. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . Fig. 436. Paprika. Epicarp in surface view, showing narrow grooves. (MoELLEE.) matter of the chromoplastids, and are of great aid in diagnosis. Concen-trated sulphuric acid imparts an indigo-blue color to the globules, a reactiondue to the action of the acid on the coloring matter. Exceedingly minute. Fig. 437. Paprika. Elements of pericarp in surface view, ep epicarp; coll collcncliyma;en endocarp with st sclerenchyma cells. X 160. (Moeller.) Starch grains are occasiona
. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . Fig. 436. Paprika. Epicarp in surface view, showing narrow grooves. (MoELLEE.) matter of the chromoplastids, and are of great aid in diagnosis. Concen-trated sulphuric acid imparts an indigo-blue color to the globules, a reactiondue to the action of the acid on the coloring matter. Exceedingly minute. Fig. 437. Paprika. Elements of pericarp in surface view, ep epicarp; coll collcncliyma;en endocarp with st sclerenchyma cells. X 160. (Moeller.) Starch grains are occasionally found in some of the cells, particularly ifthe fruit is not fully ripe. 5-o SPICES AND CONDIMENTS. 3. Mesocarp (Fig. 435, mes). The cells in the middle portion of thepericarp are thin-walled and not characteristic except for their these cells run the bundles. 4. Giant Ceils (Fig. 435, g). Adjoining the endocarp is a layer ofcells of enormous size, often 1-2 mm., separated from each other by smallercells. They are best seen in carefully prepared transverse sections. These cells are evident to the naked eyeon the inner surface of the pericarp aslongitudinally elongated blisters (Fig. 438). 5. Endocarp (Figs. 435 and 437). The most characteristic layer of thepericarp is the endocarp, made up overthe giant cells of groups of scleren-chyma elements and in other j)arts ofihin-wallcd cells, both kinds
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