. Carnegie Institution of Washington publication. 382 STARCHES OP LEGTJMINOSyE. Chart No,. PA FC PS CI PA CA "â â â PC P3 Curve of Reaction-Intensities of Starch MINUTES i Vicia faba. With safranin the grains begin to stain very lightly at once and in 30 minutes they are lightlj- stained. The stain is more than that of V. satiua. Temperature Reaction.âThe temperatui-e of gelatinization is 64° to 66° C, mean 65°. Effects of Various Reagents.âWith chloral hydrate-iodine some of the grains which are probably injured or partly eroded Ijegin to react at once, but other grains which appear t
. Carnegie Institution of Washington publication. 382 STARCHES OP LEGTJMINOSyE. Chart No,. PA FC PS CI PA CA "â â â PC P3 Curve of Reaction-Intensities of Starch MINUTES i Vicia faba. With safranin the grains begin to stain very lightly at once and in 30 minutes they are lightlj- stained. The stain is more than that of V. satiua. Temperature Reaction.âThe temperatui-e of gelatinization is 64° to 66° C, mean 65°. Effects of Various Reagents.âWith chloral hydrate-iodine some of the grains which are probably injured or partly eroded Ijegin to react at once, but other grains which appear to be normal begin to react in 20 seconds. About one-fifth of the grains are gelatinized in 5 minutes, two-thirds in 15 minutes, three-fourths in 'M) minutes, and seven-eighths in an hour. The proc(;ss may begin at one or both ends. If it begins at one end, the starch at this point becomes of a dark indigo color and swells slightly, and the process spreads gradually over the whole grain, more rapidly in the central portion than near the mai-gin. If it begins at both ends, the starch at these points becomes of a dark indigo color and swells slightlj', and the process spreads gradually from over the whole grain. The starch in the central portion is gelatinized more rajjidly than that at or near the margin, so that the processes spreading from the two ends become united through the central part of the grain, and later spreads over the sides. The gelatinized grains are fairly large, but not much distorted, and retain much of their original form. With chromic acid many of the grains begin to react in 15 seconds and are dissolved in l}/2 minutes. The remainder begin to react in 30 seconds to a minute, and are dissolved in 3 miiiiites. The central fissure or group of fissiu'es and hila becomes distinct, and the starch surroimding it is seen to be finely striated. Then as the starch nearest the mesial fissure is transformed into a semiliquid mass the whole grain begins to swe
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