858 



STARCHES OF ANEMONACE^. 



Differentiation of Certain Starches 



PoLARiscopic Properties. Continued. 



Degree of Polarization. Continued. 



.1. hhiiula: Low in most of the grains, and lower than in 



A. aijennina. 

 A . jupnnica: Low in most of tlic grains, liut shghtly higher 

 than in .1. apetinina. 



Polarization xifith Selenitc Quadrants and Colors. 



A. apcnnina: Quadrant.s fairly well defined, usually irreg- 

 ular in shape, unequal in size. Colors not pure. 



A . fulgens: Quadrants the same as in A . apcnnma. Colors 

 not pure. 



A . blanda: Quadrants the same as in j1 . apennirm. Colors 

 not pure. 



A. japonica: Quadi-ants the same as in A. apennina. 

 Colors not pure. 



Iodine Reactions. 

 Intensity and Color. 

 A. apennina: Very deep; blue-violet. 

 A. fulgens: Very deep, but not so deep as in A. apennina; 



blue- violet. 

 A. blanda: Very decj), the .same as in ..4. iipcnnina; blue- 

 violet. 

 A. japonica: Very deep, slightly less than in ,4 . apennina; 

 blue-violet. 



Staining Reactions. 

 With Gentian Violet. 

 A. apennina: Fair. 



A. fulgens: Fair, but less than in A. apennina. 

 A. blanda: Fair, but less than in A. apennina. 

 A . japonica: Fair, but slightly deeper than in A . apennina. 



With Safratiiti. 

 A. apennina: Light. 



A. fulgens: Light, slightly lighter than in A. apennina. 

 A. blanda: Light, slightly lighter than in A. apennina. 

 A . japonica: Light, slightly more than in A. apennina. 



of the Genus Anemone. Continued. 



Temperature of Gelatinization. 



A. apennina: 53 to 54 C, mean 53.5. 

 A. fulgens: 50 to 51.5 C, mean 50.75. 

 A. blanda: 52.5 to 54 C, mean 53.25. 

 A . japonica: 62 to 64 C, mean 63. 



Effects of Various Reagents. 



Reaction with Chlond Hytlrate-Iodine. 



A. apennina: Begins at once; complete in a minute. 

 A.fulgetis: Begins at once; complete in IJ-^ minutes. 

 A. blanda: Begins at once; complete in 45 seconds. 

 A. japonica: Begins at once, complete in 1} 2 minutes. 



Reaction witli Chromic Acid. 



A. apennina: Begins at once; complete in 20 seconds. 

 A. fidgens: Begins at once; complete in 30 seconds. 

 A. blanda: Begins at once; complete in 10 second.s. 

 A. japonica: Begins at once; complete in 15 seconds. 



Reaction loith Pyrogallic Acid. 



A. apennina: Begins at once; complete in 3)^ minutes. 

 A. fulgens: Begins at once; oomplcte in 2 minutes. 

 A. blanda: Begins at once: complete in 1 to IJ-2 minutes. 

 A. japonica: Begins at once; complete in nearly all in 3 

 minutes, the rest arc nearly gelatinized. 



Reaction tvith Ferric Chloride. 



A. apennina: Begins at once; complete in 1^2 minutes. 

 A. fulgens: Begins in 20 seconds; complete in 2 minutes. 

 A. blanda: Begins at once; comjilete in 1 to 1 J^2 minutes. 

 A. japonica: Begins in most in 30 seconds; complete in 

 214 minutes. 



Reaction with Purdy's Solution. 



A. apennina: Begins at once; complete in a minute. 

 A. fulgens: Begins at once; complete in a very few sec- 

 onds. 

 A. blanda: Begins at once; complete in a few seconds. 

 A. japonica: Begins at once; complete in 13^ minutes. 



NOTES ON THE STARCHES OF ANEMONE. 



These starches fall into two group.s in accordance with their forms, those of A. apennina, 

 A. fulgens, and A. blanda being of the same type, and that of A. japonica of an entirely different 

 type; but there is not a corresponding division observed in relation to the reactions, excepting in 

 the temperatures of gelatinization, the average of the first three is 52.3 and the temperature of 

 the last 63. Otherwise the reactions are very nearly alike. 



