NARCISSUS. 



557 



versely from either side of the hilum to the margin and 

 the starch included between them and the hilum and 

 the margin is divided by rather line stria: and then 

 becomes finely granular in appearance, except a narrow- 

 band at the margin, and is slowly gelatinized, with con- 

 siderable swelling. The more resistant portion at the 

 proximal end and sides nearby is rather coarsely striated 

 and then by conjunction with the thin band of resistant 

 deposit around the rest of the margin forms a marginal 

 band, which is very resistant but grows gradually thinner 

 and more nearly transparent until it is gelatinized, leav- 

 ing only the thin capsule. The gelatinized grains are 

 much swollen, have rather thin capsules, and are some- 

 what distorted. 



Comparison of the pyrogallic-acid reactions between 

 N. poeticus poetarum and N. abscissus shows: 



The hilum and lamella? are not so distinct as in N. 

 abscissas. Gelatinization follows two methods of pro- 

 cedure, as in N. abscissus, but the majority follow the 

 second method described and show distinct and irregular 

 Assuring in the distal material preceding gelatinization. 

 A moderately large minority follow the first method de- 

 scribed, except that the primary material is split into 

 finer particles, while the stria? in the secondary starch 

 are finer. The gelatinized grains are more swollen, have 

 thinner capsules, and are usually considerably more 

 distorted. 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 2 per cent of 

 the grains and 33 per cent of the total starch in 5 min- 

 utes ; in about 28 per cent of the grains and 66 per cent 

 of the total starch in 15 minutes; in about 39 per cent of 

 the grains and 73 per cent of the total starch in 30 min- 

 utes ; in about 48 per cent of the grains and 80 per cent 

 of the total starch in -f 5 minutes ; and in about 56 per cent 

 of the grains and 86 per cent of the total starch in 60 

 minutes. (Charts D 303 and D 309.) 



The hilum is distinct and no bubbles are formed there. 

 The lamella? are moderately distinct, but do not remain 

 so long after the reaction starts. Gelatinization begins 

 at the hilum and follows two methods of procedure. In 

 the first, which occurs in the great majority of the grains, 

 the portion immediately surrounding the hilum, which 

 probably represents the primary formation of starch, is 

 split lengthwise into two pieces, which are then each sub- 

 divided into two or three parts. The portion surround- 

 ing this primary starch, which probably represents a 

 secondary starch formation, becomes divided by rather 

 coarse stria?. As the less resistant starch of both pri- 

 mary and secondary starch is gelatinized, causing swell- 

 ing of the whole grain, the more resistant secondary 

 starch forms a coarsely striated and lamellated marginal 

 band, around the inner border of which, at the proximal 

 end, the subdivided particles of the primary starch are 

 arranged. The marginal band soon loses its lamellar 

 appearance and is divided into two parts, a single row 

 of granules at the margin, and within this a more refrac- 

 tive row of spicules whose free ends give a feathery 

 appearance to the inner border. The inner part is gela- 

 tinized first and the outer granular layer remains for a 

 long time, but gradually grows thinner and finally dis- 

 appears. The particles of the primary starch are divided 

 and subdivided until they are formed into a number of 

 rather coarse granules which are very resistant and re- 



main after the ivst of the grain has been gelatinized, in 

 some cases not, being 'latinized at the end of an hour. 

 In sunn: grains 1 1 x ■ primary starch is divided into two 

 pieces or is not divided at all, and remains ungela- 

 tinized after the rest of the grain is gelatinized. In the 

 second method 2 furrows or fissures extend horizontally 

 from the hilum to the margin, and the material included 

 between them, and the hilum and the margin, is first 

 divided by striae and divided irregularly by refractive 

 fissures, except a thin band of starch at the margin, 

 and then gelatinized more rapidly from the hilum out- 

 ward, with considerable irregular swelling. The more 

 resistant material at the proximal end becomes rather 

 coarsely striated, and as the grain swells it is pushed to 

 the margin at the proximal end and sides nearby, where 

 it forms a striated band which unites with the resistant 

 starch around the rest of the margin and in which 

 the lamellar structure is at first dimly visible but is 

 later obscured and the substance of the band is slowly 

 gelatinized. 



The gelatinized grains are much swollen and have 

 rather thin capsules; they are somewhat distorted and 

 do not have much resemblance to the forms of the un- 

 treated grains. 



Comparison of the nitric-acid reactions' between N. 

 poeiicus poetarum and N. abscissus shows: 



The hilum and lamella? are not so distinct as in N. 

 abscissus. Gelatinization follows two types of procedure, 

 as in N. abscissus, hut the majority follow the second 

 type described and show more distinct and more persist- 

 ent lamellation and less irregular Assuring than do simi- 

 lar grains of N. abscissus. A moderately large minority 

 follows in the main the first method described, the dif- 

 ferences noted being that the primary deposit is split 

 into more and smaller particles, which are, however, just 

 as resistant as those of N. abscissus, while the stria? in 

 the secondary starch are not so coarse and the lamella? 

 are more distinct and somewhat more persistent, and the 

 marginal band is not divided into an outer granular and 

 an inner spicular part. The gelatinized grains are more 

 swollen and have thinner capsules and are, usually, con- 

 siderably more distorted than in N. abscissus. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 90 per cent of 

 the entire number of grains and 99 per cent of the total 

 starch in 2 minutes, and in more than 99 per cent of the 

 grains and total starch in 5 minutes. (Chart D 310.) 



The hilum becomes distinct, attended by the forma- 

 tion of a bubble in the great majority of the grains. The 

 lamella? are very distinct or moderately distinct. Gela- 

 tinization begins at the hilum and progresses according 

 to two methods. In the great majority of the grains 

 the portion immediately surrounding the hilum is split 

 by fissures into several parts, which in most of the grains 

 begins to gelatinize and swell. At the same time the 

 secondary deposit surrounding this is divided by striae 

 and the inner portion becomes granular and then is gela- 

 tinized and the outer, more resistant portion forms a 

 homogeneous-looking, refractive marginal band which 

 grows thinner and more nearly transparent until it is 

 also gelatinized. The process in the primary part of the 

 grain is the same as this, but is slower. In some grains 

 the primary grain does not begin to gelatinize until the 

 secondary starch is completely gelatinized, and then 



