758 



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



laria, nearer the tint though slightly less reddish and 

 considerably lighter than in M. razlii. The solution is 

 very deep, deeper than in both parents. In the reactions 

 with iodine M. bleuana is closer to M. vexillaria than to 



M. razlii. 



Aniline Reactions. 



With gentian violet the grains color very lightly at 

 once, and in hall: an hour most of them become a moder- 

 ate, with rare grains a moderately deep, violet (value 

 47) ; a trifle lighter and more of a bluish violet than in 

 M. vexillaria, and decidedly lighter than in M. razlii. 

 The deeper staining of the one lamella and the lighter 

 marginal or distal border is somewhat more noticeable 

 than in both parents. 



With safranin the grains color very lightly at once 

 (lighter than in both parents), and in 30 minutes they 

 become moderate to moderately deep (value 55), the 

 same as in M. vexillaria, but considerably lighter than in 

 M. razlii. The staining of the one lamella and regions 

 of the grain are the same as with gentian violet. 



In the reactions with aniline stains M. bleuana is 

 closer to M. vexillaria than to M. razlii. 



Temperature Reactions. 

 The temperature of gelatinization of the majority 

 is at 69° to 71° C, and of all but rare resistant grains at 

 72° to 74° C, mean 73° C. The mesial portion of the 

 grains of this species is gelatinized at a lower temperature 

 than a few of the marginal lamella? as in both parents; 

 this central part of practically all the grains being gela- 

 tinized at 64° to 66° C, mean 65° C. The temperature 

 of gelatinization of M. bleuana is lower than that of 

 either parent, and is closer to M. vexillaria than to M. 

 razlii. 



Effects of Various Reagents. 



The reaction with chloral hydrate begins immediately. 

 Complete gelatinization occurs in about 45 per cent of 

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

 starch in 5 minutes ; in about 72 per cent of the grains 

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

 about 90 per cent of the grains and 95 per cent of the 

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

 grains and 97 per cent of the total starch in 45 minutes; 

 little if any further change in 60 minutes. (Chart 

 D595.) 



The hilum is distinct as in M. vexillaria, and a bubble 

 is much more frequently formed there than in either 

 parent. The lamella? are, usually, distinct at first, and 

 later obscured as in M. vexillaria, but in some grains they 

 are never observed as in M. razlii. A refractive space 

 which is even broader and more refractive than in M. 

 vexillaria is formed at the distal margin. Gelatinization 

 begins usually at the distal margin as in M. vexillaria, but 

 this is not so frequently followed by gelatinization of the 

 proximal end as in that grain. The other methods ob- 

 served in M. razlii are not noted here. The progress 

 of gelatinization is the same as in M. vexillaria except 

 that it is smoother and more even and the marginal 

 starch does not appear to be so much less resistant than 

 in the parents. The gelatinized grains are very large and 

 even less distorted than in M. vexillaria and retain more 

 of the form of the untreated grain. In this reaction 

 M. bleuana shows qualitatively a closer resemblance to 

 M. vexillaria than to M. razlii. 



The reaction with chromic acid begins immediately. 

 Complete gelatinization occurs in about 15 per cent of 

 the grains and 63 per cent of the total starch in 5 min- 

 utes ; in about 49 per cent of the grains and 90 per cent 

 of the total starch in 15 minutes ; in about 95 per cent of 

 the total starch in 25 minutes; in about 80 per cent of 

 the grains and 97 per cent of the total starch in 30 min- 

 utes; in about 97 per cent of the grains and in over 99 

 per cent of the total starch in 45 minutes. (Chart 

 D596.) 



The hilum becomes as distinct as in the parents, and 

 the lamella? are not so distinct as in M. vexillaria, but 

 more distinct than in M. razlii. Gelatinization begins at 

 the hilum as in the parents, and a few grains are noted 

 which are divided into several pieces by fissures as in M. 

 razlii. The progress of gelatinization is the same as in 

 M. vexillaria, except that there are more and coarser gran- 

 ules formed immediately about the hilum, but not so 

 many as in M. razlii, and solution of the capsule occurs 

 at the proximal end as often as in M. razlii. In this 

 reaction M. bleuana shows qualitatively a slightly closer 

 relationship to M. vexillaria than to M. razlii. 



The reaction with pyrogallic acid begins immediately. 

 Complete gelatinization occurs in about 25 per cent of the 

 grains and 63 per cent of the total starch in 5 minutes; 

 in about 50 per cent of the grains and 82 per cent of the 

 total starch in 15 minutes ; in about 77 per cent of the 

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

 in about 85 per cent of the grains and 97 per cent of the 

 total starch in 45 minutes ; in about 95 per cent of the 

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

 (Chart D597.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 77 per cent of 

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

 starch in 1 minute; in about 93 per cent of the grains 

 and 99 per cent of the total starch in 2 minutes; in about 

 97 per cent of the grains and in over 99 per cent of the 

 total starch in 5 minutes ; in over 99 per cent of both the 

 grains and total starch in 15 minutes. (Chart D 598.) 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 98 per cent of the 

 entire number of grains and 99 per cent of the total 

 starch in 1 minute; in all but the margin of rare grains 

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

 per cent of the total starch in 1 minute and 45 seconds; 

 complete gelatinization (100 per cent) in 2 minutes and 

 15 seconds. (Chart D 599.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 98 per 

 cent of the grains and in over 99 per cent of the total 

 starch in 1 minute ; in all but parts of very rare grains, 

 and in over 99 per cent of both the entire number of 

 grains and total starch in 2 minutes. (Chart D 600.) 



The hilum becomes distinct as in M. vexillaria, and 

 a bubble is formed there much more frequently. The 

 lamellae are not quite so distinct as in M. vexillaria, but 

 more distinct than in M. razlii. Gelatinization begins 

 at the hilum as in the parents, and the progress of gela- 

 tinization is much the same as in M. vexillaria except 

 that the stria? are not so coarse and distinct, nor is the 

 lamellar structure of the marginal band so obvious as 

 in those grains. The gelatinized grains are large, thin- 



