. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . v ljC^»i epicarp; iiirs mes()car|) with oil gio-hules, and Jv fibro-vascular l)unille; g giant cells; end emlocarp. (MoELLER.) beaded, 45-95 /t in diameter. Tlu-y are not, as in Cayenne pepper,rectangular and arranged in rows. 2. Jfypodirm. Several layers of coUencliyma furllur distinguishpaprika from CaycniH- pei)i)er. As was first shown by Mohsch, the wallsof these layers, as well as of the epicarp, are suberized, and become yellowwith alkali. Contained in both the hyp
. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . v ljC^»i epicarp; iiirs mes()car|) with oil gio-hules, and Jv fibro-vascular l)unille; g giant cells; end emlocarp. (MoELLER.) beaded, 45-95 /t in diameter. Tlu-y are not, as in Cayenne pepper,rectangular and arranged in rows. 2. Jfypodirm. Several layers of coUencliyma furllur distinguishpaprika from CaycniH- pei)i)er. As was first shown by Mohsch, the wallsof these layers, as well as of the epicarp, are suberized, and become yellowwith alkali. Contained in both the hypodi-rm and mesocarp in the freshcondition are oil drops and red chromoplastids which give the fruit its PAPRIKA. characteristic color. Viewed in water, the oil drops from the dried fruitare of a bright orange or red color due to the solution of the coloring. 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
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Keywords: ., bookcentury1900, bookdecade1910, bookpub, booksubjectplantanatomy
