NARCISSUS. 



565 



to N. albicans. After gelatinization and boiling the reac- 

 tions with iodine show a closer relationship to N. 

 abscissus. 



ANILINE REACTIONS. 



With gentian violet the grains all color very lightly 

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

 colored (value 40), the same as in N. albicans and more 

 than in N, abscissus. 



With safranin the grains all color very lightly at once, 

 and in 30 minutes they are moderately colored (value 

 50), the same as in N. albicans and more than in N. 

 abscissus. 



In the reaction with aniline stains N. bicolor apricot 

 shows a much closer relationship to N. albicans than to 

 N. abscissus. 



TEMPERATURE REACTIONS. 



The temperature of gelatinization of the majority of 

 the grains is 71 to 72.5 C., and of all is 74 to 76 C., 

 mean 75 C. 



The temperature of gelatinization of N. bicolor apri- 

 cot is higher than in either parent and is slightly nearer 

 that of N. albicans, but there is more difference between 

 the hybrid and both parents than between the parents. 



EFFECTS OF VARIOUS REAGENTS. 



The reaction with chloral hydrate begins in 1 min- 

 ute. 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 2 per cent of the 

 grains and 5 per cent of the total starch in 15 minutes ; 

 in about 5 per cent of the grains and 9 per cent of the 

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

 grains and 15 per cent of the total starch in 45 minutes; 

 and in about 18 per cent of the grains and 21 per cent 

 of the total starch in 60 minutes. (Chart D 311.) 



The hilum becomes distinct, accompanied by the for- 

 mation of a bubble in a large majority of the grains, as 

 in N. albicans. The lamellae are visible and also more 

 distinct in more grains than in 2V. albicans. The grains 

 have become as refractive after the addition of the reagent 

 as in N. albicans, but the marginal material which first 

 shows this increased refractivity does not form so broad 

 a band as in that starch. Gelatinization begins at dis- 

 crete points on the distal margin and sides and progresses 

 according to the two methods described under N. albicans. 

 In the first, which is seen in the majority of the grains 

 and is the same as that described for a similar number 

 of grains of N. albicans and for a moderate number of 

 the grains of N. abscissus, there are no differences to be 

 noted. In the second, the main difference recorded is 

 that the progress of gelatinization from the distal to- 

 ward the proximal end is in some grains attended by a 

 serial separation of groups of the lamellae, as in N. 

 abscissus. The gelatinized grains are somewhat more 

 swollen, and have capsules which are not so thick as in N. 

 albicans, but which are not thin as in IV. abscissus. The 

 grains are often more distorted than in IV. albicans. In 

 this reaction IV. bicolor apricot shows qualitatively a 

 closer relationship to N. albicans than to IV. abscissus. 



The reaction with chromic acid begins in 1 minute. 

 Complete gelatinization occurs in less than 0.5 per cent 

 of the entire number of grains and 6 per cent of the total 

 starch in 5 minutes ; in about 2 per cent of the grains 

 and 30 per cent of the total starch in 15 minutes; in 



about 33 per cent of the grains and 86 per cent of the 

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

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

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

 starch in 60 minutes. (Charts D 313 and D 314.) (See 

 footnote, p. 516.) 



The hilum and lamella? are as distinct as in the 

 parents. Gelatinization begins at the hilum and follows 

 the two methods described under IV. abscissus. In the 

 first method, which is seen in a somewhat smaller num- 

 ber of grains than in IV. abscissus, the differences noted 

 are that the primary starch is more apt to be divided into 

 but three or four portions, which remain clumped to- 

 gether in the center of the grain and are the last part 

 of the grain to be dissolved, and the stria? which divide 

 the secondary starch are coarser than in IV. abscissus. 

 The greater number of the grains follow the second 

 method which is the same as in IV. abscissus, but in 

 some it is exactly as in IV. albicans. The grains are all 

 dissolved before they are completely gelatinized. In this 

 reaction IV. bicolor apricot shows, qualitatively, a closer 

 relationship to IV. abscissus than to IV. albicans. 



The reaction with pyrogallic acid begins in 1 minute. 

 Complete gelatinization occurs in about 2 per cent of 

 the entire number of grains and 10 per cent of the total 

 starch in 5 minutes ; in about 3 per cent of the grains 

 and 39 per cent of the total starch in 15 minutes; in 

 about 27 per cent of the grains and 73 per cent of the 

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

 grains and 85 per cent of the total starch in 45 minutes ; 

 and in about 63 per cent of the grains and 90 per cent of 

 the total starch in 60 minutes. (Chart D 313.) 



The hilum and lamella? are as distinct as in the 

 parents. Gelatinization begins at the hilum and follows 

 the two methods described under IV. abscissus, though 

 fewer grains follow the second method than in IV. ab- 

 scissus. The main difference noted is that the starch 

 immediately surrounding the hilum is more apt to remain 

 clumped together in the center of the grain, as in a few 

 grains of IV. albicans. The striae also are not so fine 

 as in IV. abscissus. The gelatinized grains are more 

 swollen, have thinner capsules, and are more distorted 

 than in either parent, showing, however, a closer resem- 

 blance to IV. abscissus than to IV. albicans. In this 

 reaction IV. bicolor apricot shows qualitatively a closer 

 relationship to IV. abscissus than to IV. albicans. 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 4 per cent of the 

 grains and 16 per cent of the total starch in 5 minutes ; 

 in about 28 per cent of the grains and 56 per cent 

 of the total starch in 15 minutes; in about 44 per cent 

 of the grains and 68 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 the 

 same percentage of the grains and 80 per cent of the 

 total starch in 60 minutes. (Chart D 315.) 



The hilum and lamella? are as distinct as in the 

 parents. Gelatinization begins at the hilum and follows 

 the two methods described under IV. abscissus, though 

 fewer grains follow the second type than in IV. abscissus. 

 The main differences noted in the process are that the 

 primary starch is more apt to remain clumped together 

 in the center of the grain, as described for some grains 



