102 ^{ ; ijOWCB&SD .VEGETABLE DRUGS 



II. CELL-CONTENTS 



1. Starch granules. 5. Inulin, sugars, tannin. 



2. Crystals of calcium oxalate. 6. Protein granules. 



3. Resins and resinoid substances. 7. Fats and oils. 



4. Mucilages and gums. 8. Coloring matter. 



Formative tissues, cambial tissues, apical area tissues, phellogenic 

 tissues, plasmic elements, and phloem tissues generally, are of little 

 interest to the student of pharmacognosy and are of no practical 

 significance in the microscopical examination of powdered vegetable 

 drugs. The following illustrations, with descriptions, will serve as a 

 guide to the study of tissues, tissue elements and of cell contents. 



DESCRIPTION OF PLATE I 



FIG. 8. Types of Pollen Grains. 1. Saffron flower. 2. Flax. 3. Pink. 4. 

 Pumpkin and squash. 5. Cloves. Mature pollen grain. 6. Cloves. Immature 

 pollen grain. 7. Onagraceae. Circea lutitiana (Enchanter's Nightshade). 8. Scu- 

 tellaria. 9. Mallow. Distended by moisture. 10. Mallow. Normal form. 11. 

 Albuco. 12. Lobelia inflata. 13. Compositae, showing one mature and two immature 

 pollen grains. 14. Hibiscus. 15. Pine pollen. 16. Santonica. 17. Mentha species. 

 18. Hyoscyamus niger. 



FIG. 9. Potato Starch. The granules are large and the markings (hili, lamel- 

 lations) are distinct. The cross bands under the polarizer are very distinct. Potato 

 starch, mounted in water, makes a good test object for judging the resolving power 

 of objectives. Dried and ground potatoes and potato parings are sometimes used 

 for adulterating purposes. 



FIG. 10. Starches. 1. Sago starch from Cycas revoluta (Cycadacese). The com- 

 mercial article known as sago is usually in the form of small granules (pearl sago). 

 There are many false sagos made from other than Cycad or Palm starch. Much of this 

 false sago is made from corn starch. 



2. Canna starch from several species of Canna. The markings are very distinct, 

 the hili being at the larger end as a rule. Also called arrowroot (tons le mois arrow- 

 root) . 



3. Cassava or tapioca starch from the tuberous roots of Manihot utittissima and 

 other species of Manihot. Simple and compound granules; the granules are largely 

 separated in the processing, thus giving the appearance of simple granules. Their 

 compound origin is, however, recognizable by the contact facets. 



4. Maranta starch (Arrowroot starch) from Maranta arundinacece (Marantacese). 

 The granules have many of the structural characteristics of potato starch. 



5. Yam starch from several species of Dioscorea (Dioscoreaceae). 



FIG. 11. Dextrinized Starch. The process of baking and cooking causes the 

 starch granules to undergo marked structural changes. They become much enlarged, 

 the outline becomes quite indistinct and the hili and lamellations are distorted and 

 correspondingly indistinct. 1. Normal wheat starch granules. 2. Normal rye starch 

 granules. 3. Dextrinized wheat and rye granules. 4. Normal and dextrinized corn 

 starch. 5. Normal and dextrinized bean starch. 6. Normal and dextrinized ginger 

 starch. 



