TRITONIA. 



693 



in both parents, and consequently the mean is deeper than 

 in cither parent. 



In the reactions with aniline stains, T. crocosmaiflora 

 is closer to T. pottsii than to T. crocosmia aurca. 



Temperature Reactions. 

 The majority of the grains are gelatinized at 74 to 

 76° C, and all at 76 to 78° C, mean 77° C. The tem- 

 perature of gelatinization though intermediate is very 

 much closer to T. pottsii (mean 76.7°) than to T. crocos- 

 miaaurea (mean 81°). 



Effects of Various Reagents. 

 The reaction with chloral hydrate begins imme- 

 diately. Complete gelatinization occurs in about 6 per 

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

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

 grains and 20 per cent of the total starch in 15 minutes; 

 in about 20 per cent of the grains and 22 per cent of the 

 total starch in 30 minutes; in about 24 per centof the 

 grains and 29 per cent of the total starch in 45 minutes ; 

 in about 28 per cent of the grains and 30 per cent of the 

 total starch in 60 minutes. (Chart D 484.) 



The hilum becomes very prominent and a bubble is 

 frequently formed there. No lamellae are visible. A 

 narrow, refractive band is formed slowly about the mar- 

 gins of some of the grains. Gelatinization usually begins 

 at the distal margin, preceded by a pitted appearance as 

 in the parents. In the smaller grains gelatinization be- 

 gins at the hilum, and in a very few others around the 

 entire margin. Gelatinization progresses very much as in 

 both parents, except that the fissures which invade the 

 ungelatinized starch are not so extensive. In the smaller 

 grains it progresses as described under T. crocosmia 

 aurea. The gelatinized grains are much swollen and 

 more distorted than those of T. crocosmia aurea, and 

 more like those of T. pottsii, but are less distorted in 

 some cases. 



In this reaction T. crocosmceflora shows a closer re- 

 semblance qualitatively to T. crocosmia aurea than to 

 T. pottsii. 



The reaction with chromic acid begins in a few grains 

 in half a minute. Complete gelatinization occurs in 

 about 1 per cent of the grains and 5 per cent of the total 

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

 and 36 per cent of the total starch in 15 minutes; in 

 about 38 per cent of the grains and 95 per cent of the 

 total starch in 30 minutes; in about 49 per cent of the 

 grains and 98 per cent of the total starch in 45 minutes ; 

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

 of the total starch in 60 minutes. (Chart D 485.) 



The reaction with pyrogallic acid begins immediately. 

 Complete gelatinization occurs in about 2 per cent of 

 the grains and 7 per cent of the total starch in 5 min- 

 utes ; in about 22 per cent of the grains and 40 per cent 

 of the total starch in 15 minutes ; in about 24 per cent of 

 the grains and 62 per cent of the total starch in 30 

 minutes ; in about 37 per cent of the grains and 73 per 

 cent of the total starch in 45 minutes; in about 44 per 

 cent of the grains and 90 per cent of the total starch in 

 60 minutes. (Chart D 486.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 2 per cent of the 

 entire number of grains and 12 per cent of the total starch 



in 5 minutes; in about 16 per cent of the grains and 

 32 per cent of the total Btarch in 15 minutes; in about 

 26 per cent of the grains and 62 per cent of the total 

 starch in 30 minutes; in about ■.'!> per cent of the grains 

 and 68 per cent of the total starch in 15 minutes; in 

 about the same percentage of the grains and TO per cent 

 of the total starch in 60 minutes. (Chart 1)187.) 



The reaction with sulphuric arid begins immediately. 

 Complete gelatinization occurs in about 90 per cent of 

 the entire number of grains and over 99 per cent of the 

 total starch in 5 minutes; complete gelatinization (100 

 per cent) occurs in all grains in 10 minutes. (Chart 

 D488.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 38 per 

 cent of the entire number of grains and 78 per cent of 

 the total starch in 5 minutes; in about 71 per cent of the 

 grains and 81 per cent of the total starch in 15 minutes; 

 in about 73 per cent of the grains and 93 per cent of the 

 total starch in 30 minutes; in about 78 per cent of the 

 grains and 98 per cent of the total starch in 45 minutes; 

 in about 80 per cent of the grains and 99 per cent of the 

 total starch in 60 minutes. (Chart D 489.) 



The hilum becomes distinct as in T. pottsii, and 2 

 canals are formed as in that starch. The lamellae are 

 more distinct than in T. crocosmia aurea; in T. pottsii 

 they did not appear. Gelatinization begins at the hilum 

 and the process closely resembles that described under 

 both the parents, although the striae and the interior 

 granules are distinct as in T. crocosmia aurea. The 

 capsule is also more apt to be dissolved in various places, 

 and the separate pieces to dissolve later, than in T. 

 pottsii, but not so frequently as in T. crocosmia aurca. 

 The gelatinized grains are much swollen and consider- 

 ably distorted, but retain some of the form of the un- 

 treated grain. In this reaction T. crocosmwflora shows 

 a closer resemblance, qualitatively, to T. crocosmia aurca 

 than to T. pottsii. 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 1 per 

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

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

 grains and 12 per cent of the total starch in 15 minutes; 

 in about 5 per cent of the grains and 17 per cent of the 

 total starch in 30 minutes; in about 7 per cent of the 

 grains and 23 per cent of the total starch in 45 minutes ; 

 in about 12 per cent of the grains and 33 per cent of the 

 total starch in 60 minutes. (Chart D 490.) 



The reaction with potassium iodide begins imme- 

 diately. Complete gelatinization occurs in about 5 per 

 cent of the entire number of grains and 10 per cent of the 

 total starch in 5 minutes; in about 14 per cent of the 

 grains and 20 per cent of the total starch in 15 minutes ; 

 in about 28 per cent of the grains and 39 per cent of the 

 total starch in 30 minutes; in about 36 per cent of the 

 grains and 50 per cent of the total starch in 45 minutes ; 

 in about 45 per cent of the grains and 61 per cent of the 

 total starch in 60 minutes. (Chart D 491.) 



The hilum becomes as distinct as in T. crocosmia 

 aurea, and the lamella? are sometimes visible, but not so 

 frequently as in T. crocosmia aurea. Gelatinization be- 

 gins at the hilum and sometimes simultaneously at the 

 hilum and at a certain point on the margin as in T. 

 pottsii, but not so frequently as in that starch. The 



