. Physiological botany; I. Outlines of the histology of phænogamous plants. II. Vegetable physiology. Plant physiology; Plant anatomy. in concentrated glycerin; (3) concentrated potassic hj-drate, water being added afterwards. Permanent preparations of pro- tein crystals can be made by first acting on the section with mercuric chloride for a day or more, washing in water, staining with eosin, and finally mounting in potassic acetate (101). The inorganic matters associated with the protein crj'Stals in protein granules are either (1) amorphous or globular con- cretions of a double phosphate of
. Physiological botany; I. Outlines of the histology of phænogamous plants. II. Vegetable physiology. Plant physiology; Plant anatomy. in concentrated glycerin; (3) concentrated potassic hj-drate, water being added afterwards. Permanent preparations of pro- tein crystals can be made by first acting on the section with mercuric chloride for a day or more, washing in water, staining with eosin, and finally mounting in potassic acetate (101). The inorganic matters associated with the protein crj'Stals in protein granules are either (1) amorphous or globular con- cretions of a double phosphate of calcium and magnesium, known as globoids^ or (2) cr3-stalline clusters of calcic oxalate. The protein granules, espe- ciallj- those which are most com- plex in their composition, are also known as Aleurone grains. The protein crystals are generallj' termed crystalloids} For an analytical classification of protein granules in seeds, see pages 182 and 183. 178. Starch, the principal form in which the elaborated food of plants is held in reserve, occurs as minute spheroidal or pol^-Jiedral granules. Under a suf- ficiently- high power, and witii proper management of the miri'or of the microscope, the single gran- ules exhibit an appearance of stratification which is sometimes very distinct, but more commonly obscure ; in the latter case dilute chromic acid can be used to ren- der the stratification plainer. The laj-ers of stratification are ar- - often very eccentrically, as in potato 1 Tlie fact that protein crystals have, as a rule, less constancy in their angles than inorganic crystals, taken together with the fact of their swelling when immersed in water, has led authors to speak of them as crystalloids rather than as ciystals. Bat Famintzin has recently shown that certain ciystalline forms artificially produced obscure these distinctions, since they agree more closely in some of their physical characters with organic structures than with ordinary inorganic crystals (Ber. der
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectplantanatomy, bookyea
