28 S. KIKKAWA: 
(6) The shape of the hulled and unhulled grains. 
Among the above mentioned forms of rice-grains, there are various 
shapes, of which the writer distinguishes six main types in Burman rice, 
which are shown as A, B, C, D, E and F respectively in case of unhulled 
grains and as a, b, c, d, e and f in case of hulled grains in the classified 
table (Fig. 17). > 
The varieties representing these shapes are as follows: 
Shape of 
SS Se 
Variety District Class Unhulled Hulled 
grain grain 
Baw-yoot Maubin Non-glut. Short, Large A a 
Letywezin Samalawe Maubin Non-glut., Long, Large B b 
Dawe Kaub-yin Pyapon Non-glut., Slender, Large ® c 
Nyaing-gaing Sandoway  Glut., Slender, Large D d 
Ahpyochaw Prome Non-glut., Slender, Medium E € 
Byat Thaton Non-glut., Long, Large F f 
The shape of a hulled grain generally coincides with that of the 
unhulled grain of the same variety; but exceptions are not seldom. With 
regard to the heredity of the shape little is known; but as the shape has 
some connections with processes of whitening and taste, such distinction 
is useful. 
(7) White abdomened rice. 
That side of the rice-grain in which the embryo is situated is called 
the ventral side. In the middle part of the ventral side of the non-gluti- 
nous rice-grain there exists usually a white or chalky looking portion. 
This white portion we call the “Harajiro,” i.e. abdominal white. In most 
cases the abdominal white exists along the edge of the ventral side and 
extends more or less toward the center of the grain, but in some varieties 
it exists completely surrounded by ordinary waxy texture and imparts 
a dull white appearance to the grain. In the latter cases the writer calls 
the abdominal white “Shiratama-typed,” because Shiratama, one of the 
most famous varieties of Japanese rice, possesses always such abdominal 
white and from this fact the variety name Shiratama was derived. 
