548 



STARCHES OF LILIACE^. 



PS CI PA 

 ~ PCPb 



be in the median line. It often lies in a small, ovoid, round, or rcniform area which appears to be 

 raised above the surface of the rest of the grain, and which has not always the same shape as the 

 grain. There may be 2 or more hila, which may be closely grouped or separated, each with its own 

 2 or .3 lamellae. The hilum may be fissured, but the fissures are small, and generally take the form 

 of a cross, a 3-armed figure, or a simple transverse line, usually small and clean-cut. 



The lameUm are not very distinct. They are coarse, rather regular, continuous lines which 

 follow closely the outline of the grain; usually in two sets, those composing the raised area about 

 the hilum and those composing the rest of the grain, but they do not appear to vary in character 

 in different parts of the grain as in the other Chionodoxae. There are about 5 to 7 on a grain of 

 medium size. 



The grains vary in size from 3 to 32/t. The common size is 20/i. 



Polariscopic Properties. — The figure is usually eccentric, distinct, and generally clear-cut. The 

 hues in some cases become broader and less distinct as they near the margin. They may be bent 

 or otherwise distorted, and vary in width. 



The degree of polarization is fairly high. It varies to a marked degree in different grains, and 

 also in the same and in different aspects of a given grain. It is not so high as that of C. liLcilice. 



With selenite the quadrants are, as a rule, clear-cut 

 and well defined, but sometimes blurred. They are un- 

 equal in size and usually irregular in shape, but less irreg- 

 ular than in C. ludlice. The colors are fairly pure as a rule. 



Iodine Reactions. — With 0.25 per cent Lugol's solu- 

 tion the grains are colored deeply a blue-violet; with 0.125 

 per cent solution the grains color quite deeply. The color 

 is about the same in depth as that of the grains of C. 

 ludlicE. After heating until all the grains are completely 

 gelatinized, the solution is colored very lightly and the 

 grains very deeply on the addition of iodine. After boil- 

 ing for 2 minutes the solution is colored very deeply, 

 but the grain-residues much less deeply, when iodine is 

 added. When an excess of iodine is used many of the 

 capsules show an absence of blue-reacting starch, and all 

 of them are colored violet with an excess of iodine. 

 The grain-residues are mostly much swollen, crumpled, 

 and distorted, and some are completely disintegrated. 



Staining Reactions. — With gentian violet the grains 

 stain very lightly in 30 seconds and after 30 minutes 

 they are fairly well stained. The color is about the same as that of the grains of C. ludlice. 



With safranin the grains stain very lightly in 30 seconds, but in 30 minutes the color is fairly 

 stained. The coloration is about the same, or sUghtly lighter, than that of the starch of C. lucilice. 



Temperature Reaction. — The temperature of gelatinization is 61.5° to 63.2° C, mean 62.35°. 



Effects of Varums Reagents. — With chloral hydrate-iodine reaction begins immediately and almost 

 all the grains are gelatinized in 10 minutes. The reaction is the same as that of the grains of C. lucilice. 



Reaction with chromic acid begins at once and is over in 2 minutes. The reaction is the same 

 qualitatively as that of the grains of C. Iv^tlioB. 



Reaction with pyrogallic acid begins in 15 seconds and is complete in 1^ minutes in nearly all the 

 grains. A few are only partially gelatinized. The reaction is the same as that of the grains of C. lucilice. 



With ferric chloride the reaction begins in 30 seconds and is over in 10 minutes. The reaction 

 is the same as that of the grains of C. lucilice. 



The reaction with Purdy's solviion begins in some grains in 15 seconds; in nearly all it is com- 

 plete in 7 minutes. A few small grains show an enlarged hilum, but no further evidence of reaction. 

 It is the same qualitatively as that of the grains of C. lucilioe. 



STARCH OF CHIONODOXA SARDENSIS. (Plate 36, figs. 216 and 216. Chart 146.) 



Histological Characteristics. — In form the grains are almost wholly simple and they are isolated, 

 with the exception of a few in clumps. Occasionally compound grains of two or more components 

 are observed. There are no pressure facets. The surface is often somewhat uneven, owing to 



Curve of Reaction- Intensities of Starch of Chionodoxa 

 tmoluai. 



