NERINE. 



489 



The gelatinized grains are larger and more distorted 

 than in A 7 , clrgans but less distorted than in N. crispa. 

 N. dainty maid shows qualitatively a closer relationship 

 to N. clegans than to N. crispa. 



The reaction with chromic acid begins in rare grains 

 immediately. Complete gelatinization occurs in much 

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

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

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

 minutes; in about 1 per cent of the grains and 33 per 

 cent of the total starch in 30 minutes; in about 62 per 

 cent of the grains and 83 per cent of the total starch in 

 15 minutes ; in about 91 per cent of the grains and 95 per 

 cent of the total starch in 60 minutes. (Chart D 191.) 



The reaction with pyrogallic add begins in rare 

 grains immediately. Complete gelatinization occurs in 

 about 0.5 per cent of the entire number of grains and 

 2 per cent of the total starch in 5 minutes ; little if any 

 further advance is made in 15, 30, 45, and 60 minutes, 

 respectively. (Chart D 192.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 23 per cent of 

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

 starr-h in 5 minutes; in about 64 per cent of the grains 

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

 about 85 per cent of the grains and 95 per cent of the 

 total starch in 30 minutes; in about 90 per cent of the 

 grains and 96 per cent of the total starch in 45 minutes; 

 in about 91 per cent of the grains and 97 per cent of the 

 total starch in 60 minutes. (Chart D 193.) The hilum 

 and lamella; are distinct as in N. elegans. Gelatiniza- 

 tion as in the parents begins at the hilum, and the proxi- 

 mal end as in N. elegans is usually less resistant than the 

 distal end of the grain; there are, however, some grains 

 in which as in N. crispa the reverse is the case; there 

 are also frequently a few granules formed of the starch 

 about the hilum but not so frequently as in N. crispa. 

 A resistant marginal band is formed about the entire 

 margin in most of the grains and this is sometimes in- 

 vaded by cracks from the margin as in N. crispa, but 

 usually is homogeneous in appearance as in N. elegans. 

 The gelatinized grains are large, thin-walled, and as dis- 

 torted as in N. elegans. N. dainty maid shows, qualita- 

 tively, a closer relationship to N. elegans than to N.crispn. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 80 per cent of the 

 entire number of grains and 95 per cent of the total starch 

 in 1 minute; in about 95 per cent of the grains and 99 

 per cent of the total starch in 3 minutes ; in about 98 per 

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

 total starch in 5 minutes. (Chart D 194.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 78 per 

 cent of the entire number of grains and 95 per cent of 

 the total starch in 5 minutes ; in about 95 per cent of the 

 grains and 98 per cent of the total starch in 15 minutes. 

 (Chart D195.) 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 88 per 

 cent of the entire number of grains and 95 per cent of 

 the total stan/h in 1 minute; in about 9-1 per rent of the 

 grains and 97 per cent of the total starch in 3 minutes; 



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

 total starch in 5 minutes. (Chart D 196.) 



The reaction with potassium iodide begins in a few 

 grains in 1 minute. Complete gelatiuization occurs in 

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

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

 grains and 3 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 12 per cent of the total starch in 45 minutes; 

 in about 2 per cent of the grains and 15 per cent of the 

 total starch in 60 minutes. (Chart D 197.) 



The hilum and lamellae are as distinct as in N. crispa, 

 and gelatinization, as in the parents, begins at the hilum. 

 The process of gelatinization in most of the grains is 

 somewhat closer to that described under N. elegans, but 

 in a moderate number it is cldser to that described under 

 N. crispa. The gelatinized grains also are usually as 

 distorted as in N. elegans, but some are the same as in 

 2V.- crispa. In this reaction N. dainty maid shows quali- 

 tatively a somewhat closer relationship to N. elegans 

 than to N. crispa. 



The reaction with potassium sulphocyanate begins in 

 a few grains immediately. Complete gelatinization 

 occurs in about 2 per cent of the entire number of grains 

 and 4 per cent of the total starch in 5 minutes ; in about 

 14 per cent of the grains and 42 per cent of the total 

 starch in 15 minutes; in about 25 per cent of the grains 

 and 70 per cent of the total starch in 30 minutes; in 

 aboxit 50 per cent of the grains and 85 per cent of the 

 total starch in 45 minutes; in about 60 per cent of the 

 grains and 90 per cent of the total starch in 60 minutes. 

 (Chart D198.) 



The hilum and lamellse are as distinct as in N: crispa. 

 Gelatinization begins at the hilum as in the parents, and 

 in most of the grains the reaction is the same as that de- 

 scribed under N. clegans, except that the starch be- 

 tween the two initial fissures from the hilum becomes 

 more refractive and is somewhat less resistant than in 

 N. elegans, in this showing some relationship to N. 

 crispa. In a few grains the reaction is the same as that 

 described under N. crispa. The gelatinized grains are 

 moderately large and are as distorted as in the parents. 

 In this reaction N. dainty maid shows, qualitatively, 

 a closer relationship to N. elegans than to N. crispa. 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 30 per 

 cent of the entire number of grains and 63 per cent of 

 the total starch in 5 minutes ; in about 68 per cent of the 

 grains and 90 per cent of the total starch in 15 minutes; 

 in about 69 per cent of the grains and 91 per cent of the 

 total starch in 30 minutes; in about 70 per cent of the 

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

 in about 72 per cent of the grains and 98 per cent of the 

 total starch in 60 minutes. (Chart D 199.) 



The hilurn and lamellae are as distinct as in N. ele- 

 gans. Gelatinization begins at the hilum as in both 

 parents, and in the majority of the grains the process is 

 the same as that described under 2V. elegans, except that 

 there is somewhat more fissuration and granule formation 

 than in those grains. In a moderate minority of the 

 grains the process is the same as that described under 2V. 

 crispa. There are rather fewer grains in which the cap- 



