NARCISSUS. 



551 



the inner border of which arc arranged the granules of 

 the primary starch. These granules arc very resistant 

 and often remain for a long time after the rest of the 

 grain is gelatinized. 



The gelatinized grains are much swollen, have rather 

 thick capsules, and are considerably distorted. 



Comparison of the pyro gallic-acid reactions between 

 N. poeticus poetarum and N. princess mary shows: 



The hiluni and lamellae are more distinct, and gela- 

 tinization proceeds according to two methods, which are 

 very nearly the same as the two methods described under 

 N. princess mary. In the first method, which occurs 

 in a small majority of the grains and which is the same 

 in general as that described for a great majority of the 

 grains of N. princess mary, the main points of differ- 

 ence noted are that a band is not formed about the 

 entire margin, but only at the proximal end and sides 

 nearby, and that there is not so much preliminary Assur- 

 ing of the distal material. In the second method the 

 main points of difference noted are that the granules 

 formed from the primary starch are smaller and more 

 numerous and the stride in the secondary starch are not 

 so fine and are more distinct. The gelatinized grains 

 are more swollen, have thinner capsules, and are more 

 distorted than in N. princess mary. 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 2 per cent of 

 the entire number of grains and 13 per cent of the total 

 starch in 5 minutes; in about 21 per cent of the grains 

 and 55 per cent of the total starch in 15 minutes; in 

 about 29 per cent of the grains and 68 per cent of the 

 total starch in 30 minutes ; in about 34 per cent of the 

 grains and 75 per cent of the total starch in 45 minutes; 

 in about 44 per cent of the grains and 79 per cent of the 

 total starch in GO minutes. (Chart D 303.) 



The hiluni is distinct and no bubbles are formed 

 there. The lamella are moderately distinct, and a lamel- 

 lated appearance often persists at the margin of the 

 grain after the rest of the grain is gelatinized. Gela- 

 tinization begins at the hiluni and follows two methods 

 of procedure. In the first type, which is seen in the 

 great majority of the grains, 2 refractive furrows or 

 actual fissures extend either transversely or obliquely 

 from the hiluni to the distal margin, and the material 

 included between them and the hilum and the last 

 2 or 3 rows of lamellae at the margin is transformed into 

 a finely granular mass which is gelatinized from the 

 hilum outward. In the meantime the more resistant 

 starch at the proximal end is divided by fine radiating 

 stria?, and as the grain swells, due to the gelatinization 

 and swelling of the distal portion, it forms a striated 

 and lamellated band at the proximal margin and sides 

 nearby which is joined to a similar band formed from 

 the last 2 or 3 lamella? around the rest of the margin. 

 This grows progressively thinner and more nearly trans- 

 parent, and loses the striated appearance but retains the 

 lamellated structure for a long time. In the second 

 type of procedure, the grain consists of a primary and 

 a secondary formation of starch, and as the hilum swells 

 the primary starch which immediately surrounds the 

 bilum is split into a number of small fragments. The 

 secondary starch in the meantime is divided by fine 

 stria?. As gelatinization of the loss resistant starch 

 proceeds, and swelling of the whole grain occurs, the 



more resistant portions of both primary and secondary 

 starches are pushed to (he margin. Here the secondary 

 starch forms a striated and lamellated marginal band, 

 around the inner border of which are arranged the small 

 fragments of the primary starch which are then quickly 

 gelatinized. The marginal hand persists for some time, 

 growing progressively thinner and more nearly trans- 

 parent and losing the striated appearance, but retaining 

 the lamellated structure I'm - some time after the rest of 

 the grain has been gelatinized. The gelatinized grains 

 are much swollen ami have rather thick capsules. They 

 are considerably distorted and do not retain much re- 

 semblance to the form of the untreated grain. 



Comparison of the nitric-acid reactions between N. 

 poeticus poetarum and N. princess mary shows: 



The hilum and lamella? are more distinct. Gela- 

 tinization proceeds according to the two methods de- 

 scribed under N. princess mary, and a much smaller 

 majority of the grains follows in the main details the 

 first method described, the differences noted being that 

 the striation at the proximal end is much more pro- 

 nounced and lamellation is more distinct and somewhat 

 more persistent, and a striated, lamellated marginal band 

 is not formed about the whole margin, but only at the 

 proximal end and sides nearby. A much larger number 

 than in N. princess mary follows the second method 

 described, the differences noted being that the granules 

 formed from the primary starch are smaller and much 

 more refractive and resistant, and the stria? in the sec- 

 ondary starch are not so fine and are more distinct. The 

 gelatinized grains are more swollen, have thinner cap- 

 sules, and are more distorted than in N. princess mary. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 79 per cent of 

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

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

 grains and total starch in 5 minutes. (Chart D 304.) 



The hilum is distinct and a bubble is formed there 

 in a large minority of the grains. The lamella? are 

 usually moderately distinct. Gelatinization begins at 

 the hilum and progresses according to two methods. In 

 the great majority of the grains 2 furrows extend trans- 

 versely from either side of the hilum to the margin, and 

 the starch included between them, the margin, and the 

 hilum melts down into a very finely granular mass 

 which rapidly gelatinizes, with much swelling of the 

 grain and considerable distortion of the capsules. The 

 deposit at the proximal end and sides nearby mean- 

 while forms a very refractive homogeneous-looking hand 

 at the margin which unites with a similar thinner band 

 of resistant material which remains around the rest 

 of the margin, and after the remainder of the substance 

 of the grain is gelatinized grows rapidly thinner and 

 is finally also gelatinized. In the second method the 

 starch immediately around the hilum is cracked into 

 several pieces, and as the rest of the grain swells and 

 the more resistant material forms a refractive, homo- 

 geneous-looking marginal band, these particles are scat- 

 tered and arranged around the inner border. They are 

 more resistant than the rest of the grain and persist for 

 some time after the rest of the grain has gelatinized. 

 The gelatinized grains are much swollen, have rather 

 thin capsules, and are considerably distorted. 



