NERINE. 



487 



striated appearance. In a few grains the reverse is the 

 case and the least resistant part of the grain is the distal 

 portion as in N. crispa, but even in these grains the reac- 

 tion takes place without much less fissuring and less 

 formation of granules than in N. crispa. There are 

 rather more grains than in N. crispa in which dissolu- 

 tion of the capsule occurs. The gelatinized grains are 

 large and thin-walled and less distorted than those of 

 N. crispa. 



The reaction with sodium hydroxide begins in a few 

 grains in half a minute. 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 5 per cent of the total starch in 

 15 minutes; in about 5 per cent of the grains and 8 per 

 cent of the total starch in 30 minutes ; in about 6 per cent 

 of the grains and 12 per cent of the total starch in 45 

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

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



The reaction with sodium sulphide begins in a few 

 grains in 1 minute. Complete gelatiuization occurs in 

 about 0.5 per cent of the entire number of grains and 

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

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

 total starch in 15 minutes; slight advance in 30 min- 

 utes ; in about 1 per cent of the grains and 4 per cent of 

 the total starch in 45 minutes; in about 2 per cent of 

 the grains and 5 per cent of the total starch in 60 

 minutes. ( Chart D 201.) 



The reaction with sodium salicylate begins in half a 

 minute. Complete gelatinization occurs in about 75 per 

 cent of the entire number of grains and 88 per cent of 

 the total starch in 5 minutes; in about 99 per cent of 

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

 in 10 minutes. ( Chart D 202.) The hilum is as dis- 

 tinct as in N. crispa, but no bubble is formed there until 

 after gelatinization begins. The lamella are, as a rule, 

 not so distinct as in N. crispa. A narrow refractive band, 

 which is more refractive than in N. crispa, is quickly 

 formed about the margins of the grains. Gelatinization 

 begins, almost invariably, first at the proximal end, and 

 then, after about half of the grain has been gelatinized, 

 at the distal end, but occasionally first at the distal end. 

 Gelatinization proceeds smoothly from the proximal end 

 and the hilum swells, and a bubble is formed there which 

 first swells and then shrinks and disappears, until, as 

 has been stated, half of the grain has gelatinized ; at this 

 point in the reaction, gelatinization begins at the distal 

 end and proceeds first rapidly about the margin to meet 

 the gelatinization from the proximal side. Then, as in 

 N. crispa, the remaining inner ungelatinized starch is 

 quickly gelatinized with imagination of both proximal 

 and distal ends, not so great, however, as in N. crispa. 

 In the few grains in which gelatinization starts first at 

 the distal end, it soon starts also at the proximal end 

 and the process is the same as that described under 

 N. crispa. The gelatinized grains are large, but not so 

 much distorted as in N. crispa, and show a little resem- 

 blance to the form of the untreated grain. 



The reaction with calcium nitrate begins in rare 

 grains in 1 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 less than 

 0.5 per cent of the grains and 2 per cent of the total 



starch in 15 minutes; slight advance in 30 minutes; in 

 about 1 per cent of the grains and 5 per cent of the 

 total starch in 45 minutes; in about 1 per cent of the 

 grains and 8 per cent of the total starch in 60 minutes. 

 (Chart D 203.) 



The reaction with uranium nitrate begins in a few 

 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 less than 0.5 per cent of the 

 grains and 3 per cent of the total starch in 15 minutes; 

 in less than 0.5 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 11 per cent of the total starch in 45 minutes; 

 in about 2 per cent of the grains and 14 per cent of the 

 total starch in 60 minutes. (Chart D 204.) 



The reaction with strontium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 15 per 

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

 the total starch in 5 minutes ; in about 80 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 ; in about 92 per cent of the 

 grains and 99 per cent of the total starch in 45 minutes ; 

 in about 95 per cent of the grains and in more than 99 

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

 D205.) 



The reaction with cobalt nilrnte begins in rare grains 

 in half a 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; very 

 slight advance in 15 and 30 minutes ; in about 1 per cent 

 of the grains and 2 per cent of the total starch in 45 

 minutes; little if any further advance in 60 minutes. 

 (Chart D 206.) 



The reaction with copper nitrate begins in a few 

 grains in 2 minutes. Complete gelatinization occiirs in 

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

 total starch in 5 mjnutes ; in less than 0.5 per cent of the 

 grains and total starch in 15 minutes; in 0.5 per cent of 

 the grains and 2 per cent of the total starch in 30 min- 

 utes ; in about 2 per cent of the grains and 6 per cent of 

 the total starch in 45 minutes; in about the same per- 

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

 in 60 minutes. " (Chart D 207.) 



The reaction with cupric chloride begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

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

 total starch in 5 minutes ; very little advance in 15 min- 

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

 of the total starch in 30 minutes ; little if any further 

 advance in 45 and 60 minutes. (Chart D 208.) 



The reaction with 'barium chloride begins in rare 

 grains in 2 minutes. Complete gelatinization occurs in 

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

 total starch in 5 minutes; in less than 0.5 per cent of 

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

 utes ; little if any further advance in 30, 45, and 60 

 minutes, respectively. (Chart D209.) 



The reaction with mercuric, chloride begins in rare 

 grains in 2 minutes. Complete gelatinization occurs in 

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

 total starch in 5 minutes ; in less than 0.5 per cent of the 

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



