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Science > Flowering Plants > Flashcards

Flowering Plants Flashcards

1
Q

Root

A

Anchor and support the plant in the soil. Take in ( absorb ) water and minerals. Some plants (e.g. yams) store food in their roots.

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2
Q

Stem

A

Support and hold up leaves and flowers. Transport water and minerals from the roots to the leaves and also transport food from the leaves to the roots. Some stems store food ( e.g. potatoes ).

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3
Q

Leaves

A

Make food in a process called photosynthesis. Allows gases and water vapour to pass in and out. Some leaves store food.

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4
Q

Flowers

A

The function of a flower is to produce seeds so that the plant can reproduce.

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5
Q

Fruit

A

Protect seeds and provide foods for the seeds.

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6
Q

The bud

A

Allows new leaves and flowers to grow

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7
Q

Xylem

A

Transports water and minerals up to the plant.

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8
Q

Phloem

A

Transports food from the leaves.

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9
Q

Transporation

A

The loss of water vapour from the stomata of the leaves. It supplies water to the leaves for photosynthesis. It also helps to cool plants ( in the same way sweating helps cool the human body ).

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10
Q

Stomata

A

Little holes on the underside of the leaves.

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11
Q

Transpiration stream

A

The flow of water from the roots, up through the plant and out the leaves.

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12
Q

Factors that increase rate of transporation

A

Sunlight, wind, soil water and low humidity.

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13
Q

Photosynthesis

A

The process where green plants make food using light energy.

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14
Q

Why are leaves and plants green ?

A

Because they contain Chlorophyll which is a green chemical needed for photosynthesis.Chlorophyll is found in chloroplasts in plant cells.

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15
Q

What part of a plant do you think has most chlorophyll.

A

The leaves and any green part of the plant have chlorophyll.

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16
Q

Photosynthesis word equation

A

Carbon dioxide + water (+ sunlights and chlorphyll) -> glucose+oxygen.

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17
Q

Carbin dioxide

A

Passes into leaves through stomata ( found on the other side of the leaf).

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18
Q

Water

A

From soil, enters through roots.

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19
Q

light

A

From the sun. Absorbed by leaves due to their large flat surfaces. Providea energy needed to form food.

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20
Q

Chlorophyll

A

Made by plants. It is a green pigment. Mostly found in the leaves. Absorbs lights and allows photosynthesis to take place.

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21
Q

Glucose

A

Food made by plant to provide energy for respiration, to form starch in parts of the plant and to form cellulose.

22
Q

Oxygen

A

Gas mads by photostnthesis. Used for respiration to provide energy in the leaf. Released from the leaf into the air.

23
Q

Tropism

A

The change in growth of a plant in response to an outside stimulus.

24
Q

Phototropism

A

The way in which a plant changes growth in response to light.

25
Q

Geotropism

A

The way in which a plant changes growth in response to gravity.

This allows the plant to absorb as much light or water or minerals as possible.

26
Q

Respiration

A

The controlled release of energy from food

27
Q

Aerobic respiration

A

Requires oxygen

28
Q

Anaerobic respiration

A

Does not require oxygen

29
Q

Factors of respiration

A

Glucose comes from the food we eat. Oxygen is removed from the air we breathe.

30
Q

Products of respiration

A

We breathe out carbon dioxide andnwater vapour. We use the energy throughout our day, walking, talking, thinking etc.

31
Q

Anaerobic respiration in human muscles

A

Produces lactic acid, which cause our muscles to cramp.

32
Q

Fermentation ( anaerobic respiration by microbes )

A

Produces Fermented foods. The most common of these is in beer making, where alcahol has been produced from yeast feeding on glucose.

33
Q

The Petal

A

Petals are used to attract insects into the flower; they may have guidlines on them and be scented.

34
Q

The Sepal

A

The flowers is protected while it is in bud by the sepals, these may be coloured green or have the colour of petals. They are often brightly coloured to attract insects.

35
Q

The statmen

A

Produces the male gamete ( male sex cell) for fertilisation

36
Q

The carpel

A

The carpel produces the female gamete ( female sex cell ) for fertilisation.

37
Q

Pollination

A

The transfer of pollen grains from an anther ( male part ) to a stigma ( female part )

38
Q

Insect pollination

A

Insects who visit the flower in order to obtain pollen or nectar as food : the insects rub against the sticky stigma and so the pollen ( which was gathered from the stamen of one plant) can end up on the carpel of another plant.

39
Q

Wind pollination

A

Which blows the pollen from one flower to another.

40
Q

Self - Pollination

A

Occurs when the male and female parts of the flower are ripe at the same time and when the pollen can fall onto the sticky stigma.

41
Q

Fertilisation

A

The union of a nucleus of the pollen grain with the nucleus of the egg.

42
Q

Fruit and Seed development

A

After fertilisation the egg develops into a seed. The parent plant provides the food for the growth.

The seed is provided with energy and raw materials to enable it to become established after dispersal, provided the enviroment is suitable.

43
Q

Testa ( structure of a seed )

A

The tough outer covering.

44
Q

Radicle ( structure of a seed )

A

The part growing down out of the seed ( grows to form the root;think ‘ R’ for Radicle, ‘ R’ for root.

45
Q

Plumule ( structure of a seed)

A

The part growing up ( this grows to form the shoot )

46
Q

Food supply for seed ( structure of a seed )

A

The inside of the seed consists of stores of food.

47
Q

Dispersal ( of fruit & seed )

A

If the seeds didn’t get dispersed then they would all simply fall to the ground and there wouldn’t be enough food, light or water for all to develop. So they need to get away from the parent plants

Dispersal Wind Insect Self
Example Dandelion Strawberry Peas ( they ‘ explode ‘ or pop )

48
Q

Germination

A

The resumption of growth after a period of dormancy.

49
Q

Necessary for germination

A

Moisture, oxygen and heat.

50
Q

Asexual Reproduction

A

Involves the formation of new individuals from the cell(s) of a single parent. Examples are grass, strawberries, daffodils, onions and potatoes.

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