484 



STARCHES OF LILIACE^. 



gplatinized, the solution colors deeply and the swollen grains very deeply on the addition of iodine. 

 After boiling for 2 minutes the solution colors very deeply, but most of the grain-residues are not 

 colored at all or lightly. The capsules all color a red-violet with an excess of iodine. 



Staining Reactions. — With gentian violet the grains begin to stain at once. After being in the 

 solution for 30 minutes they are fairly well stained, and more than in the case of the grains of L. 

 candidum. 



With safranin the grains begin to stain immediately. After remaining in solution for 30 minutes 

 they are stained lightly, slightly less than the grains of L. candidum. 



Temperature Reaction. — The temperature of gelatinization is 61.7° to 62.4° C, mean 62.05°. 



Effects of Various Reagents. — With chloral hydrate-iodine reactioti begins at once. A few grains 

 are gelatinized in 40 seconds, many in 2 minutes, and all in 4% minutes. Protuberances appear simul- 

 taneously at both ends in the elongated grains, and in form the gelatinized grain is the same as in 

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



The grains begin to react at once with chromic acid and all are dissolved in 15 seconds. No 

 bubbles were observed at the hilum. The reaction is qualitatively practically the same as that in 

 the grains of L. candidum. 



With pyrogaUic add the grains begin to react at once and all are gelatinized in 35 seconds. The 

 gelatinized grains of the small rounded forms are regular in outline; those of the others are quite 

 irregular. The reaction is qualitatively the same as in the grains of L. candidum. 



Reaction with ferric chloride begins at once. A few grains are gelatinized in Ij^ minutes, the 

 majority in 7 minutes, and all in 12 minutes. A flowing gelatinization movement begins in 30 sec- 

 onds at the proximal end, or rarely simultaneously at both ends. The reaction is qualitatively the 

 same as in L. candidum. 



The grains begin to react at once with Purdy's solution and all are gelatinized in 20 seconds. 

 In many of the grains bubbles appear at the hilum. The proximal end of the gelatinized grains is 

 generally more rounded than in the grains of L. candidum. The reaction is qualitatively the same 

 as in the grains of L. candidum. 



STARCH OF LILIUM HENRYI. (Plate 22, figs. 129 and 130. Chart 104.) 



Histological Characteristics. — In form the grains are simple and isolated, with the exception of a 

 few in doublets and grains made up of clusters of small grains attached to the distal end of a large 

 one. Sometimes single large pressure facets appear on the smaller grains, and a number of small 

 irregular facets at the distal end of some of the larger 

 grains. The surface of the grains is frequently irregular, 

 owing to inequalities in the form of more or less knobby 

 projections, to large and small lamellated additions to an 

 otherwise completed grain, and to unequal development 

 of the margin which causes one side of the distal end to 

 project more than the other. The conspicuous forms are 

 the narrow elliptical, the irregularly elliptical with one 

 bulging side and the other somewhat flattened or a some- 

 what broadened distal end, and the triangular with curved 

 base and rounded angles; also irregularly quadrilateral, 

 rod-shaped, either bent or straight, nearly round, pyri- 

 form, clam-ehell-shaped, broadly lenticular, and spindle- 

 shaped grains. The comparatively few small grains are 

 usually round, ovoid, or elliptical. 



The hilum is a distinct round or elliptical spot, or deep 

 cavity, with a range of eccentricity of from one-fifth to 

 one-ninth of the longitudinal axis, usually one-fifth. It is 

 sometimes marked by a small, straight or curved, trans- 

 verse cleft, from each side of which a refractive line ex- 

 tends towards the distal end. Rarely a number of irregular fissures extend from the central cavity. 



The lamellcB are distinct ellipses or circles, or rarely arcs of circles; usually rather coarse near 

 the hilum, margin, and distal end, but fine at the equator of the grain. They appear to be discon- 

 tinuous here, but are continuous near the margin, where they take the shape of the grain; often wavy 



aartNo. 104. 



IGV T 

 S 



PS CI PA I 

 ~ POPS 



MINUTES 

 Curve of Reaction-Intensities of Starch of Ltlium henrjri. 



