HJEMANTHUS. 



439 



lighter and less bluish than in 77. magnificus. With 

 0.125 Lugol's solution the grains color very light to 

 light reddish violet, a little lighter but of about the 

 same tint as in 77. katherince, decidedly lighter and more 

 reddish than in II. magnificus; the color deepens very 

 little, less than in both parents. Both the quantitative 

 and qualitative reactions with iodine of 77. andromeda 

 exhibit a closer relationship to II. kaiherince than to 77. 

 magnificus. 



Aniline Reactions. 



With gentian violet the grains color very faintly at 

 once, and in half an hour become moderate to deep (value 

 58), slightly lighter than in 77. katherince and slightly 

 deeper than in 77. magnificus. 



With safranin the grains color very faintly at once, 

 and in half an hour become moderately deep to deep 

 (value 58), a little lighter than in both parents. 



In the reactions with aniline stains, II. andromeda 

 shows a closer relationship to 77. katherince than to 77. 

 magnificus. 



Temperature Reactions. 



The majority of the grains are gelatinized at 78.5° 

 to 80° C, and all at 81° to 82° C, mean 81.5° C. The 

 temperature of gelatinization is closer to 77. katherince 

 than to 77. magnificus. 



Effects of Various Reagents. 



The reaction with chloral hydrate begins in a few in 

 1 minute. Complete gelatinization occurs in about 3 

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

 of the total starch in 5 minutes; in about 14 per cent 

 of the grains and 20 per cent of the total starch in 15 min- 

 utes; in about 25 per cent of the grains and 29 per cent 

 of the total starch in 30 minutes; in about 31 per cent of 

 the grains and 35 per cent of the total starch in 45 

 minutes ; in about 33 per cent of the grains and 47 per 

 cent of the total starch in 60 minutes. (Chart D 85.) 



A small bubble appears at the hilum and expands 

 slightly more than in 77. katherince, but not nearly so 

 much as in 77. magnificus. The lamellae do not usually 

 become more distinct, about as in II. katherince, slightly 

 less than in 77. magnificus. The entire grain becomes 

 refractive and a border of greater refractivity is formed, 

 as noted in both parents; this border broadens more 

 quickly and is more prominent than in 77. katherince, 

 but is not so sharply denned as in II. magnificus. Gela- 

 tinization begins and proceeds as noted for both parents, 

 most of the grains more closely follow the methods de- 

 scribed in 77. katherince than in 77. magnificus. The dis- 

 tention and distortion of the capsules, as well as the 

 appearance of refractive fragments and granules formed 

 during the process of gelatinization, are as in both 

 parents; such granules appear earlier in the process of 

 more grains than in 77. katherince, and about as in 77. 

 magnificus. 



The gelatinized grains are swollen and distorted as in 

 both parents. More grains unaffected by the reagent 

 remain than in 77. katherince, but considerably less than 

 in 77. magnificus. 77. andromeda exhibits qualitatively 

 a much closer relationship to 77. katherince than to E. 

 magnificus. 



The reaction with chromic acid begins in rare grains 

 in 1 minute. Complete gelatinization occurs in but rare 



grains and has begun in but few, leBS than 0.5 per cent of 

 both the entire number of grains, and the total starch in 5 

 minutes ; in less than 0.5 per cent of the grains and 8 per 

 cent of the total starch in 15 minutes; in about 4 per cent 

 of the grains and 25 per cent of the total starch in 30 min- 

 utes; in about 8 per cent of the grains and 90 per cent of 

 the total starch in 45 minutes; in about 16 per cent of the 

 grains and 95 per cent of the total starch in 60 minutes. 

 (Chart D 86.) 



The reaction with pyrogallic acid begins in rare grains 

 in 1 minute. Complete gelatinization occurs in less 

 than 1 per cent of both the entire number of grains and 

 total starch in 5 minutes ; in about 2 per cent of the grains 

 and 3 per cent of the total starch in 15 minutes; in 

 about 7 per cent of the grains and 8 per cent of the total 

 starch in 30 minutes ; in about 8 per cent of the grains 

 and 12 per cent of the total starch in 45 minutes ; and in 

 about 12 per cent of the grains and 26 per cent of the 

 total starch in 60 minutes. (Chart D 87.) 



The reaction with nitric acid begins in a few grains 

 immediately. Complete gelatinization occurs in less than 

 1 per cent of the entire number of grains and 3 per cent 

 of the total 6tarch in 5 minutes; in about 10 per cent 

 of the grains and 12 per cent of the total starch in 15 

 minutes; in about the same percentage of grains and 13 

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

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

 in 45 minutes; and in about the same percentage of 

 grains and 20 per cent of the total starch in 60 minutes. 

 (Chart D 88.) 



The hilum swells and a small bubble which is often 

 quite transient appears at the hilum. This bubble is 

 not inclosed within an enlarged fissure, somewhat more 

 frequently than in 77. katherince, but less often than in 

 E. magnificus. The grains become very refractive, the 

 lamella? rarely becoming refractive previous to gelatiniza- 

 tion, and a refractive border separated by a distinct 

 lamella from the main body of the grain only occasion- 

 ally observed ; the latter somewhat more frequent than in 

 E. katherince, but not nearly so frequent as in E. mag- 

 nificus. Fissures do not form so quickly in so many 

 grains as in E. katherince, but they gradually may become 

 deeper and more branched throughout the entire length 

 of the fissures; this arrangement and depth of fissures 

 being similar to that in II. magnificus, but much less fre- 

 quently found. Gelatinization more frequently follows 

 the course described in E. katherince, but in a very few 

 grains the process may start in a refractive border which 

 is narrower, but may exhibit both methods of gelatiniza- 

 tion of the border, as has been described in E. magnificus. 



The gelatinized grains are swollen and slightly to con- 

 siderably distorted, a little more distortion being observed 

 than in E. katherince, but not so much as in E. mag- 

 nificus. Grains are occasionally observed in which a 

 narrow border has become gelatinized, while the main 

 body of the grain is but little affected ; such grains were 

 not observed in E. katherince, but much more frequently 

 in E. magnificus than in E. andromeda. E. andromeda, 

 excepting in a few grains, exhibits qualitatively a much 

 closer relationship to 77. katherinm than to 77. magnificus. 



The reaction with sulphuric acid begins in a few 

 grains in half a minute. Complete gelatinization occurs 

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



