NARCISSUS. 



559 



moderate indigo, the capsules a red or a reddish violet, 

 and the solution a very deep indigo-blue, as in N. poeticus 

 poetarum. 



Qualitatively and quantitatively the reaction with 

 iodine shows a closer relationship to N. poeticus poetarum 

 than to N. abscisstis. 



ANILINE REACTIONS. 



With gentian violet the grains all color very lightly 

 at once, and in 30 minutes they are light to moderately 

 colored (value 37), more than in either parent but nearer 

 to N. poeticus poetarum. 



With safranin the grains all color very lightly at 

 once, and in 30 minutes they are moderately colored 

 (value 53), more than either parent, but closer to N. 

 poeticus poetarum. 



In the reaction with aniline stains, N. will scarlet 

 shows a closer relationship to N. poeticus poetarum than 

 to N. abscissus. 



TEMPERATURE REACTIONS. 



The temperature of gelatinization of the majority 

 of the grains is 69.8 to 71.9 C., and of all is 72 

 to 74 C., mean 73 C. 



The temperature of gelatinization of N. will scarlet 

 is somewhat closer to that of N. abscissus, though the 

 mean value is practically midway between those of N. 

 abscissus and N. poeticus poetarum. 



EFFECTS OF VARIOUS REAGENTS. 



The reaction with chloral hydrate begins in 2 min- 

 utes. Complete gelatiiiization occurs in about 1 per 

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

 total starch in 5 minutes ; in about the same percentage 

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

 minutes ; in about 5 per cent of the grains and 8 per cent 

 of the total starch in 30 minutes; in about 12 per cent 

 of the grains and 16 per cent of the total starch in 45 

 minutes; and little further advance in 60 minutes. 

 (Chart D 305.) 



A bubble is not so frequently formed at the hilum 

 as in 2V. abscissus, but much more frequently than in 

 N. poeticus poetarum. The lamellae, as in IV. abscissus, 

 are not visible at any time during the reaction. The 

 grains after the addition of the reagent become as re- 

 fractive as in 2V. abscissus. Gelatinization, as in the 

 parents, begins at various points on the margin, usually 

 the distal margin, and proceeds according to three 

 methods which very closely resemble the three described 

 under 2V. abscissus. There are equal numbers in which 

 may be seen the first and third methods, and the main 

 differences noted in these grains from those of 2V. 06- 

 scissus are less fissuring and separation, of small par- 

 ticles, and somewhat less generally a splitting of the por- 

 tion just distal to the hilum, which is often the most 

 resistant part of the grain. The third method is seen in 

 few grains and does not appear to differ from that de- 

 scribed under 2V. abscissus. The gelatinized grains are as 

 much swollen, have as thin capsules, and are as distorted 

 as those of 2V. abscissus. 



In this reaction 2V. will scarlet shows qualitatively a 

 much closer relationship to 2V. abscissus than to 2V. poeti- 

 cus poetarum. 



The reaction with chromic acid begins in half a 

 minute. Complete gelatinization occurs in less than 



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

 cent of the total starch in 5 minutes; in less than 0.5 

 per cent of the grains and 49 per cent of the total starch 

 in 15 minutes; in about 22 per cent of the grains and 

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

 46 per cent of the entire number of grains and 97 per 

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

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

 starch in 60 minutes. (Chart D 306.) (See footnote, 

 page 516.) 



The hilum and lamellae are as distinct as in 2V. 

 abscissus. Gelatinization begins at the hilum and pro- 

 gresses according to the two methods described in 2V. 

 abscissus. The first method, which occurs in the ma- 

 jority of grains of 2V. abscissus, occurs also in a majority 

 (but not in so large a majority) of grains of the hybrid. 

 The second method is seen in more grains, but there is 

 no diiference to be noted in the method itself. 



Some of the grains are gelatinized before they are 

 dissolved, but fewer than in 2V. poeticus poetarum. They 

 are much swollen, have thicker capsules, and are as much 

 distorted as in 2V. poeticus poetarum. 



In this reaction 2V. will scarlet shows qualitatively 

 a closer relationship to 2V. abscissus than to 2V. poeticus 

 poetarum. 



The reaction with pyrogallic acid begins in 1 min- 

 ute. Complete gelatinization occurs in about 1 per cent 

 of the entire number of grains and 3 per cent of the total 

 starch in 5 minutes; in about 8 per cent of the grains 

 and 26 per cent of the total starch in 15 minutes; in 

 about 30 per cent of the grains and 73 per cent of the 

 total starch in 30 minutes; in about 49 per cent of the 

 grains and 81 per cent of the total starch in 45 minutes ; 

 and in about 51 per cent of the grains and 86 per cent 

 of the total starch in 60 minutes. (Chart D 307.) 



The hilum and lamella are as distinct as in 2V. poetir 

 cus poetarum. Gelatiiiization begins at the hilum and 

 follows the two methods described in both parents. A 

 smaller majority than in 2V. abscissus follows the method 

 described for a majority of the grains of that starch, 

 and a moderate minority follows the second method, some 

 of the grains as do those of 2V. abscissus, and some as do 

 those of 2V. poeticus poetarum. The gelatinized grains 

 are as much swollen, have as' thin capsules, and are as 

 much distorted as in 2V. abscissus. In this reaction 2V. 

 will scarlet shows qualitatively a somewhat closer rela- 

 tionship to 2V. abscissus than to 2V. poeticus poetarum. 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 4 per cent 

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

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

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

 in about 35 per cent of the grains and 82 per cent of the 

 total starch in 30 minutes; in about 43 per cent of the 

 grains and 87 per cent of the total starch in 45 minutes ; 

 and in about 52 per cent of the grains and 91 per cent of 

 the total starch in 60 minutes. ( Chart D 309. ) 



The hilum and lamellae are as distinct as in 2V. 

 abscissus. Gelatinization begins at the hilum and fol- 

 lows the two methods described under both parents. 

 The method described for a great majority of the grains 

 of 2V. abscissus is seen in a smaller majority of the 

 hybrid, the main differences noted being that the striation 



