HIPPEASTItUM. 



409 



the reaction is much varied and the disorganization of 

 the starch is accompanied with the appearance of Large 



refractive granules. These granules are massed and more 

 numerous in the main body of the grain when a n 

 tive border is present; but if no such border is observed 

 and if the hilum is quite eccentric they may be linearly 

 arranged in a narrow border at the proximal end and 

 sides nearby. In the most rapidly gelatinized grains, 

 the reaction generally progresses along the much- 

 branched fissure through the mesial region and into the 

 distal border, a narrow band of lamellae at the junction 

 of this border and main body of the grain as well as the 

 outermost lamella of the border being disorganized into 

 linear granules which arc very resistant. In many grains 

 the reaction is more rapid in the distal or entire mar- 

 ginal border; this border then becomes much swollen but 

 not usually distorted, the outermost layer being broken 

 into a linear row of granules, and as gclatinization pro- 

 ceeds this border may be ruptured at one or more points, 

 often the latter, and then slashed quite deeply towards 

 the center of the grain. Gelatinizatiou in some of the 

 elongated grains begins in a narrow area at the distal 

 margin and advances gradually along a much-branched 

 fissure towards the proximal end. 



The gelatinized grains are much swollen and slightly 

 to considerably distorted, many having no resemblance 

 to the untreated grain. Refractive granules frequently 

 remain in an otherwise completely gelatinized grain, and 

 not infrequently the capsule may be quite deeply slashed 

 as described above. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 33 per cent of 

 the entire number of grains and 45 per cent of the total 

 starch in 5 minutes ; in about 87 per cent of the grains 

 and 95 per cent of the total starch in 15 minutes; in 

 about 96 per cent of the grains and in more than 99 per 

 cent of the total starch in 30 minutes. (Chart D 49.) 



The reaction with hydrochloric acid begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 4 per cent of the entire number of grains and 5 

 per cent of the total starch in 5 minutes; in about 8 per 

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

 in 15 minutes; in about 25 per cent of the grains and 62 

 per cent of the total starch in 30 minutes; in about 46 

 per cent of the grains and 75 per cent of the total starch 

 in 45 minutes; in about 60 per cent of the grains and 86 

 per cent of the total starch in 60 minutes. (Chart D 48.) 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 9 per 

 cent of the entire number of grains and 14 per cent of 

 the total starch in 5 minutes; in about 15 per cent of 

 the grains and 50 per cent of the total starch in 15 

 minutes; in about 30 per cent of the grains and 62 per 

 cent of the total starch in 30 minutes; in about 35 per 

 cent of the grains and 69 per cent of the total starch in 

 45 minutes; in about 47 per cent of the grains and 73 per 

 cent of the total starch in 60 minutes. (Chart D 49. ) 



The reaction with potassium iodide begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 2 per cent of the entire number of grains and 4 per 

 cent of the total starch in 5 minutes; in about 7 per cent 

 of the grains and 11 per cent of the total starch in 15 

 minutes; in about 15 per cent of the grains and 19 per 

 3 



cenl hi in in 30 minutes ; in about 16 per 



of the grains and 11 per en1 of the total starch in 

 45 minutes ; in about L9 per cent 



per cent of the total starch in 60 minutes. ( i !harl I ) 50. ) 

 The hilum sv tvtly but no bubble was detected 



at this region ; tin' hilum is i ' d and tie' 



clefts thin bei ome enlarged 



entire grain appears in I' I ive, hut in a 

 number of grams a fen \ grow more dis- 

 tinct, notably one which forms a demarcation between tic 

 main body ami a slightly more refractive border. Very 

 refractive' grains withoui anj e pei i. llj refractive bor- 

 der may exhibit punctation previous to gelatinization. 

 Deep fissures which are varied in character Inning a rela- 

 tion to the shap the grain are present ill the imtri 



grain or are quickly formed, and numerovi 

 sures branching from these main li sures, or radia 

 from the hilum, appear. Gelatinization is varied in 

 character: in the most quickly gelatinizi - the 



reaction advances distalwards from the hilum through 

 the mesial region, the lamella 1 being disorganized into a 

 mass of very refractive granules until a narrow marginal 

 band of deeply striated starch is reached ; this band is 

 disorganized into linearly arranged granules. In more 

 resistant grains the lamellae of the refractive border 

 become sharply defined, followed by rapid gelatinization 

 and distortion, frequently without the appearance of 

 granules. In many grains the reaction begins at the 

 distal margin and advances towards the proximal end, 

 while in others it may advance from both ends towards 

 a centric or nearly centric hilum. The most resistant 

 area in the majority of grains is a narrow very refractive 

 border at the proximal end and sides nearby. 



The gelatinized grains are swollen and slightly to 

 much distorted so that they do not usually resemble the 

 shape of the untreated grain. A few to many refractive 

 granules are often present and these are more numerous 

 ill a border just above the distal margin and at the proxi- 

 mal end and sides nearby. At the end of the reaction 

 many grains are little if at all affected beyond the swel- 

 ling of the hilum. 



The reaction with potassium sulphocyanate begins in 

 a few grains in half a minute. Complete gelatinization 

 occurs in about 2 per cent of the entire number of grains 

 and 4 per cent of the total starch in 5 minutes; in about 

 6 per cent of the grains and 10 per cent of the total 

 starch in 15 minutes ; in about 28 per cent of the grains 

 and 34 per cent of the total starch in 30 minutes ; in about 

 36 per cent of the grains and 4S per cent of the total 

 starch in 45 minutes ; in about 50 per cent of the grains 

 and 64 per cent of the total starch in 60 minutes. (Chart 

 D51.) 



The hilum enlarges and becomes very distinct, and 

 though a fissure is often not present in the untreated 

 grain, one soon forms. The fissure is usually a transverse, 

 oblique, or longitudinal line with irregular branches 

 which at times divide the central portion of the grain into 

 irregularly shaped granules. The lamellae gradually 

 become very distinct and in some grains remain so, hut in 

 others are obscUred by striae radiating from the hilum. 

 Gelatinization begins at the hilum and is preceded by the 

 enlargement of the hilum and the formation of fissures 

 and granules already described, and by the formation of 



