Chapter 12 & 13 Flashcards
Forage crops
Feedstuffs from the leaves and stocks of plants and usually eaten by animals. These could be grasses, legumes, or other cultivated crops.
Grasses
Hardy plants that require nitrogen fertilizer.
Hay
Harvested forage such as alfalfa hay.
Legumes
Plants with the characteristic of forming nitrogen-fixing nodules on their roots, in this way making use of atmospheric nitrogen. A pod-bearing member of the Leguminosae family. Includes species, such as peas, beans, peanuts, clovers, alfalfas, sweet clovers, lespedezas, vetches and kudzu.
Pasture
Land covered with grass and other low plants suitable for grazing animals, especially cattle or sheep.
Silage
Forage, corn fodder, or sorghum preserved by fermentation that produces acids similar to the acids that are used to make pickled foods for people.
Boll
Fruit of the plant.
Defoliated
Removal of green leaves to prevent staining during harvest.
Micronaire
A measure of fiber fineness and maturity.
Feedstuffs from the leaves and stocks of plants and usually eaten by animals. These could be grasses, legumes, or other cultivated crops.
Forage crops
Hardy plants that require nitrogen fertilizer.
Grasses
Harvested forage such as alfalfa hay.
Hay
Plants with the characteristic of forming nitrogen-fixing nodules on their roots, in this way making use of atmospheric nitrogen. A pod-bearing member of the Leguminosae family. Includes species, such as peas, beans, peanuts, clovers, alfalfas, sweet clovers, lespedezas, vetches and kudzu.
Legumes
Land covered with grass and other low plants suitable for grazing animals, especially cattle or sheep.
Pasture
Forage, corn fodder, or sorghum preserved by fermentation that produces acids similar to the acids that are used to make pickled foods for people.
Silage
