UNORGANIZED CELL-CONTENTS. 
17 
which may be central or excentral. In some cases 
there are apparently two points of origin of growth in 
a single grain, and it is then spoken of as “ half- com- 
pound,” as in potato. 
(4) The shape of the point of origin of growth, whic h 
may be spherical, as in potato; cross-shaped, as in 
maranta; a three- or five-angled fissure or cleft, as in 
corn, or indistinct or wanting, as in wheat. 
(5) The convergence of the lamellae, which may 
be either toward the broad end of the grain, as in 
maranta, or toward the narrow end, as in potato. In 
most grains the lamellae are indistinct or wanting, as 
in wheat and corn. 
(6) Behavior toward dilute iodine solutions, the color 
produced varying from a deep blue in most starches to 
a red or yellowish red, as in the amylodextrin grains 
of mace. 
(7) The temperature (45° -77° C.) at which the 
“ kleister ” or paste is formed, and its consistency. 
(8) The appearance as viewed by polarized light; the 
distinctness of the cross as well as the kinds of colors 
produced, varying considerably as Nichol’s prism 
is revolved. 
(9) Behavior toward various reagents, as chromic 
acid, calcium nitrate, chlor-zinc-iodide, diastase and 
various aniline stains, peculiarities of both structure 
and composition being manifested. 
General Properties. — If starch is triturated with water 
and the mixture filtered, the filtrate does not give a 
reaction with iodine solution ; if, on the other hand, 
the starch is previously triturated with sand and then 
with water, the filtrate becomes blue on the addition 
of iodine solution. 
If dry starch and iodine are triturated together no 
color or, at the most, a faint blue color is produced ; 
