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PBOT MT > FRUITS N PHOTOSYNTHESIS > Flashcards

FRUITS N PHOTOSYNTHESIS Flashcards

1
Q

The process of manufacturing food in plants, mainly sugar, from carbon dioxide and water in the presence of chlorophyll, utilizing light energy and releasing oxygen gas

A

PHOTOSYNTHESIS

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2
Q

Essential factors in photosynthesis

A
  • RAW MATERIALS
  • ENERGY
  • PIGMENTS
  • TEMPERATURE
  • CARRIER MOLECULES
  • ENZYMES
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3
Q

What gas is being released during photosynthesis?

A

OXYGEN GAS

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4
Q

Product of photosynthesis

A

SUGAR/ GLUCOSE

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5
Q

Types of raw materials

A
  • CARBON DIOXIDE
  • WATER (H20)
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6
Q

Main source of light energy

A

SUN OR SOLAR ENERGY

  • BUT ELECTRIC LIGHT CAN ALSO BE USED
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7
Q

These wavelengths are mainly reflected from and transmitted through the leaves

A

YELLOW AND GREEN WAVELENGTHS

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8
Q

Is any factor whose presence is required before a reaction proceeds

A

ESSENTIAL FACTORS IN PHOTOSYNTHESIS

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9
Q

From the atmosphere which diffuses into the intercellular spaces of the leaf through the stoma

A

CARBON DIOXIDE

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10
Q

Absorbed from the environment by the cells; is transported to the leaves through the xylem

A

WATER

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11
Q

It enables the plant to absorb light energy and to use the absorbed energy in the production of sugars

A

PIGMENTS

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12
Q

Color of carotenes

A

YELLOW ORANGE PIGMENTS

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13
Q

What color/s of light energy is/are effective?

A

RED AND BLUE WAVELENGTHS

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14
Q

The process may be considered as one in which the solar energy is converted to _____ and stored in the form of _____

A

CHEMICAL ENERGY, CARBOHYDRATES

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15
Q

What is the source of energy?

A

LIGHT ENERGY

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16
Q

The pigment primarily involved in the photosynthesis

A

CHLOROPHYLL

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17
Q

Color of xanthophyll

A

YELLOW PIGMENTS

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18
Q

Example color of chlorophyll A and B

A
  • A (BLUISH GREEN PIGMENT)
  • B (YELLOWISH GREEN PIGMENT)
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19
Q

The range of temperature for photosynthesis is from __ to __

A

FROM 5°C TO 40°C

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20
Q

It speeds up the chemical reaction and is also present in chloroplasts

A

ENZYMES

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21
Q

How many molecules of PGA is needed to be converted into hexose

A

12 MOLECULES OF PHOSPHOGLYCERIC ACID

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22
Q

The principal end product in the majority of plants

A

6-CARBON SUGAR OR HEXOSE

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23
Q

Materials produced during photosynthesis

A
  • A 6-CARBON SUGAR OR HEXOSE
  • PHOSPHOGLYCERIC ACID (PGA)
  • OXALOACETIC ACID
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24
Q

Meaning of NAPH

A

NICOTINAMIDE ADENINE DINUCLEOTIDE PHOSPHATE HYDROGEN

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25
Q

A 4-carbon compound which is the first product formed in some plants termed the C4 plants as differentiated from the C3 plants

A

OXALOACETIC ACID

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26
Q

A 3-carbon compound which is the first product formed

A

PHOSPHOGLYCERIC ACID (PGA)

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27
Q

Reaction where chlorophyll becomes active

A

PHOTO ACTIVATION

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28
Q

Light to chemical energy; release of O; product ATP and NAPH; thylakoid membrane

A

PHOTOCHEMICAL REACTION

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29
Q

Meaning of ATP

A

ADENOSINE TRIPHOSPHATE

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30
Q

What do you call the reaction where CO2 is brought into the system of dark reaction?

A

CALVIN CYCLE

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31
Q

Step of photosynthesis where it involves the incorporation of CO2 into the final production

A

DARK REACTION

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32
Q

Overall photosynthetic reaction

A

6CO2 + 12H2O -> (LIGHT, PLANT ENZYMES) C6H12O6 + 6O2 + 6H2O

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33
Q

Process in which ATP is formed from ADP

A

PHOTOPHOSPHORYLATION

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34
Q

Essentially a water-splitting operation by means of which hydrogen is made available for the next step

A

LIGHT OR HILL REACTION

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35
Q

Reaction where chlorophyll expels highly energized electron; becomes positively charged

A

PHOTO IONIZATION

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36
Q

What do you call the method where ADP plus pyrophosphate forms ATP

A

OXIDATION PHOSPHORYLATION

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37
Q

Steps of photosynthesis

A
  • LIGHT OR HILL REACTION
  • DARK REACTION
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38
Q

Involves the absorption of light energy and the production of an energy-rich compound, ATP, a process called photophosphorylation

A

LIGHT OR HILL REACTION

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39
Q

It refers to a series of complex oxidation-reduction reactions whereby living cell obtain energy through the breakdown of organic material

A

RESPIRATION

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40
Q

In this process, therefore, chemical energy of food is transferred to the chemical energy of some compounds, usually ATP

A

RESPIRATION

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41
Q

Breaks down pyruvic acid to CO2 and H2

A

KREB’S CYCLE OR CITRIC ACID CYCLE

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42
Q

Process wherein the H atoms given off during the Kreb’s cycle are passed along a series of compounds and energy is transferred to chemical bonds of pyrophosphate formed when ADP plus pyrophosphate forms ATP, and finally uniting with oxygen to form, the water of respiration

A

TERMINAL OXIDATION

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43
Q

Anaerobic conversion of glucose to 2 pyruvic acid molecules

A

GLYCOLYSIS

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44
Q

The innermost layer which usually surrounds the seeds

A

ENDOCARP

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45
Q

Common method use in respiration

A
  • GLYCOLYSIS
  • KREB’S CYCLE OR CITRIC ACID CYCLE
  • TERMINAL OXIDATION
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46
Q

Respiration reaction

A

C6H12O6 + 6O2 -> 6CO2 + 6H2O + ATP

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47
Q

The ripened ovary of the flower

A

FRUITS

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48
Q

The outermost layer of pericarp

A

EXOCARP

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49
Q

Protects seeds, aid in their dissemination, and may be factor in timing their germination

A

FRUIT

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50
Q

The fruit wall

A

PERICARP

51
Q

Fruit that develops without fertilization

A

PARTHENOCARPIC

52
Q

Layers of pericarp

A
  • EXOCARP
  • MESOCARP
  • ENDOCARP
53
Q

Types of fruits based on consistency

A
  • PERICARP DRY AND DEHISCENT
  • PERICARP DRY AND INDEHISCENT
  • PERICARP FLESHY
54
Q

The fleshy middle layer of pericarp

A

MESOCARP

55
Q

Types of fruits

A
  • BASED ON THE ORIGIN
  • BASED ON THE NUMBER OF OVARIES INVOLVED IN ITS FORMATION
  • BASED ON CONSISTENCY
56
Q

Fruit the develops after fertilization

A

NORMAL FRUIT

57
Q

Fruit that develops from 1 ovary

A

SIMPLE FRUIT

58
Q

Fruit that develops from several ovary

A

COMPOUND FRUIT

59
Q

Type of compound fruit where it develops from the several ovaries of a single flower

A

AGGREGATE

60
Q

Examples of an aggregate fruit

A
  • ATIS
  • GUYABANO
61
Q

Type of compound fruit where it develops from several ovaries of a compact inflorescence

A

MULTIPLE (COLLECTIVE)

62
Q

Examples of multiple (collective) fruits

A
  • LANGKA
  • PINEAPPLE
  • DURIAN
  • RIMAS
63
Q

Type of pericarp dry and dehiscent where the fruit arises from a single carpel which at maturity splits along 2 sutures; with the shell, pericarp endorsing the seeds

A

LEGUME OR POD

64
Q

Examples of legume or pod fruits

A
  • PEANUT
  • SITAO
  • BATAO
  • PATANI
65
Q

Type of pericarp dry and dehiscent where the fruit develops from a single carpel and opens along 1 suture

A

FOLLICLE

66
Q

Examples of a follicle fruits

A
  • CAMACHILLE
  • KALACHUCHI
67
Q

Type of pericarp dry and dehiscent where the fruit derives from an ovary with 2 or more united carpels, each carpel producing few to many seeds and splits in various ways

A

CAPSULE

68
Q

Examples of a capsule fruit

A
  • CASTOR OIL
  • BANABA
  • OKRA
  • COTTON
69
Q

Type of pericarp dry and dehiscent where the fruit derives from a superior ovary consisting of 2 locule which at maturity separates into 3 portion with the seeds attached to the central persistent portion

A

SILIQUE

70
Q

Example of a silique fruit

A

MALUNGGAY

71
Q

Type of pericarp dry and indehiscent where the fruit is commonly called “seeds” but when the pericarp is broken, the seeds within is seen to be attached to the ovary wall at one point

A

ACHENE

72
Q

Type of achene fruit

A
  • STRAWBERRY
  • PINEAPPLE
73
Q

Type of pericarp dry and indehiscent where the fruit is also one seeded, but the pericarp and seed coat are firmly united

A

GRAIN (CARYOPSIS)

74
Q

Examples of grain (caryopsis) fruit

A
  • CORN
  • RICE
75
Q

Type of pericarp dry and indehiscent where the fruit is may be one-seeded or two-seeded and has a wing-like outgrowth of the ovary wall

A

SAMARA

76
Q

Examples of a samara fruit

A
  • NARRA
  • MAPLE
77
Q

Type of pericarp dry and indehiscent where the fruit derived from 2 carpels which splits when mature, along the midline into 2 one-seeded indehiscent leaves

A

SCHIZOCARP

78
Q

Examples of a schizocarp fruits

A
  • CARROT
  • MUSTARD FAMILY
79
Q

Type of pericarp dry and indehiscent where the is one-seeded with a hard or stony pericarp commonly called the shell

A

NUT

80
Q

Examples of a nut fruit

A
  • CASHEW NUT
  • PISTACCHIO
  • WALL NUT
  • CHESTNUT
81
Q

Type of pericarp fleshy where the fruit is derived from a compound ovary, usually many seeds are embedded in a fleshy part which is both endocarp and mesocarp

A

BERRY

82
Q

Examples of a berry fruits

A
  • EGGPLANT
  • TOMATO
  • GRAPES
83
Q

Type of pericarp fleshy where it is a type of berry, with a thick leathery rind with numerous glands which constitute the exocarp and mesocarp and a thick juicy portion of several wedge-shaped locules which are outgrowths from the endocarp

A

HESPERIDIUM

84
Q

Examples of a hesperidium fruits

A
  • ORANGE
  • POMELO
  • CALAMANSI
  • DALANDAN
85
Q

Type of pericarp fleshy where it is a berry-like fruit with a hard rind derived from the fusion of the receptacle and the exocarp while the fleshy part of the fruit is principally mesocarp and endocarp

A

PEPO

86
Q

Examples of a pepo fruits

A
  • CUCUMBER
  • SQUASH
  • WATERMELON
87
Q

Type of pericarp fleshy where the fruit is derived from one carpel and is usually one-seeded, exocarp is thin, mesocarp maybe fleshy of fibrous and the endocarp is hard, consisting of thick-walled stone cells

A

DRUPE

88
Q

Example of a drupe fruits

A
  • PILI NUT
  • COCONUT
  • AVOCADO
  • MANGO
89
Q

Type of pericarp fleshy where the fruit is derived from an inferior ovary; the fleshy part is the enlarged floral tube and the core comes from the ovary

A

POME

90
Q

Examples of a pome fruit

A
  • APPLE
  • PEAR
91
Q

It is the loss of water in vapor form in a living plant

A

TRANSPIRATION

92
Q

Process where the principal transpiring organs are the leaves

A

TRANSPIRATION

93
Q

Transpiration may occur through the cuticle, but most of the water loss during the day are through the ___

A

STOMATA

94
Q

Factors affecting transpiration rate

A
  • ENVIRONMENTAL FACTORS
  • STRUCTURAL FACTORS PREVENTING WATER LOSS
95
Q

Environmental factors

A
  • ATMOSPHERIC HUMIDITY
  • AIR MOVEMENTS
  • AIR TEMPERATURE
  • LIGHT INTENSITY
  • SOIL CONDITION
96
Q

Structural factors preventing water loss

A
  • CUTICLE
  • STOMATAL BARRIER
  • SUNKEN STOMATA
  • DISTRIBUTION OF STOMATA
  • REDUCTION OF TRANSPIRING SURFACE
97
Q

The drier the air above the plant, the greater is the transpiration rate

A

ATMOSPHERIC HUMIDITY

98
Q

The more rapid the air movement, the faster is the rate of transpiration

A

AIR MOVEMENTS

99
Q

The higher the temperature of air surrounding the leaf, the faster is the rate of transpiration

A

AIR TEMPERATURE

100
Q

As light intensity increases, the transpiration rate also increases

A

LIGHT INTENSITY

101
Q

Any soil condition that influences water absorption by the roots affects transpiration rate

A

SOIL CONDITIONS

102
Q

The presence of a wax-like material, cutin in the cell wall and thickening of the outer wall of epidermal cells reduces transpiration

A

CUTICLE

103
Q

When guard cells become turgid, the stomatal aperture widens, thus after a period of rapid transpiration, the stomata close reducing water loss

A

STOMATAL BARRIER

104
Q

When stomata are below the level of the leaf surface, diffusion of water vapor is decreased

A

SUNKEN STOMATA

105
Q

Loss of water is decreased if fewer stomata are located at the upper surface of the leaf

A

DISTRIBUTION OF STOMATA

106
Q

Any decrease in leaf surface will decrease transpiration rate

A

REDUCTION OF TRANSPIRING SURFACE

107
Q

The loss of liquid from the leaves of intact plants

A

GUTTATION

108
Q

Occurs when water absorption is rapid but transpiration is low

A

GUTTATION

109
Q

Specialized structures of guttation that are present at the tips, margins or surfaces of leaves through which water passes out

A

HYDATHODES

110
Q

What is the liquid of guttation

A

DILUTED SALT SOLUTION

111
Q

The structure that develops from the ovule after fertilization

A

SEED

112
Q

Parts of a seed

A
  • SEED COATS
  • ENDOSPERM
  • EMBRYO
113
Q

The covering of a seed

A

SEED COAT

114
Q

Seed coats are made up of ____ derived from the outer integument and the ____ from the inner integument

A

TESTA, TEGMEN

115
Q

Associated with seed coats are

A
  • HILUM
  • MICROPYLE
  • RAPHE
116
Q

Scar on the seed coat

A

HILUM

117
Q

Small opening near the hilum

A

MICROPYLE

118
Q

Ridge located on the testa

A

RAPHE

119
Q

Derives from the primary endosperm cell and contains the stored food of the seed

A

ENDOSPERM

120
Q

Parts of embryo

A
  • COTYLEDON
  • EPICOTYL
  • HYPOCOTYL
121
Q

Part of the embryo below the point of attachment of the cotyledons; its growing tip, the radicle give rise to the primary root

A

HYPOCOTYL

122
Q

One or two seeded leaves

A

COTYLEDON

123
Q

Part of the embryo above the point of attachment of the cotyledons; it growing tip, the plumule, constitutes the first bud

A

EPICOTYL

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