652 STAHCHES OF AMARYLLTDACEiE. 



Temperature Reaction. The temperature of gelatinization is 72 to 73 C, mean 72.5. 



Effects of Various Reagents. With chloral hydrate-iodine the reaction begins immediately. 

 Many of the smaller and a few larger grains are gelatinized in 2 minutes, about half in 5 minutes, 

 five-eighths in 15 minutes, and nearly all in 30 minutes. Rare resistant grains may react for over 

 60 minutes. The grains immediately color a light reddish-violet which deepens to an old-rose. 

 The hilum and clefts become very distinct, swell, and darken in color, while a bubble frequently 

 appears in the hilum or clefts. Gelatinization accompanied by a deep bluish tint begins at the 

 distal end, or sometimes in the broadly triangular grains, at the corners limiting the distal margin. 

 The process spreads around the entire margin and then gradually advances toward the hilum and 

 clefts from which the bubbles are expelled, and the entire grain becomes a deep blue with a lighter 

 area at the hilum. The most resistant grains retain the bubble at the hilum for many minutes 

 and take on a deep wine-red color, and finally when gelatinized they have a deep reddish-purple 

 instead of the usually bluish color. The gelatinized grain is uniformly swollen and thus retains the 

 general shape of the untreated grain. 



Reaction with chromic acid begins immediately. A few grains are dissolved in a minute and 

 nearly all in 5 minutes. The more resistant grains usually pass into solution in 8 minutes, but rarely 

 the reaction takes 10 minutes. The hilum and the clefts swell, and frequently small bubbles are 

 gradually given off from these parts, leaving a clear space with ragged, refractive edges retaining the 

 general shape of the cavity or clefts. Gelatinization rapidly follows, and a mass of irregularly ar- 

 ranged, refractive granules appears embedded in the more soluble starch, and bordered by the more 

 resistant outer lamellaj, which retain their regular outline. These lamellte are sharply defined and 

 striated, and as they become disorganized, refractive granules appear in linear arrangement. The 

 granules become gelatinized, the grain continues to swell, and finally the capsule breaks either at 

 one point of the distal end or at the corners limiting the distal margin. The extruded contents of 

 the capsule and remainder of the capsule then dissolve. 



The reaction with pyrogallic acid begins immediately. A few grains are gelatinized in 30 sec- 

 onds, nearly all in 3 minutes, all but rare resistant gi-ains in 4 minutes, and all in 53^ minutes. The 

 hilum and clefts swell and a bubble, which greatly enlarges, usually appears here. In some grains 

 previous to general gelatinization small bubbles are given off successively as the cleft gradually 

 lessens in width, while in other grains a large bubble is expelled which moves to the distal end, where 

 it remains for a while, and when it collapses there is frequently an invagination at the proximal 

 end accompanied by rapid outward movement and gelatinization of the area. The outer, more 

 resistant lamella are sharply defined and striated, and either numerous delicate fissures pass from 

 the gelatinized area towards the distal end of the grain, or the large internal clefts extend through 

 the grain. The grain gradually enlarges, accompanied by the appearance of irregularly arranged, 

 refractive granules, which remain for a time embedded in the more soluble starch, but later are 

 usually gelatinized. The gelatinized grains are much swollen and distorted. 



Reaction with ferric chloride begins in a few grains in a minute. A small number are gelatinized 

 in 5 minutes, about one-fourth in 15 minutes, three-fourths in 30 minutes, and six-sevenths in 60 

 minutes. The hilum and the clefts become very distinct and a bubble appears which expands, and 

 in the most resistant grains remains for several minutes; and as gelatinization occurs the bubble 

 finally disappears either by the sudden collapsing of the entire bubble or by the expulsion of a suc- 

 cession of small bubbles. A border forms around the grain which consists of sharply defined and 

 striated lamelliB. Gelatinization begins at the distal end, accompanied by rapid distention of the 

 capsule, and proceeds gradually towards the proximal end. When at least two-thirds of the grain 

 is gelatinized, the more resistant starch around the hilum breaks into large granules which fly apart 

 and gelatinize. In large grains with sharp corners limiting the distal end, the border becomes broader 

 at these points and gelatinization begins here and proceeds towards the center. The gelatinized 

 grain is much swollen and distorted. 



Reaction with Purdy's solution begins in a few grains in 30 seconds. A small number are gelat- 

 inized in 5 minutes, but in 60 minutes there is little further progress, only a few scattered grains 

 having been gelatinized. The hilum and clefts become swollen and very distinct, and the lamellae 

 are more sharply defined and striated. The reaction in most of the grains does not proceed beyond 

 this point. In a few grains delicate radiating fissures pass from the hilum, or delicate branches 

 pass from the clefts, and the starch around these parts is gradually gelatinized. During the process 

 a mass of small, refractive granules appear embedded in the more soluble starch, and the latter is 



