NARCISSUS. 



531 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 62 per cent of 

 the entire number of grains and 86 per cent of the total 

 starch in 2 minutes; in about 95 per cent of the grains 

 and in more than 99 per cent of the total starch in 

 5 minutes; in more than 99 per cent of the grains and 

 total starch in 10 minutes. (Chart D 270.) 



The hiliim is distinct and a small bubble is formed 

 there in a great majority of the grains. The lamella are 

 moderately distinct in most of the grains and indistinct 

 in others. Gelatiuization begins at the hilum and pro- 

 gresses according to two methods. In the first, which is 

 seen in a small majority of the grains, the starch imme- 

 diately surrounding the hilum, which can often be dis- 

 tinguished as a primary starch formation, is divided by 

 many coarse striae, and the secondary starch becomes 

 more refractive in appearance and apparently loses its 

 lamellar character. The less resistant starch in both 

 primary and secondary starches is gelatinized and the 

 grain swells, the more resistant material of both being 

 pushed to the margin. The secondary deposit forms an 

 outer, homogeneous-looking, refractive band which is 

 lined on the inside by a striated, fringed border of the pri- 

 mary starch which is more resistant than the secondary 

 starch, and which remains for some time after the rest of 

 the grain is completely gelatinized, but which gradually 

 grows thinner and more refractive and is finally also 

 gelatinized. In the second method, which occurs in a 

 large minority of the grains, 2 furrows extend trans- 

 versely from either side of the hilum to the margin and 

 the material between them and the hilum, and the margin 

 quickly melts down into a granular mass which is then 

 gelatinized with much irregular swelling and consider- 

 able distortion of the capsule. The proximal material 

 meanwhile becomes more refractive and is pushed to the 

 proximal margin where it forms a homogeneous-looking 

 refractive band which, after the distal material is gelati- 

 nized, becomes thinner and more nearly transparent until 

 it too is gelatinized and only the capsule is left. The 

 gelatinized grains are much swollen, have rather thin 

 capsules and are much distorted. 



Comparison of the sulphuric acid reactions of N. 

 poeticus ornatus and N. tazetta grand monarque shows : 



A bubble is not so frequently formed at the hilum, 

 and the hilum and lamellae are not, usually, so distinct 

 as in N. tazetta grand monarque. Gelatinization pro- 

 gresses according to two methods, which are, in general, 

 the same as those described under N. tazetta grand mon- 

 arque. In the first, which is described for a small ma- 

 jority of the grains of N. tazetta grand monarque and 

 which is seen in a larger number of the grains of N. 

 poeticus ornatus, the main differences noted are: that 

 the material immediately surrounding the hilum, which 

 is not always distinguishable as a primary starch forma- 

 tion before the reagent is added, is separated from the 

 rest of the grain by a fissure and is broken into 3 or 4 

 pieces. The remainder of the substance of the grain 

 forms a homogeneous-looking, refractive, marginal band 

 around the inner border of which the particles of the 

 primary material are first arranged, and then divided into 

 a mass of granules which are soon gelatinized. In the 

 second method which is seen in but few grains there are 



no essential differences noted between the two starches. 

 The gelatinized grains are not so much swollen, have 

 thicker capsules, and are not quite so much distorted as 

 in N. tazetta grand monarque. 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 8 per 

 cent of the entire number of grains and 73 per cent of 

 the total starch in 5 minutes; in about 37 per cent of 

 the grains and 90 per cent of the total starch in 15 

 minutes; in about 57 per cent of the grains and 95 

 per cent of the total starch in 30 minutes; in about 77 

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

 in 45 minutes ; in about 83 per cent of the grains and 98 

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

 D271.) 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 0.5 

 per cent of the entire number of grains and 16 per cent 

 of the total starch in 5 minutes ; in about 8 per cent of 

 the grains and 32 per cent of the total starch in 15 min- 

 utes; in about 10 per cent of the grains and 38 per cent 

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

 of the grains and 42 per cent of the total starch in 45 

 minutes ; in about the same percentage of the grains and 

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

 D272.) 



Gelatinization begins with the swollen hilum and 

 proceeds along sharply defined fissures; the margin at 

 the proximal end and sides nearby is the most resistant. 

 The gelatinized grains are swollen but not usually dis- 

 torted so that they resemble the form of the untreated 

 grain. 



Comparison of the potassium hydroxide reactions of 

 N. poeticus ornatus and JV. tazetta grand monarque 

 shows : 



Gelatinization begins and proceeds about the same 

 as in N. tazetta grand monarque. The margin of the 

 larger grains is less resistant than in N. tazetta grand 

 monarque. Scattered among these larger grains are 

 some of medium size which are quite resistant; a larger 

 proportion of these are present than in N. tazetta grand 

 monarque which causes a smaller disparity between tin 1 

 percentage of the grains and the total starch gelatinized. 

 The gelatinized grains are swollen and not usually dis- 

 torted as in N. tazetta grand monarque. 



The reaction with potassium iodide begins in 30 sec- 

 onds. Complete gelatinization occurs in but rare grains, 

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

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

 per cent of the grains and 17 per cent of the total starch 

 in 15 minutes; in about 14 per cent of the grains and 

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

 20 per cent of the grains and 69 per cent of the total 

 starch in 45 minutes; in about 38 per cent of the grains 

 and 75 per cent of the total starch in 60 minutes. (Chart 

 D273.) 



The reaction with potassium sulphocyanate begins 

 immediately. Complete gelatinization occurs in about 8 

 per cent of the entire number of grains and 39 per cent 

 of the total starch in 5 minutes; in about 31 per cent of 

 the grains and 62 per cent of the total starch in 15 min- 

 utes ; in about 54 per cent of the grains and 76 per cent 



