LILIUM. 



617 



In size the grains vary from the smaller which are 

 6 by 6/i, to the larger which are 40 by 30/x and 44 by 

 40/i, in length and breadth. The common size is 28 

 by 19ja. 



In size L. golden gleam shows a closer relationship to 

 L. tenuifolium than to L. martagon album. 



POLARISCOPIC PROPERTIES. 



The fgure is as distinct and more often well defined 

 than in L. tenuifolium, but not so often as in L. martagon 

 album. The lines cross at a very acute angle, as in 

 I. tenuifolium, which does not vary greatly in size in the 

 different grains. They are somewhat more often bent 

 than in L. tenuifolium and much more than in L, mar- 

 tagon album, but are not often bisected. 



The degree of polarization varies from low to high 

 (value 45), somewhat less than in L. tenuifolium and 

 much less than in L. martagon album, as there are fewer 

 grains in which it is high than in either parent. There 

 is as in L. tenuifolium some variation in a given aspect 

 of an individual grain. 



With sclenite the quadrants are more often clear-cut 

 and somewhat more irregular in shape than in that starch. 

 The colors are not so often pure as in L. tenuifolium. 



In the character of the figure, the degree of polariza- 

 tion, and the appearances with selenite L. golden gleam 

 shows qualitatively a closer relationship to L. t'enuifolium 

 than to L. martagon album. 



IODINE REACTIONS. 



With 0.25 per cent Lugol's solution the grains all 

 color a moderate blue-violet (value 50), somewhat less 

 than in L. tenuifolium and much less than in L. martagon 

 album. With 6.125 per cent Lugol's solution the grains 

 all color a light blue-violet, less than in either parent. 

 After heating in water until the grains are all gela- 

 tinized, most of the gelatinized grains color a light 

 indigo-blue, and the solution a very deep indigo-blue, 

 as in L. tenuifolium. If the preparation is boiled for 2 

 minutes and then treated with an excess of a 2 per cent 

 Lugol's solution, some of the grain-residues color a very 

 light indigo, but most of them are not colored except in 

 the capsules; the capsules color a red or reddish violet, 

 and the solution a very deep indigo-blue, as in L. tenui- 

 folium. Qualitatively and quantitatively the reactions 

 with iodine show a closer relationship to L. tenuifolium 

 than to L. martagon album. 



ANILINE REACTIONS. 



With gentian violet the grains all color very lightly 

 in 1 minute, and in 30 minutes the majority are light 

 to moderately and a few deeply colored (value 45), less 

 than in either parent but closer to L. martagon alburn. 

 The grains are usually colored more at the distal than 

 at the proximal end as in both parents. 



With safranin the grains all color very lightly in 1 

 minute, and in 30 minutes the majority are light to 

 moderately colored and a few deeply colored (value 48), 

 less than in either parent but nearer to L. martagon 

 album. The grains are usually colored more at the distal 

 than at the proximal end. 



In the reactions with aniline stains L. golden gleam 

 shows a closer relationship to L. mart'agon album than to 

 L. tenuifolium. 

 16 



TEMPERATURE REACTIONS. 



The temperature of gelatinization of the majority 

 of the grains is 53 to 54.4 C., and of all 57 to 

 58.7 C.; the mean is 57.8 C. The temperature of 

 gelatinization of L. golden gleam is intermediate between 

 that of L. tenuifolium and L. martagon album, but is 

 closer to L. tenuifolium than to L. martagon album. 



EFFECTS OF VARIOUS REAGENTS. 



The reaction with chloral hydrate begins in 30 sec- 

 onds. Complete gelatinization occurs in about 29 per 

 cent of the entire number of grains and 52 per cent of 

 the total starch in 5 minutes; in about 65 per cent of 

 the grains and 83 per cent of the total starch iu 15 

 minutes; and in about 91 per cent of the grains and 

 97 per cent of the total starch in 30 minutes. (Chart 

 D361.) 



The liilum becomes distinct, attended by the forma- 

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

 which characteristic the hybrid shows a closer relation- 

 ship to L. tenuifolium. The lamellae, as in L. martagon 

 album, are never visible. The grain becomes more re- 

 fractive, the first part to show this change, as in L. mar- 

 tagon album, is a rather broad strip at the margin. 

 Gelatinization begins at the corners of the distal margin 

 and progresses as in L. martagon album, except that the 

 portion of the grain just distal to the hilum, which is the 

 last to be gelatinized, is not so often split into two pieces 

 before it is broken down. The gelatinized grains are as 

 much swollen and have as thick capsules as in both 

 parents and are as much distorted as in L. mariagon 

 album, but not so much as in L. tenuifolium. In this 

 reaction L. golden gleam shows qualitatively a closer 

 relationship to L. martagon album than to L. tenuifolium. 



The reaction with chromic acid begins immediately. 

 Complete gelatinization occurs in about 90 per cent of the 

 entire number of grains and 98 per cent of the total 

 starch in 3 minutes, and in about 97 per cent of the 

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

 in 5 minutes. (Chart D 362.) 



The hilum, as in both parents, becomes distinct in all 

 the grains, attended by the formation of a bubble in 

 very rare grains. The lamellae are as distinct as in L. 

 tenuifolium. Gelatinization begins at the hilum and 

 progresses as in L. temiifolium, except that the material 

 comprehended between the 2 fissures is less distinctly 

 and even more irregularly fissured, and is even less re- 

 sistant and more rapidly gelatinized, than the corre- 

 sponding part of the grains of L. tenuifolium. 



In this reaction L. golden gleam shows qualitatively a 

 somewhat closer relationship to L. tenuifolium than to 

 L. martagon album. 



The reaction with pyrogallic acid begins immedi- 

 ately. Complete gelatinization occurs in about 96 per 

 cent of the entire number of grains and in more than 99 

 percent of the total starch in 5 minutes. (Chart D 366.) 



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 94 per cent of 

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



