860 STARCHES OF DELPHINACE^. 



than transversely, and then decreases in size and finally disappears. The gelatinized grains are 

 not very large and seem to consist of a light central portion surrounded by a dark, thick band. 



The reaction with chromic add begins at once and is over in 13 seconds. It is so quick that it is 

 impossible to determine the different steps. 



Reaction with pyrogallic add begins at once and is over in 20 seconds; it is impossible to deter- 

 mine the separate steps. The gelatinized grains are large and distorted, but retain some of the 

 original form. The capsules are folded, crumpled, and wrinkled. 



The reaction with ferric chloride begins in a few seconds and is over in 3 minutes. It begins at 

 the distal end and at the projections of the margin, which become gelatinous and swell to a great 

 size. The process now moves inward and upward until all the starch is gelatinized, except a small 

 portion at the proximal end. This end is often invaded by fissures which separate it into many 

 small fragments which gelatinize independently of one another; but sometimes it is not so separated 

 and becomes gelatinized gradually. The gelatinized grains are large, and often much distorted, 

 but retain some of the original form. The capsule may be wrinkled and folded, but sometimes is 

 smooth. 



With Purdy's solution the reaction begins at once and is over in 6 seconds. It is impossible to 

 determine the separate steps of the reaction. The gelatinized grains are large and often somewhat 

 distorted, but many retain some of the original form. The capsules are often folded, creased, and 

 wrinkled. 



