LILIUM. 



607 



color deepens very rapidly until very deep and much 

 more bluish. With 0.125 per cent Lugol's solution the 

 grains all color a light to moderate blue-violet, which 

 deepens rapidly until very deep and much more bluish. 

 After heating in water until the grains are all com- 

 pletely gelatinized and then treating with a 2 per cent 

 Lugol's solution, most of the gelatinized grains color a 

 light indigo, while in some only the capsule is colored 

 a reddish violet, and the solution colors a deep indigo. 

 If the preparation is boiled for 2 minutes and tben treated 

 with an excess of a 2 per cent Lugol's solution, most of 

 the grain-residues are not colored, but a few are colored 

 a very light or a light indigo, the capsules a reddish violet 

 or violet, and the solution a very deep indigo. 



Comparison of the iodine reactions between L. macu- 

 latum and L. martagon shows : 



With 0.25 per cent Lugol's solution the grains color 

 somewhat less than in L. martagon (value 55), and so 

 also with an 0.125 per cent Lugol's solution. After heat- 

 ing in water until the grains are all gelatinized, many 

 are colored less and more not colored at all than in 

 L. martagon; the solution is more deeply colored. If 

 the preparation is boiled for 2 minutes and then treated 

 with an excess of a 2 per cent Lugol's solution, not so 

 many of the grain-residues are colored a very light indigo 

 as in L. martagon, the capsules are colored reddish violet 

 and violet, and the solution a very deep indigo, as 

 in L. martagon. 



Aniline Reactions. 



With gentian violet the grains all color, very lightly 

 at once, and in 30 minutes they are colored moderately 

 or moderately to deeply (value 55). Most of the grains 

 are moderately and a very few moderately to deeply 

 colored. The individual grains are usually colored more 

 at the distal end than elsewhere. 



With safranin the grains all color, very lightly at once, 

 and in 30 minutes the great majority are moderately 

 and a few moderately to deeply colored (value 55), the 

 same as with gentian violet. The individual grains are 

 usually colored more at the distal end than elsewhere. 



Comparison of the aniline reactions between L. macxi- 

 latum and L. martagon shows : 



With gentian violet most of the grains are lightly to 

 moderately colored and a few moderately to deeply col- 

 ored (value 45), less than in L. martagon. There is 

 the same unevenness of coloring in the individual grains 

 as in that starch. 



With safranin the grains are light to moderate or 

 moderate to deeply colored (value 45), less than in L. 

 martagon. There is the same unevenness of coloring 

 in the individual grains as in that starch. 



Temperature Reactions. 



The temperature of gelatinization of the majority 

 of the grains is G2° to 64° C, and of all is 66.5° to 

 68.3° C, mean 67.4° C. 



Comparison of the temperature reactions between L. 

 maculatum and L. martagon shows: 



The temperature of gelatinization is less than that 

 of L. martagon, 60° to 62° C, mean 61° C, a difference 

 of 6.4° C. 



Effects of Various Reaqents. 



The reaction with chloral hydrate begins in 30 sec- 

 onds. Complete gelatinization occurs in about 24 per 



cent of the entire number of grains and G9 per cent of the 

 total starch in 5 minutes; in about 80 per cent of the 

 grains and 95 per cent of the total starch in 15 minutes; 

 and in about 95 per cent of the grains and 99 per cent 

 of the total starch in 30 minutes. (Chart D 354.) 



The hilum becomes distinct, attended by the forma- 

 tion of a bubble in but few grains. The lamella? are not 

 visible. The grains become more refractive after the 

 addition of the reagent, and the first part of the grain 

 to show this change is a rather broad strip of starch 

 at the margin which becomes very refractive. Gelatiniza- 

 tion begins at the distal margin and progresses half the 

 distance from the hilum to the margin before the proxi- 

 mal end is gelatinized. Gelatinization progresses 

 smoothly, preceded by small hollows in the margin and 

 pitting of the surface of the ungelatinized portion of the 

 grain. It proceeds more rapidly along the sides than in 

 the central part of the grain, so that the ungelatinized 

 starch has the shape of an inverted cone. The last 

 portion of the grain to be gelatinized is just distal to the 

 hilum, and this is split into two pieces which gelatinize 

 independently in about half of the grains; in the other 

 half it is gelatinized as one piece. The gelatinized 

 grains are much swollen, have rather thick capsules, and 

 are greatly distorted. They do not retain any resem- 

 blance to the form of the untreated grain. 



Comparison of the chloral-hydrate reactions between 

 L. maculatum and L. martagon shows: 



A bubble is formed at the hilum in more grains than 

 in L. martagon, and the lamellae, as in L. martagon, are 

 not visible. Gelatinization begins at the distal margin 

 and in many grains immediately afterwards at the distal 

 end, but in some, as in L. martagon, not until the distal 

 half is gelatinized. It progresses by the invasion of the 

 ungelatinized starch by fissures, at which points the 

 material is gelatinized and great hollows are made in 

 the ungelatinized portion. There are no shallow depres- 

 sions on the margin and no pitting of the surface as in 

 L. martagon. The last part of the grain to be gelatinized 

 is, as in L. martagon, that just distal to the hilum, and 

 this is never split into two pieces, as in some grains of 

 L. martagon, but is gelatinized in one piece, as in the 

 majority of the grains of L. martagon. The gelatinized 

 grains are as much swollen, but have rather thin capsules 

 instead of thick capsules as in L. martagon. They are 

 as much distorted as in that starch and do not retain 

 any resemblance to the form of the untreated grain. 



The reaction with chromic acid begins immediately. 

 Complete gelatinization occurs in about 14 per cent of 

 the grains and 65 per cent of the total starch in 3 min- 

 utes ; in about 55 per cent of the grains and 82 per cent 

 of the total starch in 5 minutes; in about 67 per cent of 

 the grains and 89 per cent of the total starch in 15 min- 

 utes ; and in about 97 per cent of the grains and in more 

 than 99 per cent of the total starch in 30 minutes. (Chart 

 D355.) 



The hilum becomes distinct in all the grains, attended 

 by the formation of a bubble in but few of them. The 

 lamellae are distinct. Gelatinization begins at the hilum, 

 which swells more rapidly toward the proximal than 

 toward the distal end. The short fissures extend from 

 either side of the hilum not more than half of the distance 

 from the hilum to the distal margin, and the starch 

 included between them is distinctly and irregularly fis- 



