CRINUM. 



451 



Aniline Reactions. 



With gentian violet the grains coloi lightly at mice, 

 and in half an hour most of them are colored moderately 

 deep, the grade heing moderate to deep (value 65) . There 

 is frequently some inequality in the coloration of a grain, 

 the main body tending usually to stain more deeply than 

 a baud of lamellae at the distal margin and the secondary 

 sets of lamella? (rarely the reverse is found in the lat- 

 ter). In a few grains a narrow band of deeper color is 

 located near the distal end. The differences in depth of 

 color are, however, not marked. 



With safranin the grains color moderately at once, 

 and in half an hour the color is moderate to deep (value 

 65 ) . The same unevenness in coloration of the grain as 

 that noted with gentian violet is found in this reaction. 



Temperature Reactions. 

 The majority of the grains are gelatinized at 68° 

 to 71° C, and all but rare resistant grains at 70° to 

 71° C, mean 70.5° C. 



Effects of Various Reagents. 



The reaction with chloral hydrate begins immediately. 

 Complete gelatinization occurs in about 31 per cent of 

 the entire number of grains and 31 per cent of the total 

 starch in 5 minutes; in about 38 per cent of the grains 

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

 about 51 per cent of the grains and 58 per cent of the 

 total starch in 30 minutes; in about 72 per cent of the 

 grains and 79 per cent of the starch in 45 minutes; 

 in about 79 per cent of the grains and 89 per cent of the 

 total starch in 60 minutes. (Chart D 127.) 



A bubble appears at the hilum. It is not, as a rule, 

 located in a cleft, is quite persistent, and is usually 

 small until just previous to the gelatinization of the 

 area surrounding the hilum. The lamella? do not, as a 

 rule, become more distinct, although in some grains their 

 definition is sharper, especially previous to disorganiza- 

 tion. A refractive border at the distal margin is quickly 

 formed around the entire grain. Gelatinization begins 

 at the distal margin, but may quickly follow at the 

 proximal end and the process is accompanied by much 

 distention and distortion of the capsule. The definition 

 of the lamella? forming the refractive border usually be- 

 comes sharp, and sometimes clefts appear between them 

 previous to gelatinization. In the most resistant grains 

 the process of gelatinization proceeds from the distal mar- 

 gin to the proximal end, a narrow band at the proximal 

 end and sides proving the most resistant, but when the 

 process advances from both ends an area distal to the 

 hilum is the most resistant. 



The gelatinized grains are much swollen and usually 

 much distorted so that they do not resemble the form 

 of the untreated grain. At the end of the reaction a few 

 grains remain which are but little affected by the rea- 

 gent, and others in which varying amounts of the starch 

 are ungelatinized (generally found at the proximal end) 

 in the area surrounding the hilum, the bubble at this 

 point being persistent in such grains. The bubble in 

 some way appears to repel the invasion of reagent. 



The reaction with chromic acid begins in a few grains 

 in a half minute. Complete gelatinization occurs in 

 about 35 per cent of the entire number of grains and 

 in 50 per cent of the total starch in 5 minutes ; in about 

 50 per cent of the grains and 85 per cent of the total 



starch in 15 minutes; in about 99 per cent of the total 

 starch in 25 minutes; and in all in 30 minutes. (Chart 

 D128.) 



The reaction with pyrogallic acid begins immediately. 

 Complete gelatinization occurs in about 75 per cent of 

 the total starch in 1 minute ; in about 98 per cent in 2 

 minutes; in all but parts of rare grains in 3 minutes; 

 and in all in 5 minutes. (Chart D 129.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 57 per cent of 

 the entire number of grains and 80 per cent of the total 

 starch in 1 minute ; in about 67 per cent of the grains and 

 95 per cent of the total starch in 3 minutes; in about 86 

 per cent of the grains and 97 per cent of the total starch 

 in 5 minutes; and in about 95 per cent of the grains and 

 99 per cent of the total starch in 10 minutes. About 1 

 per cent of the total starch (located in the proximal end 

 of a few grains) remains at the end of 15 minutes, and 

 some of this persists even after 60 minutes. (Chart 

 D 130.) 



The lamella? become very sharply defined and striated 

 through the mesial region of the grain, followed quickly 

 by the disorganization of this portion with the appear- 

 ance of but slightly refractive granules ; the distal margin 

 in many grains being gelatinized with lateral distention 

 and considerable fluting. In a small percentage of grains 

 a narrow border at the distal margin, and rarely around 

 the entire grain, becomes more rapidly gelatinized than 

 the central region. The gelatinized grains are much 

 distorted and do not resemble the untreated grains. 



The reaction with sulphuric acid begins immediately, 

 and a few of the grains are fully gelatinized in 15 sec- 

 onds. Complete gelatinization occurs in at least 75 per 

 cent of the entire number of grains and nearly all the 

 remainder are affected in 1 minute; about 98 per cent 

 are gelatinized in 2 minutes; and all of the starch ex- 

 cepting traces at one end has been changed, making 

 99 per cent of the total starch gelatinized in 3 minutes. 

 Complete gelatinization has occurred in 4 minutes. 

 (Chart D 131.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 50 per 

 cent of the entire number of grains and 75 per cent of 

 the total starch in half a minute; in about 90 per cent 

 of the total starch in 1 minute ; in about 85 per cent of 

 the grains and 97 per cent of the total starch in 2 min- 

 utes; and in about 99 per cent of the total starch in 5 

 minutes. A trace of ungelatinized starch may be ob- 

 served in the proximal end of the grains at the end of 

 15 minutes. (Chart D 132.) 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 60 per 

 cent of the entire number of grains and 94 per cent of 

 the total starch in 1 minute ; in about 82 per cent of the 

 grains and 97 per cent of the total starch in 3 minutes ; 

 in about 87 per cent of the grains and 98 per cent of the 

 total starch in 5 minutes; in about 88 per cent of the 

 grains and 99 per cent of the total starch in 10 minutes ; 

 and in about 94 per cent of the grains and 99 per cent 

 of the total starch in 15 minutes. The 1 per cent of 

 starch ungelatinized is observed in the proximal end of 

 about 6 per cent of the grains, and is relatively very 

 resistant. (Chart D 133.) 



