NARCISSUS. 



597 



grains and 51 per cent of the total starch in 15 minutes; 

 in about 43 per cent of the grains and 87 per cent of the 

 total starch in 30 minutes; in about 57 per cent of the 

 grains and 95 per cent of the total starch in 45 minutes; 

 and in about 88 per cent of the grains and in more than 

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

 D 342.) (See footnote, page 516.) 



The hilum and lamellae are more distinct than in 

 either parent, and in this characteristic the grains more 

 closely resemble those of N. emperor than those of N. 

 triandrus albus. Gelatinization begins at the hilum and 

 proceeds according to two methods, of which that re- 

 corded in the majority of the grains is the same as that 

 seen in all the grains of N. emperor, and that found in a 

 minority of the grains resembles closely that seen in a 

 minority of the grains of N. triandrus albus, the differ- 

 ences noted being that the stria? which divide the proxi- 

 mal starch are not so coarse and that there is more and 

 more irregular Assuring of the portion distal to the 2 fur- 

 rows which extend horizontally from the hilum. Only a 

 few grains as in N. emperor are dissolved before gelatini- 

 zation is complete. The gelatinized grains are as much 

 swollen, have as thin capsules, and are no more distorted 

 than in N. triandrus albus. 



In this reaction N. j. t. bennett poe shows qualita- 

 tively a somewhat closer relationship to N. triandrus 

 albus than to N. emperor. 



The reaction with pyrogallic acid begins in 1 minute. 

 Complete gelatinization occurs in about 2 per cent of the 

 entire number of grains and 20 per cent of the total 

 starch in 5 minutes; in about 10 per cent of the grains 

 and 60 per cent of the total starch in 15 minutes; in 

 about 60 per cent of the grains and 85 per cent of the total 

 starch in 30 minutes ; in about 75 per cent of the grains 

 and 95 per cent of the total starch in 45 minutes; and 

 in about 85 per cent of the grains and 98 per cent of the 

 total starch in 60 minutes. (Chart D 343.) 



The hilum and lamella are more distinct than in 

 either parent. Gelatinization begins at the hilum and 

 proceeds according to two methods, which are very 

 similar to the two methods described in N. emperor. 

 The first, which is seen in a large majority of the grains, 

 corresponds with that found in a still larger majority of 

 the grains of N. emperor and in a moderate number of 

 the grains of N. triandrus albus. The differences noted 

 between these grains and those of N. emperor are the 

 same as those in N. triandrus albus. Those of the 

 primary starch are not so large and are more refractive, 

 and the stria? which divide the secondary starch are not so 

 fine but more distinct. In the few grains in which the 

 second method is seen it is exactly like that described in 

 N. triandrus albus. The gelatinized grains are more 

 swollen, have thinner capsules, and are more distorted 

 than in either parent, in this respect more nearly re- 

 sembling N. triandrus albus than N. emperor. 



In this reaction N. j. t. bennett poe shows in certain 

 respects a somewhat closer relationship to N. triandrus 

 albus than to N. emperor, and in others the reverse. 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 2 per cent of the 



entire number of grains and 15 per cent of the total starch 

 in 5 minutes; in about 24 per cent of the grains and 57 

 per cent of the total starch in 15 minutes; in about 33 per 

 cent of the grains and 63 per cent of the total starch in 

 30 minutes ; in about 39 per cent of the grains and 69 per 

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

 of the grains and 72 per cent of the total starch in 60 

 minutes. (Chart D 345.) 



The hilum and lamella? are more distinct than in 

 either parent. Gelatinization begins at the hilum and 

 progresses according to two methods. The great ma- 

 jority are gelatinized according to two methods, which 

 correspond closely to that described for practically all 

 the grains of N. emperor and for a moderate number of 

 the grains of N. triandrus albus. The differences are 

 that the stria? which divide the secondary starch are not 

 so fine, and the particles into, which the primary starch 

 is divided are, when scattered, not so large and are more 

 refractive, but show more tendency to remain clumped 

 in the center of the grain than in N. emperor. A small 

 minority of the grains follow closely the method de- 

 scribed for a number of the grains of N. triandrus albus, 

 but the granules formed from the distal material are not 

 so large nor so distinct and the primary deposit is not so 

 resistant as in N. triandrus albus. The gelatinized 

 grains are more swollen, and have thinner capsules, and 

 are more distorted, than in either parent. In this respect 

 the hybrid is closer to N. triandrus albus than to N. 

 emperor. 



In this reaction N. j. t. bennett poe shows in certain 

 respects qualitatively a closer resemblance to N. triandrus 

 albus than to N. emperor, and in others the reverse. 



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 about 98 per cent of the grains 

 and in more than 99 per cent of the total starch in 5 min- 

 utes. (Chart D 346.) 



The hilum becomes distinct, accompanied by the for- 

 mation of a small bubble more often than in either parent, 

 in which respect the hybrid is closer to N. triandrus 

 alius. The lamella?, as in both parents, are obscured 

 throughout the reacton. Gelatinization begins in the 

 interior of the grain and progresses according to two 

 methods, of which that found in a great majority of the 

 grains is the same as that seen in a great majority of 

 those of N. emperor. The second method which is noted 

 in but few grains, resembles closely that described in a 

 majority of the grains of N. triandrus albus, the only 

 difference noted being that the primary starch does not 

 become granular before its division into several pieces, 

 and these pieces gelatinize more nearly at the same time 

 as the secondary starch. The gelatinized grains are 

 more swollen, have thinner capsules, and are more dis- 

 torted than in either parent. In this respect the hybrid 

 is closer to N. triandrus albus than to N. emperor. 



In this reaction N. j. t. bennett poe shows qualita- 

 tively, a somewhat closer relationship to N. emperor 

 than to N. triandrus albus. 



