. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . ol Fig. 513. Ginger {/Jugihrr offjiiualc). Cross section of rhizome, en cndodermis; fvfil)ro-vascular bundles; ol oil cell. (Moeller.) 2. Cortex. Inside the cork zone is a zone of about the same thick-ness, consisting of small collapsed paanthyma ctlls interspersed with GINGER. 601 oil cells. Further inward the parenchyma cells are larger, and containnumerous starch grains while the oil cells are less abundant. The con-tents of each oil cell are contracted into a resin l
. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . ol Fig. 513. Ginger {/Jugihrr offjiiualc). Cross section of rhizome, en cndodermis; fvfil)ro-vascular bundles; ol oil cell. (Moeller.) 2. Cortex. Inside the cork zone is a zone of about the same thick-ness, consisting of small collapsed paanthyma ctlls interspersed with GINGER. 601 oil cells. Further inward the parenchyma cells are larger, and containnumerous starch grains while the oil cells are less abundant. The con-tents of each oil cell are contracted into a resin lump. Bundles occursparingly in the cortex. 3. Endodermis (Fig. 513, en). The cells resemble transversely elon-gated parenchyma cells, but their walls are suberized, and they con-tain no starch. 4. Bundle Zone (jv). Inside the endodermis the bundles are arrangedclose together in a circle. The vessels are broad (50 fi), with reticulated. Fig. 514. Ginger. Longitudinal section of rhizome, h oil cells; p starch parench3Tna;g vessels; bf bast fibers. Xi6o. (Moeller.) or scalariform thickenings (Fig. 514, g). They are accompanied bylong (up to 6 mm.), broad (up to 60 /t) fibers, often divided by cross par-titions into compartments. The walls are rather thin, and have porescrossed by diagonal fissures. 5, The Parenchyma cells, like those of the inner cortex, are closelypacked with starch grains. Oil cells (h) occur here and there. The starch grains (except in Japan ginger) are simple, flattened,ovate, with either a rounded angle or a tapering point at the smallerend. Being flattened, they appear narrow when viewed on edge. Theexcentric hilum. is always in the pointed end. Rings are numerous, butindistinct. Most of the grains are 20-30 fi long, although smaller grainsas well as larger (up to 50 /<) occur sparingly. T. F. Hanausek was the 6o2 SPICES ztND CONDIMENTS. first to note that the starch grains in Japan ginger (or
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Keywords: ., bookcentury1900, bookdecade1910, bookpub, booksubjectplantanatomy
