Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Bio (Exam 3) > Lecture 17 > Flashcards

Lecture 17 Flashcards

You may prefer our related Brainscape-certified flashcards:
Biology 101 flashcards
1
Q

___, ___, & ___ = dietary staples for the world’s population.

A

Wheat, corn, rice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Wheat, corn, & rice provide ___ of the calories consumed. They are chief sources of ___ and ___.

A

50%, proteins, carbs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Corn / ___ ___ was originally a New World staple from southern ___ to southern ___ ___.

A

Indian maize, Canada, South America

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

___ formed the basis for New World civilizations.

A

Maize

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Maize was later named ___ ___ by ___.

A

Zea mays, Linnaeus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

___ ___ of corn = ears.

A

Carpellate inflorescence

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

___ (husks) surround corn’s whole ___.

A

Bracts, inflorescence

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Silks are the ___ and ___ of each corn ___.

A

stigma, style, carpel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

European herbalists were puzzled by corn because it was ___ than other ___, and unusual in having separate ___ / ___ (male / female) ___.

A

larger, cereals, staminate, carpellate, inflorescences

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Tassel = corn’s ___ ___.

A

staminate inflorescence

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Ear = a thickened ___ borne on a ___ ___ of corn.

A

spike, lateral stalk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

___ (kernels) of various colors of corn are naked. The entire ear is tightly covered with ___ ___ (husks).

A

Grains, specialized bracts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Corn is poorly adapted for survival and its modern version could not survive without human intervention: husks totally prevent ___ ___. Kernels in a fallen ear (even if they germinate) would produce seedlings under such ___ ___ that few would survive.

A

seed dispersal, intense competition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Types of corn are characterized mainly by the type of ___ present in their ___.

A

starch, endosperm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Starch components = ___ (unbranched chain of ___ molecules) & ___ (a highly branched chain).

A

amylose, glucose, amylopectin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Hard starch has more ___ than soft starch.

A

amylose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

___ = oldest type of corn.

A

Popcorn

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Popcorn was very useful for primitive peoples because the grains could become edible by ___ ___ ___.

A

heating without grinding

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Popcorn has extremely hard kernels with ___ ___ surrounding a core of ___ ___ with ___ in its cells.

A

hard starch, soft starch, water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Popcorn’s kernels swell and burst when heated. Its ___ cells contain a large amount of water. Water-steam builds up ___ when it heats, and the whole kernel explodes.

A

endosperm, pressure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Popcorn requires a moisture content of ___-___ to pop.

A

13-14.5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

___ corn has both hard and soft starches. It has ___ starch along the sides and ___ starch on the top and center.

A

Dent, hard, soft

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Dent corn’s kernel, when dry, shows a dent as the ___ ___ ___.

A

soft starch shrinks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Dent corn is the ___ ___ grown type of corn in the US. It is primarily used for ___ ___, corn ___, and corn ___.

A

most widely, animal feed, starch, meal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

___ corn has some sugar instead of starch in the ___.

A

Sweet, endosperm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

___ corn is a rare type of corn that occasionally appears in fields. It is a biological curiosity and believed to be ___.

A

Pod, primitive

27
Q

There are also ___ corn, ___ corn, and ___ corn.

A

flint, flour, waxy

28
Q

___ corn and ___ corn were extensively grown by native Americans before Europeans arrived.

A

Flint, flour

29
Q

Corn has thousands of ___, each with specific traits like early maturation, different kernel colors, pest resistance, ear size, sweet tastes…

A

cultivars

30
Q

Kernel color is a complex characteristic depending on pigmentation of the ___, ___ ___, and ___.

A

endosperm, aleurone layer, pericarp

31
Q

The majority of corn grown commercially is ___ corn.

A

hybrid

32
Q

Advantages of hybrid corn: ___-___ ears per stalk (one ear was typical at the beginning of the ___ century), stronger stalks with standard ear positioning make ___ ___ easier.

A

2-3, 20th, mechanical harvesting

33
Q

Disadvantages of ___ ___: you need to purchase new seeds from a company each year and can’t save the seeds.

A

hybrid corn

34
Q

The majority of corn grown in the US is used as ___ ___.

A

animal feed

35
Q

Only a small part of the corn harvest is eaten by humans directly as a vegetable. Most is ___ commercially for ___ ___ or ___ ___.

A

processed, food products, industrial applications

36
Q

Corn can be used for ___ beverages including ___.

A

fermented, chicha

37
Q

Corn is a good source of ___, ___, and ___.

A

carbs, fats, proteins

38
Q

Corn’s protein is lower than that of wheat: around ___-___. It is low in ___ and ___. It is deficient in ___.

A

7-10%, lysine, tryptophan, niacin

39
Q

Corn starch, meal, flour, oil, and syrup all come from its ___.

A

kernels

40
Q

Corn-based ___ ___ alone account for almost ___ ___ dollars annually.

A

snack foods, a billion

41
Q

___ feeds more people worldwide than any other crop.

A

Rice

42
Q

___ is the only crop exclusively grown to feed humans.

A

Rice

43
Q

At least ___ ___ people, mainly in ___, rely on rice as a dietary staple.

A

2 billion, Asia

44
Q

Rice cultivation dates back ___ years in ___. Evidence of early cultivation has also been found in ___ and ___.

A

11.5k, China, Thailand, India

45
Q

___ ___ is the main species of cultivated rice, although there are over ___ species of ___.

A

Oryza sativa, 20, Oryza

46
Q

___ was introduced to North America in the colonial period and soon became an important crop in ___ ___.

A

Rice, the Carolinas

47
Q

Rice spread to ___, ___, ___, and ___ in the late 19th and early 20th centuries.

A

Louisiana, Texas, Arkansas, California

48
Q

Although the US produces less than ___ of the rice grown, it is one of the world’s largest rice ___.

A

2%, exporters

49
Q

The rice plant is a large ___-___ ___ growing to an average height of around ___ ___ with the typical ___ appearance of grasses.

A

multi-stalked annual, 1 meter, vegetative

50
Q

Each rice ___ is terminated by an ___ bearing ___ surrounded by ___.

A

stalk, inflorescence, grains, bracts

51
Q

___ rice can be grown like other ___ without ___.

A

Upland, cereals, flooding

52
Q

___ rice is cultivated in ___ fields or ___ with 2-4” of standing water.

A

Lowland, flooded, paddies

53
Q

___ are diked with earthen dams and filled by ___ or ___.

A

Paddies, rain, irrigation

54
Q

Young rice seedlings started in ___ ___ are transplanted into ___.

A

seed beds, paddies

55
Q

When rice grains are mature, the fields are ___ and the rice is ___ ___.

A

drained, harvested dry

56
Q

Brown rice is the ___ ___ ___; white rice has been ___ and ___ to remove the ___ and ___.

A

dehulled whole grain, milled, polished, bran, germ

57
Q

Brown rice is nutritionally superior: it has more ___ (8.5-9.5%) than white rice (5.2-7.6%) and more ___, especially ___ and ___.

A

protein, vitamins, thiamine, B1

58
Q

In developing nations, ___ ___ rice cultivation methods are still used. In the US and other developed nations, rice cultivation is ___ ___.

A

labor intensive, highly mechanized

59
Q

New ___ ___ (rice) varieties have been developed that are high yielding, disease resistant, and early maturing.

A

Oryza sativa

60
Q

2 major subspecies of rice = ___ and ___.

A

indica, japonica

61
Q

Indica rice varieties = primarily grown in the ___. Produce ___ grains that ___ ___ when cooked.

A

tropics, long, don’t stick

62
Q

Japonica varieties = grown in ___ to ___ regions, with ___ grains that ___ ___ when cooked.

A

subtropical, temperate, short, are sticky

63
Q

Stickiness of cooked ___ grains is due to ___ in the ___; drier grains have more ___ and less ___.

A

japonica, starch, endosperm, amylose, amylopectin

Bio (Exam 3) (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions