Identification of Vegetable Foodstuffs in Stomach Contents of CorpsesSummary. Macroscopical and microscopical methods can be used for the identification of vegetable foodstuffs in the stomach content of corpses. The preparation of the stomach content for examination is described. methods is described. Criterions for identification of vegetable foodstuffs are described. These characteristics are mainly kernels, starch kernels, typical details of the parenchyme and formation of the epidermis as there are hairs and stomata.
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