NERINE. 



507 



in 15 minutes; in about 2 per cent of the grains and 7 

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

 cent of the grains and 8 per cent of the total starch in 

 45 minutes; in about 4 per cent of the grains and 18 

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

 D 219.) (Experiment repeated with same results.) 



The hilum and lamellae are more distinct than in 

 N. sarniensis var. corusca major, but less distinct than 

 in N. bowdeni. Gelatinization begins at the hilum as 

 in the parents, and is preceded by the appearance of 2 

 fissures in the interior of the grain, as in N. boir/Jcui. 

 The reaction in most of the grains is the same as that 

 described in N. bowdeni, except that there is not so much 

 granulation and fissuration as in those grains. In a few 

 grains the reaction is the same as that in N. sarniensis 

 var. corusca major, but is accompanied by considerable 

 granulation which is not found in these grains. The gela- 

 tinized grains are much swollen and more distorted than 

 in N. sarniensis var. corusca major, but somewhat less 

 than in N. bowdeni. 



In this reaction, N. abundance shows, qualitatively a 

 closer relationship to TV. boivdeni than to N. sarniensis 

 var. corusca major, and is closer to N. bowdeni than is N. 

 giantess to N. sarniensis var. corusca major. The two 

 hybrids are, however, closer to one another than is either 

 to the parent it the more closely resembles. 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatiuization occurs in about 15 per 

 cent of the entire number of grains and 39 per cent of 

 the total starch in 5 minutes; in about 39 per cent of 

 the grains and 60 per cent of the total starch in 15 

 minutes; in about 44 per cent of the grains and 66 per 

 cent of the total starch in 30 minutes; in about 47 per 

 cent of the grains and 70 per cent of the total starch 

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

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

 D220.) 



The hilum and lamella; are, as in N. giantess, more 

 distinct than in N. sarniensis var. corusca major and 

 less than N. bowdeni. Gelatinization, as in the parents, 

 begins at the hilum, and in a small majority of the grains 

 it is the same as that described under N. bowdeni, except 

 that fissuration is not so extensive and the granules 

 formed are not so coarse; while in a moderately large 

 minority the process is the same as described under N. 

 sarniensis var. corusca major, except that there is more 

 granulation and fissuration than in these grains. 



The gelatinized grains are large and thin-walled and 

 usually more distorted than in N. sarniensis var. corusca 

 major, but less than in N. bowdeni. 



In this reaction IV. abundance shows qualitatively 

 a somewhat closer relationship to N. bowdeni than to N. 

 sarniensis var. coru-sca major, and is not so close to N. 

 bowdeni as is TV. giantess to N. sarniensis var. corusca. 

 major; but the two hybrids are close to one another. 



The reaction with sodium hydroxide begins in a few 

 grains in half a 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 about 

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

 starch in 15 minutes; in about 3 per cent of the grains 

 and 5 per cent of the total starch in 30 minutes ; in about 

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



in 45 minutes; little if any further advance in 60 

 minutes. ( Chart D 221.) 



The reaction with sodium sulphide begins in a few 

 grains in 1 minute. Complete gelatinizatiou 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 1 per cent 

 of the grains and 2 per cent of the total starch in 15 

 minutes; slight advance in 30 minutes; in about the 

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

 starch in 45 minutes; little if any further advance in 

 60 minutes. (Chart D 222.) 



The reaction with sodium salicylate begins in 1 min- 

 ute. Complete gelatinization occurs in about 60 per 

 cent of the entire number of grains and 86 per cent of 

 the total starch in 5 minutes; in about 98 per cent of the 

 grains and 99 per cent of the total starch in 10 minutes. 

 (Chart D 223.) 



The hilum and lamellae are as distinct as in N. sar- 

 niensis var. corusca major, and less distinct than in 

 N. bowdeni, and a narrow refractive band, which is 

 as distinct as in TV. sarniensis var. corusca major, is slowly 

 formed about the margins of the grains. Gelatinization 

 as in TV. boivdeni usually begins first at the distal end 

 and then at the proximal end, or at the distal end only, 

 but in a few grains it begins, as in some grains of both 

 parents, first at the proximal and later at the distal end. 

 The progress of gelatinization resembles that in TV. 

 bowdeni even more than does that in TV. giantess. The 

 ungelatinized portion of the grain is invaded by fissures 

 and small particles are split off as in TV. bowdeni, and 

 the most resistant part of the grain is just distal to the 

 hilum, but gelatinization of this is not accompanied by 

 so much infolding and invagination of the capsule as in 

 TV. bowdeni. The gelatinized grains are large but are 

 not so distorted as in TV. boivdeni. 



In this reaction TV. abundance shows qualitatively a 

 closer relationship to TV. bowdeni than to TV. sarniensis 

 var. corusca major, and is closer than TV. giantess to N. 

 bowdeni. 



The reaction with calcium nitrate 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 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 the same percentage 

 of the grains and 4 per cent of the total starch in 45 

 minutes; in about the same percentage of the grains 

 and 5 per cent of the total starch in 60 minutes. (Chart 

 D224.) 



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 about 0.5 per cent of the 

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

 in about the same percentage of the grains and 2 per cent 

 of the total starch in 30 minutes; in about 2 per cent 

 of the grains and 4 per cent of the total starch in 45 

 minutes; in about 3 per cent of the grains and 8 per 

 cent of the total starch in 60 minutes. (Chart D 225.) 



The reaction with strontium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 6 per 

 cent of the entire number of grains and 19 per cent of 



