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The microscopy of vegetable foods (1906)

Winton, Andrew Lincoln, 1864-1946, Moeller, Josef, 1848-1924 · New York, J. Wiley & sons; [etc., etc.] · leaf 468

An illustration from The microscopy of vegetable foods, 1906, leaf 468
tered 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… … Fig. 34g. Cocoa. A perisperm (silver coat) consisting of epidermis and parenchyma:A 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…

Food adulteration and inspection · Plant anatomy · Microscopy

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