A course in food analysis / by Andrew L. Winton.

  • Winton, Andrew Lincoln, 1864-1946.
Date:
[1917], ©1917
Catalogue details

Licence: Public Domain Mark

Credit: A course in food analysis / by Andrew L. Winton. Source: Wellcome Collection.

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    and color of the walls and the nature of the cell contents. Because of these differences the trained microscopist can detect in ground pepper the presence of adulterants such as ground cocoanut shells and ground olive stones, which were formerly added in large quantities. A second layer of stone cells (ist) occurs in the inner portion Fig. 69.—Black Pepper. Elements of powder, ep epicarp; ast hypodermal stone cells; bf bast fibers; bp bast sclerenchyma; sp vessels; p oil cells; ist endo- carp; is and as layers of spermoderm; am starch masses. X160. A starch grains, X 600. (Moeller.) of the hull. This portion is not removed in decortication, hence the stone cells occur in white as well as black pepper. As only the inner and side walls are thickened they are known as Beaker Cells. This character is not evident in surface view of the stone- cell groups, but only when individual cells become detached as shown at the right of the group shown in the figure.