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 470
ttered amongthese cells are the pigment cells containing a substance varying fromviolet to brown in color known as cocoa red, which, together with theo-bromin, caffein and dextrose, is formed by the action of an enzymson a glucoside originally present in the bean. Usually this substancebecomes… … K- Fig. 349. Cocoa. A perisperm (silver coat) consisting of epidermis and parenchyma:K and / crystals; tr adhering hairs (Mitscherlichian bodies) from epidermis of cotyledon.B elements of cocoa powder, showing c cotyledon tissues with fat cells and pigmentcells, also f parenchyma, sp spiral vessels…
Plant anatomy · Food adulteration and inspection · Microscopy
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