DESCRIPTION OF PLATE IV 



Fig. 13. — Cassia Buds and Cassia Stems. — i. Sclerenchymatous iibers of the 

 cassia stems. 2. Bast fibers of cassia stems. Parenchymatous cells of the buds. 4. 

 Trichomes of buds. 5. Thick-walled parenchyma cells. Cassia buds and cassia 

 stems are frequently used in adulterating cloves, allspice and cinnamon. 



Fig. 14. — Coffee Adulterants. — i. Sclerenchyma cells of date pits. 2. Scleren- 

 chyma cells of the walnut shell. 3, 4, 5. Tracheids and inulin-bearing parenchyma 

 cells of chicory. Figs and prunes are also much used as cofifee adulterants, also 

 cereals, fleshy roots, acorns, etc. 



Fig. 15. — Wheat Tissues. — i. Wheat starch. 2. Trichomes from the bran. 

 3. Starch-bearing parenchyma. 4. Epicarp cells. 5. Proteid-bearing cells from 

 middlings. Rye histology is similar to that of wheat. Wheat flour is used in 

 macaroni, spaghetti, noodles, etc. Wheat flour, bran and middlings are much 

 used for adulterating purposes. Rye starch differs from that of wheat in the larger 

 size of the granules and the greater prominence of the hili. 



Fig. 16. — ^Rice Tissues. — i. Starch. Single granules and aggregates. These 

 aggregates are characteristic of rice and of oats. 2. Starch-bearing endosperm 

 cells. 3, 4, 5. Epicarp and pericarp cells. In form the starch granules of rice, oat, 

 corn, darnel, millet, fox-tail, buckwheat and chess resemble each other. The size 

 varies very much. 



