NERINE. 



513 



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 75 per cent of the grains 

 and 77 per cent of the total starch in 15 minutes; in 

 about 82 per cent of the grains and 86 per cent of the 

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

 grains and 89 per cent of the total starch in 45 minutes; 

 in about 88 per cent of the grains and 90 per cent of the 

 total starch in 60 minutes. (Chart D 232.) 



The hilum and lamellse are as distinct as in N. sar- 

 niensis var. corusca major, and a broad refractive baud, 

 which is as refractive as in N. sarniensis var. corusca 

 major, is formed about the margins of the grains. Gela- 

 tinization, differing from the parents, begins much more 

 frequently first at the proximal and then at the distal 

 end, than first at the distal and then at the proximal end. 

 The progress of gelatinization is somewhat closer to that 

 described under N. sarniensis var. corusca major, as it is 

 smoother and accompanied by less fissuriug of the un- 

 gelatinized portion of the grain than in N. curvifolia var. 

 fothergilli major, and the most resistant portion of the 

 grain is nearer the distal margin than in N. curvifolia 

 var. fothergilli major. The gelatinized grains are large 

 and not so distorted as in N. curvifolia var. fothergilli 

 major, but, as a rule, slightly more distorted than in 

 N. sarniensis var. corusca major. 



In the reaction with chloral hydrate N. glory of sarnia 

 shows qualitatively a closer relationship to N. sarniensis 

 var. corusca major than to N. curvifolia var. fothergilli 

 major. 



The reaction with cliromic acid begins in rare grains 

 in 1 minute. Complete gelatinization occurs in much 

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

 total starch in 5 minutes; still in less than 0.5 per cent 

 of the grains and 1 per cent of the total starch in 15 

 minutes ; in about 3 per cent of the grains and 30 per 

 cent of the total starch in 30 minutes; in about 28 per 

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

 45 minutes; in about 73 per cent of the grains and 94 

 per cent of the total starch in 60 minutes. (Chart D 233.) 



The reaction with pyrogallic acid begins in very rare 

 grains immediately. Complete gelatinization occurs in 

 very rare grains and the process has begun in but few 

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

 total starch in 5 minutes; slight advance in 15, 30, 

 45 minutes, but in 60 minutes only rare grains are com- 

 pletely gelatinized and the process has still begun in 

 but few, less than 0.5 per cent, of the grains and total 

 starch is gelatinized. (Chart D 234.) 



The reaction with nitric acid begins in a few grains 

 immediately. Complete gelatinization occurs in about 1 

 per cent of the entire number of grains and 5 per cent 

 of the total starch in 5 minutes; in about 20 per cent 

 of the grains and 50 per cent of the total starch in 15 

 minutes; in about 37 per cent of the grains and 72 per 

 cent of the total starch in 30 minutes ; in about 45 per 

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

 45 minutes ; in about 55 per cent of the grains and 82 per 

 cent of the total starch in 60 minutes. (Chart D 235.) 



The hilum and lamellae are as distinct as in N. sar- 

 niensis var. corusca major. Gelatinization, as in the 

 parents, begins at the hilum, and there are many more 



grains that show the type of reaction described under 

 N. sarniensis var. corusca major than under N. curvifolia 

 var. fothergilli major, but a moderate number which 

 show the process described for the second type of grains 

 under N. curvifolia var. fothergilli major. In none of 

 the grains, however, is there so much granulation and fis- 

 suration as in N. curvifolia var. fothergilli major. The 

 gelatinized grains are large and thin-walled and usually 

 as distorted as in N. sarniensis var. corusca major. 



In the reaction with nitric acid N. glory of sarnia 

 shows qualitatively a closer relationship to N. sarniensis 

 var. corusca major than to N. curvifolia var. fothergilli 

 major. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 60 per cent of 

 the entire number of grains and 75 per cent of the total 

 starch in 1 minute; in about 80 per cent of the grains 

 and 92 per cent of the total starch in 3 minutes ; in about 

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

 starch in 5 minutes. (Chart D 236.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 20 per 

 cent of the grains and 76 per cent of the total starch in 

 5 minutes ; in about 72 per cent of the grains and 88 per 

 cent of the total starch in 15 minutes; in about 84 per 

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

 30 minutes; in about the same percentage of the grains 

 and 95 per cent of the total starch in 45 minutes; and 

 about 97 per cent of the total starch in 60 minutes. 

 (Chart D 237.) 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 87 

 per cent of the entire number of grains and 94 per cent 

 of the total starch in 3 minutes ; in about 88 per cent of 

 the grains and 96 per cent of the total starch in 5 min- 

 utes ; in about 90 per cent of the grains and 98 per cent 

 of the total starch in 15 minutes. (Chart D 238.) 



The reaction with potassium iodide begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

 0.5 per cent of the entire number of grains and 2 per cent 

 of the total starch in 5 minutes; in about 1 per cent of 

 the grains and 3 per cent of the total starch in 15 minutes ; 

 very slight advance in 30 minutes; in about 2 per cent 

 of the grains and 4 per cent of the total starch in 45 min- 

 utes ; in about 3 per cent of the grains and 6 per cent of 

 the total starch in 60 minutes. (Chart D 239.) 



The hilum and lamellaa are as distinct as in N. sar- 

 niensis var. corusca major. Gelatinization, as in the 

 parents, begins at the hilum, and the process is the same 

 as that described in N. sarniensis var. corusca major. 

 The gelatinized grains, of which there are very few, are 

 large and as distorted as in N. sarniensis var. corusca 

 major. N. glory of sarnia shows qualitatively, a closer 

 relationship to N. sarniensis var. corusca major than to 

 N. curvifolia var. fothergilli major. 



The reaction with potassium sulphocyanate begins 

 in a few grains immediately. Complete gelatinization 

 occurs in less than 0.5 per cent of the entire number of 

 grains and 1 per cent of the total starch in 5 minutes; 

 in about 0.5 per cent of the grains and 3 per cent of 

 the total starch in 15 minutes; in about the same per- 

 centage of the grains and 4 per cent of the total starch 

 in 30 minutes; in about 1 per cent of the grains and 5 

 per cent of the total starch in 45 minutes; in about 2 per 



