. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . lls may be isolated, the hour-glass form being espe-cially striking after this treatment. They vary up to 20 n in height. 3. Spongy Parenchyma (Fig. 189, m; Fig. 192). The cells decreasein size from without inward. Embryo, i. The Epidermal Cells (Fig. 193, ep) of the cotyledons PEA. 243 are tangentially elongated and arranged end to end in rows. Theycontain aleurone grains and fat, but no starch. 2. The Parenchyma (Figs. 193 and 194), making up the remainderof the cotyle
. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . lls may be isolated, the hour-glass form being espe-cially striking after this treatment. They vary up to 20 n in height. 3. Spongy Parenchyma (Fig. 189, m; Fig. 192). The cells decreasein size from without inward. Embryo, i. The Epidermal Cells (Fig. 193, ep) of the cotyledons PEA. 243 are tangentially elongated and arranged end to end in rows. Theycontain aleurone grains and fat, but no starch. 2. The Parenchyma (Figs. 193 and 194), making up the remainderof the cotyledons, is composed of large cells with moderately thick, non-porous walls, with intercellular spacesat the angles. Usually, but not al-ways, the walls are thinner than in thebean and the intercellular spaces arelarger, often extending from one angleto another. The Starch Grains (Fig. 193) arecommonly smaller than in the bean(seldom over 40 /() and among ellip-soidal, renifonn, and globular forms,occur many which are characterizedby irregular, rounded a rule, comparatively few grainshave distinct Fig. iSg. Pea {Pisum arvense). Crosssection of spermoderm. c cuticle;p palisade cells with * light line; thour-glass cells of the subepidermallayer; m spongy parenchyma. Xi6o. (MOELLER.) DIAGNOSIS. Whole Peas, as well as pea hay, are highly prized in many regionsas cattle food. Roasted and flattened whole peas are used as substitutesor adulterants for coffee. Spht peas, freed from hulls, are prepared for use in soups and otherculinary articles. Pea Flour, because of its high nutritive value, is an ingredient ofmany dietar} preparations for infants and invalids, as well as for soldiersand others requiring a nutritious and palatable food in a concentratedform. Many of the starch grains (Fig. 193, st) have irregular swollen pro-tuberances, a phenomenon of no little value in dis-criminating between this and bean-starch. Thestarch of the adzuki bean also displays thi
Size: 1812px × 1379px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, bookpub, booksubjectplantanatomy
