784 



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



affected grains is so much greater than in C. regnieri 

 that the total gelatinization is somewhat less than in 

 this species. Gelatinized grains are swollen as in both 

 parents but are more distorted. In this reaction the 

 grains of C. bryan show, qualitatively, a closer resem- 

 blance to those of C. regnieri than to C. vestita var. 

 rubro-oculata. 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 6 per 

 cent of the grains and 53 per cent of the total starch in 

 5 minutes ; in about 10 per cent of the grains and 62 per 

 cent of the total starch in 15 minutes; in about 16 per 

 cent of the grains and 71 per cent of the total starch in 

 30 minutes; in about 21 per cent of the grains and 75 

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

 same percentage of the grains and 77 per cent of the total 

 starch in 60 minutes. (Chart D 633.) 



The hilum is usually not visible as in C. regnieri, but 

 in some grains it is distinct as in C. vestita var. rubro- 

 oculata, and the lamella? also are usually not visible but 

 are sometimes distinct. Gelatinization begins in the 

 interior and proceeds in the majority of grains as in G. 

 regnieri, and in the minority as in C. vestita var. rubro- 

 oculata. There are nearly as many grains dissolved as in 

 C. regnieri. The gelatinized grains are larger and not 

 so much distorted as in C. regnieri but not so large and 

 much more distorted than in 0. vestita var. rubro-oculata. 

 In this reaction the grains of C. bryan are closer qualita- 



tively to those of C. regnieri than to C. vestita var. rubro- 

 oculata. 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 43 per 

 cent of the entire number of grains and 53 per cent of 

 the total starch in 5 minutes ; in about 98 per cent of the 

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

 (Chart D 634.) 



The hilum in the grains resembling those of C. vestita 

 var. rubro-oculata is moderately distinct and a small 

 bubble is formed there as in the grains of that starch. 

 The lamellse are not visible. A narrow and not very re- 

 fractive band is formed as in the parents about the margin 

 of the grains before gelatinization begins. Gelatinization 

 begins at the margin in every grain and at the distal mar- 

 gin of those grains in which the hilum is visible, and 

 while most of the grains are very like those of C. regnieri 

 in form the method of gelatinization is very like that 

 described as the second method under C. vestita var. 

 rubro-oculata. In the smaller number of grains which 

 resemble C. vestita var. rubro-oculata in form the method 

 of gelatinization is like the first method described under 

 that starch. The gelatinized grains are large and very 

 much distorted; they show less of the form of the un- 

 treated grain that those of C. vestita var. rubro-oculata. 

 In this reaction, the grains show qualitatively a closer 

 relationship to C. vestita var. rubro-oculata than to C. 

 regnieri. 



