TRITONIA. 



689 



quite often, and more frequently than in T. pottsii. On 

 the large permanently isolated grains 14 to 16 may be 

 counted ; and on the larger separated grains, usually 12. 

 The size of the grains varies from the smaller which 

 are 3 by 2/t, to the larger permanently isolated ovoid 

 grains which are 34 by 28/u, and the separated components 

 which are 26 by 20/*, in length and breadth. The com- 

 mon size of permanently isolated grains is 25 by 18//., and 

 of separated grains 20 by 17 /*, in length and breadth. 



POLABISCOPIC PROPERTIES. 



The figure is usually centric to slightly eccentric, but 

 sometimes quite eccentric; and there are more grains in 

 which the figure is quite eccentric than in T. pottsii. 

 Both the character of the lines and their intersection are 

 similar to that of T. pottsii, but they are much less often 

 bent than in T. pottsii, while bisection is not observed, 

 although occasionally present in T. pottsii. Both double 

 and multiple figures are observed as in T. pottsii. 



The degree of polarization is high (value 75). The 

 variation in the different grains is from high to very 

 high, with fewer of the latter than in T. pottsii. There 

 is much less variation in the different grains, as well as 

 in the same aspect of a given grain, than in T. pottsii. 



With selenite the quadrants are somewhat more 

 clean-cut and more regular than in T. pottsii. They 

 are generally slightly unequal in size, as in T. pottsii. 

 The colors are generally pure, more often pure than in 



T. pottsii. 



IODINE REACTIONS. 



With 0.25 per cent Lugol's solution, the grains im- 

 mediately color a moderate blue-violet (value 50), which 

 deepens rapidly, becoming more bluish in tint; they are a 

 little brighter, deeper, and more bluish, and deepen 

 more rapidly than the few scattered grains of T. pottsii, 

 which show any color with this reagent. With 0.125 per 

 cent Lugol's solution, the grains color a light blue-violet, 

 which becomes bluer as it quickly deepens. After heating 

 in water until all the grains are gelatinized and then 

 adding 2 per cent Lugol's solution most of the grains 

 become a moderate blue, a few having a moderately deep 

 blue color, none with reddish tint; and the solution colors 

 a deep indigo-blue. There is much less variation among 

 the different grains, with fewer of the moderately deep 

 blue color, hence the mean is of the same depth, but 

 less reddish in tint than in T. pottsii, and the solution 

 is a little deeper in color. If the preparation is boiled 

 for 2 minutes and then treated with an excess of 2 per 

 cent Lugol's solution, the grain-residues are moderately 

 deep to very deep blue in color, some with reddish tint ; 

 they are not quite so deep, nor so reddish in tint, as in 

 T. pottsii; the solution becomes a very deep indigo-blue, 

 slightly deeper than in T. pottsii. The capsules vary 

 from a light to a deep heliotrope color, the mean is lighter 

 in color and less reddish in tint than in T. pottsii. 



ANILINE REACTIONS. 



With gentian violet the grains stain lightly at once, 

 and in half an hour they are light to moderate in color 

 (value 35), with more of the former than in T. pottsii; 

 hence the mean is somewhat lighter. 



With safranin the grains stain lightly at once, and in 

 half an hour they are light to moderate in color (value 

 35), with more of the former than in T. pottsii; hence 

 the mean is somewhat lighter. 



TEMPERATURE REACTIONS. 



The majority of the grains are gelatinized at 78 

 to 80 C., and all at 80 to 82 C., mean 81 C., 

 or 4.3 higher than in T. pottsii. 



EFFECTS OF VARIOUS REAGENTS. 



The reaction with chloral hydrate begins imme- 

 diately. Complete gelatinization occurs in about 10 per 

 cent of the entire number of grains and 15 per cent of 

 the total starch in 5 minutes; in about 37 per cent of the 

 grains and 40 per cent of the total starch in 15 minutes; 

 in about 50 per cent of the grains and 52 per cent of 

 the total starch in 30 minutes; in about 58 per cent of 

 the grains and 62 per cent of total starch in 45 minutes; 

 in about 60 per cent of the grains and 66 per cent of 

 the total starch in 60 minutes. (Chart D 484.) 



The hilum becomes very prominent, and a bubble is 

 nearly always formed there. The lamellae are not visible. 

 A broad, refractive band forms very slowly, but may be 

 seen around the margin of most of the grains. Gela- 

 tinization begins, usually, at the distal margin preceded 

 by a pitted appearance on the distal surface. In some 

 of the small grains gelatinization begins at the hilum. 

 Gelatinization progresses slowly from the distal margin 

 toward the proximal end, the ungelatinized starch, how- 

 ever, not being invaded by fissures, as in T. pottsii, 

 although the more resistant portion at the proximal end 

 is sometimes split into 2 or 3 pieces. In the smaller 

 grains little can be made out of the process except that 

 the hilum swells and pushes the ungelatinized starch 

 to the margin where it remains until gelatinized. The 

 gelatinized grains are large and not much distorted. 



The reaction with chromic acid begins in a few grains 

 in half a minute. Complete gelatinization occurs in but 

 few grains, less than 0.5 per cent of the entire number 

 and 2 per cent of the total starch in 5 minutes ; in about 

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

 starch in 15 minutes; in about 13 per cent of the grains 

 and 54 per cent of the total starch in 30 minutes; in 

 about 30 per cent of the grains and 80 per cent of the 

 total starch in 45 minutes; in about 35 per cent of the 

 grains and 90 per cent of the total starch in 60 minutes. 

 (Chart D485.) 



The reaction with pyrogallic acid begins in a few 

 grains in half a minute. Complete gelatinization 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 

 4 per cent of the grains and 9 per cent of the total starch 

 in 15 minutes; in about 12 per cent of the grains and 

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

 15 per cent of the grains and 40 per cent of the total 

 starch in 45 minutes ; in about 20 per cent of the grains 

 and 50 per cent of the total starch in 60 minutes. (Chart 

 D486.) 



The reaction with nitric acid begins in a few grains 

 immediately. Complete gelatinization occurs in about 

 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 5 per cent of the total starch in 15 min- 

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

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

 the grains and 12 per cent of the total starch in 45 min- 

 utes; about the same percentage of both the grains and 

 total starch in 60 minutes. (Chart D 487.) 



