GLADIOLUS. 



G83 



The reaction with chromic acid begins in a few 

 grains in 1 minute. Complete gelatinization occurs in 

 about 2 per eenl of the entire aumber of grains and I 

 per cent of the total starch in 5 minutes; in about 12 

 pur cent of the grains and 30 per cent of the total starch 

 in 15 minutes; in about 32 per cent of the grains and 

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

 38 per ceni of the grains and 93 per cent of the total 

 starch in 45 minutes; in about 65 per cent of the grains 

 and 98 per cent of t lie total starch in (it) minutes. (Chart 

 D464.) 



The reaction with pyrogallic acid begins in rare 

 grains in half a minute. Complete gelatinization occurs 

 in about 1 per cent of the grains and '2 per cent of the 

 total starch in 5 minutes; in about 3 per cent of the 

 grains and 5 per cent of the total starch in 15 minutes; 

 in about 4 per cent of the grains and per cent of the 

 total starch in 30 minutes; in about (i per cent of the 

 grains and 8 per cent of the total starch in 45 minutes; 

 slight advance (about 6.5 per cent) of the grains and 

 aboui 10 per cent of the total starch in 60 minutes. 

 (Chart li 465.) 



The reaction with nitric acid begins in a few grains 

 immediately. Complete gelatinization occurs in about 2 

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

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

 the grains and 4 per cent of the total starch in 15 

 minutes; in about 3 per cent of the grains and 6 per 

 cent of the total starch in 30 minutes ; in about 3 per 

 cent of the grains and 7 per cent of the total starch in 

 45 minutes; in about the same percentage of both the 

 grains and total starch in 60 minutes. (Chart D466.) 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 37 per cent of 

 the entire number of grains and 60 per cent of the total 

 starch in 5 minutes; in about 67 per cent of the grains 

 and 95 per cent of the total starch in 15 minutes ; in about 

 94 per cent of the grains and over 99 per cent of the 

 total starch in 30 minutes; in but parts of very rare 

 grains (over 99 per cent) of both the grains and total 

 starch in 45 minutes. (Chart D 467.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 6 per 

 cent of the entire number of grains and 9 per cent of 

 the total starch in 5 minutes; in about 12 per cent of the 

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

 in about 18 per cent of the grains and 24 per cent of the 

 total starch in 30 minutes; in about 23 per cent of the 

 grains and 35 per cent of the total starch in 45 minutes; 

 in about 26 per cent of the grains and 42 per cent of the 

 total starch in 60 minutes. (Chart D 468.) 



Gelatinization begins and proceeds as in both parents, 

 but the distention and folding of the capsule at the mar- 

 gin is much less frequently observed. If the grains are 

 attacked at the margin, a clear narrow border, which is 

 not folded and frequently remains throughout the reac- 

 tion, is generally observed instead of the great distention 

 commonly noted for the parents. There is much greater 

 variation in the progress of the reaction among the differ- 

 ent grains than noted in either parent. A larger per- 

 centage of grains (chiefly the medium-sized and smaller 

 grains resembling those of 67. tristis) are completely gela- 

 tinized than in 67. cardinalis, but many more grains 



among the globular and compound grains are much less 

 gelatinized than in (I. cardinalis, and thus the per- 

 centage of total starch gelatinized is less than in that 

 species. The grains at the end of the experiment are 

 swollen, and those similar in character to both parent- 

 are present, the grains in process of disintegration being 

 very few, as noted for (I. cardinalis. The reactions are, 

 on the whole, more closely related to those of G. 

 cardinalis. 



The reaction with potassium hydroxide begins im- 

 mediately. Complete gelatinization occurs in about 5 

 per cent of the entire number of grains and 8 per cent 

 of the total starch in 5 minutes; in about II per eenl of 

 the entire number of grains and 12 per cent of the 

 total starch in 15 minutes; in about 7 per cent of the 

 entire number of grains and 15 per cent of the total 

 starch in 30 minutes; in about 12 per cent of the entire 

 number of grains and 17 per cent of the total starch in 

 45 minutes; in about 16 per cent of the grains and 19 

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

 D469.) 



The reaction with potassium iodide begins imme- 

 diately. Complete gelatinization occurs in about 4 per 

 cent of the entire number of grains and 7 per cent of 

 the total starch in 5 minutes; in about 9 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 13 per cent of the 

 total starch in 30 minutes; in about 13 per cent of the 

 grains and 17 per cent of the total starch in 45 minutes; 

 in about 15 per cent of the grains and 20 per cent of the 

 total starch in 60 minutes. (Chart D 470.) 



The hilum is not so distinct as in G. cardinalis, the 

 same as in G. tristis. The lamellas are somewhat indis- 

 tinct as in 67. cardinalis. Gelatinization begins at the 

 hilum and the process is the same as in G. cardinalis, 

 except that there are more grains completely gelatinized, 

 though not so many as in 67. tristis. In this reaction 

 G. colvillei is qualitatively closer to G. cardinalis than to 

 67. tristis. 



The reaction with potassium sulphocyanate begins 

 immediately. Complete gelatinization occurs in about 2 

 per cent of the grains and 9 per cent of the total starch 

 in 5 minutes; in about 8 per cent of the grains and 15 

 per cent of the total starch in 15 minutes; in about 12 

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

 30 minutes; in about 18 per cent of the grains and 25 

 per cent of the total starch in 45 minutes; in about 21 

 per cent of the grains and 27 per cent of the total starch 

 in 60 minutes. (Chart D 471.) 



The reaction with potassium sulphide begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 1 per cent of the entire number of grains and 2 

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

 cent of the grains and 3 per cent of the total starch in 

 15 minutes; slight advance in 30 minutes; in about 3 

 per cent of the grains and 4 per cent of the total starch 

 in 45 minutes ; little if any further advance in 60 min- 

 utes. (Chart D 472.) 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 6 per 

 cent of the entire number of grains and 9 per cent of the 

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

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



