ANATOMY OF THE CELL. 33 
the property of swelling to a paste in hot water, and they turn 
blue on the application of iodine. A certain portion only takes 
this blue color ; it is called granulose, and dissolves more readily 
than the remaining part. The latter, called starch cellulose, 
turns yellow with iodine. 
The normal means of dis- 
integrating the starch grain 
is by a ferment named dias- 
tase, which occurs in those 
cells where reserve starch 
is laid up. The granulose 
may be eliminated artifi- 
cially by various weak 
acids ; also by saliva from Fee 
the mouth when heated, “rain fully grown; ¢balteompound. W-y large, 
leaving the starch cellulose = g small grains from endosperm of wheat seed ; 
, d after treatment with chromic acid. / from milk 
as a skeleton. It is now _ tubesot Euphorbia ; i from bean; i” air space. 
claimed by some authori- Sele 
ties that there is but one substance in the starch grain, namely, 
eranulose. They hold that the starch cellulose, which they call 
amylodextrine, does not exist until produced by the action of 
the ferment. 
The larger grains show a lamellated structure, the layers 
extending around a kernel or nucleus, whose position is either 
central, or more or less eccentric. There may be more than one 
nucleus in a grain,and in respect to the number of nuclei and 
the arrangement of the layers about them grains are divided 
into three classes, simple, compound, and semi-compound. The 
simple grain contains but one nucleus, the compound more than 
one, each being surrounded by its corresponding layers. The 
semi-compound grain has also more than one nucleus, but in 
addition to the layers surrounding each nucleus there are also 
layers enclosing the whole. 
Naegel, in his well known work on the starch grain, was 
