CALANTHE. 



783 



much enlarged, and somewhat distorted. In this reac- 

 tion the grains of G. bryan show a closer relationship 

 qualitatively to those of 0. vestita var. rubro-oculata 

 than to G. regnieri. 



The reaction with chromic acid begins immediately. 

 Complete gelatinization occurs in about 11 per cent of 

 the entire number of grains and 40 per cent of the total 

 starch in 5 minutes; in about 45 per cent of the grains 

 and 85 per cent of the total starch in 15 minutes; in about 

 CO per cunt of the grains and 93 per cent of the total 

 starch in 30 minutes; in about 91 per cent of the grains 

 and 99 per cent of the total starch in 45 minutes; 

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

 of the total starch in CO minutes. (Chart D 028.) 



In those grains in which the hilum and lamellae are 

 demonstrable, they become as distinct as in G. veslita var. 

 rubro-oculata, but usually the grains more closely resem- 

 ble those of G. regnieri in appearance. Gelatinization 

 begins at the hilum, or at some point similar to a hilum, 

 and proceeds as in C. vestita var. rubro-oculata by the 

 extension distally of fine branching fissures, which divide 

 the material of the grain into fine granules. The bor- 

 der about the margin of the grain is more resistant as in 

 C. vestita var. rubro-oculata, and remains after the rest 

 of the grain has gelatinized, but differs from C. vestita 

 var. rubro-oculata and resembles G. regnieri in being 

 invaded by cracks at various points, at which the capsule 

 is dissolved. Through these points the semi-fluid mass 

 in the interior escapes and is dissolved. The few grains 

 which attain complete gelatinization are the same in 

 appearance as those of G. vestita var. rubro-oculata. In 

 this reaction the grains of C. bryan are closer qualitatively 

 to G. vestita var. rubro-oculata. 



The reaction with pyrogallic acid begins in 1 minute. 

 Complete gelatinization occurs in but rare grains and 

 15 per cent of the total starch in 5 minutes; still in but 

 rare grains and 33 per cent of the total starch in 15 

 minutes; complete gelatinization occurs in about 25 

 per cent of the entire number of grains and 80 per cent 

 of the total starch in 30 minutes; in about 32 per cent 

 of the entire number of grains and 85 per cent of the 

 total starch in 45 minutes; in about 40 per cent of the 

 entire number of grains and 92 per cent of the total starch 

 in 60 minutes. (Chart D 629.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 21 per cent of 

 the entire number of grains and 62 per cent of the total 

 starch in 5 minutes; in about 27 per cent of the grains 

 and 75 per cent of the total starch in 15 minutes; in 

 about 33 per cent of the grains and 81 per cent of the 

 total starch in 30 minutes ; in about 37 per cent of the 

 grains and 88 per cent of the total starch in 45 minutes ; 

 in about 38 per cent of the grains and 89 per cent of the 

 total starch in 60 minutes. (Chart D 630.) 



A small transient bubble often occurs at the hilum, 

 less frequently than in C. veslita var. rubro-oculata, but 

 more frequently than in G. regnieri; definite fissures 

 proceed from the hilum with much less frequency than 

 in C. vestita var. rubro-oculata, but with more frequency 

 than in C. regnieri. The granules throughout the entire 

 mesial region are more refractive than in G. vestita var. 

 rubro-oculata, but not quite so refractive as in C. regnieri. 

 There is a tendency to definition of lamellae in the mesial 

 region between fissures, less distinct and much less fre- 



quent than in C. vestita var. rubro-oculata; but this 

 was not observed in ('. regnieri. During gelatinization, 

 a mass of starch in the mesial region near the proximal 

 end is sometimes more resistant than towards the distal 



end and breaks into a mass of larger refractive gran 

 found less commonly than in ('. vestita var. rvbro-ocu- 

 lata; but much more than in C. regnieri. The marginal 

 lamellae become sharply defined, striated, and may break 

 into linear granules; the latter more commonly than in 

 C. vestita var. rubro-oculata; about as in G. regnieri. 

 This marginal layer is gelatinized with somewhat more 

 distortion than in G. vestita var. rubro-oculata, but with 

 less distortion and more completely than in < '. regnieri. 

 The gelatinized grain.- are swollen and much distorted, 

 the latter more than in ('. vestita var. rubro-oculata, but 

 less distorted than in ( '. regnieri and the presence of 

 refractive granules or segments is not observed as some- 

 times found in (■'. regnieri. In this reaction the grains 

 of G. bryan are qualitatively slightly closer to G. vestiia 

 var. rubro-oculata, than to G. regnieri. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 85 per cent of 

 the entire number of grains and 97 per cent of the total 

 starch in 3 minutes ; in about 98 per cent of the grains 

 and more than 99 per cent of the total starch in 5 minutes. 

 (Chart D 631.) 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 26 per 

 cent of the entire number of grains and 58 per cent of the 

 total starch in 5 minutes; in about 34 per cent of the 

 grains and 74 per cent of the total starch in 15 minutes; 

 in about 38 per cent of the grains and 92 per cent of the 

 total starch in 30 minutes; in about 50 per cent of the 

 grains and 94 per cent of the total starch in 45 minutes ; 

 in about 56 per cent of the grains and 96 per cent of the 

 total starch in 60 minutes. (Chart D 632.) 



Gelatinization is preceded and continues as in both 

 parents, but there is much greater variation among the 

 grains than in either parent. A number of medium- 

 sized globular and ovoid grains are present which are 

 very resistant and advance little beyond the swollen hilum 

 and formation of deep fissures; these grains resemble 

 those of C. vestita var. rubro-oculata in form but are 

 even more resistant than those grains. The majority of 

 the grains, although at first more homogeneous in con- 

 tour and refractivity, resemble more closely those of G. 

 regnieri in form; in such grains gelatinization sometimes 

 begins at the margin, often the corners limiting the 

 distal end if the grain is somewhat triangular, accom- 

 panied by distention of the capsule at these points; this 

 form of gelatinization was not noted in either parent. 

 The fissures in the majority of grains form the boundary 

 line between a narrower border and the mesial region 

 than in G. vestita var. rubro-oculata, about the same as 

 in G. regnieri. At the end of the experiment (60 min- 

 utes) the majority of grains are gelatinized and some 

 have undergone entire solution or are in various stages 

 of disintegration while in the minority there is either a 

 broad refractive border bounding an irregular mass of re- 

 fractive granules or these grains are almost unaffected — 

 much greater variation than in either parent. While 

 the narrow refractive border is less resistant than in 

 both parents, causing a much greater gelatinization of 

 the grains, yet the number of slightly or practically not 



