848 



STARCHES OF NYMPHiEACE^. 



Differentiation of Certain Starches of 



POLABISCOPIC PkOPBRTIBS. 



Figure. 



N. cJha: Usually eccentric, lines distinct, broad and usu- 

 ally straight. 



N. mariiacea var. athida: Same as in A'', alba. 



N. mariiacea var. camea: Same as in A'', alba. 



N. gladsUmiana: Same as in TV. alba, but lines less regular. 



AT. odorata: Same as in N. alba, but lines are less regular. 



A^. odorata var. rosea: Same as in AT. alba, but lines less 

 regular. 



Degree of Polarization. 



N. alba: Fair to high. 



N. mariiacea var. cUbida: Fair to high, higher than in N. 

 alba. 



N. mariiacea var. camea: Fair to high, same as in N. alba. 



N, gladsUmiana: Fair to high, same as in N. alba. 



N. odorata: Fair to high, higher than in N. alba. 



N. odorata var. rosea: Fair to high, same as in N. alba. 



Polarization with SdenUe — ■Quadrants and Colors. 

 N. alba: Quadrants usually well defined, irregular in shape 



and imequal in size. Colors usually pure. 

 N. mariiacea var. albida: Quadrants the same as in N. 



alba. Colors usually pure. 

 N. mariiacea var. camea: Quadrants the same as in AT. 



alba. Colors usually pure. 

 N. gladsUmiana: Quadrants the same as in AT. alha, but 



more irregular. Color usually pure. 

 A^. odorata: Quadrants the same as in N. alba, but more 



irregular. Colors usually pure. 

 N. odorata var. rosea: Quadrants the same as in AT. alba, 



but more irregular. Colors usually pure. 



Iodine Reactions. 

 Intensity and Color. 



N. alba: Fair; blue-violet. 



N. mariiacea var. albida: Fair, slightly less than in N. 

 alba; blue-violet. 



N. mariiacea var. camea: Fair, the same as in N. alba; 

 blue- violet. 



A^. gladsUmiana: Light, much less than in N. alba; blue- 

 violet. 



N. odorata: Light to fair, slightly less than in N. alba; 

 blue-violet. 



N. odorata var. rosea: Light to fair, slightly less than in 

 A'^. alba; blue-violet. 



Staining Reactions. 

 With Gentian Violet. 

 N. alba: Light. 



N. mariiacea var. albida: Light, same as in iV. alba. 

 N. mariiacea var. camea: Light to fair, slightly more 



than in N. alba. 

 N. gladsUmiana: Light, less than in N. alba. 

 N. odorata: Light to fair, more than in A'^. alba. 

 N. odorata var. rosea: Liglit, slightly less than in iV. alba. 



With Safranin. 

 N. alba: Fair. 



AT. mariiacea var. albida: Fair, slightly less than in N. alba. 

 N. mariiacea var. camea: Fair, more than in N. alba. 

 N, gladsUmiana: Light, less than in N. alba. 

 N. odorata: Ftur, more than in N. alba. 

 N. odorata var. rosea: Light, less than in N. alba. 



Temperatdbe of Gelatinization. 

 N. alba: 68 to 70° C, mean 69°. 

 N. mariiacea var. albida: 67 to 69° C, mean 68°. 

 N. mariiacea var. camea: 66 to 67° C., mean 66.5°. 

 N. gladstoniana: 69 to 71° C, mean 70°. 



the Genus Nymphcea. — Continued. 



Temperature op Gelatinization. — Continued. 

 N. odorata: 67 to 68° C, mean 67.5°. 

 N. odorata var. rosea: 66.5 to 67.5° C, mean 67°. 



Effects op Various Reagents. 



Reaction with Chloral Hydrate-Iodine. 



N. alba: Begins in all in 1}^ minutes; complete in nearly 



all in 10 minutes, in all in 15 minutes. 

 A^. mariiacea var. albida: Begins in a minute; complete 



in three-fourths in 50 minutes. 

 N. mariiacea var. camea: Begins in a minute; complete 



in most in 13 minutes, in all in 25 minutes. 

 N. gladstoniana: Begins in 2 minutes; complete in nearly 



all in 35 minutes, in all in an hour. 

 N. odorata: Begins in 40 seconds; complete in most in 



10 minutes, in all in 25 minutes. 

 N. odorata var. rosea: Begins in 45 seconds; complete in 



15 minutes. 



Reaction tvith Chromic Acid. 



N. alba: Begins in some in 10 seconds; complete in 2 

 minutes. 



N. mariiacea var. albida: Begins in 45 seconds; complete 

 in 3J^ minutes. 



AT. mariiacea var. camea: Begins in 10 seconds; complete 

 in a minute. 



N. gladstoniana: Begins in 15 seconds; complete in 3 min- 

 utes. 



A'', odorata: Begins in 15 seconds; complete in 2 J^ minutes. 



N. odorata var. rosea: Begins in 15 seconds; complete in 

 IJ^ minutes. 



Reaction with Pyrogallic Acid. 

 N. alba: Begins in 20 seconds; complete in 23^ minutes. 

 N. mariiacea var. albida: Begins in a minute; complete in 



nearly all in 5 minutes, in all in 10 minutes. 

 N. mariiacea var. camea: Begins in 15 seconds; complete 



in 2}4 minutes. 

 N. gladstoniana: Begins in IJ^ minutes; complete in 6 



minutes. 

 AT. odorata: Begins in 15 seconds; complete in 2 3^ minutes. 

 N. odorata var. rosea: Begins in 15 seconds; complete in 



1}4 minutes. 



Reaction vrilh Ferric Chloride. 

 JV. alba: Begins in 30 seconds; complete in 13 minutes. 

 A'^. mariiacea var. albida: Begins in a few in 2 minutes; 



complete in nearly all in 40 minutes, and in all in 



50 minutes. 

 N. mariiacea var. camea: Begins in a few in 30 seconds; 



complete in 25 minutes. 

 N. gladstoniana: Begins in some in IJ^ minutes; complete 



in nearly all in 30 minutes, and in all in 45 minutes. 

 AT. odorata: Begins in some in 45 seconds; complete in 



20 minutes. 

 N. odorata var. rosea: Begins in a few in a minute; com- 

 plete in 33 minutes. 



Reaction with Purdy's Solution. 



N. alba: Begins in a few in 45 seconds; complete in two- 

 fifths in 15 minutes. 



N. mariiacea var. albida: Begins in some in 2J^ minutes; 

 complete in about one-sixth in 20 minutes. 



N. mariiacea var. camea: Begins in 15 seconds; complete 

 in three-fourths in 10 minutes. 



N. gladstoniana: Begins in some in a minute; complete in 

 about two-thirds in 15 minutes. 



AT. odorata: Begins in most in 15 seconds; complete in 

 four-fifths in 30 minutes. 



AT. odorata var. rosea: Begins in 30 seconds; complete in 

 nearly all in 30 minutes. 



NOTES ON THE STARCHES OF NYMPHJJA. 

 The histological differences noted in these starches are almost wholly related to variations in the 

 relative numbers of the different types of the conspicuous forms. In the reactions, the differences, as a 

 rule, are within narrow hmits, yet the sum of the variations in the case of each starch is distinctive. 



