GLADIOLUS. 



679 



purity due to a purplish and orange tint very rarely to a 

 greenish tint, the impurity of the colors being due to the 

 latter in G. cardinalis. The colors are less pure than in 

 G. cardinalis. 



IODINE REACTIONS. 



With 0.25 per cent Lugol's solution, the grains color a 

 moderate to deep blue-violet (value 60), which deepens 

 rapidly, of the same depth but more reddish in tint than 

 in G. cardinalis. With 0.125 per cent Lugol's solution, 

 the grains color a light blue-violet, which deepens more 

 rapidly with less variation in the different grains, so that 

 the mean is deeper in color as well as slightly more red- 

 dish in tint than in G. cardinalis. After heating in 

 water until all the grains are gelatinized, and then adding 

 a 2 per cent Lugol's solution, the grains color a moderate 

 to moderately deep blue, with many more of the latter, 

 which also have a slight reddish tint ; the gelatinized 

 grains are deeper and more reddish in tint, and the solu- 

 tion about the same as in G. cardinalis. If the preparation 

 is boiled for 2 minutes and then treated with an excess 

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

 deep reddish purple, and most of the capsules a light 

 old-rose to wine-red, while a few are heliotrope in color. 

 Both the capsules and the grain-residues are more red- 

 dish in tint, and the mean of the former somewhat 

 lighter, than in G. cardinalis; the solution is about the 

 same as in G. cardinalis. 



ANILINE REACTIONS. 



With gentian violet the grains stain very lightly at 

 once, and in half an hour they deepen slightly but are 

 light to moderately colored (value 40), lighter than in 

 G. cardinalis. The delicate border of deeper color 

 occasionally noted in G. cardinalis is not observed. 



With safranin the grains stain lightly at once, and 

 in half an hour they deepen somewhat, becoming light to 

 moderate in color (value 45), deeper than in the reaction 

 with gentian violet. The color is a little lighter than in 

 G. cardinalis. The border noted in occasional grains of 

 G. cardinalis is not observed. 



TEMPERATURE REACTIONS. 



The temperature of gelatinization of the majority 

 of the grains is at 76 to 78 C., and of all at 78 to 

 79 C., mean 78.5 C. 



EFFECTS OF VARIOUS REAGENTS. 



The reaction with chloral hydrate begins immediately. 

 Complete gelatinizatiou occurs in about 30 per cent of 

 the entire number of grains and 39 per cent of the total 

 starch in 5 minutes; in about 39 per cent of the grains 

 and 47 per cent of the total starch in 15 minutes ; in about 

 45 per cent of the grains and 53 per cent of the total 

 starch in 30 minutes; in about 49 per cent of the grains 

 and 54 per cent of the total starch in 45 minutes ; in 

 about 50 per cent of the grains and 55 per cent of the 

 total starch in 60 minutes. (Chart D 463.) 



The hilum becomes very prominent, and an occasional 

 bubble is formed there. The two lines or canals which 

 go from the hilum to the distal corners of the grain, and 

 which are seen in G. cardinalis, also appear here but not 

 so distinctly. The lamellae are not distinct and in many 

 grains are not visible. A refractive band is formed at 

 the margin of some of the grains, but it is narrow and 

 confined to the margin. Gelatinization begins at the 



hilum, or at the distal corners of the pressure facets, 

 or at all points on the margin. In the first method the 

 hilum swells and pushes the ungelatinized material to 

 the margin where it is seen to be di\nli'i| min granule- 

 by fine radiating lines, and these granules are slowly 

 gelatinized ; in the second, the process is similar to that 

 noted under G. cardinalis; and in the third, the process 

 advances inward over the grain until the hilum is reached, 

 which suddenly swells very greatly. The gelatinized 

 grains are considerably enlarged and distorted and show 

 little of the original form of the grain. 



The reaction with chromic acid begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

 about 1 per cent of the grains and 13 per cent of the total 

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

 and 60 per cent of the total starch in 15 minutes ; in about 

 79 per cent of the grains and 95 per cent of the total 

 starch in 30 minutes ; in about 90 per cent of the grains 

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

 about 98 per cent of the grains and over 99 per cent of 

 the total starch in 60 minutes. (Chart D 464.) 



The reaction with pyrogallic acid begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 7 per cent of the grains and 14 per cent of the total 

 starch in 5 minutes; in about 20 per cent of the grains 

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

 about 31 per cent of the grains and 81 per cent of the 

 total starch in 30 minutes; in about 42 per cent of the 

 grains and 90 per cent of the total starch in 45 minutes; 

 in about 50 per cent of the grains and 95 per cent of the 

 total starch in 60 minutes. (Chart D 465.) 



The reaction with nitric acid begins in a few grains 

 immediately. Complete gelatinization occurs in about 

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

 of the total starch in 5 minutes ; in about 6 per cent of 

 the grains and 12 per cent of the total starch in 15 

 minutes; in about 11 per cent of the grains and 15 per 

 cent of the total starch in 30 minutes; in about 11 per 

 cent of the grains and 17 per cent of the total starch in 

 45 minutes; in about 12 per cent of the grains and 21 

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

 D466.) 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 52 per cent of the 

 grains and 86 per cent of the total starch in 5 minutes ; 

 in about 86 per cent of the grains and over 99 per cent 

 of the total starch in 15 minutes; in about 97 per cent 

 of the grains and over 99 per cent of the total starch in 

 30 minutes; complete gelatinization (100 per cent) of 

 all grains in 45 minutes. (Chart D 467.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 23 per 

 cent of the entire number of grains and 45 per cent of 

 the total starch in 5 minutes ; in about 40 per cent of the 

 grains and 68 per cent of the total starch in 15 minutes; 

 in about 51 per cent of the grains and 77 per cent of the 

 total starch in 30 minutes; in about 51 per cent of the 

 grains and 83 per cent of the total starch in 45 minutes ; 

 in about 64 per cent of the grains and 85 per cent of the 

 total starch in 60 minutes. (Chart D468.) 



Gelatinization begins and proceeds as in G. cardi- 

 nalis, the margin being more frequently attacked, accom- 

 panied by great distention, than in this species. At the 

 end of the experiment (60 minutes) the majority are 



