HIPPEASTRUM. 



413 



in 45 minutes ; in about 62 per cent of the grains and 88 

 per cent of the total starch in 60 minutes. (Chart D 48.) 



The reaction with potassium hydroxide begins in a 

 few grains immediately. Complete gelatinization occurs 

 in about 5 per cent of the entire number of grains and 8 

 per cent of the total starch in 5 minutes ; in about 16 per 

 cent of the grains and 51 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 45 

 per cent of the grains and 74 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 49.) 



The reaction with potassium iodide begins in a few 

 grains immediately. Complete gelatinization occurs in 

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

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

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

 in 15 minutes; in about 3 per cent of the grains and 7 

 per cent of the total starch in 30 minutes; in about 5 per 

 cent of the grains and 11 per cent of the total starch in 

 45 minutes; in about 12 per cent of the grains and 17 

 per cent of the total starch in 60 minutes. (Chart D 50.) 



The hiluni swells slightly and occasionally a small 

 bubble may be detected ; the hilum is sometimes fissured 

 and the clefts become enlarged and very refractive; the 

 bubble and fissures are more frequent and the latter more 

 prominent than in H. ossultan. The entire grain be- 

 comes more refractive and occasionally a few lamella? 

 become more distinct, notably one which forms a demar- 

 cation between the main body and a border of slightly 

 greater refractivity ; the definition of the lamellae is 

 slightly less frequent and the refractive border a little 

 less prominent than in H. ossultan. The formation 

 of the fissures and the disorganization of the lamella? into 

 refractive granules are similar, but the fissures are a 

 little deeper and the granules a little more resistant than 

 in H. ossultan. The methods of gelatinization are varied 

 as in H. ossultan, but the gelatinization of the refractive 

 border is accompanied by less distortion and the reaction 

 more frequently begins at the distal margin and advances 

 to the proximal end than in //. ossultan. The most 

 resistant area in a larger number of grains is a narrow 

 border at the proximal end and sides nearby. 



The gelatinized grains are swollen and slightly to 

 much distorted, a little less than in II. ossultan. Many 

 grains are found which contain refractive granules, more 

 than in H. ossulian. A large number of grains are 

 little if any affected by the reagent beyond the initial 

 steps, more than in H. ossultan. 



The reaction with potassium sulphocyanate begins 

 in a few grains in half a minute. Complete gelatiuiza- 

 tion occurs in less than 0.5 per cent of the entire number 

 of grains and 2 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 12 per cent of the 

 grains and 25 per cent of the total starch in 30 minutes ; 

 in about 33 per cent of the grains and 46 per cent of the 

 total starch in 45 minutes; in about 44 per cent of the 

 grains and 61 per cent of the total starch in 60 minutes. 

 (Chart D 51.) The hilum as in H. ossultan enlarges and 

 becomes very distinct, and no bubble is found there, and 

 if fissures are present in the untreated grain, as they 

 frequently are, they become larger, and if not present 

 they are quickly formed. They are similar to those found 



in //. ossul/an except that they are more irregular and 

 more branched. The lamella* gradually become very dis- 

 tinct, but in most of the grains are obscured by the 

 stria? which radiate from the hilum before gelatinization 

 begins. Gelatinization always begins at the hilum as in 

 //. ossulian, but sometimes also at the distal margin 

 which is not noted in //. ossultan. Many deep cracks or 

 fissures invade the grain and divide the starch into gran- 

 ules; in lenticular-shaped grains gelatinization may be- 

 gin at the hilum and at either end. The progress of 

 gelatinization is very similar to that in H. ossultan, 

 except in the before-mentioned grains in which gela- 

 tiuizatiou begins at the margin as well as at the hilum, 

 the two reactions rapidly approach one another, preceded 

 by fissuring and granulation, and leaving the more re- 

 sistant proximal material till later. There are found a 

 much less number of grains than in //. ossultan in which 

 a segment is fissured and gelatinized before the rest. 

 In the majority of the grains gelatinization proceeds, 

 at first, equally in all directions from the hilum, and 

 later more rapidly distally than proximally. The gela- 

 tinized grains are large and considerably distorted but 

 retain some of the form of the untreated grain. The 

 gelatinized grains of //. ossultan and //. pyrrlta have the 

 same appearance.- 



The reaction with potassium sulphide begins in rare 

 grains in 1 minute. Complete gelatinizatiou occurs in 

 less than 0.5 per cent of the grains and 1 per cent of the 

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

 and 2 per cent of the total starch in 15 minutes; about 

 the same percentage of the grains and 3 per cent of the 

 total starch in 30 minutes ; little if any further progress 

 in 45 and 60 minutes. (Chart D 52.) 



The reaction with sodium hydroxide begins in a 

 IVw grains in half a minute. Complete gelatinization 

 occurs in about 1 per cent of the entire number of grains 

 and 2 per cent of the total starch in 5 minutes ; in about 

 3 per cent of the grains and 8 per cent of the total starch 

 in 15 minutes; in about 13 per cent of the grains and 

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

 22 per cent of the grains and 36 per cent of the total 

 starch in 45 minutes ; in about 24 per cent of the grains 

 and 43 per cent of the total starch in 60 minutes. (Chart 

 D53.) 



The reaction with sodium sulphide begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

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

 per cent of the total starch in 5 minutes ; in about 2 per 

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

 in 15 minutes; in about 3 per cent of the grains and 5 

 per cent of the total starch in 30 minutes; little if any 

 further advance in 45 and 60 minutes. (Chart D 54.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 26 per 

 cent of the entire number of grains and 32 per cent of 

 the total starch in 5 minutes ; in about 87 per cent of 

 the grains and 90 per cent of the total starch in 15 min- 

 utes; in about 96 per cent of the grains and 99 per cent 

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

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

 in 45 minutes. (Chart D 55.) A small bubble appears 

 at the hilum which expands about as in II. ossultan; the 

 hilum may be fissured, the clefts then becoming more 

 enlarged and refractive, more frequently and more prom- 



