GENUS LILIUM. 



479 



Reaction with chromic acid begins at once and is complete in 45 seconds. More bubbles appear 

 at the hiliim tlian in L. candidum, Imt the process is qualitatively the same. 



With pyrogallic acid the grains begin to react in 20 seconds. A few small forms are gelatinized 

 in 50 seconds and all the grains are gelatinized in 234 minutes. The very small, round forms are 

 completely gelatinized, but in the larger forms granules appear which remain in the gelatinous 

 mass, and the layers at the distal end usually remain as a jointed, serrated lining in that region. 

 The gelatinized grain is much swollen and more irregular in outline than in L. cmididurn. The 

 process is qualitatively the same as in the latter. 



The grains begin to react in 30 seconds with ferric chloride. A few are gelatinized in l}/^ minutes, 

 the majority in 334 minutes, and all in 10 minutes. A bubble appears frequently at the hilum, 

 there is not so marked a contrast between the more transparent border and the central portion 

 of the grain as in L. candidum, and the gelatinized grain is less irregular in outline, but the process 

 is qualitatively the same. 



Reaction with Purdy's solution begins at once. A few grains are gelatinized in 15 seconds, all 

 in 30 seconds. The smaller grains are completely gelatinized, while the larger forms exhibit peculi- 

 arities similar to those noted in the reaction with pyrogallic acid. The points of difference between 

 this grain and that of L. candidum are the more regular outline of the gelatinized grain, the more 

 frequent appearance of bubbles at the proximal end, and the more common inversion of the outermost 

 striated layer at this end during gelatinization, which inversion often persists after the reaction is 

 completed. The process is qualitatively the same as in the grains of L. candidum. 



STARCH OF LILIUM PARRYI. (Plate 21, figa. 121 and 122. Chart 100.) 



Histological Characteristics. — In form the grains are simple, almost always isolated, and with- 

 out pressure facets. The grains are sometimes irregular and varied in outline. The irregularities 

 are due to lamellated and amorphous accretions at the sides and at times to the distal end; and 

 also to a lack of development of one side of the distal end, causing it to be slanting. The con- 

 spicuous forms are the narrow elliptical, the pyriform, and 

 bottle-shaped; also clam-shell-shaped, irregularly quad- 

 rilateral, elliptical with broadened and rather flattened 

 distal ends, narrow ovoid, and some triangular with 

 rounded angles and curved base. In general, the smaller 

 grains are nearly round, ovoid, or rod-shaped. 



The hilum is a distinct, rather small round or oval 

 spot. It is eccentric, and the range of eccentricity is from 

 one-fourth to one-seventh, usually one-fifth, of the longi- 

 tudinal axis. The hilum is nearly always marked by a 

 fairly deep cavity, from each side of which a refractive 

 line often extends outwards and downwards towards the 

 distal end; there is less frequently a short, narrow cleft 

 at the hilum. 



The lamellcE are not very distinct rather fine circles, 

 or ellipses, or arcs of circles, etc., usually fairly regular, 

 but sometimes showing waviness and other irregularities. 

 As a rule, those near the distal end are not so fine, but 

 more distinct than those near the hilum. There are 

 sometimes two sets of lamellae, the axis of one set form- 

 ing an angle with the axis of the other. There are probably about 25 to 30 on the larger grains. 



The grains vary in size from the smaller grains, which are 4 by 4/u, to the larger narrow elongated 

 forms, which are 60 by 26/:/, and the larger broader forms, which are 60 by 48m in length and breadth. 

 The common size is 32 by 19^. 



Polariscopic Properties. — The figure is eccentric, distinct, but usually not clear-cut; its lines 

 are often bisected or further subdivided for at least a part of their length, as is common in this starch. 

 They are also sometimes bent and otherwise distorted, and may be placed at varying angles, and 

 they vary in width. 



The degree of polarization is high, varying, but not much, in different grains, and highest when 

 the grain is viewed on end or edge. It is very slightly less than that of the grains of L. candidum. 



PS CI PA CA 

 "" PC PS 



Curve of Reaction-Intensities of Starch of Liliura parryi. 



