CRINUM. 



469 



ant, especially when extending around the entire margin, 

 and though profusely striated it is gelatinized without 

 breaking into granules. An entire marginal border was 

 not noted in C. zeylanicum. The most resistant portion 

 of the grain is usually a narrow refractive border at the 

 proximal end and sides nearby, as in C. zeylanicum, but 

 this border is finally gelatinized without its breaking 

 into granules as seen in C. zeylanicum. The gelatinized 

 grains are much swollen and -distorted, being more dis- 

 torted than in C. zeylanicum. They bear no resem- 

 blance to the untreated grain as in the completely gela- 

 tinized grains of C. zeylanicum. No partially gelatinized 

 grains are present similar to those of C. zeylanicum. 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 29 per 

 cent of the entire number of grains and 37 per cent of the 

 total starch in 5 minutes; in about 56 per cent of the 

 grains and 66 per cent of the total starch in 15 minutes; 

 in about 92 per cent of the grains and 95 per cent of the 

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

 grains and over 99 per cent of the total starch in 45 

 minutes. Only very rare small grains remain ungela- 

 tinized at the end of 60 minutes. (Chart D 160.) 



A bubble appears at the hilum. In the majority of 

 the grains it is inclosed within an enlarged fissure at this 

 point, yet not nearly so often as in C. zeylanicum. It 

 does not expand so much and is more transient in a larger 

 number of grains than in C. zeylanicum. The lamella? 

 in some grains may become temporarily more distinct. 

 A refractive border appears either at the distal margin 

 or surrounding the entire grain, sometimes being separ- 

 ated from the rest of the grain by a brilliant lamella, and 

 it extends around the entire grain more frequently than 

 in C. zeylanicum. Gelatinization begins at the point of 

 union of the plane and convex surfaces (apparently cor- 

 responding to the distal corners of other grains) and 

 then may extend along the convex surface in the plano- 

 convex grains. Such a method was not observed in C. 

 zeylanicum. In many grains it begins along the distal 

 margin and proceeds gradually toward the proximal end, 

 as in C. zeylanicum. When the reaction reaches the 

 bubble, expulsion occurs followed by the very rapid solu- 

 tion of the proximal end and sides. This method is 

 similar to but the gelatinization of the proximal end 

 following the expulsion of the bubble is very much more 

 rapid than that which occurs in C. zeylanicum. Gela- 

 tinization in some of the plano-convex grains may ad- 

 vance towards the central portion, and in others gela- 

 tinization may follow at the proximal end after the distal 

 border has become gelatinized. Gelatmization from two 

 main points is much more common than in C. zeylanicum. 

 Definite plume-like fissures are sometimes observed 

 passing from the hilum to the corners of the plano- 

 convex grains, being directed almost transversely from 

 the hilum, but indefinite fissures extending proximal- 

 ward from the distal margin are not usually present. 

 The definite fissures are much more common and the 

 indefinite fissures much less so than in C. zeylanicum. 

 The gelatinized grains are much swollen and distorted, 

 as noted for C. zeylanicum. 



The reaction with calcium nitrate begins in some 

 grains immediately. Complete gelatinization occurs in 

 about 45 per cent of the entire number of grains and 



65 per cent of the total starch in 5 minutes; in about 55 

 per cent of the grains and 78 per cent of the total starch 

 in 15 minutes; in about 65 per cent of the grains and 78 

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

 same number of grains and 81 per cent of the total starch 

 in 45 minutes ; and in the same percentage of each at the 

 end of CO minutes. (Chart D 161.) 



The reaction with uranium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 35 per 

 cent of the entire number of grains and 65 per cent of 

 the total starch in 5 minutes ; in about 51 per cent of the 

 grains and 74 per cent of the total starch in 15 minutes ; 

 in about 61 per cent of the grains and 82 per cent of 

 the total starch in 30 minutes; in about 74 per cent of 

 the grains and 87 per cent of the total starch in 45 min- 

 utes; and in about the same percentage of each at the 

 end of 60 minutes. (Chart D 1G'.'.) 



The reaction with strontium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 58 per 

 cent of the entire number of grains and 69 per cent of 

 the total starch in 5 minutes ; in about 61 per cent of the 

 grains and 83 per cent of the total starch in 15 minutes; 

 in about 79 per cent of the grains and 97 per cent of the 

 total starch in 30 minutes; in about 87 per cent of the 

 grains and over 98 per cent of the total starch in 45 

 minutes; and in about the same percentage of each in 

 60 minutes. ( Chart D 163.) 



The reaction with cobalt nitrate begins immediately. 

 Complete gelatinization occurs in about 23 per cent of 

 the entire number of grains and 34 per cent of the total 

 starch 'in 5 minutes; in about 31 per cent of the grains 

 and 54 per cent of the total starch in 15 minutes; in 

 about 34 per cent of the grains and 60 per cent of the 

 total starch in 30 minutes; in about 34 per cent of the 

 grains and 65 per cent of the total starch in 45 minutes ; 

 and in about 40 per cent of the grains and 70 per cent 

 of the total starch in 60 minutes. (Chart D 164.) 



Gelatinization begins, as a rule, at the distal margin 

 as in C. zeylanicum and proceeds quite rapidly in some 

 grains, but in others slowly. Gradually, however, after 

 prolonged treatment some of the more resistant grains 

 become completely, or nearly completely gelatinized, a 

 very much larger number than in C. zeylanicum. In all 

 grains not completely gelatinized the proximal end and 

 sides nearby prove the most resistant, which is character- 

 istic of the crinums. 



The reaction with copper nitrate begins immediately. 

 Complete gelatinization occurs in about 31 per cent of 

 the entire number of grains and 54 per cent of the total 

 starch in 5 minutes ; in about 34 per cent of the grains 

 and 70 per cent of the total starch in 15 minutes ; in about 

 50 per cent of the grains and 78 per cent of the total 

 starch in 30 minutes ; in about 57 per cent of the grains 

 and 80 per cent of the total starch in 45 minutes; and 

 in about the same percentage of each in 60 minutes. 

 (Chart D 165.) 



In most of the grains gelatinization proceeds through 

 the mesial region along the courses of well-defined fis- 

 sures, but the distal margin is completely gelatinized 

 before the proximal end and sides nearby. The capsule at 

 the distal margin is more frequently neither ruffled nor 

 especially distended, but in a few grains a band at the 

 margin may be much ruffled and considerably distended 



