AMARYLLIS BRUNSVIGIA. 



387 



37 per cent of the grains and 67 per cent of the total 

 starch in 30 minutes ; in about 42 per cent of the grains 

 and 71 per cent of the total starch in 45 minutes; in 

 about 50 per cent of the grains and 75 per cent of the 

 total starch in 60 minutes. (Chart D 17.) Gelatiniza- 

 tion proceeds along the courses of the fissures, many of 

 the grains becoming completely gelatinized quite rapidly. 

 The entire margin at first and finally that of the proximal 

 end are usually the most resistant parts of the grain. 



The reaction with copper nitrate begins immediately. 

 Complete gelatinization occurs in about 17 per cent of 

 the grains and 52 per cent of the total starch in 5 

 minutes ; in about 35 per cent of the grains and 75 per 

 cent of the total starch in 15 minutes; in about 45 per 

 cent of the grains and 79 per cent of the total starch 

 in 30 minutes ; in about 50 per cent of the grains and 84 

 per cent of the total starch in 45 minutes ; in about 58 

 per cent of the grains and 88 per cent of the total starch 

 in 60 minutes. (Chart D 18.) The process of gela- 

 tinization is more varied in this species than in .-1. bella- 

 donna, and the grains are either completely gelatinized 

 or much less quickly affected. In some grains gela- 

 tinization begins at the distal end accompanied by exten- 

 sion of the capsule, while in others it proceeds through 

 the mesial portion along the course of deep fissures, the 

 distal end being ultimately gelatinized before the proxi- 

 mal end and sides nearby. 



The reaction with cupric chloride begins immediately. 

 Complete gelatinization occurs in about 19 per cent of 

 the entire number of grains and 35 per cent of the total 

 starch in 5 minutes ; in about 48 per cent of the grains 

 and 65 per cent of the total starch in 15 minutes; in 

 about 50 per cent of the grains and 80 per cent of the total 

 starch in 30 minutes ; in about 64 per cent of the grains 

 and 86 per cent of the total starch in 45 minutes; and 

 about the same in 60 minutes. (Chart D 19.) The 

 reaction begins and proceeds rapidly through a number of 

 entire grains, while others are but little affected. Deep 

 fissures are formed and the process proceeds along these ; 

 in some grains the entire margin is quite resistant, in 

 others the distal margin, and in many the proximal end. 

 The process is much more varied than in A. belladonna. 

 The reaction with barium chloride begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 1 per cent of the grains and over 2 per cent of the 

 total starch in 5 minutes; in over 3 per cent of the 

 grains and over 6 per cent of the total starch in 15 min- 

 utes; in about 4 per cent of the grains and 7 per cent 

 of the total starch in 30 minutes ; in over 4 per cent of 

 the grains and 8 per cent of the total starch in 45 min- 

 utes ; and in about 5 per cent of the grains and 14 per cent 

 of the total starch in 60 minutes. (Chart D 20.) 



The reaction with mercuric chloride begins in a few 

 grains immediately. Complete gelatiuization occurs in 

 about 4 per cent of the entire number of grains and in 

 over 5 per cent of the total starch in 5 minutes ; in aboul 

 16 per cent of the grains and 20 per cent of the total 

 starch in 15 minutes; in about 24 per cent of the grains 

 and 33 per cent of the total starch in 30 minutes; ir 

 about 27 per cent of the grains and 48 per cent of the tota 

 starch in 45 minutes; in about 29 per cent of the grains 

 and 60 per cent of the total starch in 60 minutes. (Char 

 D21.) 



BRUNSDONNA SANDEIKK ALBA (HYBRID). 



(Plate 1, fig. 3; Charts D 1 to D -1.) 



HISTOLOOIC PROPERTIES. 



In form the grains are usually simple and isolated, 

 except a few which occur in small aggregates of 2 and 3 

 components, in this feature resembling B. ;W/j//i/r. 

 Compound grains occur as frequently as in B. Josephines 

 and are usually the same types as in that starch. There 

 are : (1) Two small components, each with its own lamel- 

 a?, and often lying at different levels, and in a large num- 

 ber (7 to 12) of secondary lamellae; (2) a number ul' hila 

 in an amorphous-looking mass surrounded by from 4 to 

 12 secondary lamella?, a form of grain rarely observed 

 in B. Josephines and never in A. belladonna; (3) a small 

 grain adherent to the side or distal end of a larger grain 

 and both inclosed in 4 or 5 secondary lamella?; (4) a 

 similar grain, as noted above, but consisting of an amor- 

 phous-looking mass composed probably of a number of 

 fused small grains adherent to the side or distal end of 

 a larger grain, both being inclosed within from 6 to 12 

 secondary lamella?. This last type is noted only in this 

 starch. The grains are usually regular in form as in 

 A. belladonna, and such irregularities as occur are due 

 to the same causes as noted under A. belladonna and B. 

 Josephines, but the indentations in the margins of the 

 grains noted in B. Josephine? are of rare occurrence. The 

 conspicuous forms are elliptical (with both flattened 

 and rounded distal end) and ovoid. There are also, 

 nearly round, triangular with rounded angles, and a few 

 pyriform grains. The grains are not flattened. In form 

 the grains of Brunsdonna sanderee alba are, as a whole, 

 closer to Amaryllis belladonna than to Brunsvigia Joseph- 

 ines, but in certain respects the reverse. 



The hilum is a small, round, not very distinct spot, not 

 so distinct as in either parent, but nearer to that in 

 A. belladonna. It is, apparently, never fissured. The 

 range of eccentricity is from 0.46 to 0.13, usually 0.26 of 

 the longitudinal axis. In the character of the hilum B. 

 sanderee alba more closely resembles A. belladonna than 

 ^B. Josephines. 



The lam dice are as distinct but rather finer than those 

 noted under B. Josephines and are usually regular in form 

 as in B. belladonna, but in a moderate number of grains 

 they show striking irregularities, as noted under B. . 

 josephince. The number counted on the larger grains 

 varies from 26 to 40, usually about 30. In form and 

 arrangement of .the lamella? B. sanderee alba is closer to 



A. belladonna, but in the average number they are closer 

 to B. Josephines. 



The size varies from the smaller, which are 10 by 9/x, 

 to the larger, which are 62 by 36/*, rarely 72 by 44/i in 

 length and breadth. The common size is 44 by 34/*. 

 The grains of B. sanderee, alba are closer to A. belladonna 

 in size and in proportion of length to width than to 



B. Josephines. 



POLARISCOPIC PROPERTIES. 



The figure varies from centric to very eccentric, 

 mostly the later, hence the mean is almost very eccentric, 

 slightly less than .4. belladonna, but decidedly more than 

 in B. Josephines. The figure is distinct and clean-cut, 

 about the same as A. belladonna, but much more so 

 than B. Josephines. The lines are usually fine with slight 

 broadening at the margin, about the same as in A. bclla- 



