. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . (14); Hanausek, T. F. (10, 16);Hassall (19); Leach (25); Mac<^ (26); Moeller (29); Planchonet Collin (34); Tschirchu. Oesterle (40); Villicrs et Collin (42); Vogl (14, 45). See also Bibliography of Coflec, pp. 436-438. DANDELION. The root of the common dandelion {Leontodon Taraxacum L., orderComposilcp) is often mixed with chicory. It is thicker and more brancliedthan the latter, and has a more even fracture. The bark is white, withdelicate concentric rings; the wood
. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . (14); Hanausek, T. F. (10, 16);Hassall (19); Leach (25); Mac<^ (26); Moeller (29); Planchonet Collin (34); Tschirchu. Oesterle (40); Villicrs et Collin (42); Vogl (14, 45). See also Bibliography of Coflec, pp. 436-438. DANDELION. The root of the common dandelion {Leontodon Taraxacum L., orderComposilcp) is often mixed with chicory. It is thicker and more brancliedthan the latter, and has a more even fracture. The bark is white, withdelicate concentric rings; the wood yellow, without rays. DANDELION. 441 HISTOLOGY. The bark elements (Fig. 343) arc practically the same as those ofchicory. The concentric rings are only evident in cross section. More characteristic is the structureof the wood (Fig. 344). The vessels{g) are irregularly distributed, not sep-arated by the medullary rays into distinctgroups. They are somewhat broader(up to 80 fx) than those of chicory, andhave much longer pores, resembling thoseof scalariform vessels. Less noteworthyis the absence of wood fibers, a,] these.
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