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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