AMARYLLIS — BRUNSVIGIA. 



395 



of the grains and 5 per cent of the total starch in 15 

 minutes; in about 5 per cent of the grains and 8 per cent 

 of the total starch in 30 minutes; in about 7 per cent 

 of the grains and 12 per cent of the total starch in 45 

 minutes; and in about 10 per cent of the grains and 

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

 D9.) 



In the majority of grains the hilum swells much more 

 slowly than in A. belladonna, but not quite so slowly as in 

 the grains of similar shape, very much slower than most 

 of the grains of Brunsvigia Josephines, and a little less 

 slowly than in Brunsdonna sanderos alba. In a few 

 grains an enlarged fissure appears at the hilum, such a 

 cleft not being commonly observed in A. belladonna, but 

 present in most grains of Brunsvigia Josephines, and a lit- 

 tle more frequently in Brunsdonna sanderos alba, than 

 in Brunsdonna sanderos. The definition of the lamella? 

 becomes a little sharper; a refractive border is a little 

 more prominent than in A. belladonna, but not nearly 

 so frequent as in Brunsvigia josephince; a little less 

 often observed than in Brunsdonna sanderos alba. In 

 most of the grains fissures of a character similar (though 

 deeper) to those of A. belladonna are observed; but in 

 a few grains the fissures are similar to those more com- 

 monly observed in Brunsvigia josephina?; the fissures 

 somewhat more closely follow those of A. belladonna than 

 in Brunsdonna sanderos alba. The disorganization of the 

 lamella? is a little more frequently accompanied by the 

 appearance of refractive granules which are a little more 

 varied in location than in A. belladonna, but with not 

 nearly the frequency nor nearly so many located as com- 

 monly noted in Brunsvigia josephinas; they are a little 

 less frequently located as in Brunsvigia Joseph ince than 

 in Brunsdonna sanderos alba. 



The gelatinized grains are swollen and slightly to 

 considerably distorted; the distortion is a little greater 

 in more grains than in A. belladonna but in not nearly 

 so many grains as in Brunsvigia josephince; nor in quite 

 so many as in Brunsdonna sanderos alba. At the end 

 of the reaction (60 minutes) granules are not generally 

 present in these gelatinized grains as observed in A. bella- 

 donna; but in a few grains a similar arrangement to that 

 noted for Brunsvigia josephince is noted; these granules 

 do not remain in quite so many grains as in Brunsdonna 

 sanderos. The gelatinized grains bear a little less resem- 

 blance to the untreated grain than those of A. belladonna, 

 but much closer than those of Brunsvigia josephince; and 

 a little closer resemblance than those of Brunsdonna 

 sanderos alba. 



In this reaction Brunsdonna sanderos shows qualita- 

 tively a much closer relationship to A. belladonna than 

 to Brunsdonna josephince. The relationship is a little 

 closer to A. belladonna than that of Brunsdonna sanderos 

 alba. 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 52 per 

 cent of the entire number of grains and 90 per cent of 

 the total starch in 1 minute ; in about 63 per cent of the 

 grains and 95 per cent of the total starch in 3 minutes; 

 in about 75 per cent of the grains and 97 per cent of the 

 total starch in 5 minutes ; in about 81 per cent of the 

 grains and 99 per cent of the total starch in 15 minutes ; 

 in about 91 per cent of the grains and in more than 99 



per cent of the total starch in 30 minutes; in about 93 per 

 cent of the grains and more than 99 per cent of the total 

 starch in 45 minutes; in about 96 per cent of the grains 

 and in more than 99 per cent of the total starch in 60 

 minutes. (Chart D 10.) 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 3 per cent 

 of the entire number of grains and 10 per cent of the total 

 starch in 3 minutes; in about 10 per cent of the grains 

 and 30 per cent of the total starch in 5 minutes; in about 

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

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

 and 75 per cent of the total starch in 30 minutes; in 

 about 53 per cent of the grains and 83 per cent of the 

 total starch in 45 minutes; in about 55 per cent of the 

 grains and 88 per cent of the total starch in 60 minutes. 

 (Chart D 11.) 



The reaction with sodium sulphide begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 2 per cent of the grains and 5 per cent of the total 

 starch in 5 minutes; in about 5 per cent of the grains 

 and 25 per cent of the total starch in 15 minutes; in 

 about 12 per cent of the grains and 30 per cent of the 

 total starch in 30 minutes; and in about 14 per cent of 

 the grains and 40 per cent of the total starch in 45 and 

 60 minutes. (Chart D 12.) 



The reaction with sodium salicylate begins in half 

 a minute. Gelatinization is complete in over 77 per cent 

 of the grains and 84 per cent of the total starch in 5 

 minutes; and over 99 per cent of the grains and total 

 starch in 10 minutes; and in all in 15 minutes. (Chart 

 D 13.) A small bubble appears at the hilum which is a 

 little more frequently inclosed within an enlarged fissure 

 than in A. belladonna, but very much less frequently than 

 in Brunsvigia josephince; and slightly less often than in 

 Brunsdonna sanderos alba. The definition of the lamella?, 

 the appearance of the refractive border, the methods of 

 gelatinization, and the resistant area of starch in the grain 

 are about the same in most of the grains as noted for A. 

 belladonna; yet in a few grains all of these features more 

 closely follow those observed in Brunsvigia josephince; 

 the resemblance is a little closer in these points to A. 

 belladonna than in Brunsdonna sanderos alba. The gela- 

 tinized grains are swollen and usually more distorted at 

 the proximal than the distal margin, as noted for the 

 parents and Brunsdonna sanderos alba. Slightly more 

 distortion is found in a few grains than in A. belladonna, 

 but in not nearly so many grains as in Brunsvigia joseph- 

 ince, and in a slightly less number than in Brunsdonna 

 sanderos alba. They do not resemble those of the parents, 

 as was noted also in Brunsdonna sanderos alba. In this 

 reaction Brunsdonna sanderos shows qualitatively a much 

 closer relationship to A. belladonna than to Brunsvigia 

 josephince, and resemblance to A. belladonna is a little 

 closer than that of Brunsdonna sanderos alba. 



The reaction with calcium nitrate begins in a few 

 grains immediately. Gelatinization is complete in about 

 1 per cent of the grains, and 5 per cent of the total starch 

 in 5 minutes ; in about 5 per cent of the grains and 39 

 per cent of the total starch in 15 minutes; in over 17 

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

 in 30 minutes ; in about 24 per cent of the grains and 63 

 per cent of the total starch in 45 minutes; and in about 



