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Transcript of Plant Structures
1. take in water and 2. hold the plant in place.
There are two basic types: Tap root - usually has one larger main root.
this larger root may specialize and store food
for the plant, such as a carrot. We may eat these. Fiberous root - a web of thin roots. These
are usually not a source of food for us. The stem has several jobs. One is leaves and
flowers grow from it. Another is to carry food,
water , and nutrients throughout the plant. Water
and nutrients flow up through tubes in the stem.
Food flows away from the leaves in other tubes.
these tubes can be easily seen in celery stalks. More than half of the sugar we
eat comes from the taproot of
sugar beets Raw or cooked, many of us
enjoy the taproot of the carrot. Sweet potatoes
from the roots. I like
them baked, cut into
french fries, and
candied, but many
serve them mashed
and topped with
during Thanksgiving. The peppery taste of a radish is
enjoyed in many salads. This is a great taproot. The broccoli
we eat is both
stems Asparagus stems are
not one of my favorites,
but is may be yours. Celery has
and cooked. A leaf is the structure where a plant makes its sugary food.
Think of them as food factories for the plant. They take in
carbon dioxide through stomata (think of them as noses).
They take in water and nutrients through leaf veins. The leaves make food in a process called photosynthesis. The magnified stoma of a
pea plant. Leaf veins transport water and nutrients to the leaves and
carry food away to the rest of the plant. Photosynthesis uses the energy of the sun, carbon dioxide from the air, and water to make food for the plant. This process takes place within a substance called chlorophyll (what makes a plant green). Photosynthesis gives off
oxygen (a gas we need to live) as a waste. Tasty cabbage
are the main ingredients
in most salads. Spinach is enjoyed in both salads and soups. Stems We Eat Roots We Eat Leaves We Eat