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:

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

  6. explain the structure and function of root hairs

  7. identify some common root crops

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

  9. explain why root crops are often biennials

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

  11. 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)

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

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

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

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

  16. identify the major parts of a leaf

  17. 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)

  18. identify some leaf crops that are commonly eaten

  19. explain why leaves are broad and thin

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

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

  • compound leaves

  • crown

  • cuticle

  • deciduous

  • epidermis

  • evergreen

 

  • fibrous root

  • hypocotyls

  • internode

  • leaf

  • lenticle

  • meristem

  • mycorrhizae

  • node

  • palisade layer

  • perennial

  • petiole

  • rhizome

  • root

  • root hair

  • runner

  • shoot

  • simple leaves

  • spongy layer

 

  • stem

  • stipules

  • stomata

  • tap root

  • tendril

  • vascular bundle scar

  • vascular tissue

  • vegetable

  • vegetative

  • vein

  • 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


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:  11/11/2008 / � Copyright  by SG Saupe