CRINUM. 



461 



Lugol's solution, the grains are colored a light to a 

 moderately deep hlue, a lighter and purer blue than in 

 either parent, and with a closer resemblance to C. zey- 

 lanicum. The solution takes on a deep indigo-blue, a 

 little deeper than in C. moorei, but about the same as in 

 C. zeylanicum. If the preparation is boiled for 2 min- 

 utes, and then treated with an excess of 2 per cent Lugol's 

 solution most of the grain-residues become a moderately 

 light blue, and a few a moderately deep blue, some with 

 reddish tint. They are deeper with less of a reddish tint 

 than in G. moorei, but about the same as in C. zeylani- 

 cum. The capsules are of a deep old-rose to a heliotrope, 

 not so reddish as in either parent, but nearer the color of 

 C. zeylanicum. In the iodine reactions the resemblances 

 are closer to C. zeylanicum than to G. moorei. 



Aniline Reactions. 



With gentian violet the grains color moderately at 

 once, deeper than in C. moorei, and slightly deeper than 

 G. zeylanicum. In half an hour the color is moderately 

 deep to deep (value 70), deeper on the whole than in the 

 parents. The bands of deeper color at or near the distal 

 margin are more frequent than in C. moorei, but a little 

 less than in C. zeylanicum. The main body of the grain 

 is rarely deeper in color than the band of refractive 

 lamella? at the distal margin, and is about the same as in 

 C. zeylanicum. The occasional secondary lamella? pres- 

 ent usually stain more deeply than the primary set, which 

 is the reverse of what is usual in C. moorei, but about the 

 same as in C. zeylanicum. The difference in the depth 

 of color of grains with bands as above described is some- 

 what greater than in C. moorei, but a little less than in 

 G. zeylanicum. 



With safranin the grains color lightly at once, a little 

 lighter than in G. moorei, but about the same as in C. 

 zeylanicum. In half an hour the color is moderate to 

 deep (value 60), on the whole lighter than in the parents, 

 but not so varied in different gTains. The unevenness of 

 coloration of the grains which contain bands and second- 

 ary lamella? of deeper color is the same as with gentian 

 violet, but the difference in depth is not so great. The 

 similarities and dissimilarities in relation to the parents 

 are the same as with gentian violet. In the aniline reac- 

 tions the resemblances are closer to C. zeylanicum than to 



C. moorei. 



Temperature Reactions. 



The majority of grains are gelatinized at 78° to 

 80° C, and all but rare resistant grains at 80° to 82° C, 

 mean 81° C. The temperature of gelatinization is de- 

 cidedly closer to C. zeylanicum than to C. moorei, al- 

 though higher than either. 



Effects of Various Reagents. 



The reaction with chloral hydrate begins in a few in 

 1 minute. Complete gelatinization occurs in about 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 6 per cent of the total starch in 15 minutes ; 

 in about 10 per cent of the grains, and 12 per cent of the 

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

 the grains and 18 per cent of the total starch in 45 

 minutes, with little if any further change in 60 minutes. 

 (Chart D 127.) 



A bubble may appear at the hilum or the cleft thereat 

 may become enlarged; the enlarged cleft is much more 



frequently observed than in C. moorei, but not so often as 

 in G. zeylanicum. The lack of sharper definition of the 

 lamella? at once and the formation of the refractive bor- 

 der are observed as in the parents, but the changes much 

 less closely follow C. moorei than G. zeylanicum. The 

 reaction begins and proceeds as in the parents, but much 

 less frequently advancing from both ends than in C. 

 moorei, yet a little more frequently than in C. zeylanicum. 



The gelatinized grains are swollen and distorted as in 

 the parents, but less at the proximal end than in C. 

 moorei, though a little more than in G. zeylanicum. At 

 the end of the reaction (60 minutes) many grains have 

 not been affected beyond the initial stages of the process, 

 many more than in G. moorei, but less than in G. zey- 

 lanicum. The non-gelatinized area which remains in 

 partially gelatinized grains is the proximal end, as in 

 parents. The reactions exhibit a much closer relation- 

 ship to C. zeylanicum than to C. moorei. 



The reaction with chromic acid begins in rare grains 

 in 2 minutes. No fully gelatinized grains are observed, 

 but the fissures are much less branched, at the end of 



5 minutes. The fissures are deeper and more branched, 

 and some gelatinization has taken place along them, and 

 possibly 2 per cent of the total starch has been gela- 

 tinized (but not any entire grains) at the end of 15 min- 

 utes. Complete gelatinization occurs in about 25 per 

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

 total starch in 30 minutes; in about 96 per cent of the 

 grains and 98 per cent of the total starch in 45 minutes ; 

 and of all the starch in 60 minutes. (Chart D 128.) 



The reaction with pyrogallic acid begins in a few 

 grains in 2 minutes. Complete gelatinization occurs in 

 about 3 per cent of the entire number of grains and in 



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

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

 15 minutes; in about 20 per cent of the gTains (about 40 

 per cent being entirely unaffected) and 50 per cent of 

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

 grains and 60 per cent of the total starch in 45 minutes; 

 and in about 40 per cent of the grains and 75 per cent 

 of the total starch (about 20 per cent of the entire num- 

 ber of grains being but little affected) in 60 minutes. 

 (Chart D 129.) 



The reaction with nitric acid begins in a few grains 

 in 1 minute. Complete gelatinization occurs in about 1 

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

 of the total starch in 5 minutes; in about the same num- 

 ber of grains and 3 per cent of the total starch in 15 

 minutes ; in a few more grains and 5 per cent of the total 

 starch in 30 minutes ; in about 2 per cent of the grains 

 and 6 per cent of the total starch in 45 minutes ; and in 

 a slightly larger number of grains and 7 per cent of the 

 total starch in 60 minutes. (Chart D 130.) Gelatinization 

 begins frequently along the distal margin, very much 

 more often than in G. moorei, with about the same fre- 

 quency but accompanied by greater distention though 

 less fluting of the capsule than in C. zeylanicum. The 

 minute steps do not resemble C. moorei nearly so closely 

 as C zeylanicum, but a erescentie cleft frequently appears 

 a short distance above the distal margin previous to gela- 

 tinization of this marginal border, and the distal and 

 lateral margin nearby are heavier in appearance and 

 very much more resistant. The rare grains which are 

 completely gelatinized are swollen and slightly distorted, 



