H^MANTHUS. 



443 



EFFECTS OF VARIOUS REAGENTS. 



The reaction with chloral hydrate begins immediately. 

 Complete gelatinization occurs in about 8 per cent of the 

 entire number of grains and 14 per cent of the total 

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

 and 64 per cent of the total starch in 15 minutes; in 

 about 66 per cent of the grains and 78 per cent of the 

 total starch in 30 minutes ; in about 70 per cent of the 

 grains and 80 per cent of the total starch in 45 min- 

 utes ; in about 72 per cent of the grains and 82 per cent 

 of the total starch in 60 minutes. (Chart D 106.) 



A bubble forms at the hilum and frequently ex- 

 pands to greater size but is less persistent than in //. 

 katherince. The lamella? do not become any more dis- 

 tinct. The grain becomes more refractive and a border 

 of even greater refractivity is formed, as noted in H. 

 katherince, but the border more quickly broadens than 

 in II. katherince. Methods of gelatinization are some- 

 times observed that are similar to those in H. katherince; 

 but in many grains the process spreads rapidly through 

 the mesial region towards the margin, the proximal end 

 of this border frequently proving the most resistant. 

 In grains with somewhat abrupt corners, the process may 

 start at several points on the margin and advance towards 

 the hilar region. Refractive fragments or granules, as 

 well as striation, may occur in the more resistant starch 

 previous to gelatinization, but with much less frequency 

 than in H. katherince. 



The grains are swollen and somewhat to much dis- 

 torted, the distortion being much less than in H. kath- 

 ince. A number of grains are but little affected beyond 

 the initial stages, a less number than in H. katherince. 



The reaction with chromic acid begins in a few grains 

 immediately. Complete gelatinization occurs in about 

 9 per cent of the entire number of grains and 27 per 

 cent of the total starch in 5 minutes; in about 18 per cent 

 of the grains and 78 per cent of the total starch in 15 

 minutes; in about 36 per cent of the grains and 87 per 

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

 cent of the grains and 97 per cent of the total starch in 

 45 minutes ; in about 78 per cent of the grains and 99 per 

 cent of the total starch in 60 minutes. (Chart D 107.) 



The reaction with pyrogallic acid begins immediately. 

 Complete gelatinization occurs in about 33 per cent of 

 the entire number of grains and 65 per cent of the total 

 starch in 5 minutes ; in about 83 per cent of the grains and 

 95 per cent of the total starch in 15 minutes ; in about 90 

 per cent of the grains and 97 per cent of the total starch 

 in 30 minutes; in about the same percentage of each in 45 

 minutes; and in about 93 per cent of the grains and over 

 99 per cent of the total starch in 60 minutes. At the end 

 of an hour a few scattered grains have small parts of the 

 margin ungelatinized. (Chart D 108.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 33 per cent of the 

 entire number of grains and 60 per cent of the total starch 

 in 5 minutes; in about 44 per cent of the grains and 75 

 per cent of the total starch in 15 minutes; in about 65 

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

 30 minutes; in about 75 per cent of the grains and 95 

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

 78 per cent of the grains and 96 per cent of the total 

 starch in 60 minutes. (Chart D 109.) 



The hilum swells much more, accompanied by the 

 evolution of a bubble, than in H . katherince. The lamellaa 

 quickly become more distinct, and the mesial portion is 

 rapidly gelatinized more frequently without the forma- 

 tion of fissures; this method not commonly observed in 

 //. katherince. The scattered smaller grains gelatinize 

 more slowly, and sharply defined fissures are present, 

 which, however, are not so copiously branched as in H. 

 katherince. The grain is disorganized into granules of 

 similar arrangement, but much less refractive than in H. 

 katherince. The gelatinized grains, as a rule, are some- 

 what distorted, more than in H. katherince. 



The reaction with sulphuric acid begins immediately 

 and many grains are gelatinized in 1 minute. Complete 

 gelatinization occurs in about 80 per cent of the entire 

 number of grains and 95 per cent of the total starch 

 in 5 minutes; in about 90 per cent of the grains and 

 98 per cent of the total starch in 10 minutes; in about 

 94 per cent of the grains and 99 per cent of the total 

 starch in 15 minutes. The ungelatinized starch is found 

 in the margin of few grains, and minute parts may be 

 seen after the lapse of 45 minutes. (Chart D 110.) 



The reaction with hydrochloric acid begins immedi- 

 ately. Complete gelatinization occurs in about 55 per 

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

 total starch in 5 minutes; in about 67 per cent of the 

 grains and 91 per cent of the total starch in 15 minutes; 

 in about 75 per cent of the grains and 95 per cent of the 

 total starch in 30 minutes ; in about the same percentage 

 of each in 45 minutes; and in the same percentage of 

 grains and 97 per cent of the total starch in 60 minutes. 

 The very small amount of ungelatinized starch is observed 

 in the marginal part of many grains. (Chart D 111.) 



The reaction with potassium hydroxide begins im- 

 mediately. Complete gelatinization occurs in about 48 

 per cent of the entire number of grains and 70 per cent 

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

 of the grains and 80 per cent of the total starch in 15 

 minutes; in about 80 per cent of the grains and 95 per 

 cent of the total starch in 30 minutes; in 84 per cent 

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

 minutes; and in 90 per cent of the grains and 98 per cent 

 of the total starch in 60 minutes. (Chart D 112.) 



The reaction with potassium iodide begins imme- 

 diately. Complete gelatinization occurs in about 40 per 

 cent of the entire number of grains and 52 per cent of 

 the total starch in 5 minutes; in about 45 per cent of 

 the grains and 58 per cent of the total starch in 15 min- 

 utes; in about 60 per cent of the grains and 67 per cent 

 of the total starch in 30 minutes; in about 62 per cent 

 of the grains and 80 per cent of the total starch in 45 

 minutes and in about 68 per cent of the grains and 92 per 

 cent of the total starch in 60 minutes. (Chart D 113.) 

 The hilum swells in many more grains than in H. 

 katherince; and the lamellae become somewhat more dis- 

 tinct and striated, more so than in H. katherince. Fis- 

 sures form which are delicate and usually short, but more 

 sharply defined than in H. katherince. The mesial por- 

 tion is disorganized in many grains forming slightly re- 

 fractive granules, while in others there are refractive 

 granules, with much greater variation of refractivity 

 of the different grains than in H. katherince. The 

 marginal lamellae become sharply defined and striated, in 



