32. (Fig. 51.) CAFFEA. Coffee.

Kaffee, G. Café, Fr.

Roasted; in coarse powder.

The seeds of Caffea arabica L., Rubiaceae.

Very dark brown. Unroasted, very pale green.
Very aromatic. Coffee odor.

Somewhat bitter and astringent.

Seed coat consists of a very thin walled parenchyma and bast like sclerenchyma cells; endosperm tissue consists of thick walled porous cells bearing proteid granules and fat. Mount sections or a pinch of the powder in water, heat for a few moments and allow the water to evaporate and add a drop of benzol. On evaporation of the benzol, fine acicular crystals of caffeine will appear.

Ash, unroasted bean, 5 per cent.

Ash, roasted bean, 1.81 per cent.

Ground roasted coffee adulterated with a great variety of substances, among others roasted and ground chicory, beet roots, carrot roots, figs, prunes, and cereals.

a

b

Fig. 51. CAFFEA.

a. Sclerenchyma cells of testa.

b. Endosperm cells with fat and minute starch granules. c, d, e. Outer tissue cells.

33. (Fig. 52.) CALAMUS. Calamus.

Fl. ex. 60. Tinct. 60.

Sweet flag, E. Kalmuswurzel, G. Acore vrai, Acore odorant, Fr. The peeled and unpeeled rhizomes of Acorus Calamus L., Araceae. The unpeeled article takes the preference.

Unpeeled, light brown.

Peeled, very light brown.
Aromatic and camphoraceous.

Bitter, pungent.

Parenchymatous tissue with large intercellular spaces, cells thin walled containing very small, simple starch granules; a number of larger cells containing a brownish resin; vascular tissue of porous, reticulate, spiral and annular ducts; some cork tissue; parenchyma immediately below the cork tissue of closely united cells.

Not generally adulterated.