am^lezuB 



Anabicei 



sides of one leaf overlap the two 

 sides of the one above it ; amplez'- 

 ioaal, amplexicau'lis {caulis, stem), 

 stem-clasping, when the petiole- 

 leaf, or stipule, is dilated at the 

 base, and embraces the stem. 



am'pliate, amplia'tiis (LaX.), enlarged ; 

 ampliatiflor'us J {flos, flower), used 

 for Composites having the ray- 

 florets enlarged, as in the Corn- 

 flower. 



A]nplifica''tion [aniplificatio, an enlarg- 

 ing), teitn used for all changes 

 leading to increased formal or struc- 

 tural complexity of the plant (Bower). 



Ampuria (Lat., a bottle), the flasks 

 found on aquatics such as Utri- 

 cularia; axnpolla'ceouB, -ecus, am- 

 puriiform, ampullifor'mis, swollen 

 out in flask-shape, as the corolla in 

 some Heaths. 



Amyg'dala {amygdalum, a kernel), an 

 almond ; amygd'aliform {forma, 

 shape), almond-shaped ; Amyg'da- 

 llii, a glucoside found in the fruit of 

 many Rosaceae ; amyg^'daline, per- 

 taining to or resembling an almond. 



amyla'ceous {&fiv\ov, tine flour -f 

 ACEOUs), starchy ; Am'ylAse, an enzy- 

 me, the same as Diastase ; amylif e- 

 rous {<p^p<», I bear), starch -bearing ; 

 AmVlin, a product of the action 

 of diastase on starcli ; Am'ylites, 

 skeletons of starch -granules com- 

 posed of amylodextrin (Belzung) ; 

 Amylobacte'ria {$aKr4}pioy, a little 

 rod), microbes ^troducing butyric 

 feiTTientation, ascribed to the action 

 of Bacillus Amylobacter, Van Tiegh. ; 

 Amyloceriulose (+ Cellulose), a 

 supposed constituent of starch- 

 granules ; amyloclas'tio [KXaarhs, 

 broken in pieces), the breaking down 

 of starch by an enzyme ; Amylo- 

 dex'trin (-f- Dextrin), an inter- 

 mediate in converting starch into 

 dextrin ; cf. Achroodextrin ; Amy- 

 loer'ythrin {ipudphs, red), a carbohy- 

 drate resembling starch occurring 

 in rice and millet ; Amylogen'esis 

 {yivtaris, beginning), the formation 

 of starch ; amylogen'ic iytvos, off"- 

 spring), producing starch ; -^ Bodies, 



18 



Leucoplastids ; Amylohy'drolist 

 (v5a>p, water ; \vai.5, a loosing), 

 an enzyme which transforms starch 

 by hydrolysis ; Amylohydrol'ysis, 

 the act in question ; am'yloid (elSos, 

 resemblance), analogous to starch ; 

 Amyloleu'oites {Kfjinhs, white), plas- 

 tids producing starch-granules ; 

 Amylorysis (A-vcty, a loosing), trans- 

 formation of starch into other bodies, 

 as sugar ; amylolyt'ic En^zyme, an 

 unorganised ferment, which breaks 

 up the starch cell-contents into 

 dextrin and sugar ; Amy'lome, a 

 term applied to xylem parenchyma, 

 when it contains starch ; Amy'ion, 

 Amy'lunijin composition = Starch ; 

 Amylopec'tin (-j- Pectin), a muci- 

 laginous constituent of starch 

 (Maguenne and Roux) ; Amy'lum- 

 Bod'y, a rounded body in a chloro- 

 phyll band or plate, which is a 

 centre of starch formation ; '^ 

 Cen'tres, Strasburger's term for 

 Pyrenoids ; '-- Grains, or ~ Gran'- 

 ules, the laminated bodies which 

 are formed of starch as reserve 

 material in plant cells ; '- Star, a 

 tuber-like organ in Chara sUlligera^ 

 Bauer, which is closely packed with 

 starch, it consists of an isolated 

 subterranean node ; Amylopfylly 

 {<l>vWov, a leaf), the produc- 

 tion of starch -leaves ; Amy'loplast 

 {trXaarhs, moulded) = Leucoplas- 

 tid, a colourless granule of 

 protoplasm, which generates a 

 starcli - granule ; amyloplast'ic, 

 starch-forming ; Am'yloses (Amyl, 

 a chemical term -f ose), a group of 

 substances of which cellulose and 

 starch are the commonest ; Amyl- 

 osyn'thesis {(TvvBfais, composition), 

 the formation of stai-ch (Hick). 



Anab'iont (/3/oy, life), perennials, 

 flowering and fruiting many times 

 (A. Braun). 



Anabio'sis (&i/aj3<ow, I revive), the con- 

 dition of latent life, which may occur 

 through-loss of moisture (Areger). 



An'abix, pi. Anab'ioes, those vegeta- 

 tive parts of Cryptogams which 

 perish below, but vegetate above, 



