Vm CONTENTS. 



Chaptkb IV. The Difpbrbntiation op the Starchb9 prom Different Genera, Species, etc. — Continued, p^^. 



Color Reactions. — Continued. 



Iodine Vapor 171 



lodine-Cliloral Hydrate 171 



Iodine-Lactic Acid 171 



Phenols witli Sulphuric or Hydrochloric Acid 172 



Reactions with Aniline Dyes 172 



Reactions with Various Agents, with especial reference to the demonstration of the Structure and Com- 

 position of Starches from Different Sources 172 



Temperatures of Swelling and Gelatinization 174 



Refractive Indexes of Starches 175 



Reactions in Polarized Light 175 



Characters of Starch-Paste and Pseudo-Solutions formed by Starches from Different Sources 176 



Phenomena of Digestibility 177 



Raw Starches 177 



Boiled Starches 190 



Summary and Conclusions 195 



Chapteb V. A Systematic Summary of the Gross Histoloqical Pbopebties of Starches prom 



Various Sources 197 



Nageli's Classification of Starches from Different Sources 197 



Type 1. Grains simple, centric, spherical 198 



2. Grains simple, centric, lenticular 203 



3. Grains simple, centric, oval 207 



4. Grains simple, centric, spindle-shaped 212 



6. Grains simple, centric, bone-shaped 212 



6. Grains simple, eccentric, inverted-cone-shaped 213 



7. Grains simple, eccentric, cone-shaped 214 



8. Grains simple, eccentric, cuneiform, or flattened 221 



9. Grains simple, eccentric, rod-shaped 229 



10. Grains simple, structure obscure 232 



11. Grains semi-compound 251 



12. Grains compound, with fused components 252 



13. Grains compound, in one or two rows 254 



14. Grains compound, of few components of equal size 255 



15. Grains compound, components few and unequal 268 



16. Grains compound, many components 273 



17. Grains compound, hoUow-spherical 293 



Chapter VI. Methods Used in the Study of Starches in this Research 295 



Histological Method 296 



Iodine Reactions 297 



Actions with Aniline Dyes 297 



Reactions in Polarized Light, without and with Selenite 297 



Temperature of Gelatinization 298 



Actions of Swelling Reagents 298 



Preparation of the Starches 299 



Photomicrographic Records 300 



Curves of the Reaction-Intensities of Different Starches 300 



Charts of Comparative Reaction-Intensities of Starches with each Agent 301 



Note in Regard to Part II 301 



Chapter VII. Differentiation and Specificity of Starches in Relation to Genera, Species, etc., 



AB Demonstrated by the Methods employed in this Research 302 



Starch-Substance a non-unit Substance 302 



Methods employed in this Research, and their Values in the Differentiation of Starches 305 



Differences in the Reaction-Intensities of Different Starches 313 



Mean Temperatures of Gelatinization of Various Starches 334 



Chapter VIII. General Applications of this Research 337 



Specjficity and Constancy of the Stereochemic Characters of Starches in Relation to Genera and Species. . 337 



Applications of the Results of the Research to Pharmacognostics, Commerce, and Technical Pursuits 337 



Applications of Principles to Pharmacodynamics 338 



Greneral Applications of this Research in Systematic Botany 340 



Simmiary and Conclusions 342 



