LILIUM. 



631 



With sclenite the quadrants are usually more clear- 

 cut, and are unequal in size, and more irregular in shape, 

 than in L. pardnlinum. The colors are not so often pure 



as in that starch. 



IODINE REACTIONS. 



With 0.25 per cent Lugol's solution the grains all color 

 a moderate blue-violet (value 55), much more than in 

 L. pardalinum, and the color deepens rapidly until it is 

 very deep and has become distinctly more bluish. With 

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

 to moderately, more than in L. pardalinum, and the 

 color deepens with moderate rapidity until it is deep. 

 After heating in water until the grains are all gelatinized, 

 the gelatinized grains all color a moderate indigo, less 

 than in L. pardalinum, and the solution a deep indigo, 

 more than in L, pardalinum. If the preparation is 

 boiled for 2 minutes and then treated with a 2 per cent 

 Lugol's solution, the grains-residues are usfually not 

 colored, except in the capsule; a moderate number are 

 colored a very light indigo, less than in L. par/lull mini : 

 the capsules are all colored a light or moderate violet, 

 less than in L. pardalinum; and the solution a very deep 

 indigo, more than in L. pardalinum. 



ANILINE REACTIONS. 



With gentian violet the grains all color very lightly 

 in 1 minute, and in 30 minutes they are light to moder- 

 ately colored (value 40), very much less than in L. par- 

 dalinum. There is no variation in deptli of color in 

 different parts of individual grains. 



With safranin the grains all color very lightly in 1 

 minute, and in 30 minutes they are light to moderately 

 colored (value 35), very much less than in L. parda- 

 linum. There is no variation in depth of color in 

 different parts of individual grains. 



TEMPERATURE REACTIONS. 



The temperature of gelatinization of the majority 

 of the grains is 47 to 48.5 C., and of all is 51 to 

 52 C.; mean 51.5 C. 



EFFECTS OF VARIOUS REAGENTS. 



The reaction with chloral hydrate begins in 30 sec- 

 onds. Complete gelatinization occurs in about 40 per 

 cent of the entire number of grains and 70 per cent of 

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

 grains and 97 per cent of the total starch in 15 minutes; 

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

 starch in 30 minutes. (Chart D 373.) 



The hilum becomes distinct, attended by the forma- 

 tion of a bubble in rare grains, and the lamella? are never 

 visible, as in L. pardalinum. The grains become more 

 refractive after the addition of the reagent and the first 

 part to be so affected is a somewhat less narrow strip of 

 starch at the margin than in L. pardalinum. Gela- 

 tinization begins at the proximal end, as in L. parda- 

 linum, but also sometimes at the distal margin; it was 

 not observed in the latter. It proceeds from these points 

 all around the margin and then progresses inward, but is 

 not preceded by fissuring of the ungelatinized starch 

 and breaking off of particles as in L. pardalinum. The 

 last part of the grain to be gelatinized is, as in L. parda- 

 linum, that just distal to the hilum. 



The gelatinized grains are much swollen, have some- 

 what less thin capsules, and are not so much distorted 

 as in L. pardalinum. 



The reaction with chromic acid begins immediately. 

 Complete gelatinization occurs in about 90 per cent of 

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

 starch in 3 minutes, and in about 92 per cent of the grains 

 and 97 per cent of the total starch in 5 minutes. (Chart 

 D 374.) (Note : A few grains are moderately resistant 

 and the others very quickly gelatinized, hence not so 

 much difference between the gelatinization of the grains 

 and of the total starch as in most of the other species.) 



The hilum, as in L. pardalinum, becomes distinct in 

 all the grains, accompanied by the formation of a bubble 

 in a few grains. The lamella? are moderately distinct, as 

 in L. pardalinum. Gelatinization begins at the hilum, 

 which enlarges more rapidly toward the proximal than 

 toward the distal end. Two fissures extend from either 

 side of the hilum about three-fourths of the distance 

 between the hilum and the distal margin. The portion 

 included between them is even more indistinctly fis- 

 sured than in L. pardalinum, and then becomes irregu- 

 larly granular, the granules being much less refractive 

 than in L. pardalinum. The starch at the proximal 

 end and sides forms a. homogeneous-looking, refractive 

 band which is sometimes joined to a broad lamcllated 

 band at the distal margin, but not so frequently as in 

 L. pardalinum. In such grains as in L. pardalinum, 

 solution of one part of this distal band is first effected and 

 then the marginal material splits away from the inner 

 granular mass and is dissolved first, the inner granular 

 mass disappearing last. In the majority of the grains, 

 however, this does not occur, but the capsule is dissolved 

 first at the proximal end. Solution extends toward the 

 distal end, the last part to disappear being the distal 

 capsule. 



The reaction with pyragallic acid begins immediately. 

 Complete gelatinization occurs in about 84 per cent of the 

 entire number of grains and 98 per cent of the total 

 starch in 5 minutes, and in about 90 per cent of the 

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

 in 15 minutes. (Chart D 375.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 95 per cent of 

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

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

 and 98 per cent of the total starch in 30 seconds ; and 

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

 per cent of the total starch in 1 minute. A few scattered 

 grains are very resistant and may remain uugelatiiiized 

 for 5 minutes or longer. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 97 per cent of 

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

 starch in 30 seconds, and in about 99 per cent of the 

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

 in 1 minute. Rare grains remain ungelatinized for 5 

 minutes or longer. 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 99 

 per cent of the entire number of grains and in more 

 than 99 per cent of the total starch in 15 seconds. The 

 very rare scattered ungelatinized grains may resist the 

 reaction for 5 minutes or longer. 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in more than 99 



