GENERA GALTONIA AND MUSCARI. 577 



Effects of Various Reagents. With chloral hydrate-iodine the reaction begins in 15 seconds. 

 Nearlj- all the grains are gelatinized in 3 minutes and all in 7 minutes. The distal end, or points 

 on the margin distant from the hilum, grow dark and the color spreads all around the margin and 

 over the inner area of the grain. Then the points at which the reaction began grow still darker 

 as the starch gelatinizes and swells. This process proceeds inwardly over the grain until it reaches 

 the hilum, where a bubble is seen to form, and to increase and then decrease in size, and finally 

 disappear when the entire grain has become swollen and darkened. The swollen grains are rather 

 large, uniformly dark in color, and retain some of the original form of the grain. 



The reaction with chromic acid begins at once and is over in 20 seconds. It is so rapid that 

 the different steps can not clearly be made out. The starch within the grain is changed into a gelat- 

 inous mass, and a bubble forms at the hilum, which first increases to a very large size, then decreases, 

 and finally disappears. The grain swells to a great size, and an invagination then occurs, usually 

 at the area at one time occupied by the hilum. The thin capsule is dissolved at the distal end, and 

 the inner gelatinized starch flows out and is entirely dissolved, followed by solution of the remainder 

 of the capsule. 



Reaction with pyrogallic acid begins in a few seconds and is over in 2 minutes. The starch about 

 the hilum is gelatinized, and the space between the hilum and the distal end becomes divided by a 

 nimiber of internal, longitudinal fissures into a granular mass which is pushed dovm to the distal 

 end as the proximal end and central part of the grain increase in size. The resistant starch forms 

 a broad striated band at the margin, and this is puslied in or invaginated at the proximal end. 

 The granular mass at the distal end finally disappears and the marginal band becomes fairly thin 

 and transparent. The swollen grains are large, folded, and sacculated at the distal end, and fairly 

 smooth but invaginated at the proximal end. They do not retain much of the original form. 



The reaction with ferric chloride begins in some gi-ains in 30 seconds. It is complete in nearly 

 all in 4 minutes, and in all in 5 minutes. The points on the margin most distant to the hilum begin 

 to gelatinize with much swelling and consequent protrusion. This process spreads around the mar- 

 gin. It often begins at the margin of the proximal end before this point is reached by the reaction 

 from the distal end or other points. The ungelatinized central portion becomes invaded by internal 

 fissures, and often a bubble forms at the hilum which increases and then decreases in size, and 

 finally disappears. Internal fissiu-es cause the central part to be divided into several portions 

 separated from one another by bands of gelatinous starch, and hence are forced apart and gelatinize 

 independently of one another. The swollen grains are large, very irregular in outline, and do not 

 retain any of their original outline. 



With Piirdy's solution the reaction begins in a very few seconds and is over in 25 seconds. It 

 is the same qualitatively, but the gelatinized grains are larger and thinner-walled than in the reac- 

 tion with pyrogallic acid. 



GENUS MUSCARI. 



The Muscari, grape, globe, or musk hyacinths, closely resemble the true hyacinths, the chief 

 differences being in the former of smaller flower clusters, smaller individual flowers, and of the 

 globose or urn shape of the flowers. There are about 40 species, all native of Europe, Western 

 Asia, and Northern Africa. The common garden form of the grape hyacinth is M. botryoides, 

 whose clusters of flowers resemble a bunch of grapes, as is indicated by the name of the species. 

 The starches from 8 species were studied, including the following: M. botryoides Mill (Hyacinthus 

 botryoides), M. paradoxum C Koch, M. micranthum Baker, M. comniutatum Guss, M. comosum 

 Mill, M. racemosum Mill {Hyacinthus racemosus Hort.), M. compactum Baker, and M. conicum Baker. 



STARCH OF MUSCARI BOTRYOIDES. (Plate 42, figs. 249 and 250. Chart 163.) 



Histological Characteristics. In form the grains are mostly simple and generally isolated- 

 A few comi)ound grains and aggregates are observed, both consisting usually of two conii)onents. 

 Occasionally isolated grains with one or more pressure facets are observed. The surface is usuallj' 

 quite regular. Occasionally the grains have rounded or somewhat pointed protuberances, mostly 

 at the distal end, sometimes lateral or proximal. As a rule, the point of union of these projections 

 with the body of the grain is marked by a distinct fissure or linear depression. They appear to be 

 in the nature of a small grain of the doublet in process of formation. The doublets usuallj' consist 

 of combinations of such large and small grains, or the two grains are occasionally of equal size. 



