858 



STARCHES OF ANEMONACEiE. 



Differentiation of Certain Starches 

 PoLAMScoPic PROPERTIES. — Continued. 

 Degree of Polarization. — Continued. 

 A. blanda: Low in most of the grains, and lower than in 



A. apennina. 

 A . japonica: Low in most of the grains, but slightly higher 

 than in A. apennina. 



Polarization with Selenite — Quadrants and Colors. 



A. apennijta: Quadrants fairly well defined, usually irreg- 

 ular in shape, unequal m size. Colors not pure. 



A.fulgens: Quadrants the same as in A . openntna. Colors 

 not pure. 



A.hlanda: Quadrants the same as in .4. apennina. Colors 

 not pure. 



A. japonica: Quadrants the same as in A. apennina. 

 Colors not pure. 



Iodine Reactions. 

 Intensity and Color. 

 A. apennina: Very deep; blue- violet. 

 A.fulgens: Very deep, but not so deep as in A. apennina; 



blue- violet. 

 A. blanda: Very deep, the same as in A. apennina; blue- 

 violet. 

 A. japonica: Very deep, slightly less than in A. apennina; 

 blue-violet. 



Staining Reactions. 

 With Gentian Violet. 



A. apennina: Fair. 



A. fuLgens: Fair, but less than in A. apennina. 



A. blanda: Fair, but less than in A. apennina. 



A . japonica: Fair, but slightly deeper than in A . apennina. 



With Safranin. 

 A. apennina: Light. 



A.fulgens: Light, slightly lighter than in A. apennina. 

 A. blanda: Light, slightlj' lighter than in A. apennina. 

 A. japonica: Light, slightly more than in A. apennina. 



of the Genus Anemone. — Continued. 



Temperature of Gelatinization. 



A. apennina: 53 to 54° C, mean 53.5°. 

 A. fulgens: 50 to 51.5° C, mean 50.75°. 

 A. blanda: 52.5 to 54° C, mean 53.25°. 

 A. japonica: 62 to 64° C, mean 63°. 



Effects op Vakiods Reagents. 



Reaction with Chloral Hydrate-Iodine. 



A. apennina: Begins at once; complete in a minute. 

 A.fulgens: Begins at once; complete in 1)^ minutes. 

 A. blanda: Begins at once; complete in 45 seconds. 

 A. japonica: Begins at once, complete in 1}^ minutes. 



Reaction with Chromic A cid. 



A. apennina: Begins at once; complete in 20 seconds. 

 A. fulgens: Begins at once; complete in 30 seconds. 

 A. blanda: Begins at once; complete in 10 seconds. 

 A. japonica: Begins at once; complete in 15 seconds. 



Reaction with Pyrogallic Add. 



A. apennina: Begins at once; complete in 33^ minutes. 

 A. fulgens: Begins at once; complete in 2 minutes. 

 A. blanda: Begins at once: complete in 1 to 1)/^ minutes. 

 A. japonica: Begins at once; complete in nearly all in 3 

 minutes, the rest are nearly gelatinized. 



Reaction with Ferric Chloride. 



A. apennina: Begins at once; complete in 1}^ minutes. 

 A. fulgens: Begins in 20 seconds; complete in 2 minutes. 

 A. blanda: Begins at once; complete in 1 to IJ^ minutes. 

 A. japonica: Begins in most in 30 seconds; complete in 

 2J^ minutes. 



Reaction with Purdy's Solution. 



A. apennina: Begins at once; complete in a minute. 

 A.fulgens: Begins at once; complete in a very few sec- 

 onds. 

 A. blanda: Begins at once; complete in a few seconds. 

 A. japonica: Begins at once; complete in 1}^ minutes. 



NOTES ON THE STARCHES OF ANEMONE. 



These starches fall into two groups in accordance with their forms, those of A. apennina, 

 A. fulgens, and A. blanda being of the same type, and that of A. japonica of an entirely different 

 type; but there is not a corresponding division observed in relation to the reactions, excepting in 

 the temperatures of gelatinization, the average of the first three is 52.3° and the temperature of 

 the last 63°. Otherwise the reactions are very nearly alike. 



