GLADIOLUS. 



677 



The hilum becomes very distinct, as do also 2 or 3 

 canals or fissures from the liilnm to the distal corners 

 of the pressure facets. The lamella; are visible but 

 somewhat indistinct. Gelatiniz&tion begins at the hilum, 

 and after enlargement of the hilum begins, very fine 

 stria 1 are seen radiating out to the margin, which, as the 

 hilum continues to increase in size, become coarser, sepa- 

 rating the grain into spicules and pushing them farther 

 apart, so that there is formed a central gelatinized mass 

 bordered by a fringed band of more resistant starch at 

 the margin. This band becomes progressively narrower 

 and more nearly transparent until gelatinization is com- 

 plete. This process, however, is completed in but few 

 grains, and one may see all stages after 1 hour. 



There are a few grains with an especially rapidly 

 reacting outer layer, and in these there may occur a rapid 

 swelling and gelatinization of the outer layer, followed 

 by the process described above in the rest of the grain. 



The reaction with potassium sulphocyanate begins 

 immediately. Complete gelatinization occurs in about 

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

 cent of the total starch in 5 minutes; in about 6 per 

 cent of the grains and 22 per cent of the total starch 

 in 15 minutes; in about 14 per cent of the grains and 

 27 per cent of the total starch in 30 minutes ; in about 19 

 per cent of the grains and 35 per cent of the total starch 

 in 15 minutes ; in about 24 per cent of the grains and 41 

 per cent of total starch in 60 minutes. (Chart D 471.) 



The reaction with potassium sulphide begins in a 

 few grains immediately. Complete gelatinization occurs 

 in about 2 per cent of the entire number of grains and 

 4 per cent of the total starch in 5 minutes ; in about 2 

 per cent of the grains and 5 per cent of the total starch 

 in 15 minutes; in about 2 per cent of the grains and 

 6 per cent of the total starch in 30 minutes; little if 

 any further advance in 45 and 60 minutes. (Chart 

 D472.) 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 5 per 

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

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

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

 in about 16 per cent of the grains and 24 per cent of the 

 total starch in 30 minutes ; in about 20 per cent of the 

 grains and 32 per cent of the total starch in 45 minutes ; 

 in about 24 per cent of the grains and 40 per cent of the 

 total starch in 60 minutes. (Chart D 473.) 



The hilum becomes very distinct and 2 canals or fis- 

 sures are seen to extend from the hilum to the distal 

 pressure-facet corners. The lamellae are not visible 

 before or at the beginning of gelatinization, but later 

 become moderately distinct. Gelatinization starts at the 

 hilum which begins to enlarge. The grain becomes 

 divided into a mass of spicules extending from the hilum 

 to the margin, by a great number of coarse stria?, which 

 enlarge and separate the spicules more and more as 

 gelatinization progresses. 



The grain swells as the hilum enlarges and the ends 

 of the spicules of starch nearest the hilum are gelatinized. 

 Finally, all the ungelatinized starch, with the exception 

 of a few granules scattered in the interior of the grain, 

 is collected at the margin where it remains as a thick, 

 striated band, which gradually becomes thinner and more 

 nearly transparent, and more and more gelatinous. The 



gelatinized grains have rather thick capsules, and are 

 moderately large and somewhat distorted, but retain 

 much of the form of the untreated grain. 



The reaction with sodium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 3 per 

 cent of the entire number of grains and 4 per cent of 

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

 the grains and 10 per cent of the total starch in 15 

 minutes; in about 6 per cent of the grains and 13 per 

 cent of the total starch in 30 minutes ; in about 10 

 per cent of the grains and 1!) per cent of the total starch 

 in 45 minutes; in about 16 per cent of the grains and 

 26 per cent of total starch in 60 minutes. (Chart D 474.) 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 46 per 

 cent of the grains and 50 per cent of the total starch 

 in 5 minutes; in about 94 per cent of the grains and 

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



98 per cent of both the grains and total starch in 45 

 minutes; in about 99 per cent of the grains and over 



99 per cent of total starch in 60 minutes. (Chart D 475.) 



The hilum becomes distinct and a bubble is often 

 found there, and in some of the more resistant grains 

 the lamellae also become distinct. Gelatinization begins 

 at the hilum and is preceded by the appearance of a 

 great number of very fine striae radiating from the hilum 

 to the margin of the grain. The hilum then begins to 

 enlarge and the bubble, if present, enlarges, then shrinks 

 and disappears, the proximal starch gelatinizes, followed 

 by the distal portion. The gelatinization is carried out 

 without any obvious Assuring or granulation of the 

 starch. The aggregates and the compound grains are 

 more resistant than the simple grains, which, as a rule, 

 gelatinize very quickly. The gelatinized grains are mod- 

 erately large and somewhat distorted, but retain much 

 of their original form. 



The reaction with calcium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 2 per 

 cent of the entire number of grains and 6 per cent of 

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

 grains and 8 per cent of the total starch in 15 minutes; 

 in about 6 per cent of the grains and 9 per cent of the 

 total starch in 30 minutes ; little if any further advance 

 in 45 and 60 minutes. (Chart D 476.) 



The reaction with uranium nitrate begins in rare 

 grains immediately. Complete gelatinization occurs in 

 about 0.5 per cent of the entire number of grains and 1 

 per cent of the total starch in 5 minutes ; in about 1 per 

 cent of the grains and 2 per cent of the total starch in 15 

 minutes ; in about the same percentage of the grains and 

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

 same percentage of both the grains and total starch in 45 

 and 60 minutes. (Chart D 477.) 



The reaction with strontium nitrate begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 3 per cent of the entire number of grains and 6 

 per cent of the total starch in 5 minutes ; in about 6 per 

 cent of the grains and 12 per cent of the total starch in 

 15 minutes; in about 15 per cent of the grains and 22 

 per cent of the total starch in 30 minutes; in about 18 

 per cent of the grains and 2 1 per cent of the total starch 

 in 45 minutes; in about 20 per cent of the grains and 

 26 per cent of total starch in 60 minutes. (Chart D 478.) 



