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 466
ttered amongthese cells are the pigment cells containing a substance varyino- fromviolet to brown in color known as cocoa red, which,together with theo-bromin, caffein and dextrose, is formed by the action of an enzymeon a glucoside originally present in the bean. Usually this substancebecomes… … Fig. 34g. Coroa. 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 p parenchyma, sp spiral vessels…
Plant anatomy · Food adulteration and inspection · Microscopy
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