644 STARCHES OF AMARTLLTDACE^. 



branches extends from the hilum towards the distal end. As the lamellae are gelatinized great 

 masses of refractive granules remain embedded for some time in the gelatinized starch. Finally, 

 the capsule breaks at one or more points, and the semigclatinized starch pours out and becomes 

 completely dissolved. At the hilum a bubble is often formed which enlarges and then collapses, 

 followed frequently by the gelatinization of the lamelliP and the appearance of many refractive gran- 

 ules without the formation of the longitudinal, branched fissure. In some of the grains a border forms 

 which gradually clears and becomes ruptured, separating from the main body of the grain, and 

 dissolves. The main body of the grain passes into solution as above described much more slowly 

 than the border. This border is probably constituted of a secondary set of lamellse which incloses 

 the primary set. 



With pyrogallic acid reaction begins immediately. A few are gelatinized in a minute, nearly 

 all in 2 minutes, and all but a few resistant grains in 3 minutes. The reaction is complete in the 

 latter in 4 minutes. At the hilum a bubble often forms, which enlarges and then collapses, followed 

 by rapid gelatinization of the proximal end of the grain. Usually a branched, internal, longitudinal 

 fissui'e extends from the hilum, along the course of which gelatinization proceeds. The lamellae 

 are generally quickly gelatinized, but in the grains in which the process is slow many refractive 

 granules appear which persist for some time, but are finally gelatinized. The gelatinized grains 

 are much swollen and distorted. 



Reaction with ferric chloride begins immediately. A few grains are gelatinized in 2 minutes, 

 about one-fifth in 5 minutes, nearly all in 15 minutes, and all but rare resistant grains in 25 minutes, 

 some of the latter not being gelatinized even in an hour. Either the hilum or cleft at this region 

 swells and a bubble usually forms there. A border, in which the lamella; become more distinct and 

 striated, forms around the grain. Gelatinization, accompanied by rapid distension of the capsule, 

 begins usually at the distal end, but sometimes at the corners limiting the distal margin. Frequently 

 gelatinization proceeds gradually towards the proximal end until the bubble at this point collapses, 

 followed by the formation of internal radiating fissures and the breaking of the resistant starch 

 into rather coarse granules which are finally gelatinized. In other grains gelatinization starts at the 

 proximal end very soon after the process begins at the distal end, and the central portion of the 

 grain is the more resistant. The grains which resist the reagent the longest are those in which the 

 bubble at the hilum persists for a considerable period. 



The reaction with Purdy's solution begins in a few grains in a minute; a few of the smaller 

 grains are gelatinized in 2 minutes, about one-tenth in 15 minutes, very little progi'ess occurs in 

 30 minutes, and only a few of the larger grains are gelatinized in an hour. The hilum or fissures 

 located here swell slightly and sometimes a bubble is formed; the lamella; become more distinct 

 and striated in some of the grains, although in the majority they are still not clearly demonstrable. 

 A single internal, root-like fissure is formed in the elongated grains, and one from either side of the 

 hilum in the broadened forms. Gelatinization proceeds along the course of these fissures and as 

 the lamcllse are broken down, refractive granules remain first in rows, are later embedded in the 

 less resistant starch, and finally gelatinize. Only a few grains are affected beyond the first stages, 

 which are characterized by swelling of the hilum, fissuration, and increased prominence of the 

 laraellse. The smaller sizes constitute the greater proportion of these gelatinized grains, although 

 many of these remain unaffected. The few grains gelatinized are swollen, but retain the general 

 shape of the untreated grain. 



GENUS H/EMANTHUS. 



The genus Hamanthus includes over 35 species of African bulbous plants, most of which are 

 from the Cape district. They are popularly known as the blood lily or blood plant, both generic and 

 English names being founded on the red color of the flowers. They are also known as the Cape tulip. 

 The bulbs of some species, notably H. toxicarius, are poisonous, and this plant is stated to be the 

 source of an arrow-head poison of the Hottentots. Starch was obtained from H. katherinoe Baker, 

 a well-marked species. 



STARCH OF HiEMANTHUS KATHERIN^. (Plate 54, figs. 323 and 324. Chart 217.) 



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

 a small number which occur in small aggregates. There are a few compound grains of few com- 

 ponents. The grains are frequently irregular, chiefly because of the deposition of a secondary set 



