Part I] Lindsay and Harlow : Lac and Shellac 115 
15. The variation in these products with the food-plant. 
16. Micro-chemical methods of distinguishing these products 
(eg., by intra-vitam or post-mortem staining, etc.). 
17. Variation in the amount of particular products caused 
by special treatment of the food-plant, as by watering, manuring, 
or injection with chemical substances. 
18. Variation in products caused by alterations in temperature, 
humidity, or other physical conditions. 
19. Correlation of the results obtained under foregoing head¬ 
ings and formation of working hypotheses regarding the process of 
formation of lac. 
20. Experimental testing of hypotheses; practical application 
as a means of increasing production and controlling quality. 
D. Chemical and Miscellaneous. 
1. Analysis of substances present in good food-plants and 
comparison with those in bad ones, with respect to those likely to 
serve as food or raw material for lac insects. 
2. Analysis of lac from different food-plants and at different 
stages in the insect’s life. 
3. The same with special reference to the amount of wax and 
dye. 
4. Removal or recovery of wax from special varieties of lac 
or kiri. 
5. Testing and comparison of physical properties of lac from 
different food-plants, and the relation of these results to those got 
by analysis. 
6. Preparation of artificial food-stuffs for the insect, in connec¬ 
tion with headings C 8 and 9. 
7. The general utilization of results in devising improvements 
in cultivation and securing better quality or increased yield with 
more security, less trouble, or less expenditure. 
The collection, filing and indexing of all obtainable information, 
which should be available for the use of accredited enquirers. 
Correspondence with Forest Officers, specialists, and others. 
The submission to the Association of such reports as might be 
agreed upon, and the publication of results subject to the Association’s 
veto. 
