694 Wisconsin Academy of Sciences, Arts, and Letters. 
slightly larger grains show the central portion of the grain 
stained violet and the peripheral portion orange. 
In the chloroplasts in the central portion of the leaf of 
Pellionia daveauana, several assimilation starch grains are 
found if the leaf is examined at the close of a bright day 
(Figs. 21, 22, 24). They vary in number from one to four 
in a plastid, and quite commonly the plastid is stretched to a 
th'in membrane at certain points. In form, the grains are 
round, oval or lens-shaped. These grains show no lamination 
whatever, but a faint crack is present in the middle of the 
grain. Chloroplasts front leaves of the same plant, if examin¬ 
ed the following morning, show that in many cases the starch 
grains have been entirely removed (Fig. 25) ; in other cases, 
slender remnants of the starch grains remain. These remnants 
show the effects of solution equally on all parts of the surface 
(Fig. 23). 
In all the above cases the grain begins as a more or less 
strongly orange-stained body, which may well represent a mass 
of the same transition substance which is found as a peripher¬ 
al layer in the later stages of growth. 
CONCLUSIONS. 
A specially differentiated orange-staining layer is present 
on the periphery of the starch grains from the following plant 
parts: rhizomes of Ganna and Dieffenbmhia, stem of Pellio¬ 
nia, tuber of potato, false bulb of Phajus , kernels of wheat, 
barley, rye and corn, and seeds of Coix. 
In all these cases it is probable that the grains were 
either growing or being dissolved away at the time the prepara¬ 
tions were made. A notable case described above was that of 
the starch from a rhizome of Ganna, which had lain dormant 
through the winter, but from which a vigorous shoot was grow¬ 
ing at the time the material was fixed. This starch showed an 
orange-staining peripheral layer on nearly every grain. In 
this case, the outer layers A the starch grain were slightly 
corroded, and the starch was evidently being used for the de¬ 
velopment of the shoot. Starch from the rhizomes of mature 
