LILIUM. 



629 



The reaction with pyrogallic acid begins immedi- 

 ately. Complete gelatinization occurs in about 43 per 

 cent of the entire number of grains and 83 per cent of 

 the total starch in 5 minutes ; in about 82 per cent of 

 the grains and 95 per cent of the total starch in 15 min- 

 utes ; and in about 90 per cent of the grains and 98 per 

 cent of the total starch in 30 minutes. (Chart D 375.) 



The reaction with nitric acid begins immediately. 

 Complete gelatinization occurs in about 99 per cent of the 

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

 in 15 seconds, and in 100 per cent of the grains and total 

 starch in 30 seconds. 



The reaction with sulphuric acid 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 30 seconds; in about 95 per cent of the grains 

 and 99 per cent of the total starch in 1 minute; and in 

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

 and 30 seconds. 



The reaction with hydrochloric acid begins imme- 

 diately. Complete gelatinization occurs in about 90 per 

 cent of the entire number of grains and 95 per cent of 

 the total starch in 15 seconds, and in 100 per cent of the 

 grains and total starch in 30 seconds. 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in more than 

 99 per cent of the grains and total starch in 15 seconds. 

 Rare scattered grains are quite resistant. 



The hilum becomes very distinct in all the grains, 

 unattended by the formation of a bubble in any. The 

 lamella; are very distinct. Gelatinization begins at the 

 hilum. In the eroded grains the starch distal to the 

 hilum is marked by very distinct irregular fissures, which 

 divide it into irregular masses. The lines of cleavage 

 sometimes follow the lines' of the lamella, but usually 

 do not. This distal deposit is then rapidly gelatinized, 

 first at the distal margin and last near the hilum. The 

 proximal starch is the last to be gelatinized. In the 

 normal grains 2 fissures extend from either side of the 

 hilum a short distance toward the distal margin. The 

 portion included between them and distal to the hilum 

 is divided by fine regular fissures to the margin. As 

 the grain swells some of these open out and so divide 

 this part into regular pyramidal divisions, which form 

 an inner serrated border to the distal margin. This 

 border is gelatinized comparatively rapidly and leaves 

 a granular residue which gelatinizes more slowly, with 

 great infolding and other distortion of the capsule at 

 this point. The gelatinized grains are very much swollen, 

 have rather thin capsules, and are very much distorted 

 especially at the distal end. 



The reaction with potassium iodide begins imme- 

 diately. Complete gelatinization occurs in about 88 per 

 cent of the entire number of grains and 95 per cent of the 

 total starch in 30 seconds, and in more than 99 per cent 

 of the grains and total starch in 1 minute. 



The reaction with potassium sulphocyanate begins 

 immediately. Complete gelatinization occurs in about 85 

 per cent of the entire number of grains and 97 per cent 

 of the total starch in 15 seconds; in about 97 per cent of 

 the grains and 99 per cent of the total starch in 30 sec- 

 onds ; 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 about 97 per 

 cent of the entire number of grains and 99 per cent of the 

 total starch in 15 seconds, and in 100 per cent of the 

 grains and total starch in 25 seconds. 



The reaction with sodium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 90 per 

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

 the total starch in 15 seconds, and in 100 per cent of the 

 grains and total starch in 30 second*. 



The reaction with sodium sulphide begins imme- 

 diately. Complete gelatinization occurs in about 93 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 100 per cent of the grains and total 

 starch in 40 seconds. 



The reaction with sodium salicylate begins in 30 sec- 

 onds. Complete gelatinization occurs in about 29 per 

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

 the total starch in 3 minutes; in about 55 per cent of the 

 grains and 77 per cent of the total starch in 5 minutes; 

 and in about 97 per cent of the grains and 99 per cent of 

 the total starch in 10 minutes. (Chart D 376.) 



The reaction with calcium nitrate begins imme- 

 diately. Complete gelatinization occurs in about 31 

 per cent of the entire number of grains and 62 per cent 

 of the total starch in 1 minute ; in about 80 per cent of 

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

 utes; and in about 98 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 imme- 

 diately. Complete gelatinization occurs in about 65 

 per cent of the entire number of grains and 83 per cent 

 of the total starch in 1 minute, and in about 98 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 imme- 

 diately. Complete gelatinization occurs in about 65 per 

 cent of the entire number of grains and 80 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 45 per cent of 

 the entire number of grains and 55 per cent of the total 

 starch in 1 minute ; in about 80 per cent of the grains and 

 95 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. (Chart D 377.) 



The hilum becomes distinct in all the grains, attended 

 by the formation of a bubble in a few grains. The lamella? 

 are moderately distinct. Gelatinization begins at the 

 hilum which swells more toward the proximal than to- 

 ward the distal end. Two fissures extend from either side 

 of the hilum from one-half to three-fourths of the dis- 

 tance from the hilum to the distal margin, and the 

 portion included between them is divided by fissures. 

 The portion just distal to the hilum is divided into 

 spicules by a double series of fissures which slant proxi- 

 mally from the 2 original fissures to the longitudinal 

 axis of the grain, and is quickly gelatinized. The part 

 between the original fissures is divided by distinct longi- 

 tudinal, slightly oblique, irregularly branching fissures 

 which, as the grain swells, splits this portion into several 



