848 



STAKCHES OF NYMPHiEACE^. 



Differentiation of Certain Starches of 



PoLABiscopic Properties. 

 Figure. 

 N. alba: Usually eccentric, lines distinct, broad and usu- 

 ally straight. 

 A^. marliacea var. albida: Same as in N. alba. 

 N. rrmrliacea var. camea: Same as in A'^. alba. 

 N. gladsloniana: Same as in N. alba, but lines less regular. 

 N. odorala: Same as in N. alba, but lines are less regular. 

 N. odorala var. rosea: Same as in N. alba, but lines less 

 regular. 



Degree of Polarization.. 



N. alba: Fair to high. 



N. marliacea var. albida: Fair to high, higher than in N. 



alba. 

 N. marliacea var. camea: Fair to high, same as m N. alba. 

 N. gladsloniana: Fair to high, same as in A^. alba. 

 N. odorala: Fair to high, higher than in N. alba. 

 N. odorala var. rosea: Fair to high, same as in N. alba. 



Polarization with Selenile Quadrants and Colors. 

 N. alba: Quadrants usually well defined, irregular in shape 



and unequal in size. Colors usually pure. 

 N. marliacea var. albida: Quadrants the same as in A''. 



alba. Colors usually pure. 

 N. marliacea var. camea: Quadrants the same as in N. 



alba. Colors usually pure. 

 A'^. gladsloniana: Quadrants the same as in A'', alba, but 



more irregidar. Color usually pure. 

 A'', odorata: Quadrants the same as in A'^. alba, but more 



irregular. Colors usually pure. 

 A^. odorata var. rosea: Quadrants the same as in N. alba, 



but more irregular. Colors usually pure. 



Iodine Reactions. 

 Intensity and Color. 



N. alba: Fair; blue- violet. 



A', marliacea var. albida: Fair, slightly less than in A''. 

 alba; blue-violet. 



N. marliacea var. camea: Vsivc, the same as in N. alba; 

 blue- violet. 



A'^. gladsloniana: Light, much less than in A'^. alba; blue- 

 violet. 



AT. odorata: Light to fair, slightly less than in A'^. alba; 

 blue-violet. 



A'^. odorala var. rosea: Light to fair, sUghtly less than in 

 A^. alba; blue-violet. 



Staining Reactions. 

 With Gentian Violet. 



N. alba: Light. 



N. marliacea var. albida: Light, same as in A^. alba. 



N. 7narliacea var. camea: Light to fair, slightly more 

 than in A'^. alba. 



N. gladsloniana: Light, less than in A'', alba. 



N. odorata: Light to fair, more than in N. alba. 



N. odorata var. rosea: Light, slightly less than in N. alba. 



With Safranin. 

 N. alba: Fair. 



A'^. marliacea var. albida: Fair, slightly less than in N. alba. 

 N. marliacea var. camea: Fair, more than in A^. alba. 

 N. gladsloniana: Light, less than in A'^. alba. 

 N. odorata: Fair, more than in AT. alba. 

 N. odorata var. rosea: Light, less than in A'', alba. 



Temperature of Gelatinization. 



N. alba: 68 to 70 C, mean 69. 

 A^. marliacea var. albida: 67 to 69 C, mean 68. 

 N. marliacea var. camea: 66 to 67 C, mean 06.5, 

 N. gladsloniana: 09 to 71 C, mean 70. 



the Genus Nymphcea. Continued. 



Temperature of Gelatinization. Continued. 



AT. odorala: 67 to 68 C, mean 67.5. 



N. odoraia var. rosea: 66.5 to 67.5 C, mean 67. 



Effects of Various Reagents. 



Reaction with Chloral Hydrate-Iodine. 



N. alba: Begins in all in l}i minutes; complete in nearly 



all in 10 minutes, in all in 15 minutes. 

 N. marliacea var. albida: Begins in a minute; complete 



in three-fourths in 50 minutes. 

 A^. marliacea var. camea: Begins in a minute; complete 



in most in 13 minutes, in all in 25 minutes. 

 A^. gladsloniana: Begins in 2 minutes; complete in nearly 



all in 35 minutes, in all in an hour. 

 A'', odorala: Begins in 40 seconds; complete in most in 



10 minutes, in all in 25 minutes. 

 A'^. odorata var. rosea: Begins in 45 seconds; complete in 



15 minutes. 



Reaction with Chromic Acid. 

 N. alba: Begins in some in 10 seconds; complete in 2 



minutes. 

 N. marliacea var. albida: Begins in 45 seconds; complete 



in 33^ minutes. 

 N. marliacea var. camea: Begins in 10 seconds; complete 



in a minute. 

 AT. gladsloniana: Begins in 15 seconds; complete in 3 min- 

 utes. 

 N. odorata: Begins in 15 seconds; complete in 2 ^ minutes. 

 A'', odorata var. rosea: Begins in 15 seconds; complete in 



IJ^ minutes. 



Reaction with Pyrogallic Acid. 

 N. alba: Begins in 20 seconds; complete in 2}^ minutes. _ 

 N. marliacea var. albida: Begins in a minute; complete in 



nearly all in 5 minutes, in all in 10 minutes. 

 A'', marliacea var. camea: Begins in 15 seconds; complete 



in 2J^ minutes. 

 A'', gladsloniana: Begins in ly^ minutes; complete in 



minutes. 

 A'^. odorata: Begins in 15 seconds; complete in 2 Kniinutes. 

 N. odorata var. rosea; Begins in 15 seconds; complete in 



13^ minutes. 



Reaction willi. Ferric Chloride. 

 N. alba: Begins in 30 seconds; complete in 13 minutes. 

 N. marliacea var. albida: Begins in a few in 2 rninutes; 



complete in nearly all in 40 minutes, and in all in 



50 minutes. 

 N. marliacea var. camea: Begins in a few in 30 seconds; 



complete in 25 minutes. 

 A'', gladsloniana: Begins in some in 1}/^ minutes; complete 



in nearly all in 30 minutes, and in all in 45 minutes. 

 A'^. odorata: Begins in some in 45 seconds; complete in 



20 minutes. 

 A^. odorata var. rosea: Begins in a few in a minute; com- 

 plete in 33 minutes. 



Reaction with Pardy's Solution. 

 N. alba: Begins in a few in 45 seconds; complete in two- 

 fifths in 15 minutes. 

 A'', marliacea var. albida: Begins in some in2}4 minutes; 



complete in about one-sixth in 20 minutes. 

 A'', marliacea var. camea: Begins in 15 seconds; complete 



in three-fourths in 10 minutes. 

 A^. gladsloniana: Begins in some in a minute; complete in 



about two-thirds in 15 minutes. 

 N. odorala: Begins in most in 15 seconds; complete in 



four-fifths in 30 minutes. 

 A'', odorata var. rosea: Begins in 30 seconds; complete in 



nearly all in 30 minutes. 



NOTES ON THE STARCHES OF NYMPH^A. 

 The histological differences noted in these starches are almost wholly related to variations in the 

 relative numbers of the different types of the conspicuous forms. In the reactions, the chfferences, as a 

 rule, are within narrow limits, yet the sum of the variations in the case of each starch is distinctive. 



