AMARYLLIS BRUNSVIGIA. 



389 



incc. In addition to these methods two other forms of 

 gelatinization not observed in the parental starches are 

 very noticeable, namely, the widening of the border con- 

 tinues until the area immediately around the hilum is 

 entirely inclosed, followed by considerable expansion 

 with the later expulsion of the bubble and rapid gela- 

 tiuization of this area and surrounding border; and in 

 other grains the appearance of a number of irregular 

 clefts over the entire grain, the grain rapidly swelling, 

 followed by gelatinization, the area around the hilum of 

 such grains proving the most resistant. 



The gelatinized grains are swollen and much dis- 

 torted, slightly more distorted in a larger number of 

 grains than in Amaryllis belladonna, scarcely so much as 

 in Brunsvigia josepliinw. In this reaction Briinmlnnm 

 sandem alba shows qualitatively a much closer relation- 

 ship to Amaryllis belladonna than to Brunsvigia 

 Joseph in,(f. 



The reaction with chromic acid begins in a few grains 

 in half a minute. Complete gelatinization occurs in 

 about 3 per cent of the grains in 5 minutes ; and about 16 

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

 in 15 minutes ; in about 80 per cent of the grains and 97 

 per cent of the total starch in 20 minutes ; and in all the 

 grains and total starch in 25 minutes. (Chart D 2.) 



The reaction with pyrogallic acid begins in rare 

 grains in 1 minute. Complete gelatinization occurs in less 

 than 1 per cent of the grains and about 1 per cent of the 

 total starch in 5 minutes ; and in less than 1 per cent 

 of the grains and 2 per cent of the total starch in 15 

 minutes; and in about 2 per cent of the grains and 10 

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

 5 per cent of the grains and 12 per cent of the total starch 

 in 45 minutes; and in about 5 per cent of the grains and 

 1? per cent of the total starch in 60 minutes. (Chart D3.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 47 per cent of 

 the grains and 73 per cent of the total starch in 1 minute ; 

 in about 75 per cent of the grains and 88 per cent of the 

 total starch in 2 minutes; in about 85 per cent of the 

 grains and 98 per cent of the total starch in 3 minutes; 

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

 the total starch in 5 minutes. A small amount at the 

 distal end of a few grains persists at 10, 15, 30, and 

 45 minutes respectively. (Chart D 4.) 



A small bubble appears sometimes at the hilum which 

 expands very little and is very transient; this bubble is 

 detected much less frequently and expands much less 

 than in A. belladonna; probably about as frequently as in 

 Brunsvigia josephinfr. The lamellae become very sharply 

 defined over the main body of the grain and a refractive 

 border is quite prominent; the lamellae are much more 

 sharply defined and the border more prominent than in 

 A. belladonna; the definition of the lamellae is about the 

 same, but the border not so prominent as in Brunsvigia 

 Josephines. Fissures are formed which proceed distal- 

 wards from the hilum and are usually slightly to con- 

 siderably branched ; these are very much more prominent 

 and frequent than in A. belladonna; but they are much 

 more delicate, less branched, and usually not similar 

 in general character to Brunsvigia josephirue. The la- 

 mella? are disorganized with the appearance of quite re- 

 fractive granules which are more frequently located near 



the distal margin, but a cluster of large granules may 

 appear in the area around the hilum of a few grains, 

 or be distributed through the main body of the grain. 

 The grannies appear much more frequently than in A. 

 belladonna; they are not nearly so numerous, so large, 

 nor so often located near the hilum or in the main body 

 of the. grain as in Brunsvigia josephina. The method 

 of gelatinization much more closely follows that observed 

 in A. belladonna, but evidence of inheritance from Bruns- 

 vigia josephino' is occasionally present, even to a slightly 

 greater degree than in Brunsdonna sanderce. 



The gelatinized grains are swollen and somewhat too 

 much distorted; the distal refractive border in several 

 grains being gelatinized previous to the area above in 

 which a number of refractive granules resist gelatini- 

 zation ; the distortion is greater in more grains and the 

 number of granules greater than in A. belladonna, but 

 not nearly so much distortion nor so many granules as 

 in Brunsi'igiu joxe/ihinrc. In this reaction Brunsdonna 

 *nndera' alba shows qualitatively a much closer relation- 

 ship to A. belladonna than to Brunsvigia, Josephines. 



The reaction with sulphuric afid begins immediately 

 and many are completely gelatinized in half a minute ; 

 gelatinization is complete in about 95 per cent of the 

 grains and total starch in 1 minute, and in about 98 per 

 cent of the grains and total starch in 1^4 minutes and 

 all in I 1 /;; minutes. (Chart D 5.) 



The reaction with hydrochloric acid begins immedi- 

 ately. Complete gelatinization occurs in about 50 per 

 eent of the grains and total starch in 1 minute ; in about 

 95 per cent of the grains and total starch in 2 minutes ; in 

 about 99 per cent of the grains and total starch in 3 

 minutes; rare small grains and the distal end of a few 

 larger ones are ungelatinized in 5 minutes ; gelatinization 

 is completed in 10 minutes. (Chart D 6.) 



The reaction with potassium hydroxide is complete 

 in 30 seconds. (Chart D 7.) 



The reaction with potassium iodide begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 2 per cent of the grains and 6 per cent of the total 

 starch in 5 minutes; in about 12 per cent of the grains 

 and 34 per cent of the total starch in 15 minutes ; in 

 about 15 per cent of the grains and 48 per cent of the 

 total starch in 30 minutes; in about 26 per cent of the 

 grains and 56 per cent of the total starch in 45 minutes; 

 and in about 34 per cent of the grains and 64 per cent of 

 the total starch in 60 minutes. (Chart D 8.) 



The hilum swells very slowly, much less rapidly than 

 in A. lii'lliiilniuiii, about as in the unfissured hilum of 

 Brunsvigia Josephines. In a few grains a fissure at the 

 hilum becomes enlarged and refractive more frequently 

 than in A. belladonna, but much less frequently than in 

 Brunsvigia. Josephines. The lamellae over a larger part of 

 the grain becomes more distinct and the definition is 

 sharper than in A. belladonna, but not so sharp in so 

 many grains as in Brunsvigia Joseph itue. The lamellae in 

 the area for about one-third to one-half of the distance 

 between the hilum and the distal margin often quickly 

 lose their definition this is the area in which the lamellae 

 are not usually clearly defined in A. belladonna. The 

 fissures are more sharply defined, more branched, and 

 delicate radiating fissures extend more frequently around 

 the entire circumference of the hilum than in A. bella- 



