LILIUM. 



609 



of the grains and total starch in 25 seconds. Rare grains 

 are resistant for 5 minutes. 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 84 per 

 cent of the grains and 92 per cent of the total starch in 

 15 seconds; in about 92 per cent of the grains and 97 

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

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

 starch in 60 seconds. Eesistant grains remain ungela- 

 tinized for 5 minutes and longer. 



The reaction with sodium sulphide begins immedi- 

 ately. Complete gelatinization occurs in about 70 per 

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

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

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

 and in more than 99 per cent in 45 seconds. Eare re- 

 sistant grains remain ungelatinized for 5 minutes or 

 longer. 



The reaction with sodium salicylate begins imme- 

 diately. Complete gelatinization occurs in about 43 per 

 cent of the entire number of grains and 60 per cent of 

 the total starch in 3 minutes; in about 67 per cent of the 

 grains and 84 per cent of the total starch in 5 minutes ; 

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

 of the total starch in 10 minutes. (Chart D 358.) 



The reaction with calcium nitrate begins in a few 

 grains in 15 seconds. Complete gelatinization occurs in 

 about 3 per cent of the entire number of grains and 10 

 per cent of the total starch in 1 minute; in about 51 per 

 cent of the grains and 90 per cent of the total starch in 

 3 minutes; in about 68 per cent of the grains and 97 per 

 cent of the total starch in 5 minutes; and in about 79 

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

 in 10 minutes. A small area at the distal margin is 

 very resistant in a number of grains. 



The reaction with uranium nitrate begins in 30 sec- 

 onds. Complete gelatinization occurs in about 50 per 

 cent of the entire number of grains and 60 per cent of the 

 total starch in 1 minute; in about 89 per cent of the 

 grains and 97 per cent of the total starch in 3 minutes; 

 and in about 93 per cent of the grains and 99 per cent 

 of the total starch in 5 minutes. 



The reaction with strontium nitrate begins in 15 sec- 

 onds. Complete gelatinization occurs in about 57 per 

 cent of the entire number of grains and 77 per cent of the 

 total starch in 1 minute ; and in about 95 per cent of the 

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

 3 minutes. 



The reaction with cobalt nitrate begins immediately. 

 Complete gelatinization occurs in 0.5 per cent of the 

 entire number of grains and 3 per cent of the total starch 

 in 1 minute ; in about 33 per cent of the grains and 66 

 per cent of the total starch in 3 minutes ; in about 44 per 

 cent of the grains and 84 per cent of the total starch in 

 5 minutes ; and in about 78 per cent of the grains and 95 

 per cent of the total starch in 15 minutes. (Chart D 359.) 



The hilum becomes distinct in all the grains, attended 

 by the formation of a bubble in a moderate number. 

 The lamelloe are distinct. Gelatinization begins at the 

 hilum, which enlarges rapidly, especially toward the 

 proximal end. Two fissures extend obliquely from either 

 side of the hilum nearly to the distal margin and the 

 starch included between them is first divided by fine 

 longitudinal and oblique fissures which, as the grain 



swells, separate it into spicules. As the grain continues 

 to swell this portion is pushed to the distal end and it, 

 together with the deposit at the distal margin, is divided 

 by wedge-shaped fissures into a serrated border. Mean- 

 while, the part at the proximal end and sides forms 

 a refractive marginal band which shows 2 or 3 faint 

 lamellar markings. It gradually loses this lamellated 

 appearance and becomes thinner and more nearly trans- 

 parent until it is completely gelatinized and only the 

 capsule is left. The granular starch at the distal end 

 gradually grows more nearly transparent and is finally 

 gelatinized, with considerable distortion and infolding 

 of the capsule at this point. The gelatinized grains are 

 much swollen, have rather thin capsules, and are very 

 much distorted at the distal end and very little distorted 

 at the proximal end. 



Comparison of the cobalt-nitrate reactions between 

 L. maculatum and L. martagon shows : 



A bubble is formed at the hilum in many more grains 

 than in L. martagon, and the lamellae are not so distinct 

 as in that starch. The fissures extending from either side 

 of the hilum are shorter and the starch included be- 

 tween them is divided by longitudinal and oblique fissures 

 which are not so distinct nor so long as in L. mar- 

 tagon. It is more quickly gelatinized and is less defi- 

 nitely granular than in L. martagon and is less frequently 

 divided into a serrated inner border than in that starch. 

 The marginal band at the proximal end and sides nearby 

 is homogeneous-looking, and not lamellated, and is more 

 refractive than in L. martagon. The gelatinized grains 

 are as much swollen, have thinner capsules, and are 

 usually not so distorted at the distal end as in L. 

 martagon. 



The reaction with copper nitrate begins immediately. 

 Complete gelatinization occurs in about 42 per cent of 

 the entire number of grains and 69 per cent of the total 

 starch in 1 minute; in about 84 per cent of the grains 

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

 about 95 per cent of the grains and 99 per cent of the total 

 starch in 5 minutes. 



The reaction with cupric chloride begins immediately. 

 Complete gelatinization occurs in about 33 per cent of the 

 entire number of grains and 60 per cent of the total 

 starch in 1 minute; in about 80 per cent of the grains 

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

 88 per cent of the grains and 96 per cent of the total 

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

 grains and 99 per cent of the total starch in 15 minutes. 



The hilum becomes distinct in all the grains, attended 

 by the formation of a bubble in rare grains. The lamellae 

 become distinct. Gelatinization begins at the hilum, 

 which swells more rapidly toward the proximal than 

 toward the distal end. Two fissures extend obliquely 

 from either side of the hilum about one-half to three- 

 quarters of the distance between the hilum and the dis- 

 tal margin. The material included between these two 

 fissures is divided by distinct branching fissures, except 

 the portion just distal to the hilum, which is divided into 

 spicules or bundles of spicules by a double row of fissures 

 which slant proximally from 2 original fissures on either 

 side to the longitudinal axis of the grain. These spicules 

 are gelatinized first and have a residue of scattered re- 

 fractive granules. The remainder of the fissured portion 

 is partially gelatinized, and as the grain swells the rest 



