NARCISSUS. 



585 



very deeply colored and the color lias assumed more of 

 a bluish tint. With 0.125 per cent Lugol's solution the 

 grains all color a light to moderate violet, deepening 

 rapidly until deep and bluish. After heating in water 

 until all the grains are gelatinized and then treating 

 with a 2 per cent Lugol's solution, the gelatinized grai7is 

 all color a moderate to deep indigo-blue and the solution 

 a moderate indigo-blue. If the preparation is boiled 

 for 2 minutes and then treated with an excess of a 2 

 per cent Lugol's solution, the grain-residues all color a 

 light to moderate indigo-blue, the capsules a reddish 

 violet, and the solution a very deep indigo-blue. 



Aniline Reactions. 



With gentian violet the grains all color very lightly 

 at once, and in 30 minutes they are light to moderately 

 colored (value 38). The grains are all equally colored, 

 and there is no variation in depth of color in different 

 parts of an individual grain. 



With safranin the grains all color very lightly at 

 once, and in 30 minutes they are light to moderately 

 colored (value 40), somewhat more than with gentian 

 violet. The grains are all equally colored and there is 

 no variation in depth of color in different parts of an 

 individual grain. 



Temperature Reactions. 

 The temperature of gelatinization of the majority of 

 the grains is 70° to 71.2° C, and of all is 74.5° to 

 76° C, mean 75.25° C. 



Effects of Various Reagents. 



The reaction with chloral hydrate begins in 2 min- 

 utes. 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 5 per cent of 

 the grains and 7 per cent of the total starch in 15 min- 

 utes; in about 8 per cent of the grains and 11 per cent 

 of the total starch in 30 minutes ; in about 14 per cent 

 of the grains and 18 per cent of the total starch in 45 

 minutes; and in about 16 per cent of the grains and 

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

 D335.) 



The hilum becomes distinct, accompanied by the 

 formation of a large bubble in only a few grains. The 

 lamella? are moderately distinct in the great majority 

 of the grains, but in a few they are invisible. The 

 grains become somewhat more refractive after the addi- 

 tion of the reagent, and the first portion of the grain to 

 show this is a rather narrow portion just around the 

 margin. Gelatinization begins at the distal margin and 

 progresses according to two methods. In the first, 

 which is seen in a majority of the grains which are 

 also the more resistant, gelatinization begins at the distal 

 margin and progresses smoothly toward the hilum and the 

 proximal end. It progresses somewhat more rapidly 

 along the margin than in the interior of the grain, so 

 that the proximal end is gelatinized before the portion of 

 the grain just distal to the hilum. Just before this last 

 portion is gelatinized it is either split by a longitudinal 

 fissure into two parts or is broken up into many small 

 particles which are widely separated and gelatinize inde- 

 pendently of one another. In the second method, which 

 is seen in a minority of the grains which are also the less 

 resistant, gelatinization begins at the distal end and then 

 14 



at the proximal end and progresses smoothly from these 

 points, the portion just distal to the hilum being the 

 last to be gelatinized. The gelatinized grains are much 

 swollen, have rather thick capsules, and are greatly 

 distorted. 



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 1 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 

 15 per cent of the grains and 65 per cent of the total 

 starch in 30 minutes ; in about 25 per cent of the grains 

 and 80 per cent of the total starch in 45 minutes; and 

 in about 35 per cent of the grains and 85 per cent of the 

 total starch in 60 minutes. (Chart D 336.) (See foot- 

 note, page 516.) 



The hilum becomes distinct, unattended by the forma- 

 tion of a bubble. The lamella; are usually distinct, and 

 evidence of a lamellar structure is visible during the 

 greater part of the reaction. Gelatinization begins at 

 the hilum and progresses according to two methods. 

 In the first method, which is seen in a small majority 

 of the grains, 2 furrows or actual fissures extend trans- 

 versely or obliquely from either side of the hilum to the 

 margin, and the material distal to them and to the hilum 

 is divided into a great number of rather coarse granules 

 by irregular fissures which criss-cross this portion of the 

 grain in every conceivable direction. This granular mass 

 now begins to gelatinize slowly, with considerable swell- 

 ing, but not much distortion of the capsule. Mean- 

 while the starch at the proximal end is divided by very 

 coarse striae, and as the distal portion is gelatinized, the 

 proximal deposit forms a coarsely striated and lamel- 

 lated band at the proximal end which is slowly gelatinized 

 long after the distal starch. In the second method, 

 which is seen in a large minority of the grains, the pri- 

 mary material immediately surrounding the hilum is 

 divided into many coarse refractive granules and the 

 secondary starch is coarsely striated and furthermore 

 divided by irregular fissures at the proximal and the 

 distal ends. The less resistant starch is gelatinized 

 more quickly at the portions which are fissured and the 

 more resistant portion forms a striated and lamellated 

 band at the margin which is thinner at the proximal 

 and the distal ends of the grain. The granules of the 

 primary starch are scattered around the inner border of 

 this band and remain there, gradually growing smaller 

 and more refractive for a long time after the material 

 at the margin has been gelatinized, but finally disappear. 

 The gelatinized grains are much swollen, have rather thin 

 capsules, and are not much distorted. The grains are 

 practically all gelatinized before they are dissolved. 



The reaction with pyrogallic acid begins in 2 minutes. 

 Complete gelatinization occurs in less than 0.5 per cent 

 of the entire number of grains and 1 per cent of the 

 total starch in 5 minutes; in about 0.5 per cent of the 

 grains and 11 per cent of the total starch in 15 minutes; 

 in about 11 per cent of the grains and 45 per cent of the 

 total starch in 30 minutes; in about 26 per cent of the 

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

 and in about 40 per cent of the grains and 77 per cent of 

 the total starch in 60 minutes. (Charts D 337 and 

 D338.) 



