856 



STARCHES OF ANEMONACE^. 



I GV 

 S 



Chart No. 371. 



GV S T CI CA PA FC P S CI PA CA 



I 



PC PS 

 5 



Polariscopic Properties. The figure is not always distinct. It is either centric or eccentric, 

 and usually irregular. The lines are clear-cut, well defined, and usually straight; they may be bent 

 and otherwise distorted. 



The degree of polarization is low in most grains, lower than in the grains of A . apennina. 



With seknile the quadrants are clear-cut, usually irregular in shape, and unequal in size. The 

 colors are not pure. 



Iodine Reactions. With 0.25 per cent Lugol's solution, the grains are colored at once very 

 deeply; with 0.125 per cent solution they color well at once and the color quickly deepens. The 

 color is the same as that of the grains of A. apennina. After heating in water until all of the grains 

 are completely gelatinized, the solution is colored very lightly and the grains very deeply on the 

 addition of iodine. After boiling for 2 minutes, the solu- 

 tion is colored deeply and the grain-residues very hghtly 

 or not at all. When a slight excess of iodine is added 

 all the grahis show a red-violet capsule. The capsules 

 which do not contain blue-reacting starch are very much 

 distorted. 



Staining Reactions. With gentian violet the grains 

 stain lightly at once and after 30 minutes are fairly 

 stained. The color is lighter than that of the grains of 

 A. apennina. 



With safranin the grains stain at once very lightly 

 and after 30 minutes are only lightly stained. The color 

 is slightly lighter than that of the grains of A. apennina. 



Temperature Reaction. The temperature of gelatini- 

 zation is 52.5 to 54 C, mean 53.25. 



Effects of Various Reagents. With chloral hydrate- 

 iodine reaction begins at once and is complete in 45 sec- 

 onds. Qualitatively it is the same as that of the grains 

 of A. apennina. 



The reaction with chromic acid begins immediately 

 and is over in 10 seconds. It is qualitatively the same as that of the grains of A. apennina. 



The reaction with pyrogallic acid and with ferric chloride begins at once and is over in 1 to IJ/^ 

 minutes. It is qualitatively the same as that of the grains of A. apennina. 



With Purdy's solution the reaction is very quick and is over in a very few seconds. Qualitatively 

 it is, as far as could be determined, the same as that of the grains of A. apennina. 



STARCH OF ANEMONE JAPONICA. (Plate 95, fig3. 565 and 566. Chart 372.) 



Histological Characteristics. Inform the grains are simple, with no aggregates. Many have one 

 or two, rarely more, rather poorly defined pressure facets at the distal end. There are many easily 

 separated clumps. The surface of the grains has some slight irregularities, due to unequal develop- 

 ment, chiefly nipple-like processes. The conspicuous forms are dome-shaped to hemispherical, 

 with one or usually two facets of unequal size at the distal end; also polygonal, quadrangular, and 

 ovoid, regular or with a flat distal end, spherical, lenticular, and various indefinite forms. The 

 grains when seen from the top commonly appear spherical. 



The hilum is a distinct, single, large, round or triangular or elongated, non-refractive spot, 

 usually eccentric about two-fifths of the longitudinal axis and to one side of the median line. It is 

 rarely fissured, and the fissure is narrow, shallow, not distinct, and appears to be ragged. There are 

 no multiple hila. 



The lamellce are invisible. 



The grains vary in size from 1 to 12/i. The common size is 8^. 



Polariscopic Properties. The figure is usually eccentric, not always distinct, but clear-cut. 

 Its lines are not thick and are of the same size throughout their length. The figure is regular and 

 not distorted in any way. 



The degree of polarization is low in most grains. It varies in different grains and in different 

 aspects of the same grain, being highest when the grain is viewed from top. It is slightly higher than 

 in the grains of A. apennina. 



Curve of Reaction-Intenaitiea of Starch of Anemone 

 blanda. 



