LILIUM. 



619 



reaction L. golden gleam shows qualitatively a closer 

 relationship to L. tenuifolium than to L. martagon 

 album. 



The reaction with barium chloride begins immedi- 

 ately. Complete gelatinization occurs in about 60 per 

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

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

 grains and 99 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. (Chart 

 D349.) 



The reaction with mercuric chloride begins immedi- 

 ately. Complete gelatinization occurs in about 71 per 

 cent of the entire number of grains and 8-i per cent of 

 the total starch in 30 seconds ; in about 91 per cent of the 

 grains and 98 per cent of the total starch in 1 minute; 

 and in 100 per cent of the grains and total starch in 3 

 minutes. 



28. STARCHES OF LILIUM CHALCEDONICUM, L. CANDI- 



DUM, AND L. TESTACEUM. 



LlLIUM CHALCEDONICUM (SEED PARENT). 



(Plate 17, fig. 97; Charts D 367 to D 372.) 



HISTOLOGIC PROPERTIES. 



In form the grains are simple and isolated, but 

 neither compound grains nor aggregates is seen. They 

 are usually regular in form, and any irregularities which 

 occur are due to the following causes: (1) A greater 

 development of one part of the distal end than the rest ; 

 (2) small, shallow depressions and elevations of the dis- 

 tal surface and margin; (3) a low rounded protuberance 

 from one side. The conspicuous forms are narrow 

 pointed ovoid, broad ovoid, and regular and irregular 

 pyriform. There are also clam-shell-shaped, triangu- 

 lar, and quadrilateral forms with rounded angles, and 

 nearly round. The grains are usually narrower and 

 more pointed at the proximal end than at the distal end. 

 Some of the broader forms are flattened, and when viewed 

 on edge have an elongated elliptical or ovoid shape. 



The hilum is a somewhat indistinct, small, round, 

 or rarely, lenticular spot which is occasionally fissured. 

 The fissure is always in the form of a short or long, 

 straight, transverse line. The hilum is eccentric from 

 0.33 "to 0.09, usually 0.13, of the longitudinal axis. 



The lamella are rather fine, distinct rings, which near 

 the hilum are round or oval in form. In other parts 

 they have in general the form of the outline of the grain 

 and appear to be discontinuous. They are often some- 

 what irregular, having a w'avy or undulating character. 

 There is usually one broad, refractive lamella, about one- 

 half to two-thirds of the distance from the hilum to the 

 distal margin, which divides the finer proximal lamella? 

 from those not so fine at the distal end. There are some- 

 times three or four such broad refractive lamellas which 

 divide the finer lamellae into bands of varying breadth. 

 The number of lamellfe counted on the larger grains 

 varies from 33 to 53, usually 45. 



In size the grains vary from the smaller which are 

 7 by 5/j., to the larger elongated forms which are 60 by 

 32/i, rarely 76 by 50/x, in length and breadth, and the 

 larger broad forms which are 90 by 80/i, rarely, 69 by 

 61j, in length and breadth. The common sizes are 44 

 by 26m and 50 by 45fi. 



POLABISCOPIC PROPERTIES. 



The figure is usually distinct, but is not very well 

 defined. The lines are thick and cross rarely at right 

 angles, and usually at acute angles of varying size. They 

 are often bent and are sometimes bisected. The figure is 

 sometimes in the form of a conjugate hyperbola, or of a 

 long line bisected at both ends. 



The degree of polarization varies from low to high 

 (value 60). In most of the grains it is moderate or mod- 

 erate to high. There is some variation in a given aspect 

 of the individual grain. 



With selenitc the quadrants are not well defined, very 

 unequal in size, and often irregular in shape. The colors 

 are often pure ; the yellow is less often pure than the blue. 



IODINE REACTIONS. 



With 0.2.5 per cent Lugol's solution the grains all 

 color a moderate blue-violet (value 55). The color 

 deepens rapidly until it is very deep and more bluish. 

 With 0.125 per cent Lugol's solution the grains all color 

 a light to moderate violet tinged with blue. The color 

 deepens rapidly until it is deep and much more bluish. 

 After heating in water until all the grains are completely 

 gelatinized and then treating with a 2 per cent Lugol's 

 solution, the gelatinized grains all color a moderate or a 

 moderate to deep indigo, and the solution a moderate 

 to deep indigo. If the preparation is boiled for 2 min- 

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

 Lugol's solution, the grain-residues all color a very light 

 or a light indigo ; the capsules a red or a reddish violet ; 

 and the solution a very deep indigo. 



ANILINE REACTIONS. 



With gentian violet the grains all color very lightly 

 at once, and in 30 minutes the majority are moderately 

 and a few deeply colored (value 60). In many grains the 

 distal end is more deeply colored than the rest of the 

 grain. 



With saf ranin the grains all color very lightly at 

 once, and in 30 minutes the majority are moderately and 

 a few deeply colored (value 65), more than with gentian 

 violet. In many grains the distal end is more deeply 

 colored than the rest of the grain. 



TEMPERATURE REACTIONS. 



The temperature of gelatinization of the majority 

 of the grains is 59.2 to 61 C., and of all in 63 to 

 64 C., the mean is 63.5 C. 



EFFECTS OF VARIOUS REAGENTS. 



The reaction with chloral hydrate begins in 1 minute. 

 Complete gelatinization occurs in about 8 per cent of 

 the entire number of grains and 54 per cent of the total 

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

 and 90 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 367.) 



The hilum becomes distinct, attended by the forma- 

 tion of a small bubble in a moderate minority of the 

 grains. The lamellfe are not visible in any of the grains. 

 The grains become more refractive after the addition of 

 the reagent and the first part of the grain to show this 

 change is a broad strip of starch at the margin. Gela- 

 tinization begins at several points on the distal mar- 

 gin and then, quickly, at the proximal end. It pro- 



