Summary

Luke Howard Transactions of the Linnean Society of London (1802)

It expands in water to a shape nearly spherical. The contact of spirit brings on a pearly opacity. The grains imbibe it slowly, and during expansion revolve on their axes with a pretty regular motion, exhibiting a spectacle no less novel than delightful. In the mean time, some minute particles are seen to be ejected, and, the motion ceasing, the transparency returns, proceeding from the surface to the centre.
If a pistil be separated from the expanded flower with grains of pollen adhering to it, the latter will be found already expanded to a spheroid.
Source: Wikisource

Luke Howard Transactions of the Linnean Society of London (1802)

Starch is absolutely insoluble in water. If water containing it be made to boil, it becomes a jelly. I do not apprehend that a true solution takes place even in this case. It appears that the same effect is produced on the grains by the heat as by spirit of wine. They are dispersed into very minute particles; and the surface being thus multiplied, a greater degree of attraction takes place between the starch and the water, and the former remains suspended.
It appears to me to be worthy of future inquiry,
1. In what parts of vegetables in general the pollen or fsculum is to be found.
Source: Wikisource

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