NARCISSUS. 



575 



into a number of rather coarse and refractive granules. 

 The rest of the grain, which probably represents a sec- 

 ondary starch formation, is covered by line radiating 

 stria? and gelatinization of the less resistant primary 

 and secondary deposit begins. This is accompanied by 

 swelling of the grain. The more resistant secondary ma- 

 terial forms a finely striated, lamellated marginal baud 

 and the resistant particles of the primary starch are 

 scattered irregularly in the interior of the grain. The 

 marginal band slowly grows thinner and more nearly 

 transparent and the particles in the interior slowly be- 

 come smaller and more refractive and then disappear. 

 Finally the marginal starch also is gelatinized ami only 

 the capsule is left. In the second method, which is seen 

 in a large minority of the grains, two furrows or in some 

 grains actual fissures extend transversely or obliquely 

 from either side of the hilum to the margin and the 

 material distal to them and to the hilum is divided by 

 fine striae and then by fine, irregularly branching fissures 

 into fine granules, except a narrow band of material 

 at the margin, which in connection with the material at 

 the proximal end and sides nearby forms a finely striated 

 and indistinctly lamellated marginal band. The granu- 

 lar distal starch is gelatinized first and then the distal 

 marginal portion and finally the proximal part. 



The gelatinized grains are greatly swollen, have rather 

 thin capsules, and are not much distorted. 



Comparison of the pyrogallic-acid reactions between 

 N. madame de graaff and N. weardale perfection shows: 



The hilum and the lamella? are as distinct as in 

 N. weardale perfection, and the lamellae remain distinct 

 for a long time in more grains than that starch, Glela- 

 tinization proceeds in general according to two methods 

 described under N. weardale perfection. In the first 

 method, which is seen in a large majority of the grains, 

 and which is in general the same as that described for 

 a small majority of the grains of N. tveardale perfection, 

 the differences noted are that the primary starch is 

 divided into a number of particles which often remain 

 clumped together in the center of the grain, instead of 

 being scattered. The stria? which divide the secondary 

 starch are much finer and less distinct. In the second 

 method which is seen in a small minority of the grains 

 and a large minority of the grains of N. weardale per- 

 fection, the differences noted are that the material distal 

 to the horizontal fissures and the hilum is not distinctly 

 fissured, but merely loses its structural appearance and 

 becomes a homogeneous-looking refractive mass which 

 is slowly gelatinized. There is not a striated lamellated 

 band all around the margin but only at the proximal 

 end and sides nearby. The gelatinized grains are more 

 swollen, have a thinner capsule, and are more distorted 

 than in N. weardale perfection. 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 0.5 per cent 

 of the entire number of grains and 11 per cent of the 

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

 grains and 48 per cent of the total starch in 15 minutes; 

 in about 33 per cent of the grains and 57 per cent of the 

 total starch in 30 minutes*; in about 39 per cent of the 

 grains and 66 per cent of the total starch in 45 minutes ; 

 and in about 42 per cent of the grains and 69 per cent 

 of the total starch in 60 minutes. (Chart D 327.) 



The hilum becomes distinct and unaccompanied by the 

 formation of a bubble. The lamelke are moderately dis- 

 tinct in all the grains and in some of the grains persist 

 throughout the greater part of the reaction. Gelatiniza- 

 tion begins at the hilum and proceeds according to two 

 methods. In the first method, which is seen in a small 

 majority, the starch immediately surrounding the hilum, 

 which probably represents the primary starch forma- 

 tion, is divided first into three or four portions, and 

 these are usually in turn divided into a number of rather 

 coarse granules, but in some grains remain as they were 

 after the first division, and as the grain swells retain 

 their original position in the central part of the grain, 

 apparently completely unaffected by the action of the 

 reagent. The secondary starch which surrounds the 

 primary starch is now divided by many rather coarse 

 striae, and as the less resistant portion of both primary 

 and secondary starch gelatinizes, the grain swells and 

 the more resistant portion of the secondary starch is 

 pushed to the margin, where it forms a distinctly striated 

 and in some grains rather indistinctly lamellated band, 

 around the inner border of which are scattered the gran- 

 ules formed from the primary starch. The marginal 

 band often gelatinizes more rapidly at the distal than at 

 the proximal end of the grain. The granules are more 

 resistant and remain for some time after the rest of 

 the grain is gelatinized. In the second method 2 fur- 

 rows or in some grains actual fissures extend transversely 

 or obliquely from either side of the hilum to the margin 

 and the material included between them, the hilum and 

 the margin, becomes divided by fissures into irregular 

 granules, except near the margin where they are arranged 

 in two or three rows according to the arrangement of 

 the lamella;, and then is gelatinized with considerable 

 irregular swelling from the hilum nearly to the distal 

 margin. In the meantime the more resistant starch at 

 the proximal end and sides is divided by rather coarse 

 striae, and as the grain swells forms, in conjunction with 

 the material of the last two or three lamella? at the mar- 

 gin of the rest of the grain, a striated, lamellated marginal 

 band which is especially resistant at the proximal end, 

 but which in some grains is finally comjfietely gelatinized. 

 The gelatinized grains are not greatly swollen, the cap- 

 sule is thick, and they are not greatly distorted, but 

 retain some resemblance to the form of the untreated 

 grain. 



Comparison of the nitric-acid reactions between N. 

 madame de graaff and N. weardale perfection shows: 



The hilum is as distinct and the lamella? are more 

 distinct, and remain so during the greater part of the 

 reaction in more grains, than in N. weardale perfection. 

 Gelatinization proceeds in general according to the two 

 methods described in N. ivcardale perfection, and that 

 seen in a large majority of the grains is essentially the 

 same as was described for a small majority of the grains 

 of N. weardale perfection, the differences noted being 

 that the primary starch is much more apt to remain 

 clumped together in the center of the grain than to be 

 divided into a number of granules which are widely 

 scattered, the stria? which divide the secondary starch 

 are finer and much less distinct, and the marginal band 

 is gelatinized equally slowly in all parts and not less 

 slowly at the distal end as in N. weardale perfection. 

 The second method is nearly the same as that described 



