. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . of bast fibers. The epidermis, which inparts is well preserved, resembles that of Curcuma Zedoaria, and likethe latter bears thick-walled unicellular hairs. The yellow lumps (h),consisting largely of starch-paste, are colored blue by iodine. On addi-tion of dilute alkah the yellow coloring substance (curcumin) with whichthey are impregnated becomes brown-red. Concentrated sulphuric acidimparts a crimson color. In addition to the starch lumps, perfect starch 6o4 SPICES AN
. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . of bast fibers. The epidermis, which inparts is well preserved, resembles that of Curcuma Zedoaria, and likethe latter bears thick-walled unicellular hairs. The yellow lumps (h),consisting largely of starch-paste, are colored blue by iodine. On addi-tion of dilute alkah the yellow coloring substance (curcumin) with whichthey are impregnated becomes brown-red. Concentrated sulphuric acidimparts a crimson color. In addition to the starch lumps, perfect starch 6o4 SPICES AND CONDIMENTS. grains are often present. These resemble the grains of ginger, but areusually longer (65 fi) and narrower, although some are broader thanlong. The parenchymatous ground tissue, as well as the oil cells, iscolored deep yellow. Neither the vessels (g) nor the cork-cells (K) arecharacteristic. DIAGNOSIS. Turmeric has a characteristic pungent taste, and must be classedas a spice as well as a coloring substance. Curry powder is a mixtureof turmeric, pepper, ginger, coriander, cardamoms, cloves, allspice, cara-. FlG. 516. Turmeric. Cross section of cork; p parenchyma filled with starch paste;It oil cell; g vessel. X 160. ()
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Keywords: ., bookcentury1900, bookdecade1910, bookpub, booksubjectplantanatomy
