The Manufacture of Chocolate and other Cacao Preparations

by Paul Zipperer

Fig. 100.

A. Parenchyma of the cotyledon after removal of fat and treatment with Iodine chloral hydrate, a: parenchyma cells with starch, b: with cacao red.

B. Aleuron particles with globois (Molisch) from parenchyma cells.

Fig. 101.

A. Mitscherlich particles.

B. Seed cells, above with starch bodies, underneath with violet colouring matter (cacao red) lying in chloral.

C. Series of yeast germs.

D. Threads of extraneous growth.