LILIUM. 



621 



cent of the entire number of grains and 88 per cent of 

 the total starch in 15 seconds ; in about 8G per cent of the 

 grains and 97 per cent of the total starch in 30 seconds; 

 and in about 97 per cent of the grains and in more than 

 99 per cent of the total stan-h in t5 seconds. Bare resist- 

 ant grains remain ungelatinized for 5 minutes or longer. 



The reaction with sodium salicylate begins in 30 sec- 

 onds. Complete gelatinization occurs in about 30 per 

 cent of the entire number of grains and 40 per cent of 

 the total starch in 3 minutes ; in about 67 per cent of the 

 grains and 90 per cent of the total starch in 5 minutes; 

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

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

 D 370.) 



The reaction with calcium nitrate begins in 30 sec- 

 onds. Complete gelatinization occurs in about 1 per 

 cent of the entire number of grains and 24 per cent of 

 the total starch in 1 minute; in about 76 per cent of 

 the grains and 95 per cent of the total starch in 3 min- 

 utes ; and in about 95 per cent of the grains and in more 

 than 99 per cent of the total starch in 5 minutes. 



The reaction with uranium nitrate begins in 30 sec- 

 onds. Complete gelatinization occurs in about 30 per 

 cent of the entire number of grains and 45 per cent of 

 the total starch in 1 minute, and in about 99 per cent of 

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

 in 3 minutes. 



The reaction with strontium nitrate begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 27 per cent of the entire number of grains and 

 54 per cent of the total starch in 1 minute, and in about 

 97 per cent of the grains and 98 per cent of the total 

 starch in 3 minutes. 



The reaction with cobalt nitrate begins in a few 

 grains in 15 seconds. Complete gelatinization occurs in 

 about 3 per cent of the entire number of grains and 

 10 per cent of the total starch in 1 minute; in about 60 

 per cent of the grains and 90 per cent of the total starch 

 in 3 minutes; in about 69 per cent of the grains and 

 95 per cent of the total starch in 5 minutes ; and in about 

 95 per cent of the grains and 99 per cent of the total 

 starch in 15 minutes. (Chart D 371.) 



The hilum becomes distinct in all the grains, attended 

 by the formation of a bubble in a great majority. The 

 lamella? are moderately distinct. Gelatinization begins 

 at the hilum which swells more in the direction of the 

 proximal end than toward the distal end. Two fissures 

 extend obliquely from either side of the hilum about 

 three-fourths of the distance from the hilum to the distal 

 margin. The portion of the grain included between 

 these two fissures is in turn traversed by many fine 

 longitudinal and oblique fissures, which open out as the 

 grain swells and so divide the portion that it forms 

 a serrated border just above the distal marginal starch. 

 The divisions of this border are in turn fissured and be- 

 come granular, and as the grain continues to swell they 

 all coalesce and form an irregular granular mass at the 

 distal end of the swollen grain. The starch at the proxi- 

 mal and distal margins and sides forms a homogeneous- 

 looking, refractive band which gradually grows smaller 

 and more nearly transparent and is finally gelatinized. 

 The granular mass at the distal end is often the last part 

 of the grain to be completely gelatinized, a process which 

 is accompanied by much infolding and distention of the 



capsule at this point. The gelatinized grains are very 

 much swollen, have rather thick capsules, and are very 

 much distorted at the distal end, but only slightly dis- 

 torted at the proximal end. 



The reaction with copper nitrate begins immediately. 

 Complete gelatinization occurs in about 70 per cent of 

 the entire number of grains and 86 per cent of the total 

 starch in 1 minute, and in about 98 per cent of the grains 

 and 99 per cent of the total starch in 3 minutes. 



The reaction with cupric chloride begins immediately. 

 Complete gelatinization occurs in about 20 per cent of 

 the entire number of grains and 44 per cent of the total 

 starch in 1 minute; in about 86 per cent of the grains 

 and 98 per cent of the total starch in 3 minutes ; and in 

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

 5 minutes. 



The hilum becomes distinct in all the grains, attended 

 by the formation of a bubble in a large minority. The 

 lamella? are distinct. Gelatinization begins at the hilum 

 which enlarges more rapidly toward the proximal than 

 toward the distal end. The proximal end is after a time 

 deeply invaginated and later pushed out again during 

 the progress of gelatinization. Two fissures extend 

 obliquely from either side of the hilum about three- 

 fourths of the distance from the hilum to the distal 

 margin and the portion included between them is divided 

 by many irregular, branching fissures into a mass of 

 granules which in part are gelatinized rapidly, leav- 

 ing a residue of refractive granules at the distal end. 

 These are gelatinized comparatively slowly, but usually 

 before the marginal material. The marginal starch forms 

 a thick, refractive, homogeneous-looking band, which 

 slowly grows thinner and more nearly transparent until 

 it is gelatinized. The gelatinized grains are much swol- 

 len, have thick capsules, and are greatly distorted, usually 

 especially at the distal end, but sometimes in all parts of 

 the grain. 



The reaction with barium chloride begins in a few 

 grains in 30 seconds. Complete gelatinization occurs in 

 about 0.5 per cent of the entire number of grains and 8 

 per cent of the total starch in 1 minute; in about 31 per 

 cent of the grains and 71 per cent of the total starch in 

 3 minutes; in about 73 per cent of the grains and 89 

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

 90 per cent of the grains and 96 per cent of the total 

 starch in 15 minutes. (Chart D 372.) 



The reaction with mercuric chloride begins in 15 

 seconds. Complete gelatinization occurs in about 4 

 per cent of the entire number of grains and 25 per cent 

 of the total starch in 30 seconds; in about 72 per cent 

 of the grains and 92 per cent of the total starch in 1 min- 

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

 than 99 per cent of the total starch in 3 minutes. 



LlLIUM CANDIDUM (POLLEN PARENT ). 



(Plate 17, fig. 98; Charts D 367 to D 372.) 



Histologic Properties. 



In form the grains are always simple and isolated. 

 There are no compound grains nor aggregates, but there 

 are occasional simple grains which have one or two pres- 

 sure facets on the distal end, so indicating the previous 

 existence of aggregates. A larger majority of the grains 

 are regular than in L. chalcedonicum, and any irregu- 

 larities which may occur are due to the same causes as are 



