[Illustration: Fig. 339. Coffee. Tissues of embryo in section. x160. (Moeller)] _Value of Microscopic Analysis_ The value of the microscopic analysis of coffee may not be apparent at first sight; but when one realizes that in many cases the microscopic examination is the only way to detect adulteration in coffee, its importance at once becomes apparent. In many instances the chemical analysis fails to get at the root of the trouble, and then the only method to which the tester has recourse is the examination of the suspected material under the scope. The mixing of chicory with coffee has in the past been one of the commonest forms of adulteration. The microscopic examination in this connection is the most reliable. The coffee grain will have the appearance already described. Microscopically, chicory shows numerous thin-walled parenchymatous cells, lactiferous vessels, and sieve tubes with transverse plates. There are also present large vessels with huge, well-defined pits. [Illustration: COFFEE LEAF DISEASE (HEMILEIA VASTATRIX) 1. under surface of affected leaf, x 1/2; 2, section through same showing mycelium, haustoria, and a spore-cluster; 3, a spore-cluster seen from below; 4, a uredospore; 5, germinating uredospore; 6, appressorial swellings at tips of germ-tubes; 7, infection through stoma of leaf; 8, teleutospores; 9, teleutospore germinating with promycelium and sporidia; 10, sporidia and their germination (2 after Zimmermann, 3 after Delacroix, 4-10 after Ward)] Roasted date stones have been used as adulterants, and these can be detected quite readily with the aid of the microscope, as they have a very characteristic microscopic appearance. The epidermal cells are almost oblong, while the parenchymatous cells are large, irregular and contain large quantities of tannin. Adulteration and adulterants are considered more fully in chapter XVII. [Illustration: GREEN AND ROASTED COFFEE UNDER THE MICROSCOPE Green bean, showing the size and form of the cells as well as the drops of oil contained within their cavities. Drawn with the camera lucida, and magnified 140 diameters. A fragment of roasted coffee under the microscope. Drawn with the camera lucida, and magnified 140 diameters.] [Illustration: BOGOTA, GREEN Longitudinal--Magnified 200 diameters] [Illustration: BOGOTA, GREEN Cross Section--Magnified 200 diameters] [Illustration: BOGOTA, GREEN Tangential--Magnified 200 diameters] [Illustration: BOGOTA, ROASTED Tangential--Magnified 200 diameters] [Illustration: GREEN AND ROASTED BOGOTA COFFEE UNDER THE MICROSCOPE These pictures serve to demonstrate that the coffee bean is made up of minute cells that are not broken down to any extent by the roasting process. Note that the oil globules are more prominent in the green than in the roasted product] CHAPTER XVII THE CHEMISTRY OF THE COFFEE BEAN