540 



STARCHES OP LILIACE^E. 



Differentiation of Certain Starches of the Genus Tulipa. Continued. 



Effects op Various Reagents Continued. 

 Reaction wilh Pyrogallic Acid. Continued. 



T. greigi: Begins in all in a few seconds; complete in all 



in 45 seconds. 

 T. billietiana: Begins in all in a few seconds; complete in 



all in 150 seconds. 

 T. didieri: Begins in all in a few seconds; comi)lete in all 



in GO seconds. 

 T. didieri var. viauriana: Begins in all in a few seconds; 



complete in all in 40 .seconds. 

 T. didieri var. Jransoniana: Begins in all in 15 seconds; 



complete in aU in 45 seconds. 

 T. clusiana: Begins in all in a few seconds; complete in 



all in 50 seconds. 

 T. clusiana var. persica: Begins in all in 30 seconds; com- 

 plete in all in 150 seconds. 

 T. ocidus-solis: Begins in all in a few seconds; complete 



in all in 75 seconds. 

 T. prwcox: Begins in all in a few seconds; complete in all 



in 75 seconds. 

 T. australis: Begins in all in a few seconds; complete in 



all in 60 seconds. 



Reaction with Ferric Chloride. 



T. hageri: Begins in a few in 15seconds; complete in nearly 



all in 3 and in all in 5 minutes. 

 T. sylveslris: Begins in a few in 15 seconds; complete in 



nearly all in 4 and in all in 7 minutes. 

 T. greigi: Begins in a few in 15 seconds; complete in nearly 



all in 4 and in all in 8 minutes. 

 T. billietiana: Begins in a few in 15 seconds; complete in 



nearly all in 5 and in all in 7 minutes. 

 T. didieri: Begins in a few in 15 seconds; complete in 



nearly all in 6 and in all in 10 minutes. 

 T. didieri var. mauriana: Begins in a few in 15 seconds; 



complete in neai'ly all in 4 and in all in minutes. 

 T. didieri var. fransoniana: Begins in a few in 30 seconds; 



complete in nearly all in 5 and in all in 15 minutes. 



Effects of Various Reagents. Continued. 

 Reaction wilh Ferric Chloride. Continued. 



T. clusiana: Begins in a few in 15 seconds; complete in 



nearly all in 3 and in all in 4 minutes. 

 T. clusiana var. persica: Begins in a few in 30 seconds; 



complete in nearly all in 10 and in all in 13 minutes. 

 T. oculus-solis: Begins in a few in 20 seconds; complete 



in nearly all in 4 and in all in S minutes. 

 T. prwcox: Begins in a few in 30 seconds; complete in 



nearly all in G antl in all in 10 minutes. 

 T. australis: Begins in a few in 15 seconds; complete in 



all in 5 minutes. 



Reaction ivith Piirdy's Solution. 



T. hageri: Begins in all in a few seconds; complete in all 

 in 60 seconds. 



T. sylvestris: Begins in all in a few seconds; complete in 

 all in 75 seconds. 



T. greigi: Begins in all in a few seconds; complete in all 

 in 30 seconds. 



T. billietiana: Begins in all in a few seconds; complete in 

 all in 180 seconds. 



T. didieri: Begins in all at once; complete in all in 45 sec- 

 onds. 



T. didieri var. mauriana: Begins in all in a few seconds; 

 complete in all in 60 seconds. 



T. didieri var. fransoniana: Begins in all in a few seconds; 

 complete in all in 50 se(^onds. 



T. clusiana: Begins in all in a few seconds; complete in 

 all in 60 seconds. 



T. clusiana var. persica: Begins in all in 30 seconds; com- 

 plete in all in 180 seconds. 



T. oculus-solis: Begins in all in 20 seconds; complete in 

 all in 105 seconds. 



T. pra:co.v: Begins in all in a few seconds; complete in all 

 in 75 seconds. 



T. australis: Begins in all in a few seconds; complete in 

 all in 45 seconds. 



NOTES ON THE STARCHES OF TULIPA. 



The tulip starches differ so httle in their general or gross histological features that it would be 

 quite impossible, except in rare instances, to distinguish one from another by this means. In their 

 reactions they exhibit close resemblances, yet the individual variations render diagnosis of each 

 kind very easy. The most obvious differences are seen in the temperature records (the range of 

 the temperatures of gelatinization being 50.3 to 57.15) and in the reactions with the chemical 

 reagents. The histological, physical, and chemical likenesses of T. didieri and its two varieties 

 are worthy of particular note because of their showing the close correspondences between these 

 and the botanical peculiarities. It will be seen that the only really marked difference is in the 

 comparatively high temperature of gelatinization of T. didieri var. fransoniana, which is nearly 

 4 higher than the temperatures of the other two. 



GENUS SCILLA. 



This genus includes about 80 species of perennial bulbous plants that are widely distributed over 

 the temperate districts of Europe, Asia, and Africa, and popularly known as squill, wild hyacinth, 

 harebell, bluebell, sea onion, etc. Scilla is closely related to Ornithogaluin, Hyadnthus, Caviassia, 

 Chionodoxa, and Puschkinia. Chionodoxa and Scilla have yielded hybrids which are known as Chio- 

 noscillas. The starches of <S. sibirica Andr., >S. peruviana Linn. (S. ciliaris Hort., S. clusii Pari.), and 

 S. bifolia Linn, were studied. The first is the Siberian squill ; the second is the Cuban lily or Peruvian 

 jacinth or hyacinth ; and the last is a species in common garden cultivation as an early flowering plant. 



STARCH OF SCILLA SIBIRICA. (Plate 35, figs. 205 and 206. Chart 141.) 



Histological Characleristics. In form the grains are usually simple and mostly isolated. There 

 are some small aggregates and compound grains of few components. Many isolated grains have 

 either one pressure facet at the distal end, or one at the distal end and one at the side ; but the facets 



