NARCISSUS. 



571 



the same as in N. empress, and the color deepens with 

 moderate rapidity until the grains are very deeply 

 colored, and have assumed more of a bluish tint. With 

 0.125 per cent Lugol's solution, the grains all color a 

 light violet, the same as in N. empress, and they deepen 

 with moderate rapidity until they are deeply colored. 

 After heating in water until the grains are all gelatinized 

 and then treating with a 2 per cent Lugol's solution, 

 the gelatinized grains all color a moderate indigo and 

 the solution a deep indigo, as in both parents. If the 

 preparation is boiled for 2 minutes and then treated with 

 an excess of a 2 per cent Lugol's solution, the grain- 

 residues color a light indigo ; the capsules a red or reddish 

 violet, and the solution a very deep indigo-blue. 



Qualitatively and quantitatively the iodine reactions 

 of the ungelatinized grains show a closer relationship to 

 N. empress than to N. albicans. The iodine reactions of 

 the grains after they have been gelatinized and boiled 

 are the same in both parents and hybrid. 



ANILINE REACTIONS. 



With gentian violet the grains all color very lightly, 

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

 colored (value 43), the same as in N. empress and some- 

 what more than in N. albicans. 



With safranin the grains all color, very lightly, at 

 once, and in 30 minutes they are moderately colored 

 (value 53), the same as in N. empress and somewhat less 

 than in N. albicans. 



In the reaction with aniline stains N. madame de 

 graaff shows a somewhat closer relationship to N. empress 

 than to N. albicans. 



TEMPERATURE REACTIONS. 



The temperature of gelatinization of the majority of 

 the grains is 70 to 72 C., and of all is 73.5 to 75 C., 

 moan 74.25 C. The temperature of gelatinization of 

 N. madame de graaff is the same as both parents. 



EFFECTS OF VARIOUS REAGENTS. 



The reaction with chloral hydrate begins in a few 

 grains in 30 seconds. Complete gelatinization occurs in 

 about 1 per cent of the entire number of grains and 4 

 per cent of the total starch in 5 minutes ; in about 17 per 

 cent of the grains and 20 per cent of the total starch in 

 15 minutes; in about 28 per cent of the grains and 35 

 per cent of the total starch in 30 minutes ; in about 40 

 per cent of the grains and 43 per cent of the total starch 

 in 45 minutes ; and in about 44 per cent of the grains and 

 48 per cent of the total starch in 60 minutes. (Chart 

 D310.) 



The hilum becomes distinct, accompanied by the for- 

 mation of a small bubble less frequently than in either 

 parent. The lamellfe are at first not distinct but later 

 become as distinct as in N. empress. The grains become 

 as refractive as in N. empress after the addition of the 

 reagent. Gelatinization begins at various discrete points 

 on the distal margin in the majority of the grains, and 

 in the lenticular, elongated ovoid, and elliptical grains 

 at either end. The progress of gelatinization is very 

 close to that described under N. empress, except that 

 it is smoother and is accompanied by less cracking and 

 hollowing out of the ungelatinized material. The gela- 

 tinized grains are somewhat swollen, have as thick cap- 

 sules, and are as much distorted as in N. empress. In 



this reaction N. madame de graaff shows qualitatively 

 a somewhat closer relationship to N. empress than to 

 N. albicans. 



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 1 per cent of the 

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

 the grains and 33 per cent of the total starch in 15 min- 

 utes ; in about 14 per cent of the grains and 77 per cent 

 of the total starch in 30 minutes; in 33 per cent of 

 the grains and 91 per cent of the total starch in 45 

 minutes ; and in about 72 per cent of the grains and 98 

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

 D 318.) (See footnote, page 516.) 



The hilum and lamellae are as distinct as in both 

 parents. Gelatinization begins at the hilum and pro- 

 gresses according to two of the methods noted under 

 If. empress, only one of which resembles one noted under 

 N, albicans. The first, which is observed in a great 

 majority of the grains and is nearly the same as that seen 

 in a small majority of the grains of N. empress, is not 

 noted at all in the grains of N. albicans. The differences 

 found are that the primary starch forms coarse, more 

 distinct, and more refractive granules, and the secondary 

 starch is divided by more distinct and not such fine striae. 

 In the second method, which is seen in a moderate num- 

 ber of the grains of N. empress and a large minority of the 

 grains of N. albicans, the resemblance is closer to N. 

 empress than to N. albicans, the only difference between 

 the hybrid and N. empress being that the material 

 distal to the hilum and the 2 transverse furrows which 

 extend from it is more apt to be fissured by irregular 

 longitudinal fissures from the hilum. 



A smaller number of grains than in N. empress are 

 completely gelatinized before they are dissolved. The 

 gelatinized grains are as swollen, have as thin capsules, 

 and are as distorted as in N. empress. 



In this reaction N. madame de graaff shows qualita- 

 tively a closer relationship to N. empress than to N. 

 albicans. 



The reaction with pyrogallic acid begins in 2 minutes. 

 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 2 per cent of the grains and 

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

 24 per cent of the grains and 56 per cent of the total 

 starch in 30 minutes ; in about 36 per cent of the grains 

 and 68 per cent of the total starch in 45 minutes; and 

 in about 50 per cent of the grains and 79 per cent of the 

 total starch in 60 minutes. (Charts D 319 and D 320.) 



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

 cans. Gelatinization begins at the hilum as in the 

 parents and proceeds according to two methods noted 

 under N. empress. The great majority of the grains 

 follows closely the method described for a similar number 

 of grains of N. empress and in general for practically 

 all the grains of N. albicans. The differences found are 

 the same as those noted under N. albicans, and the method 

 followed shows a close relationship to that starch. A 

 very small number are gelatinized according to the sec- 

 ond method described under N. empress, but more 

 swelling occurs and gelatinization is completed in some 

 of the grains. The gelatinized grains are as much swollen 

 and distorted as in N. albicans, but have as thick cap- 



