ON THE CLASSIFICATION OF CULTIVATED RICE. 23. 
shows a chalky white colour, but when steamed it becomes much more 
transparent and shows more viscosity than that of the non-glutinous kind. 
In 1860 A. Gris discovered that starch of some rice shows a reddish- 
brown colour, when zinc-chloride solution of iodine is added to it." After- 
wards F. Karnicxe found that such reaction always appears with the 
starch of glutinous rice. He discovered too, that iodine colours the starch 
of glutinous rice yellowish brown, while it turns the colour of starch of 
non-glutinous rice into violet.” U. Krevster and W. Darerr determined 
by chemical investigation that a part of starch in the glutinous grain 
is replaced by sugar and dextrine.* According to J. Surmoyama, the 
endorperm of the glutinous rice contains only a small percentage of 
common starch, but it contains a considerable percentage of soluble starch 
and dextrine besides some maltose.* 
As far as the writer knows, the glutinous rice is cultivated in India, 
Burma, Siam, Java, China and Japan (Korea and Formosa included). 
But in no country does it take the place of common food of the people and 
it is chiefly used as a kind of sweets. In Japan it is only occasionally 
used as “kowa-meshi,” a kind of “meshi,” which is the chief daily food 
of the nation and is prepared by boiling the non-glutinous rice with water. 
Thus the use of the glutinous rice is quite different to that of the non- 
glutinous. The classification of the rice into these two groups is, therefore, 
of first importance. 
(2) Long-grained and short-grained rice. 
Although there are great variations in shape of rice-grain (hulled),. 
such classification is very important. The words long and short show 
the relative difference in length and breadth of the grain, thickness never 
exceeding breadth. The writer calls those grains, which have the length 
more than twice of its breadth as long-grain and those with length 
_ 
. 
Bulletin de la Societe botanique de France 7,1860, p. 876. 
re 
Arten und Varietäten des Getreides S. 244-225. 
Landwirthschaftliche Jahrbücher, 1884, S. 767-771. 
Journal of Tokyo Igakkwai, Vol. I, No. 2-Vol. II, No. 2. 
o 
