646 STARCHES OF AMARTLLIDACE^. 



grain. The central part is quickly disorganized, with the appearance of a mass of refractive granules 

 embedded in the gelatinized starch. The outer lamellae, which are sharply defined and striated, 

 resist the reaction a few minutes longer, but as the starch continues to gelatinize, the distended cap- 

 sule is ruptured, usually at the distal end or at a prominent corner or protuberance. The gelatinized 

 starch with embedded granules flows slowly through the opening and passes into solution, the rest 

 of the grain being soon dissolved. 



With pyrogallic add the reaction begins immediately. A few grains are gelatinized in 15 seconds, 

 more than half in a minute, nearly all in 2 minutes, and all but rare resistant grains in 2}4 minutes, 

 in which the reaction is usually complete in 3}4 minutes, rarely not until 5J^ minutes. The hilum 

 swells and occasionally a bubble appears, which swells rapidly and then collapses. From this area 

 one, and sometimes two clefts pass towards the distal end. The central part of the grain is quickly 

 disorganized, followed by the appearance of a mass of refractive granules embedded in the more 

 gelatinizable starch. The outer lamellae are sharply defined and striated, and resist the reaction 

 longer, but are finally broken down with the appearance of regularly arranged refractive granules. 

 The refractive granules are finally gelatinized, those of the sides and proximal end being the most 

 resistant. The gelatinized grain is much swollen and distorted. 



The reaction with ferric chloride begins immediately. A few grains are gelatinized in a minute, 

 about half in 5 minutes, about seven-eighths (or more) in 10 minutes, and all but rare resistant 

 grains in 15 minutes, in which latter the reaction is usually complete in 20 minutes, rarely not until 

 30 minutes. The hilum becomes distinct in some grains and a small bubble may appear, which is 

 often quite persistent. A border of less dense starch is formed around the grain, which soon becomes 

 broader at the distal end. Gelatinization accompanied by distension of the capsule usually begins 

 either at the distal end or at any prominent angles or protuberances, and advances gradually towards 

 the hilum. Small, crescent-shaped, internal clefts in the less dense border precede the breaking 

 down of the lamellae; and finally, when this border has closed around the hilum, gelatinization spreads 

 rapidly over this region, with the exception of the outer lamellse of the proximal end and sides nearby, 

 in which parts the reaction gradually becomes complete. Following the expulsion of a very per- 

 sistent small bubble at the hilum, a cleft is formed which separates the starch of this region into 

 fragments which gradually become soluble. The gelatinized grains are swollen, but retain the 

 general shape of the untreated grain. 



Reaction with Purdy's solution begins in a few grains immediately. A very small number are 

 gelatinized in 5 minutes, and the reaction is so low that only a few scattered grains are gelatinized 

 at the end of 60 minutes. The hilum swells, and occasionally a rather persistent, small bubble 

 appears at this point. In grains with an eccentric hilum, a root-like cleft is formed which extends 

 from this region towards the distal end. The outer lamellse become distinct and striated. The 

 central and distal portions of the grain gelatinize, followed by the breaking of the more resistant 

 starch at the proximal end and sides nearby into larger fragments, which may gradually gelatinize 

 or remain unaffected at the end of 60 minutes. In nearly round grains the hilum swells and deli- 

 cate radial fissures form, one of which soon becomes more prominent, and gelatinization proceeds 

 rapidly along its course towards the distal end. The gelatinized grains are swollen, but retain the 

 general shape of untreated grain. 



GENUS HYMENOCALLIS. 



Hymenocallia and Pancratium are closely related. The names are frequently used synony- 

 mously, and considerable confusion has existed owing to the repeated shifting of species from one 

 genus to the other. HymenocaUis is a New World genus (excepting an African species, H. senegam- 

 bica) ; Pancratium is an Old World genus. The former includes about 30 species of bulbous plants, 

 popularly known as the spider lily, spirit lily, and sea daffodil. Starches from two species were 

 studied: H. undulata Herb. {Pancratium undulatum), a native of Venezuela, and H. calathina Nichols 

 (Pancratium calathinum Ker., Ismene calathina Herb.), a native of Peru and Bolivia. 



STARCH OF HYMENOCALLIS UNDULATA. (Plate 55, figs. 325 and 326. Chart 218.) 



Histological Characteristics. — Inform the grains are usually simple and isolated, except a small 

 number which occur in small aggregates. Compound grains of few components are not common. The 

 grains are often irregular, as the result chiefly of the following causes: concave depressions at varying 

 points on the surface, a rounded protuberance near the proximal end, a protuberance at either 



