AMARYLLIS— BRUNSVIGIA. 



393 



The solution becomes a deep indigo-blue, slightly deeper 

 but of about the same purity as in A. belladonna, but not 

 quite so deep and less impure in tint than in Brunsvigia 

 Josephines. The gelatinized grains color more deeply 

 and are not quite so pure in tint, while the solution is 

 slightly deeper than in Brunsdonna Bandera alba. If the 

 preparation is boiled for 2 minutes and then treated with 

 a 2 per cent Lugol's solution the grain-residues color a 

 deep blue, a few with reddish tint, deeper than in both 

 parents and less varied in tint than in Brunsvigia joseph- 

 mCBj also deeper but nearer the tint of Brunsdonna san- 

 derm alba. Host of the capsules color a light amethyst 

 to very deep heliotrope with a few reddish purple, the 

 mean is deeper and less reddish than in both parents, and 

 very much deeper but slightly more reddish than in 

 Brunsdonna sanderm alba. Quantitatively and qualita- 

 tively the iodine reactions show a closer relationship to 

 A. belladonna than to Brunsvigia josephinw. The re- 

 semblances, on the whole, are not quite so close to A. 

 belladonna as those of Brunsdonna sanderm alba. 



Aniline Reactions. 



With gentian violet the grains stain moderately light 

 at once, a little deeper than in Brunsdonna sanderm alba, 

 and deeper than in both parents; and in half an hour 

 they become moderately deep with scattered very deeply 

 colored grains (value 63) ; deeper than in both parents, 

 but nearer to Brunsvigia josephinw; and deeper but 

 nearer to Brunsdonna sanderm alba than to the parents. 



With safranin the grains stain lightly with a few 

 deep at once, deeper than in both parents as well as in 

 Brunsdonna sanderm alba; in half an hour the grains 

 become moderate to very deep, the mean moderately deep 

 to deep (value 68), decidedly deeper than in both parents, 

 though a little nearer to A. belladonna, and a little deeper 

 than Brunsdonna sanderm alba. 



In the reaction with gentian violet Brunsdonna san- 

 dera: is closer to Brunsvigia Joseph ince than to A. bella- 

 donna. In the reaction with safranin it is closer to A. 

 belladonna than to Brunsvigia josephinw. 



The reactions with aniline stains are deeper in Bruns- 

 donna sanderm than in Brunsdonna sanderm alba and 

 are not so close to the parents as are those of Brunsdonna 

 sanderce alba. 



Temperature Reactions. 



The majority of the grains are gelatinized at 70° 

 to 71.5° C, and in all but the distal end of rare grains 

 at 72° to 72.5° C, mean 72.2° C. The temperature of 

 gelatinization of Brunsdonna sanderce is much closer to 

 A. belladonna than to Brunsvigia josephinw. The tem- 

 peratures of gelatinization of the two hybrids are 

 identical. 



Effects of Various Reagents. 



The reaction with chloral hydrate begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 8 per cent of the entire number of grains and 15 

 per cent of the total starch in 5 minutes ; in about 72 per 

 cent of the grains and 85 per cent of the total starch in 15 

 minutes; in about 95 per cent of the grains and 98 per 

 cent of the total starch in 30 minutes ; in about 97 per 

 cent of the grains and 99 per cent of the total starch in 

 45 minutes ; in about 99 per cent of the grains and over 

 2 



99 per cent of the total starch in 60 minutes. (Chart 

 D 1.) A bubble appears at the hilum in most of the 

 grains which more closely resembles the condition ob- 

 served in A. belladonna than in Brunsvigia Josephines, 

 although in a small Dumber of grains the expansion of the 

 bubble and the enlargement of a fissure at the hilum less 

 closely resembles A. belladonna than Brunsvigia joseph- 

 inw. The bubble, ns a rule, is more transient than in 

 both parents, about the same as in Brunsdonna sanderm 

 alba. The lamella 1 become slightly more distinct in a 

 few more grains than in A. belladonna, but not as dis- 

 tinct as in Brunsvigia josephinw, nor in so many grains 

 as in Brunsdonna sanderm alba. A refractive border 

 is formed, similar to that noted in both parents, but the 

 border is more prominent and becomes wider previous 

 to gelatinization. The refractivity of this border is not 

 so great in so many grains as in Brunsdonna sanderm 

 alba. Gelatinization begins and proceeds in most of 

 the grains as noted for both parents, much the larger 

 number following the methods observed in A. belladonna 

 than in Brunsvigia josephinw; even more like the for- 

 mer than was found in Brunsdonna sanderce alba. In 

 addition to the methods observed in the parents, those de- 

 scribed for Brunsdonna sanderm alba are noted. The 

 gelatinized grains are swollen and distorted, slightly 

 more distorted than in A. belladonna, but the distortion 

 is not so great in so many grains as in Brunsvigia 

 josephitm and about the same as in Brunsdonna sanderm 

 alba. In this reaction Brunsdonna sanderm shows quali- 

 tatively a closer relationship to A. belladonna than to 

 Brunsdonna sanderm alba and a much closer relationship 

 to A. belladonna than to Brunsvigia josephinw, although 

 in a few grains the relationship to the latter is quite 

 marked. 



In the reaction with chromic acid gelatinization is 

 complete in a few rare grains and about 1 per cent of the 

 total starch in 5 minutes; in rare grains and in about 

 20 per cent of the total starch in 10 minutes; in about 

 50 per cent of the grains and 80 per cent of the total 

 starch in 15 minutes; in about 50 per cent of the grains 

 and 92 per cent of the total starch in 25 minutes; in 

 about 99 per cent of the grains and 99 per cent of the 

 total starch in 30 minutes, and in all in 35 minutes. 

 (Chart D2.) 



The reaction with pyrogallic acid begins in rare 

 grains in 1 minute and gelatinization is complete in less 

 than 0.5 per cent of the grains and in less than 1 per 

 cent of the total starch in 5 minutes ; in less than 1 per 

 cent of the grains and over 1 per cent of the total starch 

 in 15 minutes; in about 1 per cent of the grains and 

 4 per cent of the total starch in 30 minutes; in about 

 3 per cent of the grains and 7 per cent of the total starch 

 in 45 and 60 minutes. (Chart D 3.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in rare grains and in about 

 35 per cent of the total starch in 1 minute ; and in about 

 30 per cent of the grains and 65 per cent of the total 

 starch in 2 minutes; in about 78 per cent of the grains 

 and 92 per cent of the total starch in 3 minutes; in 

 about 90 per cent of the grains and 98 per cent of the 

 total starch in 5 minutes ; and more than 99 per cent of 

 the grains and total starch in 10, 15, 30, and 45 minutes, 

 and in all in 60 minutes. (Chart D 4.) 



