MILTONIA. 



755 



The hilum becomes as distinct as in M. vexillaria, 

 and the lamellae are not so distinct as in those grain.-;. 

 Gelatiuization as in M. vexillaria begins at the hilum, 

 which enlarges somewhat; and in many compound grains 

 wide fissures, which apparently have no connection with 

 the hilum, split the starch of the grains into several por- 

 tions which probably represent the components, without, 

 however, breaking the capsule, and gelatiuizatiou pro- 

 ceeds in these pieces as it does in the simple grains. 

 The process is very nearly the same as in M. vexillaria, 

 except that the lamellar structure of the starch after 

 granulation is not so obvious and more coarse granules 

 are formed immediately about the hilum. Solution of 

 the capsule usually takes place at the proximal end much 

 more frequently than in M. vexillaria. 



The reaction with pyro gallic acid begins immediately. 

 Complete gelatinization occurs in about 15 per cent of 

 the entire number of grains and 43 per cent of the total 

 starch in 5 minutes; in about 28 per cent of the grains 

 and (53 per cent of the total starch in 15 minutes; in 

 about 37 per cent of the grains and 72 per cent of the 

 total starch in 30 minutes; in about 40 per cent of the 

 grains and 77 per cent of the total starch in 45 minutes; 

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

 total starch in 60 minutes. (Chart D 597.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 48 per cent of 

 the entire number of grains and 86 per cent of the total 

 starch in 1 minute; in about 68 per cent of the grains 

 and 93 per cent of the total starch in 2 minutes ; in about 

 75 per cent of the grains and 95 per cent of the total 

 starch in 5 minutes; in about 88 per cent of the grains 

 and 97 per cent of the total starch in 15 minutes; in 

 about 93 per cent of the grains and 99 per cent of the 

 total starch in 30 minutes. (Chart D 598.) 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 89 per cent of 

 the entire number of grains and 97 per cent of the total 

 starch in 1 minute; in about 95 per cent of the grains 

 and 98 per cent of the total starch in 2 minutes ; in all 

 but parts of rare grains, and in over 99 per cent of both 

 the grains and total starch in 4 minutes ; complete gela- 

 tinization (100 per cent) of all grains in 5 minutes. 

 (Chart D599.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 70 per 

 cent of the entire number of grains and 94 per cent of 

 the total starch in 1 minute ; in about 78 per cent of the 

 grains and 97 per cent of the total starch in 2 minutes ; in 

 about 94 per cent of the grains and in over 99 per cent 

 of the total starch in 5 minutes. (Chart D 600.) 



The hilum usually becomes distinct, and no bubble 

 formation is noted. If fissures exist at the hilum or 

 elsewhere in the grain they widen and deepen, and in 

 the compound grains sometimes reach the capsule but 

 do not break it. The lamellae are not so distinct as in 

 M. vexillaria and do not, in every grain, remain distinct 

 throughout the reaction. Gelatinization, as in M. vexil- 

 laria, begins at the hilum, and the progress is very 

 similar to that in M. vexillaria, except that the whole 

 interior of the grain, excepting 2 or 3 lamella? at the 

 margin, becomes coarsely granular, and the lamellar 

 structure in the marginal band is not nearly so distinct. 

 The gelatinized grains are thicker walled than in M. 



vexillaria, and later become thin-walled and are more 

 distorted than in this starch. 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 97 per 

 cent of the entire number of grains and in over 99 per 

 cent of the total starch in 1 minute; complete gelatiniza- 

 tiou of all the grains (100 per cent) occurs in 5 minutes. 

 (Chart D 601.) 



The reaction with potassium iodide begins imme- 

 diately. Complete gelatinization occurs in about 50 per 

 cent of the entire number of grains and 75 per cent of 

 the total starch in 5 minutes; in about 60 per cent of the 

 grains and 85 per cent of the total starch in 15 minutes ; 

 in about 77 per cent of the grains and 90 per cent of the 

 total starch in 30 minutes; in about 80 per cent of the 

 grains and 92 per cent of the total starch in 45 minutes ; 

 in about 82 per cent of the grains and 95 per cent of the 

 total starch in GO minutes. (Chart D 602.) 



The hilum becomes as distinct as in M. vexillaria, but 

 the lamellae are not so distinct. Gelatinization as in M. 

 vexillaria, begins at the hilum and the progress is much 

 the same as in those grains, except that granulation is 

 more extensive and the granules are not so fine, while 

 an indistinctly lamellated band often extends completely 

 around even those grains in which fissuration and granu- 

 lation have taken place. The gelatinized grains are 

 large, thin-walled, and more distorted than those of 

 M. vexillaria, and retain less resemblance to the form 

 of the untreated grain. 



The reaction with potassium sulpliocyanale begins im- 

 mediately. Complete gelatinization occurs in about 50 

 per cent of the entire number of grains and 85 per cent 

 of the total starch in 2 minutes; in about 70 per cent 

 of the grains and 89 per cent of the total starch in 5 

 minutes ; in about 85 per cent of the grains and 95 per 

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

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

 30 minutes. (Chart D 603.) 



The reaction with pota-ssium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 36 per 

 cent of the entire number of grains and 72 per cent of the 

 total starch in 5 minutes; in about 54 per cent of the 

 grains and 84 per cent of the total starch in 15 minutes; 

 in about 54 per cent of the grains and 84 per cent of the 

 total starch in 15 minutes; in about 57 per cent of the 

 grains and 85 per cent of the total starch in 30 minutes; 

 in about 63 per cent of the grains and 87 per cent of the 

 total starch in 45 minutes ; in about 69 per cent of the 

 grains and 89 per cent of the total starch in 60 minutes. 

 (Chart D 604.) 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatiui/ation occurs in about 57 per 

 cent of the entire number of grains and 87 per cent of the 

 total starch in 5 minutes ; in about 78 per cent of the 

 grains and 92 per cent of the total starch in 15 minutes; 

 in about 90 per cent of the grains and 95 per cent of the 

 total starch in 30 minutes; little if any further advance 

 in 45 and 60 minutes, respectively. (Chart D G05.) 



The reaction with sodium sulphide begins imme- 

 diately. Complete gelatinization occxirs in about 25 per 

 cent of the entire number of grains and 58 per cent of 

 the total starch in 5 minutes; in about 39 per cent of 

 the grains and 72 per cent of the total starch in 15 

 minutes; in about 47 per cent of the grains and 77 per 



