than in either parent, 

 in this respect the hybrid being closer to M. gilletii than 

 to M. amoldiana. The lamella? are at first invisible, 

 but later become as distinct as in M. gilletii. The grains, 

 as in both parents, become more refractive after the 

 addition of the reagent, and the first part of the grain 

 to be so aifected is a band of material at the margin 

 which is broader at the distal end than elsewhere. Gela- 

 tinization, as in both parents, begins at the distal end and 

 progresses according to the two methods described under 

 ./I/, gilletii, only one of which is seen in M. amoldiana. 

 The first of these methods, which is not seen in M. amol- 

 diana, is noted in an even greater majority of the grains 

 than in M. gilletii. The gelatinized grains are as much 

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

 as in M. gilletii. In this reaction M. hybrida shows 

 qualitatively a closer relationship to M. gilletii than to 

 M. amoldiana. 



The reaction with calcium nitrate begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 3 per cent of the entire number of grains and 8 per 

 cent of the total starch in 1 minute; in about 44 per cent 

 of the grains and 58 per cent of the total starch in 5 

 minutes; in about 61 per cent of the grains and 74 per 



