636 STARCHES OF AMARYLLIDACEjE. 



point becomes gelatinized. Tlie gelatinized grain is swollen and deeply colored, but retains the shape 

 of the untreated grain. 



Reaction with chromic acid begins in a few grains in 45 seconds. A small number are dissolved 

 in 5 minutes, more than half in 8 minutes, nearly all in 10 minutes, and practically all in 14 minutes. 

 The lamellte and hilum or clefts become more clearly defined, and a bubble appears which enlarges 

 greatly. From the region of the hilum usually one large jilume-like fissure (two in the broadened 

 forms) extends toward the distal end. During gelatinization many refractive granules appear 

 which remain for several minutes embedded in the more soluble starch. The grain continues to 

 swell, and the capsule is ruptured either at the distal end or at the corners limiting this margin. 

 The gelatinized starch with any resistant granules flows out slowly, the sides and proximal end 

 of the capsule gradually dissolving, followed by the solution of the remaining part of the grain. 



The reaction with pyrogallic acid begins in a few grains in 30 seconds. A small number are 

 gelatinized in a minute, more than half in 23^ minutes, nearly all in 33^ minutes, and practically all 

 in 5 minutes. Rare resistant grains are seen, in which the reaction is complete, with the very rare 

 exception of the lamellse at the proximal end, when there is a very large, persistent bubble at the 

 hiliun in 6 minutes. The lamellae become more sharply defined and striated, while the hilum or 

 the clefts swell and a bubble appears, which after increasing much in size, may collapse suddenly 

 or disappear through the gradual expulsion of small bubbles. From the region of the hilum one 

 large, plume-like fissiu-e (or two in the grains with broadened distal end) proceeds towards the 

 distal end, which is gelatinized much sooner than the proximal end and the sides nearby. During 

 gelatinization a number of refractive granules appear which usually become gelatinized. In the 

 most resistant grains the bubble at the region of the hilum increases greatly in size and is very 

 persistent, remaining several minutes after gelatinization of the distal end. The collapse of this 

 bubble is generally accompanied by temporary invagination of the capsule at the distal end and by 

 the lamellae at the proximal end and sides nearby being cut down into a serrated lining with refrac- 

 tive edges. These most resistant lamellae are gradually gelatinized. The gelatinized grain is swollen 

 and much distorted at the distal end, but is usually regular in outline at the proximal end. 



With ferric chloride a few grains begin to swell in 2 minutes, a small number are gelatinized 

 in 5 minutes, about one-fifth in 15 minutes, about two-thirds in 30 minutes, and about nine-tenths 

 in 60 minutes. The hilum or clefts swell and become lustrous, owing to the presence of a large 

 bubble. A border, in which the lamellae are at first more distinct and later become quite lustrous, 

 is formed around the grain. Internal fissures appear in this border, either at the distal end or the 

 corner limiting this margin, and gelatinization begins, accompanied by a distension of the capsule 

 at one or more points at the distal end. The reaction now proceeds gradually towards the proximal 

 end until it reaches the clefts; the bubble or bubbles are then expelled and the starch breaks into 

 refractive granules which are finally gelatinized. In grains with a regular border and very small, 

 circular cavity at the hilum the lustrous border gradually increases in width, more rapidly at the 

 distal margin than at the proximal end and sides nearby; it advances over the grain until the hilum 

 is reached; the small bubble then swells and suddenly collapses, followed by rapid gelatinization 

 of the grain, the starch at the proximal end proving the most resistant. The gelatinized grains are 

 much swollen and somewhat distorted, but retain the general shape of the untreated grain. 



The reaction with Purdy's solution begins in a few grains in a minute. A few are gelatinized 

 in 5 minutes, but there appears to be little if any further progress in an hour. The hilum, clefts, 

 and lamellae become very distinct, and a single plume-like fissure passes from the hilum to the distal 

 end, where gelatinization is more rapid than at the proximal end. During gelatinization a number 

 of small refractive granules appear along the course of the plume-like fissiue or channel, the outer 

 lamellae of the proximal end remaining unaffected or finally breaking into two or more large frag- 

 ments, which may gradually become gelatinized. 



STARCH OF CRINUM AMERICANUM. (Plate 53, figs. 315 and 316. Chart 213.) 



Histological Characteristics. In form the grains are usually simple and are isolated, except a 

 few which occur in small aggregates. Pressure facets are occasionally found on the isolated grains; 

 compound grains are rare. The grains are usually regular. The conspicuous forms are ovoitl, 

 pyriform, ellipsoidal, elongated ovoid with squared or concave tlistal entl, and nearly round. There 

 are also a few triangular grains with curved base and rounded angles, some of which approach the 

 mussel-shell-shaped grains. The grains are much more regular than those of C. jimhrialulum, and 



