CALANTHE. 



779 



oculafa. The colors are generally impure, the impurity 

 found at both ends of the scale much less frequently 

 pure than in C. vestita var. rubro-oculata. 



IODINE REACTIONS. 



With 0.25 per cent Lugol's solution the grains imme- 

 diately color a moderately light violet which is a little 

 lighter and redder than in C. vestita- var. rubro-oculat-a 

 (value 35) ; the color deepens quickly, becoming bluer in 

 tint, but is neither so deep nor so blue as in C. vestita 

 var. rubro-oculata. The color is somewhat uneven over 

 the main body of the grain with the margin almost color- 

 less in many ; there is also considerable variation among 

 the different grains, and it is greater than in C. vestita 

 var. rubro-oculata. With 0.125 per cent Lugol's solution 

 the grains immediately color a light violet, a little redder 

 than in C. vestita var. rubro-oculata, which quickly be- 

 comes moderate to moderately deep, more uneven in 

 depth with mean lighter and more reddish than in f. 

 vestita var. rubro-oculat'a. After heating in water until 

 the grains are gelatinized and then adding 2 per cent 

 Lugol's solution, the gelatinized grains vary from a light 

 violet to rare grains of deep blue with a reddish tint, the 

 mean is lighter and redder than in C. vestita var. rubro- 

 oculata, the solution is a moderate blue with greenish 

 tint, lighter and greener than in C. vestita var. rubro- 

 oculata. If the preparation is boiled for 2 minutes and 

 then treated with an excess of 2 per cent Lugol's solution, 

 the scattered grain-residues color a light blue with reddish 

 tint, about the same depth but more reddish than in 

 C. vestita var. rubro-oculata, the capsules become a light 

 brick-red to deep wine-red more of a yellowish red than 

 in C. vestita var. rubro-oculata. The solution is lighter 

 and more greenish in tint than that of C. vestita var. 

 rubro-oculata. 



ANILINE REACTIONS. 



With gentian violet the grains color light to moderate 

 at once, a little deeper with more variation in the dif- 

 ferent grains than in C. vestita var. rubro-oculata. 

 In 30 minutes the grains become a light to moderately 

 deep violet (value 50), being lighter and more of a bluish 

 violet at the margin of round grains and at the distal 

 margin of the more slender grains. The rare fissures 

 color more of a rose-violet than the body of the grain. 

 In half an hour there is greater variation in depth with 

 the mean a little lighter than in C. vestita var. rubro- 

 oculata; the rare fissures color more lightly, and there 

 is more variation in depth between the body of the grain 

 and the margin than in C. vestita, var. rubro-oculata. 



With safranin most of the grains immediately be- 

 come moderate with occasional moderately deep, a little 

 deeper at once than in C. vestita var. rubro-oculat'a; and 

 in half an hour they deepen slightly, there being a larger 

 number of the moderately deep than at once (value 60) ; 

 the color is a little lighter and more of a yellowish red 

 than in C. vestita var. rubro-oculata. The variation 

 in depth in the same aspect of a given grain is the same 

 as with gentian violet. 



TEMPERATURE REACTIONS. 



The majority of the grains are gelatinized at 70 

 to 72 C., and in all but rare resistant grains at 76 

 to 78 C., mean 77 C. 



During the process of heat gelatinization, the outer- 

 most marginal lamella or lamellae, which as in C. vestita 



var. rubro-oculata, are more resistant than the other 

 parts of the grain, break into refractive segments. 

 These segments may become concave and finally gela- 

 tinized, sometimes accompanied by a slit-like rupture of 

 the capsiile, but not with convoluted distortion as at the 

 distal end of C. vestita var. rubro-oculata. An irregular 

 frequently very abrupt series of- either invagination or 

 twisting changes may occur throughout the entire mar- 

 gin; when at but one end it appears as a deep invagina- 

 tion at what seems to be the proximal. 



EFFECTS OF VARIOUS REAGENTS. 



The reaction with chloral hydrate begins immedi- 

 ately. Complete gelatinization occurs in about 52 per 

 cent of the entire number of grains and 67 per cent of the 

 total starch in 5 minutes; in about 92 per cent of the 

 grains and 95 per cent of the total starch in 15 minutes ; 

 in more than 9!) per cent of the total starch in 30 minutes. 

 ( Chart D 627.) 



The hilum unlike that in C. vestita var. rubro-oculata 

 is not visible, except in a few grains where a bubble is 

 seen, presumably at the hilum. Lamellse also are not 

 seen. A much smaller refractive band than in C. veslita 

 var. rubro-oculata forms about the border of the more 

 resistant grains and gradually grows somewhat broader. 

 Gelatinization in some grains begins at the margin, and 

 in the rest the interior is affected first, and is first sepa- 

 rated into refractive granules and then gelatinized and 

 the progress in the two methods is very different from 

 anything noted in C. vesttfa var. rubro-oculata. In the 

 first class of grains, the margin, or a certain part of the 

 margin, becomes gelatinous with much sacculation and 

 distortion of the capsule, and the interior of the grain 

 becomes divided into refractive granules, which in turn 

 becomes gelatinized. In the second class, the whole 

 grain simply swells somewhat irregularly, as the granules 

 become gelatinized. The gelatinized grains are moder- 

 ately large with thin capsules and do not retain as much 

 of the form of the untreated grain as in C. vestita var. 

 rubro-oculata. 



The reaction with chromic acid begins immediately. 

 Complete gelatinization occurs in about 21 per cent of 

 the entire number of grains and 75 per cent of the total 

 starch in 5 minutes ; in about 44 per cent of the grains 

 and 90 per cent of the total starch in 15 minutes; in 

 about 96 per cent of the grains and 99 per cent of the 

 total starch in 30 minutes; in about 99 per cent of the 

 grains and over 99 per cent of the total starch in 45 

 minutes; parts of rare grains remain ungelatinized in 60 

 minutes. ( Chart D 628.) 



The hilum is not demonstrable except in a few grains, 

 and in these it becomes distinct. The lamellse also are 

 usually not demonstrable. Gelatinization begins in all 

 parts of the interior of the grain. The process is very 

 different from that observed in C. vestita var. rubro- 

 oculafa. The grain becomes more translucent and ap- 

 pears to be criss-crossed by a number of fine lines or fis- 

 sures dividing the material into fine granules, and in 

 many grains there are also broad cracks extending in 

 various directions from margin to margin which divide 

 this finely granular starch into various-sized pieces. 

 Dissolution of the capsule occurs at several points, and 

 as the interior part of the grain becomes gelatinous it 

 flows out of these openings and is completely dissolved. 



