LILIUM. 



611 



Qualitatively and quantitatively the reaction with 

 iodine shows a closer relationship to L. martagon than to 

 L. maculatum. 



ANILINE REACTIONS. 



With gentian violet the grains all color very lightly 

 at once, and in 30 minutes most of them are moderately 

 and a few moderately to deeply colored (value 55), the 

 same as in L. martagon and more than in L. maculatum. 



With saf ranin the grains all color very lightly at 

 once, and in 30 minutes most of them are moderately 

 and a few moderately to deeply colored (value 55), the 

 same as in L. martagon and more than in L. maculatum. 



In the reaction with aniline stains L. dalhansoni 

 shows a closer relationship to L. martagon than to L. 

 maculatum. 



TEMPERATURE REACTIONS. 



The temperature of gelatinization of the majority of 

 the grains is 59 to 60.2 C., and of all is (53 to 6-1.5 

 C., mean 63.9 C. The temperature of gelatiuization 

 of L. dalhansoni is somewhat closer to that of L. macu- 

 latum than to L. martagon, and nearly exactly midway 

 between the two. 



EFFECTS OF VARIOUS REAGENTS. 



The reaction with chloral hydrate begins in 30 sec- 

 onds. Complete gelatinization occurs in about 36 per 

 cent of the entire number of grains and 80 per cent of 

 the total starch in 5 minutes; in about 94 per cent of 

 the grains and 99 per cent of the total starch in 15 min- 

 utes; and in 100 per cent of the grains and total starch 

 in 30 minutes. (Chart D 354.) 



The hilum becomes distinct, attended by the forma- 

 tion of a bubble in more grains than in either parent. 

 In this characteristic the hybrid more closely resembles 

 L. maculatum. The lamellae, as in both parents, are not 

 visible. Gelatinization begins at the distal margin and 

 progresses as in L. maculatum, except that the proximal 

 end is gelatinized immediately in fewer grains than in L. 

 maculatum, and the portion just distal to the hilum, 

 which is the last part of the grain to be gelatinized, is 

 split into two parts in some grains, as in some grains 

 of L. martagon. The gelatinized grains are as much 

 swollen, have as thin capsules, and are as much distorted 

 as in L. maculatum. In this reaction L. dalhansoni 

 shows qualitatively a closer relationship to L. maculatum 

 than to L. martagon. 



The reaction with chromic acid begins immediately. 

 Complete gelatinization occurs in about 57 per cent of 

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

 starch in 3 minutes ; in about 81 per cent of the grains 

 and 95 per cent of the total starch in 5 minutes; and in 

 about 98 per cent of the grains and in more than 99 per 

 cent of the total starch in 15 minutes. (Chart D 355.) 



The hilum becomes distinct unattended by the forma- 

 tion of a bubble in any of the grains, in this respect more 

 nearly resembling L. martagon. The lamellae are as 

 distinct as in both parents. Gelatinization begins at the 

 hilum and progresses according to the method described 

 under L. martagon, except a few grains in which the 

 process is the same as in L. maculatum. 



In this reaction L. dalhansoni shows qualitatively a 

 somewhat closer relationship to L. martagon than to L. 

 maculatum. 



The reaction with pyrogallic acid begins immediately. 

 Complete gelatinization occurs in about 05 per cent of the 

 entire number of grains and !). r > per cent of the total starch 

 in 5 minutes, and in about 93 per cent of the grains and 

 in more than 99 per cent of the total starch in 15 

 minutes. ( Chart D 356.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in more than 99 per cent 

 of the grains and total starch in 15 seconds, and in 100 

 per cent of the grains and total starch in 30 seconds. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 96 per cent of 

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

 starch in 30 seconds, and in 100 per cent of the grains 

 and total starch in 45 seconds. 



The reaction with hydrochloric acid begins immedi- 

 ately. Complete gelatiuization occurs in more than 99 

 per cent of the grains and total starch in 15 seconds. 

 These very rare uugelatiuized grains may resist the reac- 

 tion for 5 minutes or longer. 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinizatiou occurs in more than 99 

 per cent of the entire number of grains and total starch 

 in 10 seconds. The very rare grains are quite resistant. 



The hilum becomes distinct in all the grains, unac- 

 companied by the formation of a bubble in any of the 

 grains as in L. martagon. The lamellae are as distinct 

 as in L. martagon. Gelatinization begins at the hilum 

 and progresses as in L. martagon, except that somewhat 

 more distinct and more extensive fissuriug is noted in 

 that portion of the grain included between 2 fissures 

 proceeding from the hilum than in a similar portion of 

 the grains of L. martagon. This shows that some in- 

 fluence is due to the other parent, L. maculatum. The 

 gelatinized grains are as much swollen, have as thin 

 capsules, and are as much distorted as in L. martagon. 

 In this reaction L. dalhansoni shows qualitatively a 

 closer relationship to L. martagon than to L. maculatum. 



The reaction with potassium iodide begins immedi- 

 ately. Complete gelatinization occurs in about 88 per 

 cent of the entire number of grains and 95 per cent of 

 the total starch in 30 seconds ; in more than 99 per cent 

 of the grains and total starch in 45 seconds; and in 100 

 per cent of the grains and total starch in 1 minute. 



The reaction with potassium sulphoc.yanate begins 

 immediately. Complete gelatinization occurs in about 

 86 per cent of the entire number of grains and 96 per 

 cent of the total starch in 15 seconds; in about 97 per 

 cent of the grains and 99 per cent of the total starch 

 in 30 seconds ; and in more than 99 per cent of the grains 

 and total starch in 1 minute. Very rare grains resist 

 gelatinizatiou for 5 minutes or longer. 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatinization occurs in more than 

 99 per cent of the grains and total starch in 10 seconds. 

 Very rare grains are quite resistant. 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatiuization occurs in about 91 per 

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

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

 cent of the grains and total starch in 25 seconds. 



The reaction with sodium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 90 per 

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



