i8o  A  Study  of  Starch  Grains.  {^'HxiiXm^' 
varies  inversely  as  some  higher  power  of  the  distance  ;  and  (3)  the 
force  which  holds  together  the  ultimate  chemical  molecules  of  which 
each  micella  consists." 
The  development  of  the  reserve  starch  grain  does  not  consist 
simply  in  taking  up  sugar  (Glycose),  but  consists  in  its  transforma- 
tion into  starch.  To  this  end  the  micellae  do  not  alone  suffice,  as 
the  starch  grains  cease  to  grow  when  removed  from  the  plant-cell, 
and  are  put  into  a  sugar  solution.  The  property  (molecular  krafte) 
of  living  protoplasm  must  in  some  way  contribute  to  bring- 
ing about  this  change  by  polymerization  of  the  sugar-hold- 
ing solution,  between  the  micellae,  into  starch  substance.  The  new 
starch  substance  which  is  formed  is  utilized  in  part  in  increasing  the 
size  of  the  micellae  already  formed,  and  also  to  form  new  micellae, 
which  develop  and  arrange  themselves  according  to  the  laws  that 
the  micellae  already  formed  have  obeyed.  In  this  manner  we  have 
growth  of  the  starch  grain  by  means  of  the  interpolation  of  new 
material  between  that  which  has  already  been  formed,  and  this  has 
given  this  theory  the  name  "  Intersusception  Theory,"  to  distin- 
guish it  from  that  in  which  new  layers  are  supposed  to  be  added 
upon  those  previously  existing. 
C.  Nageli  has  further  shown  that  the  starch  grain  consists  of  two 
different  substances — one  which  is  soluble  in  ferments,  and  called  by 
him  granulose,and  the  other  which  is  insoluble  in  saliva,  and  called 
by  him  starch  cellulose.  He  showed  that  the  layering  in  starch 
grains  was  due  to  a  difference  in  the  amount  of  water  in  the  dif- 
ferent layers.  This  has  given  rise  to  the  formula  suggested  by  W. 
Nageli  for  the  starch  grain  which  is  6  C6H10O5  -f  H20,  or  C36H62031. 
Krabbe,  on  the  other  hand,  claims  the  layering  to  be  due  simply 
to  lines  of  contact  between  the  separate  lamellae.  In  1883  Schimper 
showed  that  all  starch  grains  developed  within  plastids,  and  that, 
in  the  reserve  starch  grains,  the  leucoplastids  finally  disappeared. 
C.  Nageli  was  not  cognizant  of  the  presence  of  leucoplastids,  these 
having  been  discovered  after  his  early  investigations,  and  he  believed 
that  while  some  starch  grains  arose  in  plastids  the  most  of  them 
arose  free  in  the  cell  sap.  Schimper's  studies  further  showed  that 
the  outer  portion  of  the  grain  was  the  youngest,  and  he  also  ex- 
pressed the  idea  that  starch  grains  were  made  up  of  sphere  crys- 
tals of  crystalloides,  and  called  them  "  Spharokrystalloide." 
In  1895  Arthur  Meyer  published  a  work  on  the  starch  grain,  in 
