NERINE. 



499 



N. bowdeni; the capsules can not be distinguished ; and 

 the solution colors a moderately deep indigo-blue, less 

 than in N. bowdeni. It' the preparation is boiled for 

 2 minutes, and then treated with an excess of 2 per cent 

 Lugol's solution, the grain-residues color a light to very 

 deep indigo-blue with a tinge of violet, the mean being 

 deeper than in N. bowdeni; the capsules a pure violet, 

 without the pinkish tinge seen in N. bowdeni; and the 

 solution a very deep indigo, somewhat less than in N. 

 bowdeni. 



Aniline Reactions. 



With gentian violet the grains begin to stain lightly 

 at once, and in half an hour they are light to moderately 

 stained (value 40), less than in N. bowdeni. Some 

 grains are stained more than others and there is uneven- 

 ness of staining of parts of some of the individual grains. 



With safranin the grains begin to stain lightly at 

 once, and in half an hour they are light to moderately 

 stained (value 35), considerably less than in N. bowdeni. 



Temperature Reactions. 

 The majority of the grains is gelatinized at 70° to 

 71° C, and all but very rare resistant grains at 78° 

 to 78.8° C, mean 78.4° C. 



Effects of Various Reagents. 



The reaction with chloral hydrate begins imme- 

 diately. Complete gelatinization occurs in about 8 per 

 cent of the entire number of grains and 20 per cent of 

 the total starch in 5 minutes; in about 73 per cent of the 

 grains and 80 per cent of the total starch in 15 minutes; 

 in about 92 per cent of the grains and 95 per cent of the 

 total starch in 30 minutes; in about 97 per cent of the 

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

 in about 98 per cent of the grains and more than 99 

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

 D211.) 



The hiluni is less distinct than in N. bowdeni, and a 

 bubble is not often formed there. The lamella? are in- 

 distinct at first, and later are never so distinct as in 

 N. bowdeni. A broad refractive band, which is not so 

 refractive as in N. bowdeni, is formed about the margin 

 of the grains. Gelatinization begins with equal frequency 

 at the proximal or the distal margin, and progresses 

 without fissuring of the ungelatinized portion as in N. 

 bowdeni, but with serial separation and gelatinization 

 of the lamella;. The most resistant portion of the grains 

 is nearer the distal margin than in N. bowdeni. The 

 gelatinized grains are large and not so much distorted as 

 in N. bowdeni. 



The reaction with chromic acid begins in rare grains 

 in half a minute. Complete gelatinization occurs in 

 much less than 0.5 per cent of the entire number of 

 grains and total starch in 5 minutes; still in less than 

 0.5 per cent of the grains and 2 per cent of the total 

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

 and 65 per cent of the total starch in 30 minutes; in 

 about 20 per cent of the grains and 86 per cent of the 

 total starch in 45 minutes; in about 66 per cent of the 

 grains and 97 per cent of the total starch in 60 minutes. 

 (Chart D 212.) 



The reaction with pyrogallic acid begins in rare 

 grains immediately. Complete gelatinization occurs in 

 about 0.5 per cent of the entire number of grains and 1 



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

 per cent of the grains and 3 per cent of the total starch 

 in 15 minutes; little if any further advance in 30, 45, and 

 60 minutes, respectively. (Chart D 213.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 9 per cent of 

 the grains and 43 per cent of the total starch in 5 min- 

 utes; in about 51 per cent of the grains and 78 per cent 

 of the total starch in 15 minutes; in about G9 per cent 

 of the grains and 90 per cent of the total starch in 30 

 minutes; in about 83 per cent of the grains and 93 per 

 cent of the total starch in 45 minutes ; in about 87 per 

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

 60 minutes. (Chart D 214.) 



The hilum and lamella; are very distinct but not so 

 distinct as in N. bowdeni. Gelatinization, as in N. bow- 

 deni, begins at the hilum, which enlarges slightly, and 2 

 fissures appear, extending distally from the hilum. These 

 fissures branch out somewhat as they near the margin 

 and the portion on either side becomes more nearly 

 transparent; but in grains differing from those of N. 

 bowdeni, the proximal end is less resistant than the 

 distal end and the hilum and the grain swell first in this 

 direction, and the starch immediately surrounding the 

 hilum is divided into rather fine granules, which are not 

 so numerous and are finer than in N. bowdeni. After all 

 of the proximal deposit but a narrow band at the border 

 is gelatinized, the distal margin begins to gelatinize 

 from the hilum downward until the whole grain is gela- 

 tinized with the exception of a narrow homogeneous 

 looking marginal band. This grows progressively thin- 

 ner and more nearly transparent until only the thin cap- 

 sule is left. The gelatinized grains are large and thin- 

 walled and not so much distorted as in N. bowdeni. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 77 per cent of the 

 entire number of grains and 92 per cent of the total starch 

 in 1 minute; in about 91 per cent of the grains and 98 

 per cent of the total starch in 3 minutes; in about 96 

 per cent of the grains and 99 per cent of the total starch 

 in 5 minutes. (Chart D 215.) 



The reaction with hydrochloric acid begins immedi- 

 ately. Complete gelatinization occurs in about 40 per 

 cent of the entire number of grains and 77 per cent of 

 the total starch in 5 minutes; in about 78 per cent of 

 the grains and 93 per cent of the total starch in 15 min- 

 utes ; iu about 84 per cent of the grains and 95 per cent 

 of the total starch in 30 minutes ; in about 88 per cent of 

 the grains and 96 per cent of the total starch in 45 

 minutes; in about 90 per cent of the grains and 97 per 

 cent of the total starch in 60 minutes. (Chart D 216.) 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 88 per 

 cent of the entire number of grains and 95 per cent of 

 the total starch in 3 minutes ; in about 90 per cent of the 

 grains and 97 per cent of the total starch in 5 minutes ; 

 in about 94 per cent of the grains and 98 per cent of the 

 total starch in 15 minutes. (Chart D 217.) 



The reaction with potassium iodide begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

 less than 0.5 per cent of the entire number of grains and 

 1 per cent of the total starch in 5 minutes ; slight progress 



