No abstract

Six malcsterlle plantr, found in two a p arently u n r c laced murca In lgron pea (Cajanur c a l m L) Huth) did not produce poylen. Crouln sucteu was normal, Indl. tatlng that the Iaats were ?rmalcfertllc. White Uanc lucent anthcr co& dlstln lshed m a l~t e r i l e plan" from ferclle plants, which h a y yellowirh anthm. A sin lc rcceu~ve allele was r a nrlble for the male stcri~ity 8c. &bed hcre, Study o r m l c r w men18 revealed that tetrads in male amilc lants uparate and they c m p l a e l y dlsintegratcdj The ta a u m and the inter. cellular wall of the two ad scent mfccmrpnndn pmirted in the mature anthem. jrhc potential value of male aterlllty In breeding propanu 11 Mlcated.

Starches frOln the tubers o f Dioscorra hallophylla and A morphophtrl-/us cumpanirlafrt.s were isolated and purified. Scanning electron niicroscopy of these starches exhibits cliptical, spherical or irregular shapes, respectively, while the shape of tapioca is spherical. Waterbinding capacity o f A . cumpanulatiis starch is very high in coniparison to D. ballophylla and tapioca starches but the amylose content is significantly less. Gelatinization temperature of both these starches is the same but it is higher when coinpared to tapioca starch, swelling power and solubilities arc less. Paste viscosity characteristics show high peak viscosity for A . cornpmrrlarus in comparison to D. hallopliyllu and tapioca starch. Die Starken von Dioscorea ballophylla undAmorphophallus campanulatusvergleich mit Tapiokastarke. Die Stlrken der Knollen von Dioscorca ballophylla und Amorphophallus canipanulatus wurden isoliert und gcreinigt. Die Raster-Elektronenmikroskopie dieser Stlrken zeigt clliptische, spharische oder unregelmiiRige Formen, wiihrend die Form von Tapiokastiirke sphlrisch ist. Das Wasserbindungsvermogen der StLrke von A. campanulatus ist sehr hoch im Vergleich zu den Stiirken von D. ballophylla und Tapioka, doch ist der Aniylosegehalt deutlich geringer. Die Verkleisterungsteiiiperatur dcr beiden Stiirken ist gleich, jedoch holier iin Vergleich zu Tapiokastarkc; Quellvermogen und Loslichkeiten sind geringer. Der Viskositiitsverlauf zeigt hohere Spitzenviskositlt bei A. campanulatus ini

Starch from sal seeds cake was isolated, bleached and purified. Scanning electron microscopy of the starch showed round to oval shaped granules of the size 3.5 to 12.3 μm. The starch has more nitrogen, phosphorus, lipids, amylose and water binding capacity in comparison to the other starches of forest origin. Despite its low and seemingly restricted swelling, the sal starch is much more soluble at any particular degree of swelling. Paste viscosity curve showed no drop in viscosity after full gelatinisation had taken place, i. e. the paste is stable on continued cooking.

Starches from the tubers of S. glabra and P. thomsonii were isolated, purified and characterized. Scanning electron microscopy of the granules of both starches showed that they were spherical in shape while some were polygonal. P. thomsonii starch had low protein and phosphorus, a comparable amount of fat, higher content of amylose and lower water binding capacity than S. glabra starch. Gelatinization temperature, swelling power and solubility of P. thomsonii starch was lesser than S. glabra starch. At all reference points Brabender viscosity of the P. thomsonii starch was higher than S. glabra starch. Being fragile in character the viscosity of S. glabra starch fell precipitously with the time of heating.