NERINE. 



493 



ately large and as distorted as in the parents. In this 

 reaction N. queen of roses shows qualitatively a some- 

 what closer relationship to N. elegans than to N. crispa, 

 but is not so close to N. elegans as is N. dainty ntaitl, 

 and the two hybrids are very close to one another. 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 45 per 

 cent of the entire number of grains and 75 per cent of 

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

 the grains and 92 per cent of the total starch in 15 

 minutes; in about 81 per cent of the grains and 94 per 

 cent of the total starch in 30 minutes; in about 83 per 

 cent of the grains and 96 per cent of the total starch 

 in 45 minutes ; in about 87 per cent of the grains and 99 

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

 D199.) 



The hilum and lamella? are more distinct than in 

 N. elegans and 2V. dainty maid, and the same as in 2V. 

 crispa. Gelatinization, as in the parents, begins at the 

 hilum. In a rather smaller majority of the grains than 

 in 2V. dainty maid, the reaction is the same as in 2V. 

 elegans, except that there is more fissuration and granu- 

 lation as in 2V. dainty maid, and in a rather large minor- 

 ity it is the same as in 2V. crispa, except that there is not 

 so much fissuration and granulation as in those grains. 

 There are about the same number of grains as in 2V. 

 crispa in which there is dissolution of the capsule at one 

 point before gelatinization has progressed very far. 



The gelatinized grains are large and thin-walled, and 

 somewhat more distorted than in 2V. elegans, but, usually, 

 somewhat less than in 2V. crispa. 



In this reaction 2V. queen of roses shows, qualitatively, 

 a somewhat closer relationship to 2V. elegans than to 

 2V. crispa, but not so close to 2V. elegans as is 2V. dainty 

 maid. The two hybrids are very close to one another. 



The reaction with sodium hydroxide begins in a few 

 grains in half a minute. Complete gelatinization occurs 

 in about 1 per cent of the grains and 3 per cent of 

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

 grains and 5 per cent of the total starch in 15 minutes ; 

 in about 8 per cent of the grain sand 12 per cent of the 

 total starch in 30 minutes; in about 13 per cent of the 

 grains and 15 per cent of the total starch in 45 minutes ; 

 in about 18 per cent of the grains and 22 per cent of the 

 total starch in CO minutes. (Chart D 200.) 



The reaction with sodium sulphide begins in a few 

 grains immediately. Complete gelatinization occurs in 

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

 of the total starch in 5 minutes ; in about the same per- 

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

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

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

 same percentage of the grains and 4 per cent of the total 

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

 and 6 per cent of the total starch in 60 minutes. (Chart 

 D201.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 82 per 

 cent of the entire number of grains and 93 per cent of 

 the total starch in 3 minutes; in about 99 per cent 

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

 starch in 5 minutes. (Chart D 202.) 



The hilum, as in the parents, is distinct and bubbles 

 are as frequently formed there as in 2V. dainty maid, less 

 than in N. crispa. The lamellas are as distinct as in 

 2V. crispa and more distinct than in 2V. elegans and A 7 . 

 dainty maid. A narrow refractive band which is of the 

 same refractivity as in 2V. crispa, and less than in 2V. 

 elegans and 2V. dainty maid, is quickly formed about the 

 margins of the grains. Gelatinization as in N. crispa, 

 usually begins, first, at the distal end and then quickly 

 at the proximal end, or first at the proximal end and then 

 quickly at the distal end ; but in many grains it begins as 

 in 2V. elegans, first at the proximal end and does not begin 

 at the distal end until about half of the grain has been 

 gelatinized. The progress of gelatinizatiou is in a small 

 majority of the grains as described under 2V. crispa , but 

 in many others as in A T . elegans. The gelatinized grains 

 are as large and usually as distorted as those of 2V. crispa. 

 In this reaction 2V. queen of roses shows, qualitatively, 

 a somewhat closer relationship to 2V. crispa than to 2V. 

 elegans; but not so near to 2V. crispa as 2V. dainty maid 

 is to 2V. elegans, and there is nearly as much difference 

 between the two hybrids as there is between 2V. queen 

 of roses and 2V. elegans. 



The reaction with calcium nitrate begins in a few 

 grains in 1 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 the 

 same percentage of the grains and 4 per cent of the total 

 starch in 15 minutes; in about 2 per cent of the grains 

 and 7 per cent of the total starch in 30 minutes ; slight 

 advance in 45 minutes ; in about 3 per cent of the grains 

 and 9 per cent of the total starch in 60 minutes. (Chart 

 D203.) 



The reaction with uranium nitrate begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

 about 0.5 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 6 per cent of the total starch 

 in 15 minutes; in about 6 per cent of the grains and 11 

 per cent of the total starch in 30 minutes; in about 9 

 per cent of the grains and 20 per cent of the total starch 

 in 45 minutes; in about 11 per cent of the grains and 

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

 D204.) 



The reaction with strontium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 44 per 

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

 the total starch in 5 minutes ; in about 86 per cent of the 

 grains and 99 per cent of the total starch in 15 minutes; 

 in about 97 per cent of the grains and 99 per cent of the 

 total starch in 30 minutes ; little if any further advance 

 in 45 and GO minutes. (Chart D 205.) 



The reaction with cola 1 1 nl/nUe begins in rare 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 about 0.5 per cent of the 

 entire number of grains and 2 per cent of the total starch 

 in 15 minutes; slight progress in 30 and 45 minutes; 

 and in about the same percentage of the grains and 3 per 

 cent of the total starch in 60 minutes. (Chart D 206.) 



The reaction with CU/I/H'I- ni/nili> begins in a few 

 grains in 2 minutes. Complete gelatinization occurs in 

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



