LILIUM. 



605 



the entire number of grains and 93 per cent of the total 

 starch in 30 seconds; in about 99 per cent of the grains 

 and in more than 99 per cent of the total starch in 1 

 minute ; and in 100 per cent of the grains and total starch 

 in 1 minute and 30 seconds. 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in 100 per cent 

 of the grains and total starch in 15 seconds. 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in 100 per cent 

 of the entire number of grains and total starch in 

 10 seconds. 



The hilum becomes distinct in all the grains, at- 

 tended by the formation of a bubble in a moderate 

 minority, fewer than in L. macula-turn. The lamella? are 

 as distinct as in L. mar tag on album and less distinct than 

 in L. maculatum. Gelatinization begins at the hilum 

 and progresses as in L. maculatum, except that Assuring 

 is not so extensive or so irregular, and the granules com- 

 prising the residue at the distal end are not so refractive 

 nor so distinct, as in L. maculatum, showing the influence 

 of L. martagon album. The gelatinized grains are as 

 much swollen and have as thin capsules as in L. martfigon 

 album, but are as much distorted as in L. maculatum. 

 In this reaction L. marhan shows qualitatively a closer 

 relationship to L. maculatum than to L. martagon album. 



The reaction with potassium iodide begins immedi- 

 ately. Complete gelatinization occurs in 100 per cent 

 of the grains and total starch in 30 seconds. 



The reaction with potassium sulphocyanate begins 

 immediately. Complete gelatinization occurs in about 

 94 per cent of the entire number of grains and 98 per 

 cent of the total starch in 15 seconds; in more than 99 

 per cent of the grains and total starch in 30 seconds, and 

 in 100 per cent of the grains and total starch in 1 minute. 



The reaction with potassium sulphide begins imme- 

 diately. Complete gelatinization occurs in 100 per cent 

 of the entire number of grains and total starch in 15 

 seconds. 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in all the grains 

 in 12 seconds. 



The reaction with sodium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 92 per 

 cent of the entire number of grains and 98 per cent of 

 the total starch in 15 seconds; in about 98 per cent of the 

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

 in 30 seconds; and in more than 99 per cent of the 

 grains and total starch in -45 seconds. Very rare resistant 

 grains remain ungelatinized for 5 minutes or longer — not 

 so many as in L. martagon album, but more than in L. 

 maculatum, since such grains were not observed in the 

 latter species. 



The reaction with sodium salicylate begins in 30 sec- 

 onds. Complete gelatinization occurs in about 20 per 

 cent of the entire number of grains and 32 per cent of 

 the total starch in 3 minutes; in about 72 per cent of 

 the grains and 90 per cent of the total starch in 5 min- 

 utes ; and in about 99 per cent of the grains and in more 

 than 99 per cent of the total starch in 10 minutes. 

 (Chart D352.) 



The reaction with calcium nitrate begins immediately. 

 Complete gelatinization occurs in about 75 per cent of 



the entire number of grains and 91 per cent of the total 

 starch in 1 minute, and in mure than 99 per cent of the 

 grains and total starch in 3 minutes. 



The reaction with uranium nitrate begins in 15 sec- 

 onds. Complete gelatinization occurs in about 72 per 

 cent of the entire number of grains and 89 per cent of 

 the total starch in 1 minute, and in more than 99 per 

 cent of the grains and total starch in 3 minutes. 



The reaction with strontium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 70 per 

 cent of the entire number of grains and 81 per cent of 

 the total starch in 1 minute, and in more than 99 per 

 cent of the grains and total starch in 3 minutes. 



The reaction with cobalt nitrate begins immediately. 

 Complete gelatinization occurs in about 66 per cent of the 

 entire number of grains and 83 per cent of the total 

 starch in 1 minute, and in about 97 per cent of the grains 

 and in more than 99 per cent of the total starch in 3 

 minutes. 



The hilum becomes distinct in all of the grains, 

 accompanied by the formation of a bubble in as many 

 as in L. maculatum. The lamellae are as distinct as in 

 L. martagon album. Gelatinization begins at the hilum 

 and progresses as in L. maculatum, except that the fis- 

 sures in the distal material are even less distinct and 

 the granules less distinct and less refractive than in that 

 grain. Invagination of the proximal end when the 

 hilum first swells is often seen as in L. martagon album. 

 The gelatinized grains are as much swollen as in both 

 parents. They have as thin capsules as in L. maculatum 

 and are usually more distorted than in L. maculatum 

 and less than in L. martagon album. 



In this reaction L. marhan shows qualitatively a 

 somewhat closer relationship to L. maculatum than to 

 L. martagon album. 



The reaction with copper nitrate begins immediately. 

 Complete gelatinization occurs in about 93 per cent of 

 the entire number of grains and 98 per cent of the total 

 starch in 1 minute, and in more than 99 per cent of the 

 grains and total starch in 2 minutes, and about the same 

 in 3 minutes. 



The reaction with cupric chloride begins immediately. 

 Complete gelatinization occurs in about 77 per cent of the 

 grains and 97 per cent of the total starch in 1 minute, 

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

 starch in 3 minutes. 



The hilum becomes distinct in all the grains, attended 

 by the formation of a bubble in as many grains as in L. 

 maculatum. The lamella? are as distinct as in L. mar- 

 tagon album. Gelatinization begins at the hilum and 

 progresses as in L. maculatum in the great majority of 

 the grains ; but in a few grains exactly as in L. martagon 

 album. The gelatinized grains are as much swollen as in 

 both parents. They have as thin capsules and are as 

 much distorted as in L. maculatum. 



In this reaction L. marhan shows qualitatively a 

 somewhat closer relationship to L. maculatum than to 

 L. martagon album. 



The reaction with barium chloride begins imme- 

 diately. Complete gelatinization occurs in about 43 per 

 cent of the entire number of grains and 82 per cent of 

 the total starch in 1 minute ; in about 94 per cent of the 

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



