The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures (1916)
Winton, Andrew Lincoln, 1864-1946, Moeller, Josef, 1848-1924, Winton, Kate Grace Barber, 1882- · New York, John Wiley & sons, inc.; [etc., etc.] · leaf 263
Fig. 190. Pea. Pali-sade cells in surfaceview showing theouter surface. X300. (MoELLER.) 244 LEGUMES. the case of roasted peas, dissolves out the starch grains, leaving a char-acteristic skeleton of colored proteid material. Pea Hulls are utihzed as a cattle food and an adulterant. A t — … Fig. 191. Pea. Elements of spermoderm in surface \-iew. p palisade cells; t hour-glasscells (subepidermal layer); e parenchyma. X160. (Moeller.) common coffee adulterant in the United States consists of pea hullsmade into pellets with molasses and other ingredients. I
Plant anatomy · Food adulteration and inspection · Microscopy
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