BEGONIA. 



701 



starch in 45 minutes ; in about 33 per cent of the grains 

 and 71 per cent of the total starch in 60 minutes. (Chart 

 D 507.) 



The hilum and lamellae are as distinct as in B. soco- 

 trana. Gelatiiiization begins at the hilum and proceeds 

 as in B. single crimson scarlet, except that in a few grains 

 the starch comprehended between the 3 fissures from 

 the hilum is divided by a double row of slanting fissures 

 and gelatinizes slowly, leaving a refractive granular 

 residue as in B. socotrana. The gelatinized grains are 

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

 distorted as in B. single crimson scarlet. 



In this reaction B. mrs. heal shows, qualitatively, a 

 closer relationship to B. single crimson scarlet than to 

 B. socotrana. (See note, page 698.) 



The reaction with nitric acid begins immediately. 

 Complete gelatiuization occurs in about 90 per cent of 

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

 starch in 15 seconds; in more than 99 per cent of the 

 grains and total starch in 30 seconds. (Chart D509.) 



The hilum and lamella? are as distinct as in B. soco- 

 trana. Gelatinization begins at the hilum and proceeds 

 as in B. single crimson scarlet, except that the starch 

 comprehended between the 2 fissures, which proceed from 

 the hilum, is fissured usually somewhat irregularly, some- 

 times by a double row of slanting fissures showing the 

 influence of B. socotrana; and a refractive granular resi- 

 due often remains at the distal end after this part of 

 the grain is gelatinized. The gelatinized grains are as 

 much swollen as in B. single crimson scarlet, but they 

 have thinner capsules and are somewhat more distorted. 

 In this reaction B. mrs. lical shows qualitatively a closer 

 relationship to B. single crimson scarlet than to B. 

 socotrana. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 85 per cent of the 

 entire number of grains and 90 per cent of the total starch 

 in 15 seconds; in more than 99 per cent of the grains 

 and total starch in 30 seconds. (Chart D 510.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in 100 per cent 

 of the entire number of grains and 87 per cent of the 

 total starch in 30 seconds; in about 87 per cent of the 

 grains and 99 per cent of the total starch in 1 minute ; 

 in about 98 per cent of the grains and in more than 99 

 per cent of the total starch in 2 minutes. (Chart 

 D511.) 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatiuization occurs in 100 per cent 

 of the entire number of grains and total starch in 10 

 seconds or earlier (apparently instantaneous). (Chart 

 D512.) 



The reaction with potassium iodide begins imme- 

 diately. Complete gelatinization occurs in about 50 per 

 cent of the entire number of grains and 89 per cent of 

 the total starch in 1 minute; about 95 per cent of the 

 total starch in 3 minutes ; in about 90 per cent of the 

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

 in 5 minutes. (Chart D 513.) 



The reaction with potassium sulphocyanafe begins 

 immediately. Complete gelatinization occurs in about 66 

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

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

 of the grains and 99 per cent of the total starch in 1 min- 



ute; in more than 99 per cent of the grains and total 

 starch in 5 minutes. (Chart D 514.) 



The reaction with potassium sulphide begins immedi- 

 ately. Complete gelatinization occurs in about 95 per cent 

 of the entire number of grains and 99 per cent of the 

 total starch in 15 seconds; in 100 per cent of the grains 

 and total starch in 30 seconds. (Chart D 515.) 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatiuization occurs in about 50 per 

 cent of the entire number of grains and 80 per cent of 

 the total starch in 15 seconds; in 70 per cent of the 

 grains and 93 per cent of the total starch in 30 seconds ; 

 in about 95 per cent of the grains and in more than 99 

 per cent of the total starch in 1 minute. (Chart D 516.) 



The reaction with sodium sulphide begins immedi- 

 ately. Complete gelatinization occurs in about 56 per cent 

 of the entire number of grains and 90 per cent of the 

 total starch in 1 minute; in about 97 per cent of the 

 grains and 99 per cent of the total starch in 5 minutes. 

 (Chart D 517.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 59 per 

 cent of the entire number of grains and 72 per cent of 

 the total starch in 3 minutes ; in about 86 per cent of the 

 grains and 96 per cent of the total starch in 5 minutes ; 

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

 in 10 minutes. (Chart D 518.) 



The reaction with calcium nitrate begins immedi- 

 ately. Complete gelatiuization occurs in about 14 per cent 

 of the entire number of grains and 59 per cent of the total 

 starch in 2 minutes; in about 40 per cent of the grains 

 and 84 per cent of the total starch in 5 minutes ; in 

 about 76 per cent of the grains and 98 per cent of the 

 total starch in 15 minutes. (Chart D 519.) 



A small area at the distal margin is very resistant and 

 may remain ungelatinized in a number of grains at the 

 end of 60 minutes. 



The reaction with uranium nitrate begins in 30 sec- 

 onds. Complete gelatinization occurs in about 33 per cent 

 of the entire number of grains and 84 per cent of the 

 total starch in 2 minutes; in about 75 per cent of the 

 grains and 99 per cent of the total starch in 5 minutes; 

 in about 98 per cent of the grains and in more than 99 

 per cent of the total starch in 15 minutes. (Chart 

 D520.) 



The reaction with strontium nitrate begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 4 per cent of the entire number of grains and 22 

 per cent of the total starch in 1 minute; in about 78 per 

 cent of the grains and 90 per cent of the total starch in 

 2 minutes; in about 95 per cent of the grains and in more 

 than 99 per cent of the total starch in 3 minutes. (Chart 

 D521.) 



The hilum and lamella? are as distinct as in B. soco- 

 trana. Gelatinization begins at the hilum and pro- 

 gresses as in B. single crimson scarlet, except that 2 fis- 

 sures proceeding from either side of the hilum are seen 

 in more grains than in that starch. The gelatinized 

 grains are as much swollen and have as thick capsules 

 as in B. single crimson scarlet, but are somewhat more 

 distorted than in those grains, but less than in B. soco- 

 trana. In this reaction B. mrs. heal shows qualitatively 

 a somewhat closer relationship to B. single crimson scar- 

 let than to B. socotrana. 



