NARCISSUS. 



553 



In the reaction with gentian violet N. cresset shows 

 a somewhat closer relationship to N. princess mary than 

 to N. poeiicus poetarum, hut with safranin the colorings 

 are the same for the three starches. 



Temperature Reactions. 



The temperature of gelatinization of the majority 

 of the grains is 71° to 73° C, and of all 74.5° to 

 76° C, mean 75.7° C. 



The temperature of gelatinization of N. cresset is the 

 highest and is closer to N. princess mary than to N. 

 poeiicus poetarum. 



Effects of Various Eeaoexts. 

 The reaction with chloral hydrate begins in 1 minute. 

 Complete gelatinization occurs in less than 0.5 per cent 

 of the entire number of grains and 2 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; in 

 about 5 per cent of the grains and 7 per cent of the total 

 starch in 30 minutes ; in about 15 per cent of the grains 

 and 18 per cent of the total starch in 43 minutes; in 

 about 18 per cent of the grains and 22 per cent of the 

 total starch in 60 minutes. (Chart D 299.) 



A bubble is formed at the hilum in a small majority 

 of the grains, more often than in either parent. The 

 lamellae, as in N. princess mary, are not visible at any 

 time during the reaction. The grains usually become 

 refractive at once in all parts, as do many of the grains 

 of N. princess mary. Gelatinization begins at various 

 points on the distal margin, and in the less resistant 

 grains, which are slender, ovoid, or elliptical in shape, 

 the process is the same as that described under N. prin- 

 cess mary. In the more resistant broad forms two 

 methods of gelatinization are noted : one, in which 

 gelatinization extends around the margin on both sides 

 nearly to the proximal end, is similar to that described 

 for the majority of -the grains of N. poeiicus poetarum, 

 except that serial separation and gelatinization of one 

 or two groups of marginal lamella? are seen in addition 

 to the Assuring and separation of particles noted in N. 

 poeiicus poetarum; the other method is the same as that 

 described for the non-resistant forms in N. princess mary 

 and for a minority in N. poeticus poetarum. 



The gelatinized grains are as much swollen, have as 

 thick capsules, and are as much distorted as those of 

 N. princess mary. 



In this reaction N. cresset shows qualitatively a closer 

 relationship to N. princess mary than to N. poeticus 

 poetarum. 



The reaction with chromic acid begins in 1 minute. 

 Complete gelatinization occurs in less than 0.5 per cent 

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

 starch in 5 minutes ; in less than 0.5 per cent of the 

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

 in about 20 per cent of the grains and 70 per cent of the 

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

 grains and 93 per cent of the total starch in 45 minutes; 

 in about 50 per cent of the grains and 9G per cent of 

 the total starch in 60 minutes. (Chart D 300.) (See 

 footnote, page 516.) 



The hilum is as distinct and the lamella? are as often 

 indistinct as in N. princess mary. Gelatinization begins 

 at the hilum and progresses according to three types, two 

 12 



of which have been already described under N. princess 

 in tin/ and one under both N. princess mary and N. poeti- 

 cus poetarum. A small majority of the grains follows 

 the method described for the majority of the grains of 

 both parents, and only a few scattered grains follow 

 the second method described under N. princess mary. 

 In the third method, which is not seen in the parents, 

 the hilum swells BC-mewhal and the grain is divided by 

 rather fine stria 1 which gradually become coarse. The 

 less resistant material is gelatinized and the more re- 

 sistant forms at the margin a striated indistinctly lamel- 

 lated band which gradually grows thinner and more 

 nearly transparent until it is gelatinized and only the 

 capsule is left. 



The gelatinized grains are as much swollen and have 

 as thin and no more distorted capsules than in N. princess 

 mary. The grains are also nearly always completely 

 gelatinized before they are dissolved. 



In this reaction N. cresset shows qualitatively a 

 somewhat closer relationship to N. princess mary than to 

 N. poeticus poetarum. 



The reaction with pyrogallic acid begins in 2 min- 

 utes. Complete gelatinization occurs in about 1 per 

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

 the total starch in 5 minutes ; in about 4 per cent of the 

 grains and 16 per cent of the total starch in 15 minutes; 

 in about 28 per cent of the grains and 69 per cent of 

 the total starch in 30 minutes; in about 37 per cent of 

 the grains and 74 per cent of the total starch in 45 min- 

 utes ; and in about 39 per cent of the grains and 81 per 

 cent of the total starch in 60 minutes. (Chart D 301.) 



The hilum and lamella? are as distinct as in N. prin- 

 cess mary. Gelatinization begins at the hilum, and pro- 

 ceeds according to the two methods which are described 

 under both parents as being in general the same, and 

 a greater number of grains follows the first method than 

 in either parent, showing in this respect that N. cresset 

 more closely resembles N. princess mary than N. poeticus 

 poetarum. A few follow the second method, and these 

 react as do the grains of N. poeticus poetarum. The 

 gelatinized grains are as much swollen, have rather thick 

 capsules, and are as much distorted as in N. princess 

 mary. In this reaction N. cresset shows qualitatively a 

 closer relationship to N. princess mary than to N. 

 poeticus poetarum. 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 3 per cent of the 

 grains and 22 per cent of the total starch in 5 minutes ; in 

 about 24 per cent of the grains and 67 per cent of the total 

 starch in 15 minutes; in about 35 per cent of the grains 

 and 75 per cent of the total starch in 30 minutes ; in about 

 40 per cent of the grains and 77 per cent of the total 

 starch in 45 minutes ; and in about 43 per cent of the 

 grains and 80 per cent of the total starch in 60 minutes. 

 "(Chart D 303.) 



The hilum and lamella? are as distinct as in N. prin- 

 cess mary. Gelatinization begins at the hilum, and 

 proceeds according to two methods as in the parents, and 

 a greater number of grains follows the first method 

 described than in N. princess mary or N. poeticus poe- 

 faruiu, which is an accentuation of a characteristic of 

 N. princess mary. A few follow the second method, and 

 these react as do the grains of A", poeticus poetarum, hut 



