. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . Fig. 191. Pea. Elements of siicrnioclerm in surface view, p palisade cells; / hour-glasscells (subepidermal layer); c parenchyma. X160. (Mokller.) common coffee adulterant in the United States consists of pea hullsmade into pellets with molasses and other II)?. Tcu Oulir layers nf s|)(inny parriu liyma. i inU-rrcllular space; s porousniiiiibraiic at iiid of arm. (MoKLLKK.) The elements of the hull may be studied in section (Fig. iSg), orin surface vie

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. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . Fig. 191. Pea. Elements of siicrnioclerm in surface view, p palisade cells; / hour-glasscells (subepidermal layer); c parenchyma. X160. (Mokller.) common coffee adulterant in the United States consists of pea hullsmade into pellets with molasses and other II)?. Tcu Oulir layers nf s|)(inny parriu liyma. i inU-rrcllular space; s porousniiiiibraiic at iiid of arm. (MoKLLKK.) The elements of the hull may be studied in section (Fig. iSg), orin surface view (Fig. 191) after .scraping with a scaljHl. Isolation oi PEA. LENTIL. 245 the palisade and column cells is accomplished by judicious heating withdilute alkali and side wise pressure with the cover-glass. The columncells (/) are hour-glass in form, without crystals; whereas in the com-mon bean they are prismatic, with large crystals of calcium oxalate.

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Keywords: ., bookcentury1900, bookdecade1910, bookpub, booksubjectplantanatomy