NARCISSUS. 



581 



two furrows or fissures from the hilum is divided into 

 rather coarse and more refractive granules than in N. 

 monarch. 



Fewer grains than in N. monarch are dissolved before 

 gelatinization is complete. The gelatinized grains are 

 more swollen, have thinner capsules, and are somewhat 

 more distorted than in N. monarch. 



The reaction with pyrogallic acid begins in 1 minute. 

 Complete gclatiuization occurs in about 2 per cent of 

 the entire number of grains and 7 per cent of the total 

 starch in 5 minutes; in about 28 per cent of the grains 

 and 56 per cent of the total starch in 15 minutes; in about 

 50 per cent of the grains and 72 per cent of the total 

 starch in 30 minutes; in about 58 per cent of the grains 

 and 82 per cent of the total starch in 45 minutes ; and in 

 about 68 per cent of the grains and 86 per cent of the 

 total starch in 60 minutes. (Charts D 331 and D 332.) 



The hilum becomes distinct, unattended by the for- 

 mation of a bubble in any of the grains. The lamella? 

 are distinct, and evidence of a lamellar structure per- 

 sists in most of the grains until they are almost com- 

 pletely gelatinized. Gelatiuizatiou begins at the hilum 

 and progresses according to two methods. In the first, 

 which is seen in the majority of the grains, the starch 

 immediately around the hilum, which probably repre- 

 sents the primary formation, is divided into four or 

 five portions, which are in turn subdivided. These 

 several particles, however, remain clumped together as 

 the rest of the grain gelatinizes. The secondary starch 

 surrounding them becomes homogeneous-looking and 

 more refractive, and as gelatinization of the less resistant 

 portion begins and the grain begins slowly to swell, the 

 more resistant portion is pushed to the margin, where it 

 forms a thick, refractive marginal band which shows two 

 or three rings as lamellaa around it. This band grad- 

 ually grows thinner and more nearly transparent until 

 finally it is gelatinized and only the capsule remains. 

 The particles of the primary starch meanwhile remain 

 in the center of the grain, growing smaller and more 

 refractive until they also are gelatinized. In the second 

 method, which is seen in a minority of the grains, two 

 furrows or fissures extend transversely or rarely ob- 

 liquely on either side from the hilum to the margin, and 

 the starch distal to them and to the hilum becomes more 

 refractive and loses its structural appearance, except 

 at the margin, which, in connection with the portion 

 at the proximal end, forms a finely striated and indis- 

 tinctly lamellated marginal band. The homogeneous- 

 looking material in the interior of the grain is gela- 

 tinized first with slow swelling of the grain and then 

 of the marginal band, the distal portion first, and last of 

 all the proximal part. The gelatinized grains are much 

 swollen, have somewhat thick capsules, and are con- 

 siderably distorted. 



Comparison of the pi/rogallic-acid reaction between 

 N. madame de graaff and N. monarch shows: 



The hilum and lamellae are not so distinct, and evi- 

 dence of lamellar structure is not so persistent as in 

 N. monarch. Gelatinization proceeds according to two 

 methods. That in the majority of the grains corresponds 

 to the one described for a majority of the grains of N. 

 monarch, the main differences being that the primary 

 starch is less apt to remain clumped together, and strine 

 appearing in the secondary starcli are moderately dis- 



tinct. In the second method the differences noted are 

 that the starch distal to the hilum and the furrows be- 

 comes definitely granular and th<Tr is not a continuous 

 band around the margin, but only at the proximal end 

 and sides nearby, the striation of which is more dis- 

 tinct, but the lamellatioii is less distinct, than in N. 

 monarch. The gelatinized grains are more swollen, 

 have thin capsules, and are more distorted, than in N. 

 monarch. 



The reaction with iiilrir and begins immediately. 

 Complete gelatinization occurs in about 2 per cent of the 

 entire number of grains and 20 per cent of the total 

 starch in 5 minutes; in about 28 per cent of the grains 

 and 64 per cent of the total starch in 15 minutes; in 

 about 36 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 78 per cent of the total starch in 45 minutes; 

 and in about 56 per cent of the grains and 84 per cent 

 of the total starch in 60 minutes. (Chart D 333.) 



The hilum is distinct and a bubble is occasionally 

 formed there immediately after the reagent is added, 

 which, however, soon shrinks and disappears. The la- 

 mellae are distinct, and evidence of a lamellar structure 

 persists until the grains are almost completely gelatin- 

 ized. Gelatinization begins at the hilum and follows two 

 methods of procedure. In the first, which occurs in the 

 majority of the grains, the starch immediately around 

 the hilum, which probably represents the primary for- 

 mation, is divided by a longitudinal fissure into halves 

 and these in turn into two or three pieces, which, how- 

 ever, as a rule, remain clumped together during the 

 gelatinization of the rest of the grain. In some grains 

 this primary starch after the initial splitting remains 

 unchanged, but in the majority the pieces are slightly 

 separated and become more refractive in appearance and 

 smaller in size until, some time after the rest of the 

 grain is gelatinized, they also are completely gelatinized. 

 The portion of the grain which surrounds the primary 

 starch and probably represents a secondary starch forma- 

 tion becomes indistinctly striated, and as the less resistant 

 material is gelatinized with swelling of the whole grain, 

 the more resistant starch is pushed to the margin, where 

 it forms a lamellated but otherwise homogeneous-looking 

 band which slowly becomes thinner and more nearly 

 transparent. The lamellated appearance persists until 

 nearly the entire grain is gelatinized. In the second 

 method of procedure 2 furrows or fissures extend trans- 

 versely or obliquely on either side from the hilum to 

 the margin, and the material included between them 

 becomes more refractive in appearance and the lamellar 

 structure disappears, leaving in its stead a finely granu- 

 lar mass. This part of the grain gelatinized first with 

 considerable swelling and distortion of the capsule. The 

 more resistant portion at the proximal end is pushed 

 to the margin and then forms a band which is lamellated 

 but not striated and which extends only to the sides near 

 the proximal end. This slowly becomes thinner and more 

 nearly transparent until only the capsule remains. 



The gelatinized grains are much swollen and have 

 somewhat thick capsules. They are considerably dis- 

 torted and do not show much resemblance to the forms 

 of the untreated grain. 



Comparison of the nitric-acid reactions between N. 

 madame de graaff and N. monarch shows: 



