AMARYLLIS BRTJNSVIGIA. 



381 



per cent of the grains and over 99 per cent of the total 

 starch in 60 minutes. (Chart D 8.) The hilum swells 

 rapidly and a small bubble is rarely detected thereat. 

 The lamella; become more distinct, the definition not 

 usually being sharp in an area of from one-third to one- 

 half of the distance between the hilum and distal mar- 

 gin. The lamella? of the remainder of the grain become 

 sharply defined at once with the exception of a narrow 

 refractive distal border found on some grains in which 

 the definition is more gradual. Two delicate fissures, 

 usually but little branched, proceed from the hilum dis- 

 talwards. Gelatinization advances rapidly in many 

 grains at the same time, and while but a few may be 

 completely gelatinized, yet the reaction has progressed 

 in so many that the total gelatinizatiou reaches a high 

 percentage very quickly. The reaction advances rapidly 

 through the mesial region to within a short distance 

 from the distal margin, a few lamellae at this margin 

 forming the most resistant starch. The lamellae are 

 usually disorganized without the appearance of promi- 

 nent refractive granules ; in some grains, however, a few 

 such granules may appear in the area around the hilum 

 and at a short distance above the distal margin. The 

 gelatinized grains are much swollen and usually but little 

 distorted, the distortion when present being greater at 

 the distal margin. In some grains a few lamella? at the 

 distal end may remain ungelatinized and occasionally 

 a few refractive granules may resist the reaction. 



The reaction with potassium sulplt.ocyanate begins in 

 all the grains at once, and a few are completely gelatinized 

 in 1 minute. Complete gelatinization occurs in about 

 22 per cent of the grains and 80 per cent of the total 

 starch in 5 minutes ; in about 43 per cent of the grains 

 and 90 per cent of the total starch in 15 minutes; in 

 about 61 per cent of the grains and 95 per cent of the 

 total starch in 30 minutes; in about 69 per cent of the 

 grains and over 99 per cent of the total starch in 45 

 minutes ; in about 78 per cent of the grains and over 99 

 per cent of the total starch in 60 minutes. (Chart D 9.) 



The hilum swells rapidly and usually no bubble is 

 detected thereat, but occasionally a bubble is present 

 which expands to considerable size and is then gradually 

 expelled. The lamellae quickly become a little more 

 sharply defined, the variations in refractivity of these 

 structures in the untreated grain being accentuated. A 

 narrow refractive band at the distal margin, occasionally 

 present in the untreated grain, becomes more sharply 

 defined. Two delicate plume-like fissures usually proceed 

 distalwards from the hilum, but in some grains one 

 much deeper and larger branching fissure may form and 

 gelatinization proceeds from the hilum along the course 

 of such fissures. Occasionally the area around the hilum 

 seems more resistant and. then short radiating fissures 

 appear, especially towards the proximal end and sides 

 nearby, the plume-like fissures in such grains also be- 

 ing present. The lamella? are frequently disorganized 

 without the appearance of refractive granules, but when 

 the fissures are very deep, scattered refractive granules 

 may appear in the mesial region, and very rarely mar- 

 ginal granules in linear arrangement may follow deep 

 striation of this area. Occasionally the hilum swells 

 more slowly and short radiating fissures proceed there- 

 from, a cluster of quite refractive granules appearing in 



this after the disorganization of the lamella?. The most 

 resistant starch is located in a small area at the distal 

 margin, the lamella? at this point often become striated 

 and sharply defined, but sometimes this point is homo- 

 geneously refractive. 



The gelatinized grains are much swollen and usually 

 but slightly distorted, though occasionally considerable 

 distortion appears at the distal margin. At the end 

 of the experiment (60 minutes) refractive granules 

 rarely remain, but a small area of uugelatinized starch 

 is found at the distal margin of some grains. Many of 

 the gelatinized grains bear a general resemblance to the 

 untreated grains. 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 50 

 per cent of the grains and 90 per cent of the total starch 

 in 1 minute ; in about 80 per cent of the grains and 97 

 per cent of the total starch in 3 minutes; in about 90 

 per cent of the grains and 98 per cent of the total starch 

 in 5 minutes; in about 95 per cent of the grains and 

 over 99 per cent of the total starch in 10 minutes; in 

 about 98 per cent of the grains and over 99 per cent of the 

 total starch in 15 minutes. (Chart D 10.) 



The reaction with sodium hydroxide begins immedi- 

 ately and many are gelatinized in 1 minute. Complete 

 gelatinization occurs in about 50 per cent of the grains 

 and 97 per cent of the total starch in 3 minutes; in about 

 75 per cent of the grains and over 99 per cent of the 

 total starch in 5 minutes; in about 90 per cent of the 

 grains and over 99 per cent of the total starch in 10 min- 

 utes; and in about the same in 15 minutes; in about 

 95 per cent of the grains and over 99 per cent of the 

 total starch in 30 minutes; in about the same in 45 

 minutes ; and in about 97 per cent of the grains and over 

 99 per cent of the total starch in 60 minutes. (Chart 

 Dll.) 



The reaction with sodium sulphide begins immedi- 

 ately. Complete gelatinizatiou occurs in about 15 per 

 cent of the grains and 66 per cent of the total starch in 

 5 minutes; in about 35 per cent of the grains and 80 

 per cent of the total starch in 15 minutes; in about 42 per 

 cent of the grains and 84 per cent of the total starch in 

 30 minutes ; about the same at the end of 45 minutes ; in 

 about 50 per cent of the grains and 89 per cent of the 

 total starch in 60 minutes. (Chart D 12.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatiuizatiou occurs in about 73 

 per cent of the grains and 81 per cent of the total starch 

 in 5 minutes ; in about 98 per cent of the grains and 

 over 99 per cent of the total starch in 10 minutes; and 

 in all in 15 minutes. (Chart D 13.) A bubble appears 

 at the hilum which is small, expands very little during 

 the reaction, is very persistent, and very rarely located 

 in an enlarged fissure. Earely, more than one bubble is 

 found at the hilum. A very refractive border is rapidly 

 formed, which spreads around the entire grain, being two 

 or three times as broad at the distal margin as in the 

 remaining border. The lamella? of the main body of the 

 grain are occasionally demonstrable, and those forming 

 the border gradually become well developed previous to 

 gelatinizatiou. Gelatinization begins in this border at 

 the distal margin and as the reaction proceeds proximally 

 the lamella? become very refractive and either increase 



