VEG PT 1

Question 1

what are vegetables, and what are they classified by?

Answer 1

edible fresh parts of plants, can be classified by
the part of the plant from which they originated

Question 2

what are the different options for classifying vegetables

Answer 2

Roots
Bulbs
Stems
Leaves
Seeds
Flower

Question 3

how are fruits different from vegetables

Answer 3

botanically different from vegetables
Some botanical fruits are often thought of as vegetables

Question 4

what are bulbs

Answer 4

underground storage organ formed from the
plant stem and leaves

Question 5

whats at the bottom of the bulb, and what grows from it

Answer 5

a thin, flat disc called the basal plate,
which is a compressed stem, and
the roots grow from the underside
of this

Question 6

whats the body of bulb made up of? and what’s in the center of the body of the bulb?

Answer 6

The body of the bulb is
made up of layers of fleshy scales
which are modified leaves. In the
center of the bulb is the bud for
the next year’s flower.

Question 7

whats a tuber

Answer 7

fleshy storage organ formed from a modified stem

Question 8

where is the potato tuber? what can it produce?

Answer 8

formed at the end of the underground stem and can produce new shoots from eyes or buds on its
surface.

Question 9

whats the cell wall of a plant

Answer 9

surrounds membrane and gives the cell structure

Question 10

what are chloroplasts

Answer 10

capture energy from sunlight and use it to produce food for plant

Question 11

what is the vacuole

Answer 11

sac within cytoplasm that stores water, food, waste products and other materials, like anthocyanin pigments and flavor compounds

Question 12

what are two other important structures of a planet cell

Answer 12

middle lamella and pectin

Question 13

what does the cell wall provide, and what contributes to its strength?

Answer 13

provides structural support
Fibrous compounds contribute to the strength

Question 14

where are Pectic compounds and hemicellulose found? what do they do?

Answer 14

found w/in and between cell walls; Act as cement, and give tissue firmness and elasticity

Question 15

what does the outer portion of skin, peel or rind have

Answer 15

higher proportion of cellulose and hemicellulose

Question 16

what do surface cells produce

Answer 16

cutin: a protective water-impermeable
waxy polymer; hydrophobic compound

Question 17

what lignin and how does concentration change with plant age

Answer 17

non-carbohydrate fiber – phenolic
polymer; Concentration increases with plant age
(ex: asparagus)

Question 18

what are gums, and what are they added to food for?

Answer 18

polysaccharides with ability to absorb
water/swell; Added to foods to increase viscosity; like gugar gum

Question 19

what does the amount of water in cells determine

Answer 19

juiciness; example: low in potatoes, high in tomatoes

Question 20

what does optimal water content provide

Answer 20

turgor (rigid firmness) and crunchiness

Question 21

what does high solute concentration in vacuole do

Answer 21

draws water in

Question 22

what happens as a result of the vacuole drawing water in

Answer 22

stiffness

Question 23

whats the most common cell type in fruits/veggies

Answer 23

Parenchyma cells

Question 24

what do plastids do

Answer 24

either make and/or store food
compounds

Question 25

what are the three kinds of plastids

Answer 25

leucoplasts, chloroplasts, chromoplasts

Question 26

what do leucoplasts store, and are they pigmented?

Answer 26

store starch, lipids, or proteins; Non-pigmented

Question 27

what do chloroplasts contain, and what’s their role?

Answer 27

chlorophyll; Role: conduct photosynthesis

Question 28

what do chromoplasts contain and attract?

Answer 28

contain carotenoid pigments,
attract pollinators

Question 29

what does it mean if pigment found in plastid vs vacuoles

Answer 29

plastid = fat soluble
vacuoles = water soluble; lost in cooking

Question 30

what are the three major groups of plant pigments

Answer 30

carotenoids, chlorophyll, flavanoids

Question 31

what are carotenoids soluble with and where are they found? what color are they?

Answer 31

Fat-soluble, found in chromoplasts
Yellow-orange and some red

Question 32

what carotenoids are in carrots

Answer 32

*Carotene (Carrot)

Question 33

what carotenoids are in pineapples

Answer 33

*Xanthophyll (Pineapple)

Question 34

what carotenoids are in tomatoes

Answer 34

*Lycopene (Tomato)

Question 35

where are chlorophyll found and what are they soluble with

Answer 35

*Fat-soluble, found in chloroplasts

Question 36

what color are choloprhyll and what happens to them over time

Answer 36

*Green color of plants
*Degrades over time and reveals other pigments

Question 37

what are the two chemical forms of chlorophyll (and what colors are they) and do they occur together?

Answer 37

*Two chemical forms (occur together):
*Chlorophyll a (blue green)
*Chlorophyll b(yellow-green)

Question 38

what enhances green color from cholorphyll

Answer 38

brief blanching, because it removes air bubbles and brightens color

Question 39

why does glancing help with green color

Answer 39

because the color be slightly hidden slightly hidden by air between cells

Question 40

what happens if you heat too long

Answer 40

creates dull olive-brown, because of contact with acids

Question 41

explain what it means that chlorophyll is pH dependent

Answer 41

Turns olive brown under acidic conditions
and bright green under alkaline conditions

Question 42

what are flavonoids soluble with and where are they found

Answer 42

Water-soluble, found in vacuoles

Question 43

what are Anthocyanins

Answer 43

type of flavonoid - red, purple, and blue
color seen in fruits and vegetables

Question 44

what are three vegetables high in anthocyanins

Answer 44

red cabbage, eggplant, radish

Question 45

what are belatins

Answer 45

type of flavonoid that gives beets their deep purple-red hue

Question 46

what are Anthoxanthins

Answer 46

type of flavonoid that creates white/cream color of cauliflower, onions, white potatoes, turnips

Question 47

are flavonoids highly pH dependent

Answer 47

yes

Question 48

what are three types of flavanoids

Answer 48

belatins, Anthoxanthins, anthocyanins