LILIUM. 



599 



With safranin the grains all color very lightly in a 

 minute, and in 30 minutes most of the grains are moder- 

 ately and a few deeply colored (value 50). The grains 

 are usually colored more at the distal than at the proxi- 

 mal end. 



TEMPERATURE REACTIONS. 



The temperature of gelatinization of the majority 

 of the grains is 59 to 61 C., and of all is 62 to 64 

 C., mean 63 C. 



EFFECTS OF VARIOUS REAGENTS. 



The reaction with chloral hydntt-c begins in 30 sec- 

 onds. Complete gelatinization occurs in about 23 per 

 cent of the entire number of grains and 47 per cent of 

 the total starch in 5 minutes; in about 70 per cent of the 

 grains and 88 per cent of the total starch in 15 minutes ; 

 and in about 94 per cent of the grains and 97 per cent 

 of the total starch in 30 minutes. (Chart D 347.) 



The hilum becomes distinct, attended by the forma- 

 tion of a bubble in but few grains. The lamella} are not 

 visible. The grains become more refractive after the 

 addition of the reagent, and the first part of the grain to 

 be affected is a broad strip at the margin. Gelatinization 

 usually begins at the corners of the distal margin, and 

 then quickly at the proximal end, with swelling of the 

 Jiilum, but in a moderate number of grains it begins first 

 at the proximal end and then at the distal end. It pro- 

 gresses by but one method, and it is preceded by shallow 

 indentations in the margin and a pitted appearance of 

 the surface of the ungelatiuized portions of the grain. 

 It progresses regularly from either end of the grain, and 

 the last part to be gelatinized is just distal to the hilum, 

 being split, becoming widely separated, and gelatinizing 

 independently of one another. The gelatinized grains are 

 much swollen, have rather thick capsules, and are greatly 

 distorted. They do not retain any resemblance to the 

 form of the untreated grain. 



The reaction with chromic acid begins immediately. 

 Complete gelatinization occurs in about 53 per cent of 

 the entire number of grains and 82 per cent of the total 

 starch in 3 minutes; in about 70 per cent of the grains 

 and 90 per cent of the total starch in 5 minutes ; in about 

 87 per cent of the grains and 97 per cent of the total 

 starch in 15 minutes; in more than 99 per cent of the 

 grains and total starch in 30 minutes. (Chart D 348.) 



The hilum becomes distinct in all the grains, attended 

 by the formation of a bubble in but few grains. The 

 lamella) are distinct. Gelatinization begins at the hilum, 

 which swells rapidly, more rapidly in the direction of 

 the proximal than the distal end. Two short fissures 

 extend from the hilum on either side not more than 

 half the distance toward the distal end", and the material 

 included between them is distinctly and irregularly fis- 

 sured. As gelatinization proceeds and the grain swells 

 these fissures separate off spicules of starch which later 

 become refractive granules and which later unite to 

 form a very irregular granular mass at the distal end. 

 The starch at the proximal end and sides nearby forms 

 a homogeneous-looking refractive band at the margin 

 which is thinner at the proximal end than elsewhere. 

 Solution occurs at this point and progresses distally, the 

 distal marginal deposit being the last to be dissolved and 

 the granular portion at the distal end the next to the last. 



The reaction with pyrogallic acid begins immediately. 

 Complete gelatinization occurs in about 40 per cent of the 

 entire number of grains and 90 per cent of the total starch 

 in 5 minutes, and in about 81 per cent of the grains 

 and 95 per cent of the total starch in 15 minutes. (Charts 

 D349 and D350.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 98 per cent of 

 the entire number of grains and 99 per cent of the total 

 starch in 15 seconds, and in more than 99 per cent of the 

 grains and total starch in 30 seconds. The rare grains 

 ungelatinized in 30 seconds are very resistant and may 

 resist gelatinization for 5 minutes and longer. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 78 per cent of the 

 entire number of grains and 90 per cent of the total starch 

 in 30 seconds, and in about 96 per cent of the grains 

 and 99 per cent of the total starch in 1 minute; very 

 rare grains remain ungelatinized for 5 minutes or longer. 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 95 per 

 cent of the entire number of grains and 98 per cent of 

 the total starch in 15 seconds, and in more than 99 per 

 cent of the grains and total starch in 30 seconds; very 

 rare ungelatinized grains resist the reaction for 5 min- 

 utes or longer. 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in more than 99 

 per cent of the entire number of grains and total starch 

 in 15 seconds. Rare grains are quite resistant. 



The hilum becomes distinct in all the grains, unat- 

 tended in any by the formation of a bubble. The lamellae 

 are moderately distinct. Gelatinization begins at the 

 hilum, which swells more rapidly toward the proximal 

 end than toward the distal end of the grain. Two fissures 

 which are continued as furrows extend from either side 

 of the hilum three-fourths of the distance from the hilum 

 to the distal margin. The starch included between 

 them is fissured irregularly and rather indistinctly at 

 first. As the grain swells it grows less and less in amount 

 and more and more distinctly fissured until near the 

 end of the reaction when all is gelatinized but a small, 

 irregular, refractive mass at the distal end, which slowly 

 gelatinizes with considerable infolding and other distor- 

 tions of the capsule. In the majority of the grains this 

 is the last part to be gelatinized. The starch at the 

 proximal and distal margins and sides forms a thick, 

 homogeneous-looking refractive band which grows thin- 

 ner and more nearly transparent until it is completely 

 gelatinized and only the capsule is left. The gelatinized 

 grains are much swollen, have rather thin capsules, and 

 are considerably distorted, especially at the distal end. 



(The solution of KOH used for the time reactions 

 of the lilies was diluted for the qualitative work, so that 

 it represented a solution of 0.28 gram KOH in 55 c.c. 

 ILO instead of 0.75 gram KOH in 55 c.c. H 2 0.) 



The reaction with potassium iodide begins immedi- 

 ately. Complete gelatinization occurs in about 84 per 

 cent of the entire number of grains and 97 per cent of 

 the total starch in 30 seconds; in about 95 per cent 

 of the grains and 99 per cent of the total starch in' 1 min- 

 ute; and in about 97 per cent of the grains and in more 

 than 99 per cent of the total starch in 3 minutes. Eare 



