* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Download Study guide for Quiz # 1
Evolutionary history of plants wikipedia , lookup
History of botany wikipedia , lookup
Flowering plant wikipedia , lookup
Ornamental bulbous plant wikipedia , lookup
Plant use of endophytic fungi in defense wikipedia , lookup
Plant defense against herbivory wikipedia , lookup
Plant stress measurement wikipedia , lookup
Plant secondary metabolism wikipedia , lookup
Plant breeding wikipedia , lookup
Plant evolutionary developmental biology wikipedia , lookup
Photosynthesis wikipedia , lookup
Plant nutrition wikipedia , lookup
Verbascum thapsus wikipedia , lookup
Plant morphology wikipedia , lookup
Plant reproduction wikipedia , lookup
Plant physiology wikipedia , lookup
Plant ecology wikipedia , lookup
Glossary of plant morphology wikipedia , lookup
Food – Quiz One Study Guide Plant Characteristics (General) 1. Auto-trophic a. Produce their own food i. Mass not derived from soil nutrients b. Photosynthesis i. Food production through light intake 1. Light + CO2 (CH2O) 3n a. (CH2O)3n = carbohydrates ii. light enters through leaf plant uses energy derived from light bonds molecules carbohydrates 2. Non Motile & Chemical Factories a. Reproduction i. Produce smells and flavors to attract pollinators facilitate reproduction of plant 1. pollinators have ‘taste’ for chemicals plants produce a. plant and animals interdependent b. Ward off/dispel i. Tastes/smells to ward off animals that consume plant 1. plants have no muscles/nerve system cannot run away ii. chemical warfare – deadly chemical compounds c. Impact on Food – Production of seeds and fruits i. Fruits – an attractive package for seeds 1. coerce animals to eat it & disperse seeds away from mother plant through droppings a. if not, seeds would not receive enough light to successfully grow (overshadowed) 3 Organ Systems of Plants 1. Stems a. Transport i. Mobilized water and nutrients from soil up ii. Energy from photosynthesis b. Support – (allows plant to stand upright) i. Keep plants away from predators (protection) ii. Allow plants to get more light 2. Leaves a. Photosynthetic organ i. Where light is captured and transformed into carbs b. Chemical factories i. Where most chemical compounds come from 3. Roots a. Support & anchorage for base of plant b. Uptake of water and nutrients from soil c. Storage of energy and mass Structure and Function of Plant Organs 1. Leaves well suited for photosynthesis a. Structure i. Flat, wide, thin b. Function i. Allows sun to be absorbed easily – high light penetration 1. large surface area c. Use as Food i. Mint, lettuce, spinach, basil 2. Roots well suited for support and uptake a. Structure i. Branched/spread out in soil ii. Large surface area 1. high surface to volume area iii. strong fibrous makeup iv. cylinder shape 1. gives roots high tencil strength & resistance b. Function i. Uptake of water and nutrients from soil ii. Support base of plant c. Use as Food i. Carrots, ginger 3. Stems Well suited for Transport & support a. Structure i. Lignified – filled with lignin 1. lignin: polymer similar to many plastics b. Function i. High level of support 1. lignin makes plants very durable a. allow plants to support large mass b. unbendable stems c. Use as Food i. Broccoli, rhubarb, asparagus ii. Not widely eaten b/c of bad taste from lignin 4. Fruits and Seeds a. Structure i. Seeds contain energy intended to fuel growth of baby plant 1. energy in form of oil or starch – high density b. Function of Fruits i. Attract dispersal agents to move seeds away from parent plant 1. rewarding to dispersal agent sweet and give energy 2. seeds within fruit are lignified and unharmed by animal digestion Greens 1. Lettuces a. Basic Info i. Family : Asteraceae ii. Genus : lactuca iii. Species: Sativa b. Importance of Water Texture i. Very light and crispy ii. Plant Cells are 99.99% water 1. Vacuole membrane bound chamber in cell that holds water a. 90% of cell volume iii. Turgor Pressure - Texture of lettuce depends on water 1. Water produces Turgor Pressure in plants a. Turgor pressure a supportive mechanism i. Water gives structural support to plant bodies (holds them up) 1. 2 Ways plants stand upright a. lignin (polymer in stem) b. Turgor pressure (water in cell) i. 300 pounds per sq in c. Cell Wall i. Allows turgor pressure to form in plants ii. 3 Carbohydrates in Cell wall that allow it to have Turgor Pressure 1. Cellulose polymer of glucose a. glucose molecules – carbohydrates from photosynthesis that are chained together as single thread b. cell wall = hundreds of glucose chains spun together that encircles cell c. strength from being woven together – 30% strong as steel 2. Pectin a. Gelatinous substance in cell wall b. Not as strong or rigid as cellulose 3. Hemicellulose a. Like cellulose, but structure is branched out instead of being a long chain i. Makes it not as strong as cellulose b. Important to plant texture iii. Fibrous composition due to 3 carbohydrates 1. humans do not have enzyme to brake down these carbs a. keep you regular 2. Chicory a. Basic Info i. Genus : Chicorium b. Belgian Endive i. Etiolated grown in darkness, non photosynthetic 1. Grows from tuber root 2. leaves cut off 3. brought inside/into darkness 4. new leaves grow from energy/nutrients in soil to grow new leaves ii. Leaves white or pale green in color 1. will turn green if they are exposed to light iii. bitter in taste & bitterness increases with light 3. Mustard/Cabbages a. Basic Info i. Family : Brassicaceae ii. Genus : Brassica iii. Species : deracea iv. Examples Broccoli, cauliflower, cabbage, kale, Brussels sprouts, mustard greens 1. all the same species and can be interbred b. All produce Glucosinates – chemical compound i. Contain sulfur and nitrogen bonded to glucose ii. Strong health benefits 1. after you eat it (raw) bonds broken between glucose and S&N a. side chain produces isothyocyantes i. isothyocyanates 1. prohibit cancer growth or kill cancer cells 2. created when cell wall is disrupted a. common defensive strategy of plants c. Kale, mustard greens, cabbage have strong flavor and tough texture i. Usually require long cooking before consumption 1. are lignified greens 2. cooking brakes apart bonds in cell walls