NARCISSUS. 



535 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 87 per cent of 

 the entire number of grains and 98 per cent of the total 

 starcli in 2 minutes; in more than 99 per cent of the 

 grains and total starch in 5 minutes. (Chart D270.) 



The hiluni and lamella: are as distinct and a bubble is 

 as frequently formed at the hilum as in N. poeticus orna- 

 tus. Gelatinization begins at the hilum and progresses 

 according to the two methods described under both 

 parents. The first method, which is noted in an even 

 smaller majority of the grains than in N. tazetta grand 

 monarque, is more like that seen in N. tazetta grand 

 monarque than in N. poeticus ornatus; the only differ- 

 ence noted is that in some grains the primary is separated 

 from the secondary starch by a fissure, and remains 

 unaffected as the secondary starch is gelatinized around it. 

 When this process is complete, it gelatinizes as would an 

 ordinary simple grain. In the second method no differ- 

 ences are noted between the three starches. 



The gelatinized grains are as much swollen, have as 

 thin capsules, and are as much distorted as in N. tazetta 

 grand monarque. N. poetuz triumph shows qualitatively 

 a somewhat closer relationship to N. tazetta grand mon- 

 arque than to N. poeticus ornatus. 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 30 per 

 cent of the entire number of grains and 90 per cent of the 

 total starch in 5 minutes; in about 70 per cent of the 

 grains and 98 per cent of the total starch in 15 minutes; 

 in about 86 per cent of the grains and 99 per cent of the 

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

 grains and in over 99 per cent of the total starch in 45 

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

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

 D271.) 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 5 per 

 cent of the entire number of grains and 90 per cent of 

 the total starch in 5. minutes; in about 9 per cent of the 

 grains and 64 per cent of the total starch in 15 minutes; 

 in about 28 per cent of the grains and 75 per cent of the 

 total starch in 30 minutes ; in about 47 per cent of the 

 grains and 86 per cent of the total starch in 45 minutes ; 

 in about 50 per cent of the grains and 91 per cent of the 

 total starch in 60 minutes. (Chart D 272.) 



Gelatinization begins and proceeds about the same 

 as in both parents. The fissures are less clearly defined 

 in many of the grains and the margin is less resistant 

 in the larger ones than in both parents. Scattered among 

 these larger, quickly gelatinizing grains are those of me- 

 dium size which are less resistant ; the proportion of these 

 grains is greater than in either parent, but they are less 

 resistant than in N. poeticus ornatus. 



The gelatinized grains are swollen as in both parents, 

 but more distortion is present and more do not bear so 

 great a resemblance to the forms of the untreated grains 

 as the parents. 



The reaction with potassium iodide begins in 30 sec- 

 onds. Complete gelatinization occurs in about 2 per 

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

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

 grains and 57 per cent of the total starch in 15 minutes; 

 in about 21 per cent of the grains and 75 per cent of the 



total starch in 30 minutes; in about 31 per cent of the 

 grains and 85 per cent of the total starch in 15 minutes; 

 in about 50 per rent of the grains and 90 per cent of the 

 total starch in GO minutes. (Chart D273.) 



The reaction with potassium stdphocyanate begins 

 immediately. Complete gelatinization occurs in about 33 

 per rent of the entire number of grains and 67 per cent 

 of the total starcli in 5 minutes; in about 58 per 

 of the grains and S:; per cent of the total starch in 15 

 minutes; in about 71 per cent of the grains and 92 per 

 cent of the total starch in 30 minutes; in about 71 

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

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

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

 D274.) 



The reaction with potassium sulphide begins in a few 

 grains in 30 seconds. Complete gelatinization was not 

 observed in any grains and occurs in 5 per cent of the 

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

 grains and 9 per cent of the total starch in 15 minutes; 

 in about 1 per cent of the grains and 11 per cent of the 

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

 grains and 13 per cent of the total starch in 45 minutes ; 

 in about 2 per cent of the grains (the same as above) 

 and 14 per cent of the total starch in 60 minutes . (Chart 

 D275.) 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 14 per 

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

 total starch in 5 minutes ; in about 34 per cent of the 

 grains and 65 per cent of the total starch in 15 minutes; 

 in about 58 per cent of the grains and 85 per cent of the 

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

 grains and 90 per cent of the total starch in 45 minutes ; 

 in about 72 per cent of the grains and 92 per cent of the 

 total starch in 60 minutes. (Chart D 276.) 



The reaction with sodium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 4 per 

 cent of the entire number of grains and 18 per cent of 

 the total starch in 5 minutes ; in about 27 per cent of 

 the grains and 60 per cent of the total starch in 15 min- 

 utes ; in about 42 per cent of the grains and 75 per cent 

 of the total starch in 30 minutes ; in about 44 per cent 

 of the grains and 80 per cent of the total starch in 45 

 minutes; in about 51 per cent of the grains and 85 per 

 cent of the total starch in 60 minutes. (Chart D 277.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 33 per 

 cent of the entire number of grains and 55 per cent of 

 the total starch in 5 minutes ; in over 99 per cent of both 

 grains and total starch in 15 minutes. (Chart D 278.) 



The reaction with calcium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 2 per 

 cent of the entire number of grains and 9 per cent of 

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

 grains and 47 per cent of the total starch in 15 minutes ; 

 in about 14 per cent of the grains and 56 per cent of the 

 total starch in 30 minutes; in about 23 per cent of the 

 grains and 65 per cent of the total starch in 45 minutes; 

 in about 26 per cent of the grains and 72 per cent of the 

 total starch in 60 minutes. (Chart D 279.) 



The reaction with uranium nitrate begins in a few 

 grains immediately. Complete gelatinization was not 



