HIPPEASTRUM. 



399 



The hilum swells and if fissured the clefts become 

 enlarged and more refractive but no bubble is found. The 

 entire grain becomes very refractive and the lamellae do 

 not usually become any more distinct, with the exception 

 of one which may serve as a line of demarcation be- 

 tween the main body of the grain and a border of slightly 

 greater refractivity. If fissures are not present in the 

 untreated grain, one or two may form which pro- 

 ceed from the hilum or intersect this region according 

 to its location in the grain ; these fissures often become 

 branched ; and in some grains numerous delicate fissures 

 may radiate from the entire circumference of the hilum. 

 Gelatinization is varied in character. In the most rapidly 

 gelatinized grains the process quickly advances from the 

 hilum along the course of the fissures; if the hilum is 

 quite eccentric the process starts at the distal margin 

 and advances toward the proximal end, a narrow band of 

 starch at the proximal end and sides nearby proving the 

 most resistant; in elongated grains with centric or but 

 slightly eccentric hilum the process may start almost 

 simultaneously from both ends and advance towards the 

 hilum, a narrow band of starch at either side of the hilum 

 proving the most resistant. When the refractive border 

 is very sharply defined the reaction may start in this area 

 and spread through the border without the appearance 

 of refractive granules. Gelatinization is usually pre- 

 ceded by the appearance of very refractive granules which 

 are massed in the mesial region, but often linearly 

 arranged at the margin, notably the proximal end and 

 sides nearby; and these linear granules usually bound 

 the margin of the main body of the grain when the re- 

 fractive border is gelatinized without the appearance 

 of such granules. The gelatinized grains are swollen 

 and slightly to considerably distorted, so that they do not 

 usually resemble the untreated grain. Most of the 

 grains are but little affected, and others have been dis- 

 organized into granules but have proceeded no further. 



The reaction with potassium sulphocyanate begins in 

 a few grains in half a minute. Complete gelatinizatiou 

 occurs in about 2 per cent of the entire number of grains 

 and 4 per cent of the total starch in 5 minutes; in 

 about 3 per cent of the grains and 5 per cent of the total 

 starch in 15 minutes; in about 10 per cent of the grains 

 and 13 per cent of the total starch in 30 minutes; in 

 about 18 per cent of the grains and 43 per cent of the 

 total starch in 45 minutes; in about 31 per cent of the 

 grains and 46 per cent of the total starch in 60 minutes. 

 (Chart D30.) 



The hilum enlarges slightly and becomes very distinct, 

 but no bubble is found there, and, if the hilum of the 

 untreated grain is fissured, the grains become more prom- 

 inent and extend more widely, transversely or obliquely. 

 The lamella; in most grains gradually become more dis- 

 tinct and often remain, but in other grains they are 

 obscured by fine stria? radiating from the hilum to the 

 margin. Gelatinization begins in some less resistant 

 grains by the appearance of a longitudinal fissure, not 

 present in the untreated grain, which extends from the 

 hilum almost to the distal margin and gives off many 

 branches, and these divide this part of the grain into 

 many small granules, while in others fissuration and 

 striation may begin at the hilum and at the distal margin 

 simultaneously. In the more resistant grains, which are 

 few in number, fissuration and granulation begin at the 



distal margin. In the first class of grains, gelatiuiza- 

 tion progresses moderately rapidly in the granular por- 

 tion to the distal margin, while the more resistant 

 material at the proximal end becomes striated as the 

 grain swells ; with the progress of the reaction this proxi- 

 mal starch is pushed to the margin and forms a band 

 consisting of several rows of granules which are very 

 resistant and persist for some time. In the second class 

 of grains the procedure is the same except that fissura- 

 tion and granulation extend from the hilum and from the 

 distal margin toward one another. In the third class 

 fissuration and granulation proceed only from the margin 

 and are followed by gelatinization from the distal margin 

 upward, the proximal material, however, becomes striated, 

 then divided into rows of granules which are not com- 

 pletely gelatinized at the end of an hour. The gela- 

 tinized grains are large and usually considerably dis- 

 torted, often having but little resemblance to the un- 

 treated grains. 



The reaction with potassium sulphide begins in rare 

 grains in 5 minutes. Complete gelatinization occurs in 

 less than 0.5 per cent of the entire number of grains 

 and total starch in 5 minutes ; in still less than 0.5 per 

 cent of the grains and total starch in 15 minutes; in 

 about 0.5 per cent of the grains and 1 per cent of the 

 total starch in 30 minutes ; with very little if any progress 

 in 45 and 60 minutes. (Chart D 31.) 



The reaction with sodium hydroxide begins in rare 

 grains in half a minute. Complete gelatinization occurs 

 in less than 0.5 per cent of the entire number of grains 

 and 1 per cent of the total starch in 5 minutes ; in about 

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

 in 15 minutes; in about 6 per cent of the grains and 15 

 per cent of the total starch in 30 minutes ; in about 8 per 

 cent of the grains and 22 per cent of the total starch in 

 45 minutes; in about 11 per cent of the grains and 24 

 per cent of the total starch in 60 minutes. (Chart D 32.) 



The reaction with sodium sulphide begins in rare 

 grains in 1 minute. Complete gelatinization occurs in 

 less than 0.5 per cent of the entire number of grains 

 and total starch in 5 minutes; in about 0.5 per cent 

 of the grains and 1 per cent of the total starch in 15 

 minutes ; in about 1 per cent of the grains and 2 per cent 

 of the total starch in 30 minutes; with little if any fur- 

 ther progress in 45 and 60 minutes. (Chart D 33.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatiuization occurs in about 7 per 

 cent of the entire number of grains and 10 per cent of 

 the total starch in 5 minutes; in about 52 per cent of 

 the grains and 57 per cent of the total starch in 15 

 minutes ; in about 93 per cent of the grains and 98 per 

 cent of the total starch in 30 minutes; in about 98 per 

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

 in 45 minutes. (Chart D 34.) 



A small bubble appears at the hilum which in the 

 majority of grains is not inclosed within a fissure ; how- 

 ever, a cleft is moderately often present which becomes 

 enlarged and more refractive. The bubble at the hilum 

 may expand considerably before expulsion. The lamella? 

 do not become more distinct excepting in a few grains. 

 A refractive border is formed which is usually not 

 sharply defined from the rest of the grain. Gelatiniza- 

 tion starts from the distal margin in the grains which 

 have a well-marked proximal and distal end, then fre- 



