NARCISSUS. 



569 



rows of lamella 1 . As the grain swells with the gelatiniza- 

 tiou of the less resistant parts of the grain, the more 

 resistant part is pushed to the margin, where it forms a 

 granular band, except at that part of the margin at 

 which the material has been gelatinized. This band shows 

 two or three lamellar markings. It grows progressively 

 thinner and more nearly transparent and loses its lamel- 

 lated appearance and is finally completely gelatinized. 

 The granules formed from the starch around the hilum 

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

 tinized, but are finally also gelatinized. In the second 

 method 2 furrows extend transversely or rarely obliquely 

 from either side of the hilum to the margin, and the 

 starch included between them and the hilum and the 

 margin becomes finely granular and is then slowly gela- 

 tinized without much swelling of the grain. The portion 

 at the proximal end and sides nearby is striated and 

 gradually grows thinner and more nearly transparent. 

 These grains are practically never completely gelatinized. 

 The gelatinized grains are not much swollen, have thick 

 capsules, and are not much distorted. 



Comparison of the pyro gallic-acid reactions between 

 N. albicans and N. empress shows: 



The hilum is more distinct and the lamellae are 

 not so distorted and do not remain distinct so long as 

 in N. empress. Gelatinization follows but one method 

 instead of two as in N. empress. It is essentially the 

 same as that described for the majority of the grains 

 of N. empress. The differences noted are that the 

 granules formed from the starch immediately surround- 

 ing the hilum are not so numerous nor so small as 

 in N. empress, and there are no fissures which extend 

 to the margin and inclose a less resistant part of the 

 grain. The stria? which divide the rest of the grain are 

 much finer and are not distinct in all the grains, and 

 the marginal band has a homogeneous instead of a 

 striated appearance. The gelatinized grains are more 

 swollen, have thinner capsules, and are more distorted 

 than those of N. empress. 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 1 per cent of 

 the entire number of grains and 13 per cent of the total 

 starch in 5 minutes; in about 15 per cent of the grains 

 and 52 per cent of the total starch in 15 minutes ; in about 

 22 per cent of the grains and 58 per cent of the total 

 starch in 30 minutes; in about 35 per cent of the grains 

 and 65 per cent of the total starch in 45 minutes ; and in 

 about 40 per cent of the grains and 70 per cent of the 

 total starch in 60 minutes. (Chart D 321.) 



The hilum is distinct and no bubbles are formed there, 

 and if fissures are present in the untreated grain they 

 become wider and more extensive after the reagent is 

 added. The lamella? are distinct and some traces of a 

 lamellar structure remain at the margin after the rest 

 of the grain is completely gelatinized. Gelatinization 

 begins at the hilum and follows two methods of proce- 

 dure. In the first, which occurs in a majority of the 

 grains, the portion immediately about the hilum, which 

 probably represents a primary formation of starch, is 

 split into many fine particles which, as the grain swells, 

 are widely scattered. The portion of the grain surround- 

 ing this primary starch, which probably represents a 

 secondary formation, is divided by fine stria?, and 2 

 refractive fissures or furrows extend obliquely from 

 13 



adjacent points of the depression, which separates the 

 primary from the secondary starch, to or nearly to the 

 margin. The portion of the grain included between 

 these 2 furrows becomes more refractive in appearance 

 and is considerably fissured in a longitudinal direc- 

 tion. It is the least resistant part of the grain and is 

 soon gelatinized. The rest of the secondary deposit is 

 striated and then divided into rows of fine granules 

 distributed according to the arrangement of the lamella?. 

 As the grain swells with the gelatinization of the less 

 resistant parts, the more resistant part is pushed to the 

 margin, where it forms around the whole margin (except 

 at the distal end, where all or nearly all the material 

 is gelatinized) a granular and lamellated band, around 

 the inner border of which the small particles of the pri- 

 mary starch are arranged in clumps. The marginal baud 

 grows progressively thinner and more nearly transparent 

 and loses its lamellated appearance, but retains that of 

 p, single row of granules which is divided in many places 

 by small cracks in the margin. The primary starch 

 granules persist for a long time, but are finally gela- 

 tinized. In the second method of gelatinization 2 fur- 

 rows extend transversely, rarely obliquely, from either 

 side of the hilum to the margin, and the material in- 

 cluded between them and the hilum and the margin 

 becomes finely granular and irregularly fissured. It gela- 

 tinizes without much swelling or pushing to the margin 

 of the resistant portion, the granules from the hilum 

 outward merely becoming smaller and more refractive 

 and finally disappearing. The starch at the proximal 

 end and sides nearby is striated, and as the most resistant 

 part of the grain very gradually grows more refractive 

 and smaller in amount, such grains rarely are completely 

 gelatinized. 



The gelatinized grains are not much swollen and 

 have thick capsules. They are not much distorted and 

 retain some resemblance to the form of the untreated 

 grain. The capsules of a few grains are dissolved at 

 several points and the grains are slit at these points 

 nearly to a common center. 



Comparison of the nitric-acid reactions between N. 

 albicans and N. empress shows: 



The hilum is more distinct than in N. empress, and 

 the lamella? are not so distinct nor so persistent as in that 

 species. Gelatinization, with the exception of very rare 

 grains, follows but one method, which is essentially the 

 same as the first method described under N. empress. 

 The differences noted are that the particles of the pri- 

 mary starch are not so numerous nor so small as in N. 

 empress, there are no fissures extending to the hilum 

 which incloses a less resistant portion of the grain, and 

 the stria? which appear radiating throughout the second- 

 ary starch are very much finer and not so distinct, while 

 the marginal band which is formed about the entire mar- 

 gin is only faintly striated nd- soon assumes a homo- 

 geneous appearance. The gelatinized grains are more 

 swollen, have rather thin capsules, and are much more 

 distorted than those of N. empress. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 84 per cent of 

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

 starch in 2 minutes, and in about 97 per cent of the 

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

 5 minutes. (Chart D 322.) 



