NARCISSUS. 



591 



In this reaction N. agnes harvey shows qualitatively 

 a closer relationship to N. leedsii minnie hume than to 

 N. triandrus alb us. 



The reaction with chromic acid begins in 1 minute. 

 Complete gelatiiiizatiou occurs in less than 0.5 per cent 

 of the grains and 4 per cent of the total starch in 5 

 minutes; in about 4 per cent of the grains and 17 per 

 cent of the total starch in 15 minutes; in about 9 per cent 

 of the grains and 42 per cent of the total starch in 30 

 minutes; in about 14 per cent of the grains and 72 per 

 cent of the total starch in 45 minutes; and in about 23 

 per cent of the grains and 82 per cent of the total starch 

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



The hilum and lamella; are as distinct as in both 

 parents. Gelatiuizatiou begins at the hilum and pro- 

 gresses according to the two methods described under 

 both parents. The first method, which is seen in a small 

 majority of the grains, is the same as that described for 

 a small majority of the grains of N. leedsii minnie hume. 

 In a large minority the method is very nearly the same as 

 that described for a large minority of the grains of 2V. 

 leedsii minnie hume, the differences being that the par- 

 ticles of the primary starch are more apt to remain 

 clumped together in the center of the grain while the 

 rest of the grain is gelatinized, and are more resistant 

 than in 2V. leedsii minnie hume. The grains, as in both 

 parents, are not dissolved until they have been completely 

 gelatinized. The gelatinized grains are as much swollen, 

 have as thick capsules, and are no more distorted, than in 

 both parents, in this reaction 2V. agues harvey shows 

 qualitatively a closer relationship to 2V. leedsii minnie 

 hume than to 2V. triandrus alb us. 



The reaction with pyroyallic acid begins in 2 minutes. 

 Complete gelatiuizatiou occurs in less than 0.5 per cent 

 of the entire number of grains and 3 per cent of the 

 total starch in 30 minutes ; in about 45 per cent of the 

 grains and 20 per cent of the total starch in 15 minutes; 

 in about 33 per cent of the grains and 63 per cent of the 

 total starch in 30 minutes; in about 45 per cent of the 

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

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

 of the total starch in 60 minutes. (Chart D 337.) 



The hilum and lamella? are as distinct as in both 

 parents. Gelatinization begins at the hilum and pro- 

 gresses according to two methods as in 2V. leedsii minnie 

 hume, instead of three as in 2V. triandrus albus. In a 

 small majority the method is the same as that in a similar 

 number of the grains of 2V. leedsii minnie hume. In a 

 large minority the method is nearly the same as that in 

 a similar number of grains of 2V. leedsii minnie hume. 

 The differences are that the particles of the primary 

 starch more often remain clumped together and ungela- 

 tinized instead of being scattered as the grain swells, 

 and the stria? which are seen in the secondary starch 

 are finer and less distinct. The gelatinized grains are 

 as much swollen, have as thick capsules, and are as much 

 distorted as in both parents. In this reaction 2V. agues 

 harvey shows qualitatively a closer relationship to 2V. 

 leedsii minnie hume than to 2V. triandrus albus. 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 1 per cent of the 

 entire number of grains and 10 per cent of the total 

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

 and 55 per cent of the total starch in 15 minutes ; in about 



25 per cent of the grains and 65 per cent of the total 

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

 and 1 per cent of the total starch in 45 minutes ; and in 

 about 35 per cent of the grains and 73 per cent of the total 

 starch in 60 minutes. (Chart D 339.) 



The hilum and lamella; are distinct as in N. leedsii 

 minnie hume. Gelatiuization begins at the hilum and 

 follows two methods of procedure, as in 2V. leedsii minnie 

 hume, instead of three, as in 2V. triandrus albus. In a 

 small majority the method is the same as that in a similar 

 number of grains of 2V. leedsii minnie hume, and in a 

 large minority the method is nearly the same as in a 

 corresponding number of grains of 2V. leedsii minnie 

 liuin.f, the differences noted being that the striae which 

 divide the secondary starch are not so coarse and 

 the particles of the primary starch more often remain 

 clumped together in the center of the grain instead of 

 being scattered. The gelatinized grains are as much 

 swollen, have as thick capsules, and are as distorted, as in 

 both parents. In this reaction 2V. agues harvey shows 

 qualitatively a much closer relationship to 2V. leedsii 

 minnie hume than to 2V. triandrus albus. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatiiiizatiou occurs in about 83 per cent of 

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

 starch in 2 minutes; and in about 96 per cent of the 

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

 in 5 minutes. (Chart D 340.) 



The hilum, as in both parents, becomes distinct, with 

 the formation of a bubble in a large majority of the 

 grains. Gelatiiiizatiou begins in the interior of the 

 grains and follows two methods of procedure, which 

 are the same as those described in 2V. leedsii minnie hume. 

 There is no marked difference between the hybrid and the 

 parents in this reaction. The gelatinized grains are as 

 much swollen, have as thin capsules, and are as much dis- 

 torted as in both parents. In this reaction 2V. agues 

 harvey shows qualitatively a somewhat closer relationship 

 to 2V. leedsii minnie hume than to 2V. triandrus albus. 



24. STAECHES OF NARCISSUS EMPEROR, N. TEIAN- 



DKUS ALBUS, AND N. J. T., BENNETT POE. 



Starch of 2V. triandrus albus is described on pages 

 586 to 589. 



NARCISSUS EMPEROR (SEED PARENT). 



(Plate 15, fig. 85; Charts D 341 to D 346.) 



HISTOLOOIC PROPERTIES. 



In form the grains are usually simple and isolated, 

 but there is a moderate number of both compound grains 

 and aggregates. The compound grains belong to the 

 following two types: (1) 2 to 4 small grains (each con- 

 sisting of a hilum and 2 or 3 lamellae) having become 

 adherent and surrounded by 6 or 7 secondary lamella;; 

 (2) 6 to 8 or 9 hila in an amorphous-looking mass of 

 starch which is surrounded by 1 or 2 secondary lamella;. 

 The aggregates consist of 2 to 4 small or moderate-sized 

 grains linearly or compactly arranged, and there are also 

 aggregates consisting of a compound grain and a simple 

 grain, and of 2 compound grains. There is a majority 

 of the simple grains which show a small or moderate- 

 sized primary grain around which has been deposited sev- 

 eral secondary lamellae. The grains are often irregular 

 and the irregularities are due to the following causes: 



