LILIUM. 



627 



starch in 5 minutes; in about 97 per cent of the grains 

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

 D 370.) 



The reaction with calcium nitrate begins in a Tew 

 grains in 30 seconds. Complete gelatinization occurs 

 in less than 0.5 per cent of the entire number of grains 

 and 8 per cent of the total starch in 1 minute ; in about 

 58 per cent of the grains and 86 per cent of the total 

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

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

 about 91 per cent of the grains and 98 per cent of the 

 total starch in 10 minutes. 



The reaction with uranium nitrate begins in 30 

 seconds. Complete gelatinization occurs in about 39 

 per cent of the entire number of grains and 50 per cent 

 of the total starch in 1 minute; in about 8G per cent 

 of the grains and 97 per cent of the total starch in 3 

 minutes; and in about 97 per cent of the grains and 

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



The reaction with strontium nitrate begins in rare 

 grains in 15 seconds. Complete gelatinization occurs in 

 about 43 per cent of the entire number of grains and 

 63 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 cohaU nitrate begins in a few 

 grains in 15 seconds. Complete gelatinization occurs 

 in about 2 per cent of the entire number of grains and 

 7 per cent of the total starch in 1 minute ; in about 47 

 per cent of the grains and 73 per cent of the total starch 

 in 3 minutes; in about 60 per cent of the grains and 

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

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

 starch in 15 minutes. (Chart D 371.) 



The hilum becomes distinct in all the grains, accom- 

 panied by the formation of a bubble in a few, more than 

 in L. candidum, but much less than in L. chalcedonicum. 

 The lamella? are as distinct as in L, candidum and more 

 distinct than in L. chalcedonicum. Gelatinization be- 

 gins at the hilum and progresses as in L. chalcedonicum, 

 and shows the same exceptions to the method of L. 

 candidum as are noted for L. chalcedonicum in the de- 

 scription of L. candidum. The gelatinized grains are 

 as much swollen and have as thick capsules as in L. 

 chalcedonicum, but are somewhat less distinct at the 

 distal end than in that starch, but somewhat more than 

 in L. candidum. In this reaction L. testaceum shows 

 qualitatively a closer relationship to L. chalcedonicum 

 than to L. candidum. 



The reaction with copper nitrate begins immediately. 

 Complete gelatinization occurs in about 50 per cent of 

 the entire number of grains and 87 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 cupric chloride begins immediately. 

 Complete gelatinization occurs in about 1 per cent of 

 the entire number of grains and 10 per cent of the total 

 starch in 1 minute; in about 57 per cent of the grains 

 and 87 per cent of the total starch in 3 minutes; in 

 about 84 per cent of the grains and 97 per cent of the 

 total starch in 5 minutes; and in more than 99 per 

 cent of the grains and total starch in 10 minutes. 



The hilum becomes distinct in all the grains, attended 

 by the formation of a bubble in a minority of the grains, 



as in L. candidum. The lamella? are as distinct as in 

 L. chalcedonicum. Gelatinization begins at the hilum 

 and progresses as in L. chalcedonicum, except that in- 

 vagination of the proximal margin is less universal than 

 in that starch, showing the influence of L. candidum. 

 The gelatinized grains are as much swollen and have as 

 thick capsules as in L. clialcedonicum. They are less 

 distorted than in L. chalcedonicum, but somewhat more 

 distorted than in L. candidum. In this react inn /,. testa- 

 ceum shows qualitatively a somewhat closer relationship 

 to L. chalcedonicum than to L. candidum. 



The reaction with barium chloride begins in 30 sec- 

 onds. Complete gelatinization occurs in about 3 per cent 

 of the entire number of grains and 16 per cent of the 

 total starch in 1 minute; in about 39 per cent of the 

 grains and 67 per cent of the total starch in 3 minutes; 

 in about 46 per cent of the grains and 85 per cent of 

 the total starch in 5 minutes ; in about 79 per cent of the 

 grains and 96 per cent of the total starch in 15 min- 

 utes; and in about 89 per cent of the grains and 98 per 

 cent of the total starch in 30 minutes. (Chart D 372.) 



The reaction with mercuric chloride begins in 15 sec- 

 onds. Complete gelatinization occurs in about 1 per 

 cent of the entire number of grains and 12 per cent of 

 the total starch in 30 seconds ; in about 45 per cent of the 

 grains and 71 per cent of the total starch in 1 minute ; 

 in about 91 per cent of the grains and 98 per cent of the 

 total starch in 3 minutes; and in about 96 per cent of 

 the grains and 99 per cent of the total starch in 5 minutes. 



29. Starches of Lilum pardalinum, L. parryi, 



AND L. BURBANKI. 



LlLIDM PARDALINCM (SEED PARENT). 

 (Plate 17, fig. 100; Charts D 373 to D 378.) 

 Histologic Properties. 

 In form the grains are usually simple and isolated, 

 and only a few compound grains and aggregates are seen. 

 The compound grains belong to but one type : 2 to 4 small 

 grains arranged linearly or in a mass, each consisting 

 of a hilum and 1 or 2 lamella? and adherent and sur- 

 rounded by 1 or 2 common secondary lamella?, with 

 3 or 4 more discontinuous lamella? are attached to one 

 side. The aggregates consist of 2 to 4 or more small 

 equal-sized grains arranged linearly or in a mass. There 

 are also a number of large grains which show 3 or 4 

 shallow, concave, pressure facets at their distal margin, 

 indicating a previous existence as aggregates. The grains 

 are somewhat irregular in form and the irregularities 

 are due to the following causes: (1) A greater de- 

 velopment of one part of the distal end than of the 

 rest ; ( 2 ) protuberances, which may be short or elongated 

 and rounded or pointed, from the proximal end or from 

 the sides; (3) a shifting of the longitudinal axis with 

 a resultant curvature in the middle or near the distal 

 end of the grain; (4) a secondary set of lamella? whose 

 longitudinal axis forms a right, or an acute, or an 

 obtuse angle with that of the primary set; (5) small 

 elevations and depressions of the distal surface and 

 margin. The conspicuous forms are ovoid with a flat- 

 tened distal end or with both ends rounded, elongated 

 and broad elliptical with both ends rounded or with a 

 flattened distal end, triangular with curved base and 

 rounded angles, and pyriform. The additional forms are 



