LILIUM. 



635 



The reaction with potassium sulphocyanate begins 

 immediately. Complete gelatinization occurs in about 30 

 per cent of the entire number of grains and 66 per cent 

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

 of the grains and 90 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; and in about 93 

 per cent of the grains and 98 per cent of the total starch 

 in 3 minutes. Eesistant grains remain ungelatinized at 

 5 minutes and longer. 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 90 per 

 cent of the entire number of grains and 94 per cent of 

 the total starch in 15 seconds, and in about 99 per cent of 

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

 in 30 seconds. Rare grains resist gelatinization for 5 

 minutes or longer. 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 75 per 

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

 the total starch in 15 seconds; in about 93 per cent of 

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

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

 total starch in 60 seconds. Rare resistant grains remain 

 ungelatinized for 5 minutes and longer. 



The reaction with sodium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 81 per 

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

 the total starch in 15 seconds; in about 88 per cent of the 

 grains and 95 per cent of the total starch in 30 seconds ; 

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

 total starch in 45 seconds ; and in more than 99 per cent 

 of the grains and total starch in 60 seconds. Rare re- 

 sistant grains remain ungelatinized for 5 minutes or 

 longer; a larger number remains than in either parent. 



The reaction with sodium salicylate begins in 30 

 seconds. Complete gelatinization occurs in about 55 per 

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

 the total starch in 3 minutes ; in about 90 per cent of the 

 grains and 96 per cent of the total starch in 5 minutes; 

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

 99 per cent of the total starch in 10 minutes. (Chart 

 D376.) 



The reaction with calcium nitratebeg'ms immediately. 

 Complete gelatinization occurs in about 48 per cent of 

 the grains and 64 per cent of the total starch in 1 min- 

 ute ; in about 80 per cent of the grains and 95 per cent 

 of the total starch in 3 minutes; and in about 92 per cent 

 of the grains and 99 per cent of the total starch in 5 

 minutes. 



The reaction with uranium nitrate begins in 15 sec- 

 onds. Complete gelatinization occurs in about 26 per 

 cent of the entire number of grains and 38 per cent of 

 the total starch in 1 minute; in about 70 per cent of 

 the grains and 90 per cent of the total starch in 3 min- 

 utes ; and in about 86 per cent of the grains and 98 per 

 cent of the total starch in 5 minutes. 



The reaction with strontium nitrate begins in 15 

 seconds. Complete gelatinization occurs in about 45 per 

 cent of the entire number of grains and 56 per cent of 

 the total starch in 1 minute, and in about 96 per cent of 

 the grains and 99 per cent of the total starch in 3 

 minutes. 



The reaction with cobalt nitrate begins in a few 

 grains in 30 seconds. Complete gelatinization occurs in 

 about 2 per cent of the entire number of grains and 7 

 per cent of the total starch in 1 minute; in about 40 

 per cent of the grains and 60 per cent of the total starch 

 in 3 minutes; in about 47 per cent of the grains and 

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

 73 per cent of the grains and 90 per cent of the total 

 starch in 15 minutes; and in about 90 per cent of the 

 grains and 95 per cent of the total starch in 30 minutes. 

 (Chart D 377.) 



The hilum becomes distinct in all the grains, attended 

 by the formation of a bubble in but few grains, as in 

 L. pardalinum. The lamellae are moderately distinct 

 as in both parents. Gelatinization begins at the hilum 

 and progresses as in L. pardalinum, except that at 

 first the fissures dividing the portion included between 

 the 2 original fissures from the hilum are even finer 

 and less distinct than in L. parryi, but later they have 

 the same appearance as in L. pardalinum. The gela- 

 tinized grains are as much swollen and have as thin cap- 

 sules as in L. parryi. They are as much distorted, par- 

 ticularly at the distal end, as in L. pardalinum, and more 

 than in L. parryi. 



In this reaction L. burbanJci shows qualitatively a 

 somewhat closer relationship to L. pardalinum than to 

 L. parryi. 



The reaction with copper nitrate begins immediately. 

 Complete gelatinization occurs in about 48 per cent of 

 the entire number of grains and 79 per cent of the total 

 starch in 1 minute, and in about 91 per cent of the 

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



The reaction with cupric chloride begins immediately. 

 Complete gelatinization occurs in about 3 per cent of the 

 entire number of grains and 12 per cent of the total 

 starch in 1 minute ; in about 54 per cent of the grains 

 and 85 per cent of the total starch in 3 minutes ; in about 

 66 per cent of the grains and 92 per cent of the total 

 starch in 5 minutes; in about 89 per cent of the grains 

 and 97 per cent of the total starch in 10 minutes; and in 

 about 95 per cent of the grains and in more than 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 very few grains, as in 

 both parents. The lamella are as distinct as in L. parda- 

 linum. Gelatinization begins at the hilum and pro- 

 gresses as in L. pardalinum, except that there is some- 

 what more definite fissuring and granule formation, 

 showing the influence of L. parryi. The gelatinized 

 grains are as much swollen as in both parents, have as 

 thin capsules as in L. parryi, and are more distorted 

 than in L. parryi and somewhat less than in L. parda- 

 linum. 



In this reaction L. burbanki shows qualitatively a 

 somewhat closer relationship to L. pardalinum than to 

 L. parryi. 



The reaction with barium chloride begins in a few 

 grains in 30 seconds. Complete gelatinization occurs in 

 less than 0.5 per cent of the entire number of grains 

 and 5 per cent of the total starch in 1 minute ; in about 

 49 per cent of the grains and 66 per cent of the total 

 starch in 3 minutes; in about 52 per cent of the grains 

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

 79 per cent of the grains and 93 per cent of the total 



