LILIUM. 



623 



The hilum becomes distinct in all the grains, at- 

 tended by the formation of a bubble in very few of them, 

 as in L. chalcedonicum. The lamellae are moderately 

 distinct, less distinct than in L. chalcedonicum. Gela- 

 tinization begins at the hilum, which swells more rapidly 

 proximally than distally. As in L. chalcedonicum, 2 fis- 

 sures extend from either side about one-half to three- 

 fourths of the distance from the hilum to the distal mar- 

 gin and the portion included between them is divided 

 by fissures which are neither so distinct nor so irregular 

 and branching as in L. chalcedonicum. The starch com- 

 posing the marginal band is broader at the distal end 

 and shows evidences of a lamellar structure in all parts. 

 The central lamellated portion gelatinizes somewhat more 

 rapidly, leaving a residue of more refractive granules 

 than in L. chalcedonicum. The remainder of the reac- 

 tion is the same as in L. chalcedonicum. 



The reaction with pyrogallic acid begins immedi- 

 ately. Complete gelatinization occurs in about C per 

 cent of the entire number of grains and 49 per cent of 

 the total starch in 5 minutes; in about 25 per cent of 

 the grains and 69 per cent of the total starch in 15 

 minutes; in about 30 per cent of the grains and 78 per 

 cent of the total starch in 30 minutes ; in about 42 per 

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

 45 minutes; in about 61 per cent of the grains and 92 

 per cent of the total starch in 60 minutes. ( Chart D 369. ) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 84 per cent of 

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

 starch in 15 seconds, and in more than 99 per cent of 

 the grains and total starch in 30 seconds. These very 

 large grains are more resistant for a few seconds than 

 those of some other species but are then suddenly com- 

 pletely gelatinized. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 51 per cent of 

 the entire number of grains and 73 per cent of the total 

 starch in 30 seconds; in about 95 per cent of the grains 

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

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

 and 30 seconds. 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 88 per 

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

 the total starch in 15 seconds, and in more than 99 per 

 cent of the grains and total starch in 30 seconds. The 

 rare scattered ungclatinized grains may resist the reac- 

 tion for 5 minutes or longer. 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in more than 

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

 in 10 seconds, and in 100 per cent of the grains and total 

 starch in 15 seconds. 



The hilum becomes distinct in all the grains, un- 

 attended by the formation of a bubble in any of the 

 grains, as in L. chalcedonicum. The lamella? also are 

 as distinct as in that starch. Gelatinization begins at 

 the hilum, which swells more rapidly and much more 

 in the direction of the proximal than of the distal end. 

 This is not seen in L. chalcedonicum. Two fissures ex- 

 tend from either side of the hilum three-fourths of the 

 distance between the hilum and the distal margin. The 

 portion included between them is not so much nor so 



irregularly fissured as in L. chalcedonicum. It gela- 

 tinizes more rapidly and is only rarely divided into 

 pyramidal divisions, thus forming a serrated inner bor- 

 der to the distal margin. This is seen in a great majority 

 of the grains of L. chalcedonicum. The division by 

 slanting fissures of the portion of the grain just distal 

 to the hilum is also but rarely seen. A granular rather 

 than a spicular residue, as in L. chalcedonicum, remains 

 at the distal end of the grain after the gelatinization of 

 this part, and this granular portion is gelatinized more 

 quickly than the residue in L. chalcedonicum. The 

 gelatinized grains are as much swollen, have less thick 

 capsules, and are somewhat less distorted than in L. 

 chalcedonicum. 



The reaction with potassium iodide begins imme- 

 diately. Complete gelatinization occurs in about 55 per 

 cent of the entire number of grains and 80 per cent of 

 the total starch in 30 seconds; in about 80 per cent of 

 the grains and 95 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 more than 99 per cent 

 of the grains and total starch in 5 minutes. 



The reaction with potassium sulphocyanate begins im- 

 mediately. Complete gelatinization occurs in about 5 

 per cent of the entire number of grains and 50 per cent of 

 the total starch in 15 seconds; in about 60 per cent of 

 the grains and 72 per cent of the total starch in 30 sec- 

 onds; in 87 per cent of the grains and 96 per cent of 

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

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

 and total starch in 3 minutes. Eare grains resist com- 

 plete gelatinization for 5 minutes or longer. 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 88 per 

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

 the total starch in 15 seconds; in about 99 per cent of 

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

 in 30 seconds ; and in all but rare grains, more than 99 

 per cent, and total starch in 45 seconds. Very rare grains 

 may remain ungelatinized for 5 minutes or longer. 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 80 per 

 cent of the entire number of grains and 88 per cent of 

 the total starch in 15 seconds, and in about 98 per cent 

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

 starch in 30 seconds. Eare resistant grains may remain 

 ungelatinized for 2 minutes. 



The reaction with sodium sulphide begins immedi- 

 ately. Complete gelatinization occurs in about 20 per 

 cent of the entire number of grains and 33 per cent of the 

 total starch in 15 seconds; in about 84 per cent of the 

 grains and 97 per cent of the total starch in 30 seconds; 

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

 total starch in 45 seconds; and in about 97 per cent of 

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

 starch in 60 seconds. Parts of rare resistant grains re- 

 main ungelatinized for 5 minutes or longer. 



The reaction with sodium salicylate begins in 1 min- 

 ute. Complete gelatinization occurs in about 21 per cent 

 of the entire number of grains and 25 per cent of the 

 total starch in 3 minutes ; in 40 per cent of the grains and 

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

 89 per cent of the grains and 95 per cent of the total 



