H.EMANTHUS. 



435 



the reaction is accompanied by distortion and distention 

 of the capsule, as noted for //. katherince. 



The gelatinized grains are swollen and distorted as in 

 H. katherince. Many of the grains are but little affected 

 beyond the initial stages, many more than in H. kath- 

 erince. The bubble at the hilum persists and is fre- 

 quently much expanded in such grains. 



The reaction with chromic acid begins in a few grains 

 immediately. Complete gelatinization occurs in but rare 

 grains, less than 0.5 per cent of the entire number, and 

 3 per cent of the total starch in 5 minutes; in about 0.5 

 per cent of the grains and 19 per cent of the total starch in 

 15 minutes; in about 3 per cent of the grains and 27 

 per cent of the total starch in 30 minutes; in about 17 

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

 in 45 minutes; in about 21 per cent of the grains and 97 

 per cent of the total starch in 60 minutes. (Chart D 86.) 



The reaction with pyrogallic add begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

 about 6 per cent of the entire number of grains and 7 

 per cent of the total starch in 5 minutes; in about 15 

 per cent of the grains and 20 per cent of the total starch 

 in 15 minutes; in about 5G per cent of the grains and 

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

 52 per cent of the grains and 76 per cent of the total 

 starch in 45 minutes; and in about 60 per cent of the 

 grains and 86 per cent of the total starch in 60 minutes. 

 About 15 per cent of the grains are but little affected. 

 (Chart D 87.) 



The reaction with nitric acid begins in a few grains 

 immediately. Complete gelatinization occurs in about 

 2.5 per cent of the entire number of grains and 4 per 

 cent of the total starch in 5 minutes ; in about 12 per cent 

 of the grains and 40 per cent of the total starch in 15 

 minutes ; in about 30 per cent of the grains and 45 per 

 cent of the total starch in 30 minutes; in about the same 

 number of grains and 48 per cent of the total starch in 

 45 minutes; in about 32 per cent of the grains and 50 

 per cent of the total starch in 60 minutes. (Chart D 88.) 



A small bubble appears at the swollen hilum which in 

 the majority of grains is not inclosed within an enlarged 

 fissure, but is found in such a fissure in many more grains 

 than in H. katherince. The grains become very refrac- 

 tive and the lamella do not usually become more distinct 

 with the exception of one which serves as a boundary 

 between the main body of the grain and a refractive 

 border; this lamella and the refractive border were but 

 very rarely observed in H. katherince. The fissures pres- 

 ent in the untreated grain become more prominent, and 

 when not present they are so formed as to pass through 

 the hilum or radiate from it in the centric and bean-type 

 forms, and extending toward the distal margin in grains 

 with an eccentric hilum. These fissures do not usually 

 extend through the refractive border. The fissures are 

 deeper, more branched throughout the entire length, and 

 much less frequently extend to the distal margin, than in 

 H. katherince. Gelatinization usually begins in the re- 

 fractive border, it may extend very rapidly around the 

 entire grain, especially when of a rounded type, or begin 

 at either the proximal or the distal margin, but eventually 

 extends around the entire grain before gelatinization has 

 made much progress in the main body of the grain. This 

 border immediately becomes much ruffled in many grains 



and later much extended and less folded, and finally may 

 pass into solution. In some of the grains gelatinization 

 begins in the border, and the lamellae (between the main 

 body of the grain and the outermost lamella) are disor- 

 ganized with the appearance of irregularly arranged re- 

 fractive granules. The border swells but does not 

 become distorted, the outermost lamella now breaking 

 down into linearly arranged refractive granules which 

 may or may not eventually become gelatinized. The 

 methods of gelatinization above described were not ob- 

 served in H. katherince. The main body of the grain is 

 penetrated by deep fissures and in many grains no fur- 

 ther progress is made, but in others this starch is broken 

 down into large, very refractive granules, some of which 

 usually remain. In a few grains, either after the solu- 

 tion of the border or when the border is not very prom- 

 inent, an area near the distal margin may become gela- 

 tinized, accompanied by distention of the capsule at this 

 point, the gelatinized area sometimes being bounded by 

 a layer of linearly arranged granules, this method having 

 been noted with greater frequency in H. katherince. The 

 partially gelatinized grains which are quite common, con- 

 sist of the main body of the grain which is not much 

 swollen, but frequently penetrated by deep fissures, and 

 which is surrounded by a much swollen border which may 

 be either not or only little distorted. In grains which 

 have become more gelatinized, the area around the hilum 

 usually contains large refractive granules, such grains 

 usually being much swollen and considerably distorted. 

 The partially gelatinized grains described above are not 

 observed in H. katherince, and the others exhibit more 

 distortion than in H. katherince. 



The reaction with sulphuric add begins in a few 

 grains immediately. Complete gelatiuization occurs in 

 about 4 per cent of the entire number of grains and 10 per 

 cent of the total starch in 5 minutes ; in about 50 per cent 

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

 utes; in about 67 per cent of the grains and 87 per cent 

 of the total starch in 30 minutes ; in about 86 per cent of 

 the grains and 97 per cent of the total starch in 45 min- 

 utes; and in 97 per cent of the grains and over 99 per 

 cent of the total starch in 60 minutes. (Chart D 89.) 



The reaction with hydrochloric acid begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

 about 6 per cent of the entire number of grains and 7 per 

 cent of the total starch in 5 minutes ; in about 25 per cent 

 of the grains and 35 per cent of the total starch in 15 

 minutes; in about 51 per cent of the grains and 66 per 

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

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

 45 minutes; and in about 70 per cent of the grains and 

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

 D 90.) 



The reaction with potassium hydroxide begins imme- 

 diately. 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 4 per cent of the 

 grains and 9 per cent of the total starch in 15 minutes; 

 in about 8 per cent of the grains and 11 per cent of the 

 total starch in 30 minutes ; in about the same percentage 

 in 45 minutes ; and in about 10 per cent of the grains and 

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

 D91.) 



