LILIUM. 



615 



the hilum one-half to three-fourths of the distance 

 from the hilum to the distal margin, and the starch 

 comprehended between them is divided by fine, branching 

 fissures. It then gelatinizes very rapidly, accompanied 

 by great swelling of the grains. A residue consisting 

 of many refractive granules is left at the distal margin 

 of the grains, and this is gelatinized less rapidly, with 

 considerable infolding and distortion of that part of the 

 grain. The material at the proximal margin and sides 

 forms a faintly lamellated, refractive band which grad- 

 ually becomes thinner and more nearly transparent until 

 it is gelatinized. The gelatinized grains are much swol- 

 len, have rather thin capsules, and are very much dis- 

 torted, particularly at the distal end. 



Comparison of the potassium-hydroxide reactions be- 

 tween L. martagon album and L. tenuifolium shows: 



No bubble is formed at the hilum as in L. tenui- 

 folium. The lamella? are less distinct than in those 

 grains. The method of gelatinization is very much the 

 same as in L. tenuifolium. The differences noted are 

 that the starch included between the 2 fissures which 

 proceed from the hilum is not so distinctly fissured 

 aud does not gelatinize so rapidly. The residue remain- 

 ing after gelatinization is not definitely granular, but 

 is merely an irregular, refractive mass, which is often 

 the last part of the grain to be gelatinized. The gela- 

 tinized grains are as much swollen, have as thin capsules, 

 and are somewhat less distorted than in L. tenuifolium. 



The reaction with potassium iodide begins imme- 

 diately. Complete gelatinization occurs in about 94 

 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 1 minute. 



The reaction with potassium sulphocyanate begins 

 immediately. Complete gelatinization occurs in about 

 71 per cent of the entire number of grains and 85 per 

 cent of the total starch in 15 seconds; in about 94 per 

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

 30 seconds ; and in 100 per cent of the grains and total 

 starch in 1 minute. 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 5-i per 

 cent of the entire number of grains and 93 per cent of 

 the total starch in 15 seconds; in about 65 per cent of 

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

 starch in 30 seconds; in about 69 per cent of the grains 

 and 97 per cent of the total starch in 1 minute; and 

 in about 79 per cent of the grains and 99 per cent of the 

 total starch in 3 minutes ; little further change for 5 

 minutes. The outermost layer of the grains in this starch 

 becomes very refractive and is very resistant, and the 

 wall remains heavier and is less distorted than in the 

 starches of the other species. 



The reaction with sodium hydroxide begins imme- 

 diately. 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, and in 100 per cent of 

 the grains and total starch in 30 seconds. 



The reaction with sodium sulphide begins immedi- 

 ately. Complete gelatinization occurs in about 84 per 

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

 the total starch in 15 seconds ; in about 9-4 per cent of 

 the grains and 98 per cent of the total starch in 30 

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



and total starch in 45 seconds. Rare resistant grains 

 become completely gelatinized in 1 minute and 15 

 seconds. 



The reaction with sodium salicylate begins in 30 

 seconds. Complete gelatinization occurs in about 43 

 per cent of the entire number nf grains and 53 per cent 

 of the total starch in 3 minutes; in about 72 per cent 

 of the grains and 83 per cent of the total starch in 5 

 minutes ; and in about 99 per cent of the grains and in 

 more than 99 per cent of the total starch in 10 minutes. 

 ( Chart D 363.) 



The reaction with calcium nitrate begins immedi- 

 ately. Complete gelatinization occurs in about 50 per 

 cent of the entire number of grains and 71 per cent of 

 the total starch in 1 minute ; in about 79 per cent of the 

 grains and 98 per cent of the total starch in 3 minutes; 

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

 99 per cent of the total starch in 5 minutes. 



The reaction with uranium nitrate begins in 15 

 seconds. Complete gelatinization occurs in about 73 per 

 cent of the entire number of grains and 83 per cent of 

 the total starch in 1 minute, and in about 98 per cent 

 of the grains and in more than 99 per cent of the total 

 starch in 3 minutes. 



The reaction with strontium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 88 per 

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

 the total starch in 1 minute, and in 100 per cent of the 

 grains and total starch in 3 minutes. 



The reaction with cobalt nitrate begins immediately. 

 Complete gelatinization occurs in about 64 per cent of 

 the entire number of grains and 71 per cent of the total 

 starch in 1 minute ; in about 70 per cent of the grains 

 and 95 per cent of the total starch in 3 minutes; and 

 in about 95 per cent of the grains and 98 per cent of 

 the total starch in 5 minutes. 



The hilum becomes distinct in all, attended by the 

 formation of a bubble in a majority of the grains. The 

 lamellfe are distinct. Gelatinization begins at the hilum, 

 which swells toward the proximal end and 2 short fis- 

 sures proceed obliquely from either side of the hilum 

 in the direction of the distal margin. The starch be- 

 tween these 2 fissures is divided by very distinct, rather 

 irregular longitudinal and oblique fissures which divide 

 it into granules. It is then quickly gelatinized, leaving 

 a small gramilar residue at the distal end. The starch 

 at the proximal end and sides, meanwhile, is pushed to 

 the margin, where it forms a refractive, indistinctly 

 lamellated band which soon loses its lamellated appear- 

 ance and rapidly grows thinner and more nearly trans- 

 parent until it is gelatinized. The small granular mass 

 at the distal end is later gelatinized with some infolding 

 and distortion of the capsule at this point. The gela- 

 tinized grains are much swollen, have moderately thin 

 capsules, and are usually not greatly distorted, but some- 

 times are considerably distorted at the distal end. 



Comparison of the cobalt-nitrate reactions between 

 L. martagon album and L. tenuifolium shows: 



A bubble is not so often formed at the hilum, but 

 the lamellse are as distinct as in L. tenuifolium. Gela- 

 tinization begins at the hilum, which swells especially 

 toward the proximal end, and unlike in L. tenuifolium 

 becomes invaginated at first and later is pushed out. 

 Two fissures extend obliquely from either side of the 



