CALANTHE. 



777 



cent of the grains and 99 per cent of the total starch in 

 30 minutes. (Chart D 619.) 



The hilum sometimes, as in G. vestita var. rubro-ocu- 

 lata, becomes very distinct, and a bubble may be found 

 there, but in other grains it is not visible. The lamella 

 are not visible. A refractive band as in the parents 

 soon appears about the margin of many of the grains, 

 and may be observed to spread inward over the inner 

 portion of the grain just preceding gelatinization. Gela- 

 tinization, rarely, begins in the interior of the grain, 

 and usually at what is presumably the distal margin. 

 From this point it progresses inward, the grain often 

 giving the same evidence of a lamellated structure as 

 was noted in G. rosea. The marginal material, how- 

 ever, appears to be just as resistant as the rest and the 

 proximal margin is sometimes the last point to be gela- 

 tinized, the hybrid in this differing somewhat from both 

 parents. Usually the material just distal to the hilum 

 is the most resistant, as is noted of some grains in both 

 parents. The gelatinized grains are moderately large, 

 but not so large nor so distorted as those of C. rosea, in 

 this resembling G. vestita var. rubro-oculata. In this 

 reaction the grains of C. vcitchii show qualitatively a 

 slightly closer relationship to the grains of G. vestita 

 var. rubro-oculata than to C. rosea. 



The reaction with chromic acid begins immediately. 

 Complete gelatinization occurs in about 4 per cent of the 

 entire number of grains and 66 per cent of the total 

 starch in 5 minutes; in about 70 per cent of the grains 

 and 98 per cent of the total starch in 15 minutes ; in about 

 98 per cent of the grains and over 99 per cent of the total 

 starch in 30 minutes ; and over 99 per cent of both the 

 grains and total starch in 45 minutes; parts of rare 

 grains may remain ungelatinized for 60 minutes. (Chart 

 D620). 



The hilum is distinct in more grains than in C. rosea, 

 but in much fewer than in C. vestita var. rubro-oculata. 

 Lamellae also may be observed in more grains than in 

 C. rosea, but these are later obscured. Gelatinization 

 begins in the interior of the grain at the hilum, if such 

 be demonstrable, and 2 branching fissures proceed to the 

 distal end which divide the grain into fine granules as 

 in the parents. The remainder of the process resembles 

 that described under G. rosea, except that the grains are 

 not dissolved so rapidly as in those grains, but more 

 rapidly than in C. vestita var. rubro-oculata. In this 

 reaction the grains of C. vestita are closer qualitatively 

 to those of C. rosea than to those of G. vestita var. rubro- 

 oculata. 



The reaction with pyrogallic acid begins in 1 minute. 

 Complete gelatinization occurs in about 1 per cent of 

 the entire number of grains and 27 per cent of the total 

 starch in 5 minutes ; in about the same percentage of the 

 grains and 54 per cent of the total starch in 15 minutes ; 

 in about 22 per cent of the grains and 90 per cent of the 

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

 grains and 93 per cent of the total starch in 45 minutes ; 

 in about 41 per cent of the grains and 94 per cent of 

 the total starch in 60 minutes. (Chart D 621.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 27 per cent of the 

 entire number of grains and 76 per cent of the total 

 starch in 5 minutes ; in about 36 per cent of the grains 

 and 89 per cent of the total starch in 15 minutes; in 

 26 



about 39 per cent of the grains and 90 per cent of the 

 total starch in 30 minutes; in about 42 per cent of the 

 grains and 92 per cent of the total starch in 45 minutes ; 

 in about 43 per cent of the grains and 96 per cent of the 

 total starch in 60 minutes. (Chart D 622.) 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 93 per cent of 

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

 starch in 3 minutes; in more than 99 per cent of the 

 grains and total starch in 5 minutes. (Chart D 623.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 33 per 

 cent of the entire number of grains and 89 per cent of 

 the total starch in 5 minutes; in about 60 per cent of 

 the grains and 95 per cent of the total starch in 15 

 minutes ; in about 80 per cent of the grains and 97 per 

 cent of the total starch in 30 minutes; in about 89 per 

 cent of the gTains and 98 per cent of the total starch in 

 45 minutes; in about 91 per cent of the grains and 99 

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

 D 624.) 



Gelatinization begins and proceeds about as in both 

 parents, the resemblance being much closer to that of 

 C. rosea than to C vestita var. rubro-oculata. In the 

 majority of grains the marginal border is much narrower 

 and much less resistant than in C. vestita var. rubro- 

 oculata; it resembles G. regnieri closely in width but is 

 less resistant. At the close of the experiment (60 min- 

 utes) the grains present a much more varied appearance 

 than in either parent, most of them are completely gela- 

 tinized with more distortion, while a few are either 

 very little affected or have a broad border bounding a 

 mass of refractive granules. Disintegration and solution 

 occur in many grains, more than in either parent. The 

 gelatinized grains are swollen and more distorted than 

 in either parent. 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 15 

 per cent of the entire number of grains and 61 per cent 

 of the total starch in 5 minutes; in about 20 per cent 

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

 minutes; in about 27 per cent of the grains and 85 per 

 cent of the total starch in 30 minutes ; in about 34 per 

 cent of the grains and 92 per cent of the total starch in 45 

 minutes ; in about 42 per cent of the grains and 95 per 

 cent of the total starch in 60 minutes. (Chart D 625.) 

 The hilum is distinct and demonstrable in more 

 grains than in G. rosea, but in much fewer than in G. 

 vestita var. rubro-oculata, as are also the lamellae. Gela- 

 tinization in the majority of the grains begins at the 

 hilum (or some point representing the hilum) and pro- 

 ceeds as in G. vestita var. rubro-oculata, except that the 

 stria? are not so distinct and are finer than in those grains 

 and there are a moderate number of grains in which the 

 type of gelatinization is the same as described for the 

 majority of the grains of C. rosea, but there are more 

 grains in which dissolution of the capsule and contents 

 is effected than in C. vestita var. rubro-oculata. The 

 gelatinized grains are not very large but are consider- 

 ably distorted as in C. rosea. In this reaction the grains 

 of C. veitchii are slightly closer, qualitatively, to G. ves- 

 tita var. rubro-oculata than to C. rosea. 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 82 per 



