CRINUM. 



453 



Complete gelatinization occurs in about 59 per cent of the 

 entire number of grains and 90 per cent of total starch 

 in 5 minutes ; in about 82 per cent of the grains and 97 

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

 per cent of the grains and more than 99 per cent of the 

 total starch in 30 minutes ; and in all of the starch, except 

 occasional traces in the proximal end, in 45 minutes. The 

 proximal end and sides of the larger grains, and includ- 

 ing more of the margin of some of the smaller grains, 

 constitute the most resistant portions. (Chart D 138.) 



A bubble usually appears at the hilum and, as a rule, 

 does not expand much and is quickly expelled. The 

 lamellae become more distinct and striated through the 

 mesial region from the hilum to the distal margin; a 

 refractive border composed of lamella that are generally 

 sharply defined may appear at the distal margin ; a refrac- 

 tive border at the proximal end and sides is not differen- 

 tiated into lamella?, but is profusely striated. One or 

 two fissures extend from the hilum to either the distal 

 margin or corners, which fissures are branched and not 

 very deep, and their definition is soon lost. The mesial 

 region is quickly disorganized, frequently without and 

 sometimes with the appearance of refractive granules. 

 This breaking down of the lamellae may proceed to the 

 distal margin in many grains, but in a fair proportion 

 of grains a few lamella? at the distal margin are the 

 first to become disorganized, without the appearance of 

 granules and accompanied by considerable distortion. 

 The refractive border at the proximal end and sides is the 

 most resistant, and while deeply striated it finally be- 

 comes gelatinized without breaking into refractive gran- 

 ules. The gelatinized grains are so much swollen and 

 distorted that they bear no resemblance to the untreated 

 grain. 



The reaction with sodium salicylaie begins imme- 

 diately. Complete gelatinization occurs in about 59 per 

 cent of the entire number of grains and 61 per cent of 

 the total starch in 5 minutes; in about 95 per cent of 

 the grains and 98 per cent of the total starch in 15 min- 

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

 cent of the total starch in 25 minutes; and in all in 30 

 minutes. (Chart D 139.) 



A bubble appears at the hilum and is not, as a rule, 

 inclosed within a fissure at this point ; this bubble usually 

 expands very little and is very persistent. The lamellae 

 in a moderately broad border at the distal margin often 

 become temporarily sharply defined, this border grad- 

 ually becomes very refractive, accompanied by loss of 

 definition of the lamella?, and it may extend proximal- 

 wards as a narrow border on the sides, occasionally even 

 surrounding the entire grain. This border is frequently 

 separated from the rest of the grain by very brilliant 

 lamella?. Gelatinization generally first begins at the 

 distal margin and proceeds for some distance proximal- 

 ward, the process then often starts at the proximal end. 

 In such grains the most resistant area is a comparatively 

 broad band probably about one-third of the length of the 

 grain, just distal to the hilum. In some grains gela- 

 tinization proceeds gradually from the distal to the proxi- 

 mal end, a narrow band at the proximal end and sides 

 nearby proving the most resistant starch. The starch is 

 gelatinized without the appearance of fissures or of re- 

 fractive granules. The gelatinized grains are much 



swollen and distorted so that they do not resemble the 

 form of the untreated grain. 



The reaction of calcium nitrate begins in some of 

 the grains immediately. Complete gelatinization occurs 

 in about 30 per cent of the entire number of grains and 

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

 54 per cent of the grains and 85 per cent of the total 

 starch in 15 minutes; in about the same number of 

 grains but 90 per cent of the total starch in 30 minutes ; 

 in about the same as in the preceding observation in 45 

 minutes ; and in about 55 per cent of the grains and 97per 

 cent of the total starch in 60 minutes. (Chart D 140.) 



The reaction with uranium nitrate begins in some of 

 the grains immediately. Complete gelatinization occurs 

 in about 38 per cent of the entire number of grains and 

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

 51 per cent of grains and 84 per cent of the total starch 

 in 15 minutes; in about 52 per cent of the grains and 

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

 58 per cent of the grains and 89 per cent of the total 

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

 grains and 95 per cent of the total starch in 60 minutes. 

 (Chart D 141.) 



The reaction with strontium nitrate begins in 1 

 minute. Complete gelatinization occurs in about 43 per 

 cent of the entire number of grains and 82 per cent of 

 the total starch in 5 minutes ; in about 65 per cent of the 

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

 in about 82 per cent of the grains and over 97 per cent 

 of the total starch in 30 minutes, and in about the same 

 percentage of each as in the last observation at the 

 end of 30 minutes ; and in about 92 per cent of the grains 

 and over 99 per cent of the total starch in 60 minutes. 

 (Chart D142.) 



The reaction with cobalt nitrate begins immediately. 

 Complete gelatinization occurs in about 9 per cent of 

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

 starch in 5 minutes; in about 30 per cent of the grains 

 and 67 per cent of the total starch in 15 minutes; in 

 about 37 per cent of the grains and 74 per cent of the 

 total starch in 30 minutes; in about 42 per cent of the 

 grains and 79 per cent of the total starch in 45 minutes ; 

 and in about the same percentage of each as in the last 

 observation in 60 minutes. (Chart D 143.) 



Gelatinization begins, as a rule, in a narrow border 

 at the distal margin and later extends through the mesial 

 portion of the grain ; the proximal end and a narrow bor- 

 der on each side extending almost to the distal margin 

 being very resistant. 



The reaction with copper nitrate begins immediately. 

 Complete gelatinization occurs in about 24 per cent of 

 the entire number of grains and 66 per cent of the total 

 starch in 5 minutes; in about 33 per cent of the grains 

 and 72 per cent of the total starch in 15 minutes ; in about 

 45 per cent of the grains and 81 per cent of the total 

 starch in 30 minutes ; in about 50 per cent of the grains 

 and 84 per cent of the total starch in 45 minutes; in 

 about the same percentage of the grains with but slight 

 progress in the total starch or about 87 per cent of the 

 latter, in 60 minutes. (Chart D 144.) 



In many grains gelatinization extends across the dis- 

 tal margin, accompanied by a ruffling of the capsule, 

 and then progresses proximally through the mesial por- 



