IRIS. 



645 



IODINE REACTIONS. 



With 0.25 per cent Lmgol's solution the grains all 

 color light to moderate violet tinged with blue (value 

 40), the same as in I. iberica and 10 units less than in 

 7. trojana. With 0.125 per cent Lugol's solution the 

 grains all color a light violet the same as in 7. iberica 

 and less than in 7. trojana. After heating in water 

 until all the grains are completely gelatinized and then 

 treating with a 2 per cent Lugol's solution, the gela- 

 tinized grains color a. deep or a moderately deep indigo 

 as in 7. iberica and more than in 7. trojana; and the 

 solution a deep indigo as in 7. iberica and less than in 

 7. trojana,. If the preparation is boiled for 2 minutes 

 and then treated with an excess of a 2 per cent Lugol's 

 solution as few of the grain-residues as in 7. iberica are 

 colored a very light indigo ; the capsules a deep wine-red 

 as in 7. iberica; and the solution a very deep indigo 

 as in both parents. Qualitatively and quantitatively the 

 reaction with iodine shows a closer relationship to 7. 

 iberica than to 7. trojana. 



ANILINE REACTIONS. 



With gentian violet the grains, as in the parents, 

 stain very lightly at once, and in 30 minutes they are 

 light to moderately stained (value 40) the same as in 

 7. iberica and 10 units less than in 7. trojana. 



With safranin the grains, as in the parents, stain 

 very lightly at once, and in 30 minutes they are moder- 

 ately stained (value 45), the same as in 7. iberica and 

 5 units less than in 7. trojana. 



In the reactions with aniline stains 7. ismali shows 

 a closer relationship to 7. iberica than to 7. trojana. 



TEMPERATURE REACTIONS. 



The temperature of gelatinization of the majority of 

 the grains is 69 to 71 C., and of all is 72 to 74 C., 

 mean 73 C. The temperature of gelatinization of 7. 

 ismali is 1.2 C. more than that of 7. iberica and 1.1 C. 

 less than that of 7. trojana. It is, therefore, midway 

 between the temperatures of gelatinization of the two 

 parents. 



EFFECTS or VARIOUS REAGENTS. 



The reaction with chloral hydrate begins in 1 min- 

 ute. Complete gelatinization occurs in about 5 per cent of 

 the entire number of grains and 10 per cent of the 

 total starch in 5 minutes; in about 29 per cent of the 

 grains and 42 per cent of the total starch in 15 minutes; 

 in about 66 per cent of the grains and 76 per cent of 

 the total starch in 30 minutes; in about 78 per cent of 

 the grains and 86 per cent of the total starch in 45 

 minutes; in about 83 per cent of the grains and 90 per 

 cent of the total starch in 60 minutes. (Chart D 379.) 



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

 is formed there nearly as often as in 7. iberica. The 

 lamellae are not so distinct as in either parent, and can 

 not be demonstrated in some grains. The grains as in the 

 parents become more refractive, and this is first seen 

 in the formation of a broad not very refractive band 

 about the margin, as in 7. iberica. Gelatinization begins, 

 as in the parents, at the corners of the distal margin, 

 and the progress is the same as already described under 

 7. iberica, except that there are more grains in which 

 gelatinization begins at the proximal end when the proc- 

 ess is halfway between the distal end and the hilum, as in 



7. trojana. The gelatinized grains are large and are as 

 distorted as in the parents. In this reaction 7. ismali 

 shows qualitatively a closer relationship to 7. iberica than 

 to 7. trojana. 



The reaction with chromic acid begins in 1 minute. 

 Complete gelatinization occurs in about 1 per cent of 

 the entire number of grains and 9 per cent of the total 

 starch in 5 minutes; iu about 9 per cent of the grains 

 and 80 per cent of the total starch in 15 minutes; in 

 about 34 per cent of the grains and 92 per cent of the 

 total starch in 30 minutes; in about 67 per cent of the 

 grains and 98 per cent of the total starch in 45 minutes ; 

 in about 92 per cent of the grains and in more than 99 

 per cent of the total starch in 60 minutes. (Chart 

 D 380.) 



The reaction with pyrogallic acid begins in 30 sec- 

 onds. Complete gelatiuization occurs in about 2 per 

 cent of the entire number of grains and 16 per cent of 

 the total starch in 5 minutes; in about 33 per cent of 

 the grains and 75 per cent of the total starch in 15 

 minutes; in about 48 per cent of the grains and 81 per 

 cent of the total starch in 30 minutes; in about 56 per 

 cent of the grains and 92 per cent of the total starch in 

 45 minutes; in about 68 per cent of the grains and 96 

 per cent of the total starch in 60 minutes. (Chart 

 D381.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 7 per cent of 

 the entire number of grains and 58 per cent of the total 

 starch in 5 minutes; in about 24 per cent of the grains 

 and 75 per cent of the total starch in 15 minutes ; in about 

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

 starch in 30 minutes ; in about 41 per cent of the grains 

 and 89 per cent of the total starch in 45 minutes ; in about 

 51 per cent of the grains and 92 per cent of the total 

 starch in 60 minutes. (Chart D 382.) 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 77 per cent of 

 the entire number of grains and 91 per cent of the 

 total starch in 2 minutes; in about 91 per cent of the 

 grains and 97 per cent of the total starch in 5 minutes. 

 (Chart D383.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 15 per 

 cent of the entire number of grains and 64 per cent of 

 the total starch in 5 minutes ; in about 43 per cent of the 

 grains and 82 per cent of the total starch in 15 minutes; 

 in about 59 per cent of the grains and 87 per cent of the 

 total starch in 30 minutes; very little if any further 

 advance in 45 and 60 minutes, respectively. (Chart 

 D384.) 



The hilum is as distinct as in 7. iberica, but the 

 lamellae are not so distinct as in those grains and not 

 nearly so distinct as in 7. trojana. Gelatinization is pre- 

 ceded as in both parents by an extension and enlargement 

 of 2 refractive fissures, which are usually already present 

 in the untreated grain, and the increased refractivity and 

 the granulation of the starch included between the 2 

 fissures, the hilum, and the distal margin; but the fis- 

 sures are not so distinct nor so extensive as in either 

 parent, and the material included between them does not 

 become so refractive, nor so coarsely granular as in 

 7. trojana, but the same as in 7. iberica. The progress of 

 gelatiuization is the same in most grains as in 7. iberica, 



