The microscopy of vegetable foods : with special reference to the detection of adulteration and the diagnosis of mixtures (1906)
Winton, Andrew Lincoln, 1864-1946, Moeller, Josef, 1848-1924 · New York : John Wiley & Sons · leaf 267
Fig. 190. Pea. Pah-sade cells in surfaceview showing theouter surface. X300.(MOELLEE.) 244 LEGUMES. the case of roasted peas, dissolves out the starch grains, leaving a char-acteristic skeleton of colored proteid material. Pea Hulls are utilized as a cattle food and an adulterant. A … Fir,. 191. Pea. Elements of spermoderm in surface view, p palisade cells; t hour-glasscells (subepidermal layer); e parenchyma. X160. (Moellee.) common coffee adulterant in the United States consists of pea hullsmade into pellets with molasses and other ingredients.
Plant anatomy · Food adulteration and inspection · Microscopy
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