NARCISSUS. 



583 



than N. monarch. There is the same amount of varia- 

 tion in a given aspect of an individual gram as in N. 

 madame de graaff. 



With sehnile the quadrants are not clean-cut ana 

 are as irregular in shape as in N. madame de graaff. _ The 

 colors are not pure and there are as few grams with a 

 greenish tinge as in that starch. 



In the character of the figure, the degree of polariza- 

 tion, and the appearance with selenite, N. lord roberls 

 shows a somewhat closer relationship to N. madame de 

 graaff than to N. monarch. 



IODINE REACTIONS. 



With 0.25 per cent Lmgol's solution the grains all 

 color a moderate violet tinged with blue (value 50), 

 the same as in both parents, but with the same bluish 

 tint as in N. madame de graaff and more than in N. 

 monarch. With 0.125 per cent Lugol's solution the 

 grains all color a light violet, the same as in both parents. 

 After heating in water until the grains are all gela- 

 tinized, then treating with a 2 per cent Lugol's solution, 

 the gelatinized grains all color a moderate indigo and the 

 solution a deep indigo, as in both parents. If the prep- 

 aration is boiled for 2 minutes and then treated with an 

 excess of a 2 per cent Lugol's solution, the grain-residues 

 all color a light indigo, the capsules a red or a reddish 

 violet, and the solution a very deep indigo-blue, as in 

 both parents. Qualitatively and quantitatively the reac- 

 tions with iodine show no differences between the parents 

 and the hybrid. 



With gentian violet the grains color very lightly at 

 once, and in 30 minutes they are moderately colored 

 (value 45), the same as in N. monarch and more than 

 in N. madame de graaff. 



With safranin the grains all color very light at once, 

 and in 30 minutes they are moderately colored (value 

 50), the same as in N. monarch and somewhat less than 

 in N. madame de graaff. 



In the reactions with aniline stains N. lord roberts 

 shows a somewhat closer relationship to 2V. monarch than 

 to N. madame de graaff. 



TEMPERATURE REACTIONS. 



The temperature of gelatinization of the majority 

 of the grains is 68 to 69.4 C., and of all is 73 to 

 74.5 C., mean 73.75 C. The temperature of gelatiniza- 

 tion of IV. lord roberts is slightly closer to that of N. 

 madame de graaff, but stands very nearly midway be- 

 tween those of N. monarch and N. madame de graaff. 



EFFECTS OF VARIOUS REAGENTS. 



The reaction with chloral hydrate begins in 1 min- 

 ute. Complete gelatinization occurs in about Z per cent 

 of the entire number of grains and 4 per cent of the 

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

 grains and 11 per cent of the total starch in 15 minutes; 

 in about 12 per cent of the grains and 20 per cent of 

 the total starch in 30 minutes; in about 23 per cent of 

 the grains and 27 per cent of the total starch in 45 min- 

 utes ; and in about 25 per cent of the grains and 29 per 

 cent of the total starch in 60 minutes. (Chart D 329.) 



The hilum becomes distinct, accompanied by the 

 formation of a large bubble, in as few grains as in TV. 

 monarch. The lamellae are not visible in any of the 

 grains. After the addition of the reagent the grains 



become as refractive as in TV. monarch and more refractive 

 than in TV. madame de graaff. Gelatinization begins at 

 the distal end and progresses according to the two 

 methods described under both parents. The first method, 

 which is seen in as large a majority as in IV. monarch, is 

 the same as in that starch, except in a few grains in 

 which it is the same as in TV. madame de graaff. In the 

 second method, which is seen in as small a minority of the 

 grains as in TV. monarch, there are no differences noted 

 in the hybrid or either parent. 



The gelatinized grains are as much swollen, have as 

 thick capsules, and are as much distorted as in TV. 

 mada-me de graaff. 



In this reaction TV. lord roberts shows qualitatively 

 a somewhat closer relationship to TV. monarch than to 

 TV. madame de graaff. 



The reaction with chromic acid begins in 1 minute. 

 Complete gelatinization occurs in less than 0.5 per cent 

 of the grains and 1 per cent of the total starch in 5 

 minutes ; in less than 0.5 per cent of the grains and 15 per 

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

 of the grains and 50 per cent of the total starch in 30 

 minutes ; in about 20 per cent of the grains and 72 per 

 cent of the total starch in 45 minutes ; and in about 25 

 per cent of the grains and 88 per cent of the total starch 

 in 60 minutes. (Chart D 330.) (Sec footnote, page 516.) 

 The hilum and lamella? are as distinct as in both 

 parents. Gelatinization begins at the hilum and pro- 

 gresses according to the two methods described in both 

 parents. The method which is seen in a small majority 

 of the grains is the same as that described for a much 

 larger majority of the grains of TV. madame de graaff and 

 a somewhat larger majority of the grains of TV. monarch. 

 In a large minority of the grains the method is the same 

 as that described for a small minority of the grains of 

 TV. madame de graaff. About half the grains are dis- 

 solved before gelatinization is complete, as in TV. monarch. 

 The gelatinized grains are as much swollen, have as thin 

 capsules, and are no more distorted than in TV. monarch. 

 In this reaction TV. lord roberts shows qualitatively a 

 somewhat closer relationship to TV. madame de graaff 

 than to TV. monarch. 



The reaction with pyrogallic acid begins in 2 min- 

 utes. Complete gelatinization occurs in about 0.5 per 

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

 total starch in 5 minutes; in about 3 per cent of the 

 grains and 36 per cent of the total starch in 15 minutes; 

 in about 23 per cent of the grains and 63 per cent of the 

 total starch in 30 minutes ; in about 33 per cent of the 

 grains and 73 per cent of the total starch in 45 minutes ; 

 and in about 47 per cent of the grains and 83 per cent 

 of the total starch in 60 minutes. (Charts D 331 and 



D 332.) 



The hilum and lamellffi are as distinct as m TV. 

 madame de graaff. Gelatinization begins at the hilum 

 and follows the two methods of procedure common to both 

 parents. The method described for a majority of the 

 o-rains of both parents is seen in a small majority of these 

 grains, in which it follows very closely that seen in TV. 

 madame de graaff rather than that seen in TV. monarch. 

 In a large minority of the grains the method is the same 

 as that described for a small minority of the grains of 

 TV. madame de graaff. The gelatinized grains are as 



