SECTION IG.] 



CELL-CONTENTS. 



137 



tuber. When the potato sprouts, the starch in the vicinity of developing 



l)uds or eyes is ehaugcd buck again, lirst into mucilaginous dextriuc, then 



into sugar, dissolved 



in the sap, and in this 



form it is made to 



How to the growing 



parts, where it is laid 



down into cellulose 



or cell-wall. "02 463 



421. Besides these cell-contents which arc in obvious and essential rela- 

 tion to nutrition, there are others ihe use of which is problematical. Of 

 such the commonest are 



422. Crystals. These when slender or needle-shaped are called 

 RuAPUiDES. Tlicy are of inorganic matter, usually of oxalate or phosphate 

 or sulphate of lime. Some, at least of the latter, may be direct crystallizg- 



469 464 470 465 



tions of what is taken in dissolved in the water absorbed, but others must 

 be the result of some elaboration in the plant. Some plants have hardly 

 any ; others abound in then), especially in the foliage and bark. In Locust- 

 bark almost every cell holds a crystal ; so that in a square inch not thicker 

 than writing-paper there may be over a million and a half of them. When 



Fig. 462. Some magnified starch-grains, in two cells of a potato. 463. Some 

 cells of the albumen or floury part of Indian Com, tilled with starch-grains. 



Fig. 464. Four cells from dried Onion-peel, each liolding a crystal of different 

 shape, oiiie of them twinned. 465. Some cells from stalk of Rhubarb-plant, three 

 containing chlorophyll ; two (one torn across) with rhaphides. 466. Rhaphides 

 in a cell, from Arisrema, with small cells surrounding. 467. Prisniati(! crystals 

 from the bark of Hickory. 468. Glomerate crystal in a cell, from Beet-root. 

 469. A few cells of Locust-bark, a crystal in each. 470. A uetached cell, witb 

 rhaphides being forced out, as happens when put in water. 



