488 



STARCHES OF LILIACE^. 



than that of the grains of L. candidum. After heating in water until all the grains are completely 

 gelatinized, 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 and most of the grain-residues not at 

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



Staining Reactions. — With gentian violet and with safranin the grains begin to stain at once 

 and after remaining in the solution for 30 minutes they are lightly stained, the same as the grains 

 of L. candidum. 



Temperature Reaction. — The temperature of gelatinization is 64.1° to 64.6° C, mean 64.35°. 



Effects of Various Reagents. — With chloral hydrate^odine the grains begin to react at once. A 

 few are gelatinized in 30 seconds, the majority in 2 minutes, and all in 5 minutes. A protuberance 

 usually appears first at the proximal end, followed by another at the distal margin, or by one at 

 each comer limiting the distal margin. The reaction is qualitatively the same as that of the grains 

 of L. candidum. 



With chromic add the grains begin to react at once and are completely gelatinized in 25 seconds. 

 As a rule a bubble is not formed at the hilum. The reaction is qualitatively the same as that in 

 the grains of L. candidum. 



Reaction with pyrogallic acid begins at once. A few grains are gelatinized in 10 seconds and 

 all in 20 seconds. A bubble sometimes occurs at the hilum. The gelatinized grains vary greatly in 

 shape, some having the proximal end rounded, others pointed, as often found in those of L. candidum; 

 while others are peculiar by being more swollen in the transverse than the longitudinal axis. The 

 small rounded forms are usually completely gelatinized in the time stated, with the exception of 

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



With ferric chloride the grains begin to react in 10 seconds. A few are completely gelatinized 

 in 2 minutes, the majority in 8 minutes, and all in 17 minutes. The flowing gelatinization move- 

 ment begins in 30 seconds at the distal margin, and progresses around the grain. The reaction is 

 qualitatively the same as in the grains of L. candidum. 



Reaction with Purdy's solution begins at once and the grains are completely gelatinized in 15 

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



STARCH OF LILIUM MARTAGON. (Plate 23, figs. 135 and 136. Chart 107.) 

 Histological Characteristics. — In form the grains are simple, and they are isolated, except a few 



that occur in small aggregates in the form of doublets and triplets. No pressure facets are noted 



on any of the grains. The surface of the grains tends 



to Ixj somewhat irregular, the irregularities being due to 



knobVjy projections of the surface, to many fairly large, 



lamellated additions to the sides and ends, and also in a 



few cases to curved or straight, finger-like projections 



from the proximal end. The conspicuous forms are the 



elliptical with both ends rounded, or irregularly elliptical 



with distal end flattened or with one side curved and the 



other flat to bottle-shaped, and the rod-shaped, which 



may be either straight or bent; also lenticular, spindle- 

 shaped, ovoid, irregularly quadrilateral, triangular, and 



round or nearly round. The smaller grains, of which there 



are few, are usually of the elliptical type. 



The hilum is a fairly distinct, small round spot or 



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

 tenth, usually about one-sixth, of the longitudinal axis. 



There is sometimes a short fissure at the hilum, from which 



two lines extend on each side towards the distal end. 



The lamellce are distinct and often rather coarse, but 



occasionally fine. They are circles, ellipses, or arcs of 



circles, those near the margin being very coarse, continuous, and with the cm-vature of the margin 



of the grain. There are often some irregularities of outlines of the lamelte, and in many grains 



there are one or two additional sets of lamellae whose axes form angles with the longitudinal axis 



of the main part of the grain. There are 15 to 20 on the larger grains. 



PS CI PA I 

 ~ POPS 



Curve of Reaction-Intensities of Starch of Lilium 

 martagon. 



