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 554
0-30 per cent of so-called starch, or, strictly speaking, amylodextrin starch. The oilcells contain a light yellow mixture of essential oil, resin, and fat. Addi- TRUE NUTMEG yIND MACE. 535 tion of alkali does not produce a marked coloration—never a blood-redcolor, as in the case of Bombay mace.… … Fig. 453. Nutmeg. Shell in cross section. 5 spermoderm consists of ep epidermis vdih.st starch grains, p parenchyma with g bundle, pal^ outer palisade layer, and paf innerpalisade layer with kr crystals; N perisperm with qfs fiber layer. (Hallstrom.) and cleared with chloral, potash, or, best of…
Plant anatomy · Food adulteration and inspection · Microscopy
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