NARCISSUS. 



547 



ANILINE REACTIONS. 



With (jentian violet the grains all color very lightly at 

 once, and in 30 minutes they are light to moderately 

 colored (value 33), less than in N. Mamonius plenus, 

 but somewhat more than in N. poeticus ornalus. 



With saf ranin the grains all color very lightly at once, 

 and in 30 minutes they are moderately colored (value 

 45), the same as in N. poeticus ornatus. 



In the reactions with aniline stains N. douliluon 

 shows a closer relationship to N. poeticus ornatus than to 

 N. telamonius plenus. 



TEMPERATURE REACTIONS. 



The temperature of gelatinization of the majority 

 of the grains is 71.2 to 73 C., and of all is 75 to 

 77 C., mean 76 C. The temperature of gelatiuizatiou 

 of N. doubloon is not so close to that of N. telamonius 

 plenus as to that of N. poeticus ornatus. 



EFFECTS OF VARIOUS REAGENTS. 



The reaction with chloral hydrate hegins in 1 min- 

 ute. Complete gelatiuizatiou occurs in about 3 per cent 

 of the entire number of grains and 6 per cent of the 

 total starch in 5 minutes; in about 9 per cent of the 

 grains and 13 per cent of the total starch in 15 minutes; 

 in about 30 per cent of the grains and 38 per cent of the 

 total starch in 30 minutes; in about 48 per cent of the 

 grains and 50 per cent of the total starch in 45 minutes; 

 in about 50 per cent of the grains and 54 per cent of the 

 total starch in GO minutes. (Chart D 293.) 



A bubble is formed at the hilum as frequently as in 

 N. poeticus ornatus, and the lamellse are not so often 

 visible as in either parent. The portion of the grain 

 at the margin which first becomes more refractive is as 

 narrow and as refractive as in N. poeticus ornatus. 

 Gelatinizatiou begins at the distal margin or to one side 

 of the distal margin, as in N. telamonius plenus. The 

 progress of gelatiuization is the same as that noted for 

 the three types of the more resistant grains of N. tela- 

 monius plenus. The only differences noted are that the 

 proximal end is usually more resistant, and the portion 

 just distal to the hilum is less frequently split by a 

 fissure. The gelatinized grains are more swollen and the 

 capsule is not quite so thick and the grains are more dis- 

 torted than in N. telamonius plenus, but the capsule is 

 thicker and the grains less distorted than in N. poeticus 

 ornatus. 



In this reaction N. doubloon shows qualitatively a 

 closer relationship to N. telamonius plenus than to N. 

 poeticus ornatus. 



The reaction with chromic acid begins in 30 seconds. 

 Complete gelatinization occurs in less than 0.5 per cent 

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

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

 grains and 10 per cent of the total starch in 15 minutes; 

 in about 14 per cent of the grains and 76 per cent of the 

 total starch in 30 minutes; in about 43 per cent of the 

 grains and 90 per cent of the total starch in 45 minutes ; 

 in about 67 per cent of the grains and 98 per cent of 

 the total starch in 60 minutes. (Chart D 294.) (See 

 footnote, page 516.) 



The hilum and lamelke are as distinct as in N. poeti- 

 cus ornatus. Gelatinization begins at the hilum and 

 proceeds according to the two methods described under 



N. poeticus ornatus, except that there are more grains 

 in which is seen the second method described from but 

 a small minority of the grains of N. poeticus ornalus, and 

 the striaa which appear in the secondary starch are coarser 

 and more distinct. Most of the grams are completely 

 gelatinized before they are dissolved and are as much 

 swollen, have as thick capsules, and are no more dis- 

 torted than in N. poeticus ornatus. In this reaction 

 iV. doublotm shows qualitatively a closer relationship to 

 N. poeticus ornatus than to N. telamonius plenus. 



The reaction with pijrogallic acid begins in 1 minute. 

 Complete gelatinizatiou occurs in less than 0.5 per cent 

 of the entire number of grains and 5 per cent of the total 

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

 and 35 per cent of the total starch in 15 minutes ; iu about 

 38 per cent of the grains and 67 per cent of the total 

 starch in 30 minutes; in about 52 per cent of the grains 

 and 80 per cent of the total starch in 45 minutes ; in about 

 57 per cent of the grains and 84 per cent of the total 

 starch in 60 minutes. (Chart D 295.) 



A number of moderately small grains in this prepara- 

 tion, as in many other narcissi, are quite resistant, which 

 results in keeping the percentages of the total starch 

 lower than in some other species where smaller per- 

 centages of grains may undergo complete gelatinization, 

 and yet the percentages of total starch be greater. 



The hilum is as distinct as in both parents and the 

 lamellae as distinct as in N. poeticus ornatus. Gela- 

 tinizatiou begins at the hilum and progresses according 

 to three types described under N. telamonius plenus. 

 A smaller majority than in either parent follows the 

 first method, as in N. telamonius plenus, and the only 

 differences noted between the hybrid and that starch 

 are that the granules of the primary starch do not remain 

 clumped in the center of any of the grains, but, as in 

 N. poeticus ornatus, are always scattered to the inner 

 border of the marginal band. A large minority follows 

 the second method, and a very few the third method, 

 exactly as in N. telamonius plenus. The gelatinized 

 grains are as much swollen and have as thick capsules 

 as in N. poeticus ornatus, and are somewhat more dis- 

 torted than in either parent. In this reaction N. doubloon 

 shows qualitatively a somewhat closer relationship to 

 2V. telamonius plenus than to 2V. poeticus ornatus. 



The reaction with nitric acid begins immediately. 

 Complete gelatiuization occurs in about 2 per cent of 

 the entire number of grains and 27 per cent of the total 

 starch in 5 minutes ; in about 18 per cent of the grains 

 and 60 per cent of the total starch in 15 minutes; in 

 about 42 per cent of the grains and 72 per cent of the 

 total starch in 30 minutes; in about 48 per cent of the 

 grains and 75 per cent of the total starch in 45 minutes; 

 in about 57 per cent of the grains and 81 per cent of the 

 total starch in 60 minutes. (Chart D 297.) 



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

 lamellse are not so distinct at any time as in 2V. telamonius 

 plenus, but remain distinct much longer than in 2V. 

 poeticus ornatus. Gelatinization, as in the parents, 

 begins at the hilum and proceeds according to the three 

 types already described. There is a small majority a 

 smaller number than in either parent which follows 

 closely the first types described under 2V. telamonius 

 plenus, the only differences noted being that the granules 



