Am.  Jour.  Pharm. 
May,  1907. 
The  Structure  of  the  Starch  Grain. 
223 
stain  is  more  pronounced  in  its  effect  upon  the  potato  starch  grain 
{fig.  37),  it  being  held  by  the  point  of  origin  of  growth  and  the 
lamellae  alternating  with  it.  Safranin,  on  the  other  hand,  is  a  better 
differential  stain  for  wheat  starch  grains  (figs.  36,  38,  39),  being  held 
Figs.  i-io. — Potato  starch  grains,  showing  the  effect  of  chromic  acid  solution 
or  other  reagents. 
in  certain  of  the  lamellae  (usually  not  more  than  three  or  four  of 
them  being  affected)  and  in  numerous  radial  clefts  or  channels. 
Corn  starch  {fig.  33)  does  not  appear  to  take  up  these  stains  as 
readily  as  either  wheat  starch  or  potato  starch,  and  there  is  no 
differentiation  of  the  lamellae.     This  is  probably  due  to  the  per- 
