NERINE. 



483 



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

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

 and 4 per cent of the total starch in 15 minutes ; in about 

 1 per cent of the grains and 9 per cent of the total starch 

 in 30 minutes; in about 1 per cent of the grains and 17 

 per cent of the total starch in 45 minutes ; in about 3 

 per cent of the grains and 28 per cent of the total starch 

 in 60 minutes. (Chart D 197.) 



The hilum is very distinct, and the lamella? also are 

 very distinct and remain so during the greater part of 

 the reaction. Gelatinizatiou begins at the hilum which 

 enlarges slowly, while from either side of the hilum 

 two refractive fissures extend distally. The starch 

 immediately surrounding the hilum is, in some grains, 

 divided by irregular fissures into rather coarse granules, 

 and that part of the grain lying between the two refrac- 

 tive fissures before mentioned becomes finely granular 

 and rather hyaline in appearance, while the more resist- 

 ant starch at the proximal end and sides forms a nar- 

 row lamellated band which is invaded by cracks from 

 the margin and thus divided off into rather fine gran- 

 ules that gradually become thinner and more nearly 

 transparent from the margin inward and, in those grains 

 in which gelatinizatiou is completed, finally disappear 

 leaving only the thin capsule. The gelatinized grains are 

 large and somewhat distorted but retain some of the form 

 of the untreated grain. 



The reaction with potassium sulpliocyanate begins in 

 a few grains immediately. Complete gelatinization occurs 

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

 3 per cent of the total starch in 5 minutes; in about 3 

 per cent of the grains and 10 per cent of the total starch 

 in 15 minutes; in about 21 per cent of the grains and 

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

 38 per cent of the grains and 61 per cent of the total 

 starch in 45 minutes; in about 54 per cent of the grains 

 and 70 per cent of the total starch in 60 minutes. ( Chart 

 D198.) 



The hilum becomes very distinct, and no bubble is 

 observed to form there during the reaction. The lamella 

 are also distinct and remain so during the greater part 

 of the reaction. Before gelatinization begins two lines 

 or fissures, in the interior of the grain, are observed to 

 extend from either side of the hilum nearly to the distal 

 margin, and the material between these two lines be- 

 comes lighter and more refractive in appearance. Gela- 

 tinization begins at the hilum, which enlarges slowly, the 

 two fissures already mentioned, becoming wider at the 

 same time, are seen to divide into many fine branches 

 as they near the distal end and divide the portion be- 

 tween them into many fine granules which become more 

 and more nearly transparent as the reaction advances. 

 As the hilum continues to enlarge several other coarse 

 fissures penetrate this material and divide it into several 

 pyramidal portions, from the sides of which feathery 

 spicules are separated off and gelatinized. The grain 

 meanwhile enlarges and the more resistant starch at 

 the proximal end and sides forms a thick non-lamellated, 

 non-striated band, which as swelling and gelatinization 

 continue becomes progressively thinner and more nearly 

 transparent, until all the material is gelatinized and only 

 the thin capsule is left. The gelatinized grains are mod- 

 erately large and thin-walled and are somewhat distinct, 



especially at the distal end, but they retain some resem- 

 blance to the form of the untreated grain. 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 22 per 

 cent of the entire number of grains and 60 per cent of 

 the total starch in 5 minutes; in about 66 per cent of the 

 grains and 88 per cent of the total starch in 15 minutes; 

 in about 73 per cent of the grains and 93 per cent of the 

 total starch in 30 minutes; in about 78 per cent of the 

 grains and 95 per cent of the total starch in 45 minutes; 

 little if any further advance in 60 minutes. (Chart 

 D199.) 



The hilum and lamella? are very distinct, and the 

 lamellae, especially at the proximal end, remain so during 

 the greater part of the reaction. Gelatinization begins at 

 the hilum which enlarges somewhat, and at the same 

 time 2 refractive fissures extend from the hilum toward 

 the distal end, branching considerably as they near the 

 margin. As the hiluni continues to enlarge the material 

 immediately surrounding it is divided by irregular fis- 

 sures into rather coarse granules, and the portion in- 

 cluded between the 2 fissures before mentioned becomes 

 more hyaline in appearance and then finely granular and 

 is gelatinized from the hilum outward. In the meantime 

 the more-resistant starch at the proximal end forms a 

 thick, lamellated marginal band wliich later becomes 

 striated and then divided into coarse granules, and after 

 the rest of the grains is gelatinized this becomes gela- 

 tinized, usually .from the margin inward, leaving the 

 granules originally found about the hilum till the last: 

 In a few grains, the capsule is dissolved at from four to 

 nine different points and the grain is slit at these points 

 nearly to the center. The gelatinized grains are large 

 and somewhat distorted but retain some resemblance to 

 the form of the untreated grain. 



The reaction with sodium hydroxide begins in a few 

 grains in half a minute. Complete gelatiuization 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 1 per 

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

 15 minutes; in about 2 per cent of the grains and 3 per 

 cent of the total starch in 30 minutes ; in about 4 per cent 

 of the grains and 6 per cent of the total starch in 45 

 minutes ; in about 7 per cent of the grains and 10 per cent 

 of the total starch in 60 minutes. (Chart D 200.) 



The reaction with sodium sulphide begins in rare 

 grains in 1 minute. Complete gelatiuizatiou occurs in 

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

 per cent of the total starch in 5 minutes ; slight advance 

 in 15 minutes; in about 1 per cent of the grains and 2 

 per cent of the total starch in 30 minutes; slight advance 

 in 45 minutes ; in about 2 per cent of the grains and 4 per 

 cent of the total starch in 60 minutes. (Chart D 201.) 



The reaction with sodium salicylate begins in 2 min- 

 utes. Complete gelatinization occurs in about 17 per 

 cent of the entire number of grains and 42 per cent of 

 the total starch in 5 minutes ; in about 70 per cent of the 

 grains and 82 per cent of the total starch in 10 minutes ; 

 in about 95 per cent of the grains and 98 per cent of the 

 total starch in 15 minutes. (Chart D 202.) 



This reaction was repeated because it is so much 

 slower at 5 minutes than in the other species. The most 

 marked difference with this reagent is found at 5 minutes. 

 The permeability of the capsule varies that of N. crispa 



