656 STARCHES OF AMARYLLIDACE^. 



Effects of Various Reagents. With chloral hydrate-iodine some grains begin to react immedi- 

 ately. About three-fourths are gelatinized in 5 minutes, and gelatinization is complete in practically 

 all in 15 minutes. Very rare resistant grains may not be gelatinized until the lapse of 45 minutes. 

 The hilurn is prominent and the lamellae are not obscured. The margin becomes clearer and darker. 

 The more prominent projections and the distal end begin to darken and swell, the swelling being 

 smooth and regular; in some grains the reaction begins at both ends. From whatever point it starts 

 the reaction spreads over the whole grain, progressing usually around the margin much faster than 

 on the inner parts, so that often there will be a swollen, somewhat irregular, gelatinous ring siu-round- 

 ing an ungelatinized central portion. The line of demarcation between the gelatinized and the 

 ungelatinized parts of the grains is very well marked. The whole grain is finally involved. The 

 swelling during this process is considerable and somewhat irregular. The gelatinized grains are 

 fairly large, of a uniform dark color, and somewhat irregular in outline. 



The reaction with chromic acid begins in 20 seconds and is over in 2 minutes. Both hilum and 

 lamellae are distinct. The hilum swells somewhat and fine striae appear throughout the grain. The 

 whole inner part is changed and swells into a gelatinous mass which has a thin capsule that becomes 

 thinner and more transparent and finally dissolves at one place. The inner gelatinous mass flows 

 out and is dissolved, followed by solution of the capsule. 



Reaction with pyrogallic acid begins in 2 minutes. In G minutes most and in 45 minutes all of 

 the grains are gelatinized. Both hilum and lamellae are prominent, and the hilum swells somewhat. 

 The grain becomes covered by fine striae, which are especially distinct near the hilum. The inner 

 portion of the grain is often broken up into large granules, which are transformed into a gelatinous 

 mass as the grain swells. The marginal ring is thin and striated, and shows concentric, refractive 

 and non-refractive bands. It is ragged and irregular on the inside. This ring gradually becomes 

 thin and transparent as the grains swells. The swollen grains are large, crumpled, and wrinkled. 

 The process is very slow at first, but very rapid when once fairly started. 



With ferric chloride there is a reaction in some grains in 2 minutes; about four-fifths are gelat- 

 inized in 20 minutes and all in an hour. The hilum may or may not be distinct. The lamellae are 

 not entirely obscured. The hilum swells. The inner portion of the grain usually is changed into 

 a gelatinous mass, while the marginal ring becomes thin. Sometimes the process begins at the margin 

 at the distal end, or at the proximal end, or at both ends, with much protrusion. The process ex- 

 tends over the grain until it reaches the inner portion contiguous to the hilum ; this part is split by 

 many irregular fissures. The pieces suddenly part and are gelatinized independently. The gelati- 

 nized grains are very large, very much distorted, and sacculated. 



The reaction with Purdy's solution begins in 30 seconds. Some grains react rapidly, others 

 slowly, but all are partially gelatinized; many are entirely gelatinized in 25 minutes. The reaction 

 is complete in three-fourths in an hour; qualitatively it is the same as that with pyrogallic acid. 



STARCH OF GALANTHUS ELWESII. (Plate 56, figs. .335 and 336. Chart 223.) 



Histological Characteristics. In form the grains are usually simple. Occasionally they are 

 compound and in aggregates, generally of two equal-sized components. The surface oftens tends 

 to be irregular because of projections and depressions of varying sizes. The conspicuous forms are 

 ovoid, spherical, lenticular, elliptical, and clam-shell-shaped. The last show two slight depressions 

 in the margin at the proximal end on either side of a central projection which is variable in size. 

 There are also triangular, pyriform, and irregular shapes. The grains are somewhat flattened, and 

 triangular to wedge-shaped when seen on edge, the distal end being thinner than the proximal end. 

 As a rule, they are about one-half to two-thirds as thick as broad. 



The hilum is commonly quite distinct. If not fissured, it is a large, round spot or hole, eccen- 

 tric usually one-third to two-fifths of the longitudinal axis and in or near the median line. Triple 

 or multiple hila may be present, irregularly arranged, often in a non-lamellated space. The hilum 

 is usually fissured, and the fissuratiou may be in the form of a deep or very superficial cleft, simple, 

 clean-cut or ragged, transverse or diagonal, a cross or 3-armed; or of an irregularly stellate form. 

 The fissuration is more marked than in G. nivalis. 



The lamellcE are fairly distinct, fine, continuous rings, regular or irregular, more distinct near 

 the hilum, usually one especially distinct which outlines or limits the length of the fissure of the 

 hilum. When two or more hila exist, each has a number of separate lamellae which become fused 

 with lamellae of other hila. There are about 18 to 20 lamellae on the large grains. 



