Plants & Human Affairs
Cherries.wmf (7140 bytes) Plants & Human Affairs (BIOL106)  -  Stephen G. Saupe, Ph.D.; Biology Department, College of St. Benedict/St. John's University, Collegeville, MN 56321; ssaupe@csbsju.edu; http://www.employees.csbsju.edu/ssaupe

Vegetative Structures & Vegetables - Study Questions
 

I.  Objectives:  Upon completion of this unit you should be able to: (ignore questions highlighted in yellow)

  1. describe the structure and function of the major vegetative organs of a plant

  2. describe the different growth habits of plants (herb, shrub, tree, vine, forb, succulent)

  3. compare and contrast annuals, biennials and perennials.

  4. explain the life cycle of a winter annual.

  5. compare and contrast deciduous vs. evergreen; cold hardy vs. cold tender; warm season vs. cool season and give examples

  6. describe the majors types of roots (tap, fibrous, adventitious)

  7. explain the structure and function of root hairs

  8. describe the nature and importance of mycorrhizae

  9. describe how Indian pipe, which is a completely white non-chlorophyllous flowering plant is able to survive

  10. identify some common root crops

  11. explain why cassava (manioc or yuca) must be carefully processed before consumption

  12. explain why root crops are often biennials

  13. explain which part of a radish, turnip, and rutabaga is eaten:  root or stem?

  14. label the parts of a typical woody plant stem (node, internode, bud, terminal bud, axillary bud, bud scale, terminal bud scale scar, leaf scar, lenticel, vascular bundle scar)

  15. describe how it is possible to determine the age of twig

  16. compare and contrast rhizomes, stolon, bulb, corm, and tuber and give examples of each.

  17. explain how to tell the difference between a root and an underground stem

  18. identify some common crops in which the stem is the primary tissue that is eaten.

  19. identify the major parts of a leaf

  20. describe the internal anatomy of a leaf and identify the function of each part (cuticle, epidermis, palisade layer, spongy layer, vein (vascular bundle), xylem, phloem, stomata)

  21. identify some leaf crops that are commonly eaten

  22. explain why leaves are broad and thin

  23. define shoot, spur, tendril, water sprout, sucker

  24. define meristem.  describe the function of meristems.  identify two major types of meristems

  25. describe the difference between juvenile and adult plants

II.  Common Terms/Concepts (can you use the following terms/concepts conversationally?)

  • adventitious root

  • annual

  • axillary (lateral) bud

  • biennial

  • blade

  • bud

  • bud scale

  • bud scale scar

  • bulb

  • cold hardy

  • cold tender

  • compound leaves

  • corm

  • crown

  • cuticle

  • deciduous

  • epidermis

  • evergreen

 

  • fibrous root

  • hypocotyls

  • internode

  • juvenile

  • leaf

  • lenticle

  • meristem

  • mycorrhizae

  • node

  • palisade layer

  • perennial

  • petiole

  • rhizome

  • root

  • root hair

  • runner

  • shoot

  • simple leaves

  • spongy layer

 

  • spur shoot

  • stem

  • stipules

  • stomata

  • tap root

  • tendril

  • tuber

  • tuberous root

  • vascular bundle scar

  • vascular tissue

  • vegetable

  • vegetative

  • vein

  • warm/cool season

  • water sprout

  • winter annual

 

III.  Which part are you eating?
    For the common foods that you would expect to find in the local supermarket, indicate which part of the plant is used for food.  Be as specific as possible (i.e., taproot, bulb)

Table 1.  Supermarket Botany

Crop

Native region

Part eaten/used

Artichoke

Mediterranean

 

Asparagus*

Mediterranean

 

Bamboo*

Asia

 

Beet*

Mediterranean

 

Bok-Choi (pak choi)

Asia

 

Broccoli*

Europe

 

Brussels Sprouts*

Europe

 

Carrot*

Mediterranean

 

Cauliflower*

Europe

 

Garlic*

Mediterranean

 

Kohlrabi*

Mediterranean

 

Leek*

Near East

 

Lettuce*

Eurasia

 

Manioc (Cassava)*

South America

 

Parsnip*

Mediterranean

 

Potato – White*

South America

 

Radish*

W. Asia

 

Rhubarb*

Europe

 

Rutabaga*

Europe

 

Spinach*

Asia

 

Turnip*

Eurasia

 

click here for answers to Exercise


IV.  Nutrient Content of Some Various Vegetables (not on exam)
    List at least five conclusions you can make from table 2.

Table 2.  Comparison of nutrient content of various vegetables (data from Simpson & Ogorzaly, 1995)

Average

Leafy crops (cabbage, cauliflower, chard, celery, endive, kale, kohlrabi, lettuce, spinach

Stem crops (artichokes, asparagus)

Bulbs (leeks, onion)

Biennial Roots crops (beets, carrot, parsnip, radish, turnip, rutabaga)

Starchy tubers & rhizomes (manioc, white potato, sweet potato, yam)

Water content (%)

90.7

 

89

86.5

87.8

62.2

Calories

27.6

23

48.5

30.6

148.2

Carbohydrates (%)

5.3

8

11

10

35.2

Vitamin A (units)

3148

530

20

1940

1764

Vitamin C (mg/100g)

56.2

 

22.5

21

23.1

 

10.8

V.  More Questions:  Can you.....

  1. name the major organs of a plant and identify their function?
  2. identify some common crops derived from roots?
  3. identify some common crops derived from stems, including tubers, rhizomes, corms and bulbs?
  4. identify some common crops derived from meristems?
  5. identify which organs are considered vegetative?
  6. define vegetable?
  7. Circle the vegetables in the following list:
  • avocado
  • broccoli
  • Brussels sprouts
  • celery
  • cucumber
  • eggplant
  • green bean
  • green pepper
  • peas
  • potato
  • pumpkin
  • tomato
  • zucchini

 Challenge Problems: Can you name a seed-plant plant that has:

  1. leaves and stems, but no roots?
  2. stems and roots, but no leaves?
  3. no distinct stems, leaves or roots
  4. no chlorophyll?
  5. stems, leaves and roots but not flowers or fruits?

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Last updated:  03/09/2005 / © Copyright  by SG Saupe