H/EMANTIIUS. 



447 



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

 39 per cent of the grains and 53 per cent of the total 

 starch in 45 minutes; in about 4-1 per cent of the grains 

 and 61 per cent of the grains in 60 minutes. (Chart 

 D106.) 



At the hilum a bubble forms which expands slightly 

 more in many grains than in 11. katherince, but not as 

 much as in H. puniceus. The lamellae do not become any 

 more distinct, as noted for both parents. The grain be- 

 comes more refractive and a border of greater refrac- 

 tivity is formed as noted for both parents; it broadens 

 more quickly than in II. katherince, scarcely so much 

 in so many grains as in H. fumce.ua. The same methods 

 of gelatinization are observed as noted in both parents; 

 a larger number follow the course of the process in 77. 

 katherince, yet gelatinization starting in the mesial re- 

 gion and at two or more points is sometimes found, as is 

 more commonly present in II. puniceus. Refractive frag- 

 ments and granules sometimes form previous to com- 

 plete gelatinization, not quite so frequently observed as 

 in //. katherince but with decidedly more frequency than 

 in //. puniceus. 



The gelatinized grains are swollen and distorted about 

 as in II. katherince, but more distorted than in H. puni- 

 ceus. A larger number of grains have not advanced be- 

 yond the initial stages than in both parents. The quali- 

 tative reactions, excepting in a few grains, exhibit a much 

 closer relationship to those observed in H. katherince. 



The reaction with chromic acid begins 1 in a few grains 

 in 1 minute. Complete gelatinization occurs in but few 

 grains and has begun in but few, less 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 

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

 22 per cent of the grains and 46 per cent of the total 

 starch in 30 minutes ; in about 25 per cent of the grains 

 and 93 per cent of the total starch in 45 minutes; in 

 about 44 per cent of the grains and 98 per cent of the 

 total starch in 60 minutes. (Chart D 107.) 



The reaction with pyrogallic acid begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

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

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

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

 in 15 minutes; in about 9 per cent of the grains and 11 

 per cent of the total starch in 30 minutes ; in about 18 per 

 cent of the grains and 25 per cent of the total starch 

 in 45 minutes; and in about 22 per cent of the grains 

 and 33 per cent of the total starch in 60 minutes. (Chart 

 D108.) 



The reaction with nitric acid begins very slowly and 

 even at the end of 5 minutes there are no obvious signs 

 of gelatinization. Complete gelatinization occurs in about 

 2 per cent of the entire number of grains and 2.5 per cent 

 of the total starch in 15 minutes; in about 9 per cent 

 of the grains and 11 per cent of the total starch in 30 

 minutes; in about 10 per cent of the grains and 14 per 

 cent of the total starch in 45 minutes; and in about 15 

 per cent of the grains and 22 per cent of the total starch 

 in 60 minutes. (Chart D 109.) 



The hilum swells, a bubble appearing more frequently 

 than in H. katherince, but not nearly so frequently as in 

 II. puniceus. The lamelhe are not usually distinct, but 



the grains become very refractive, about as in //. kath- 

 criiuu, while lamellae are less often distinct than in 

 II. puniceus; the mesial portion is usually gelatinized 

 without the formation of definite much-branched fissures, 

 and is disorganized frequently with but slightly refractive 

 granules, being more refractive in the most-resistant 

 grains; the fissures appeal with much less frequency, and 

 the granules are less refractive, than in II. katherince; 

 fksures appear with somewhat more frequency and more 

 grains disorganize with more refractive granules than in 

 II. puniceus. No grains were observed in which gela- 

 tinization first appeared at the distal margin accom- 

 panied with a clear swelling, this method not infrequently 

 appearing in //. katherince, but not present in II. puni- 

 ceus. The gelatinized grains are slightly distorted, 

 somewhat less than in //. katherince, but more than in //. 

 puniceus. Many grains are affected by the reagent but 

 still contain many granules at the end of 60 minutes, 

 but not so numerous, refractive, or frequent as in 11. 

 katherince, yet much more frequent than in II. puniceus. 

 In this reaction H. konig albert shows qualitatively a 

 somewhat closer relationship to H. katherince than to 

 II. puniceus. 



The reaction with sulphuric acid begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

 about 5 per cent of the entire number of grains and 10 

 per cent of the total starch in 5 minutes; in about 25 per 

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

 15 minutes; in about 67 per cent of the grains and 90 

 per cent of the total starch in 30 minutes ; in about 81 per 

 cent of the grains and 95 per cent of the total starch in 

 45 minutes ; and in 90 per cent of the grains and 99 per 

 cent of the total starch in 60 minutes. (Chart D 110.) 

 At the end of 60 minutes only small marginal parts of a 

 few grains remain ungelatinized. The grains become 

 extremely refractive, and when observed in the polari- 

 scope the lowering polarization indicates an internal 

 disorganization, inasmuch as there is no apparent exter- 

 nal alteration, as in H. katherince. 



The reaction with hydrochloric acid begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

 about 1 per cent of the total starch in 5 minutes; in 

 about 12 per cent of the total starch, chiefly entire grains, 

 in 15 minutes; in about 24 per cent of the grains and 54 

 per cent of the total starch in 30 minutes; in about 29 

 per cent of the grains and 62 per cent of the total starch 

 in 45 minutes; and in about the same percentage of 

 grains and 67 per cent of the total starch in 60 minutes. 

 (Chart Dill.) 



The reaction with potassium hydroxide begins in rare 

 grains in 30 seconds. Complete gelatinization occurs in 

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

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

 1 per cent of the grains and 2 per cent of the total starch 

 in 15 minutes ; in about the same percentage of the grains 

 and total starch in 30 minutes ; in about 2 per cent of the 

 grains and 3 per cent of the total starch in 45 minutes ; 

 and in about 3 per cent of the grains and 4 per cent of the 

 total starch in 60 minutes. (Chart D 112.) 



The reaction with potassium iodide begins at once in 

 only rare grains. Complete gelatinization occurs in less 

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

 cent of the total starch in 5 minutes ; in about the same 



