NERINE. 



495 



mean being moderate in depth; the capsules which can 

 sometimes be seen, color a pure violet, and the solution 

 a deep indigo-blue. If the preparation is boiled for 

 2 minutes, and then treated with an excess of 2 per cent 

 Lugol's solution, the grain-residues color a light to deep 

 indigo-blue with a tinge of violet, the capsules a pinkish 

 violet, and the solution a very deep indigo. 



ANILINE REACTIONS. 



With gentian violet the grains begin to stain lightly 

 at once, and in half an hour they are moderately stained 

 (value -15). Some grains are stained more than others, 

 and there is unevenness of coloring of parts of a few of 

 the individual grains. 



With safranin the grains begin to stain lightly at 

 once, and in half an hour they are moderately stained 

 (value 50), more than with gentian violet. Some of the 

 grains are stained more than others, and there is uneven- 

 ness of coloring of parts of a few of the individual grains. 



TEMPERATURE REACTIONS. 



The majority of the grains are gelatinized at 67.6 

 to 67.9 C., and all at 74 to 75 C., mean 74.5 C. 



EFFECTS OF VARIOUS REAGENTS. 



The reaction with chloral hydrate begins in a. few 

 grains immediately. Complete gelatinization occurs in 

 about 2 per cent of the entire number of grains and 3 

 per cent of the total starch in 5 minutes; in about 23 

 per cent of the grains and 26 per cent of the total starch 

 in 15 minutes; in about 37 per cent of the grains and 

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

 49 per cent of the grains and 52 per cent of the total 

 starch in 45 minutes; in about 53 per cent of the grains 

 and 56 per cent of the total starch in 60 minutes. (Chart 

 D211.) 



The hilum is distinct and a bubble is often formed 

 there. The lamella? slowly become very distinct. A 

 broad and very refractive band is formed about the 

 margins of the grains. Gelatinization begins at various 

 points on the margin, usually either at the distal end 

 or at the margin of the two ends of the transverse axis 

 in the broad grains, and occasionally at the proximal 

 first, then at the distal end. Gelatinization progresses 

 smoothly as a rule, with some invasion by fissures and 

 breaking off of fragments of the ungelatinized material, 

 the margin being less resistant as a rule than the central 

 portion of the grain. The most resistant part is, usually, 

 first distal to the hilum, but is sometimes at the proximal 

 or the distal margin, and when this part is reached its 

 gelatinization is accompanied by considerable infolding 

 of the capsule of the already gelatinized portion. The 

 gelatinized grains are large and very much distorted, and 

 retain but little resemblance to the form of the untreated 

 grain. 



The reaction with chromic acid begins in very rare 

 grains in half a minute. Complete gelatiuization 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 2 per cent of the total 

 starch in 15 minutes ; in about 7 per cent of the grains 

 and 75 per cent of the total starch in 30 minutes; in 

 ahout 37 per cent of the grains and 05 per cent of the 

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



grains and 98 per cent of the total starch in 60 minutes. 

 (Chart D 212.) 



The reaction with pyrogallic acid begins immediately. 

 Complete gelatiuization was not observed in any grains, 

 and had begun in but lew, about 0.5 per cent of the total 

 starch being gelatinized in 5 minutes ; very slight advance 

 in 15 and 30 minutes; complete gelatinizatiou occurs in 

 less than 0.5 per cent of the entire number of grains 

 and 1 per cent of the total starch in 45 minutes; little 

 if any advance in 60 minutes. (Chart D 213.) 



The reaction with nitric acid begins immediately. 

 Complete gelatiuization occurs in about 25 per cent of 

 the entire number of grains and 58 per cent of the total 

 starch in 5 minutes; in about 54 per cent of the grains 

 and 80 per cent of the total starch in 15 minutes; in 

 about 75 per cent of the grains and 92 per cent of the 

 total starch in 30 minutes; in about 84 per cent of the 

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

 in about 85 per cent of the grains and 97 per cent of the 

 total starch in 60 minutes. (Chart D 214.) 



The hilum and lamellae are both very distinct, and the 

 lamella? remain so during the greater part of the reaction, 

 particularly at the proximal end. Gelatiuization begins 

 at the hilum, which enlarges somewhat and 2 refractive 

 fissures extend distally in the slender forms and sideways 

 in the broad forms, branching extensively as they near 

 the margin so that the whole region included between 

 them is converted into a mass of granules. The starch 

 to either side of these fissures along their courses becomes 

 gelatinous, while the whole grain enlarges somewhat and 

 becomes more nearly transparent but retains its struc- 

 ture. Then the hilum begins to enlarge and the portion 

 immediately surrounding it is divided into many rather 

 coarse granules by irregular fissuring. The material be- 

 tween the 2 fissures before mentioned is now moderately 

 rapidly gelatinized from the hilurn outward, and the 

 more resistant material at the proximal end forms a 

 striated, lamellated, marginal band which does not by 

 any means extend completely around the grain, this is 

 invaded by deep cracks from the margin and divided 

 into coarse regular granules, which are gelatinized from 

 the margin inward; in the meantime accompanying the 

 gelatinization of the rest of the grain and the enlargement 

 of the hilum, the granules surrounding the hilum are 

 scattered throughout the proximal end and these may 

 remain for some time after the rest of the grain is gela- 

 tinized. Towards the end of the reaction the capsules 

 of many grains are split in all manner of ways and the 

 grain separated into various-sized pieces. 



The gelatinized grains are large and very much dis- 

 torted and do not retain any of the form of the untreated 

 grain. 



The reaction with sulphuric acid begins immedi- 

 ately. Complete gelatiuization occurs in about 65 per 

 cent of the entire number of grains and 84 per cent of 

 the total starch in 1 minute; in about 84 per cent of 

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

 in about 93 per cent of the grains and in more than 99 

 per cent of the total starch in 5 minutes. (Chart D 215.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 43 per 

 cent of the entire number of grains and 76 per cent of 

 the total starch in 5 minutes; in about 71 per cent of 



