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Fundamentals of Botany > Worksheet 9-11 > Flashcards

Worksheet 9-11 Flashcards

1
Q

chemicals that plant tissues use to communicate

A

hormones

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2
Q

where substances are produced but affects cells in another location

A

one location

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3
Q

where hormones are generally transported

A

plant vascular system

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4
Q

example of a gaseous hormone

A

ethylene

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5
Q

produced and released by rapidly growing plant tissues

A

ethylene

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6
Q

release ethylene

A

growing tips of roots, flowers, damaged tissue, and ripening fruit

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7
Q

known effect of ethylene

A

leaf abscission and fruit ripening

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8
Q

ripening converts it to simple sugar that imparts sweetness to the fruit

A

starch

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9
Q

attracted to sweeter (ripened) fruits than unripe ones and are likely to eat them

A

animals

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10
Q

why are animals eating the fruit important

A

seed dispersal

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11
Q

initiates the reaction that involves the conversion of starch into simple sugars

A

ethylene

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12
Q

can be used to confirm the presence of starch in a substance

A

iodine solution

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13
Q

binds to starch, but not to simple sugar

A

iodine

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14
Q

turn dark colored

A

iodine-starch complex

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15
Q

produced in the shoot apical meristem and is also found in young leaves and in flowers and fruits

A

auxin

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16
Q

causes the growth of roots and fruits and prevents the loss of leaves and fruit

A

auxin

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17
Q

used today in a number of applications which benefit farmers and crop producers

A

synthetic auxins

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18
Q

– how many unripe bananas are used

A

5 unripe bananas

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19
Q

how many ripe bananas are used

A

2 ripe bananas

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20
Q

how many ripe tomato is used

A

1 ripe tomato

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21
Q

setup 1 in banana

A

unripe banana fruit

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22
Q

setup 2 in banana

A

unripe banana fruit in a bag

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23
Q

setup 3 banana

A

unripe banana fruit, bruised in a bag

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24
Q

setup 4 banana

A

unripe banana fruit with a ripe banana fruit in a bag

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25
Q

setup 5

A

unripe banana fruit with a ripe banana both bruised in a bag

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26
Q

how many days to observe the banana and effects of ethylene

A

8 days

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27
Q

the amount of iodine solution used to stain

A

half a centimeter deep

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28
Q

the way the banana is cut

A

cross section

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29
Q

how long is the stain to be soaked

A

one minute

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30
Q

what will be used to rinse the soaked with iodine banana

A

water

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31
Q

describe the scoring chart in banana staining

A

unripe (0), somewhat ripe (1), fully ripe (2)

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32
Q

– how many sealable bags are used for the ethylene leaf abscission test

A

two sealable bags

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33
Q

describe setup 1 in leaf abscission

A

one plant cutting

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34
Q

describe setup 2 in leaf abscission

A

one plant cutting with a ripe tomato

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35
Q

how long is the changes of leaf abscission observed

A

8 days

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36
Q

plant used to observe the effects of auxin on axillary shoot formation

A

mayana plant

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37
Q

the part that is cut in the mayana plant

A

apical buds

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38
Q

– how long is the cut mayana plant observed

A

one week

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39
Q

have the ability to respond to different physical and environmental stimuli

A

plant

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40
Q

responses of plant to responds to different stimuli

A

tropism

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41
Q

examples of stimuli

A

light
gravity
water
air
touch

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42
Q

plants sometimes exhibit this

A

circadian rhythms

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43
Q

pigment that sometimes can influence plan responses

A

phytochrome

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44
Q

used to demonstrate tropism

A

potted plant

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45
Q

describe the setup to demonstrate tropism

A
  • One hole at the end of a shoebox, two pieces of carboards to be used as a partition, entire inside is covered with a black paper
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46
Q

used to cover the inside of the box

A

black cartolina/paper

47
Q

time to observe the changes in tropism

48
Q

cellulose-forming bacteria that can form a delicacy called nata

A

acetobacter xylinum

49
Q

usually white or cream-colored and Is well liked for dessert and for making or preparing “buko” salad

50
Q

Latin word where the Spanish word Nata is derived from

51
Q

meaning of Natare

52
Q

plays an important role in the development of our coconut industry because of the growing interests in its production from coconut water

A

nata making

53
Q

abundant waste product of copra

A

coconut water

54
Q
  • Fruits in which the Nata can be made from:
A

banana
pineapple
siniguelas
tomato
mango
papaya

55
Q

nata and pineapple

A

nata de pina

56
Q

– nata and coconut

A

nata de coco

57
Q
  • Other mediums that can be used to prepare nata
A

coconut milk
cocout water
gata

58
Q

important in the preparation of nata

A

presence of the right percentage of sugar
definite acidity

59
Q

during the preparation this take place

A

fermentation

60
Q

evolved during the fermentation, which sometimes pushes up the nata, thus causing an uneven growth

A

cabon dioxide

61
Q

– used to push the nata downward gently to the stratum to obtain an even growth

A

sterile wire or needle

62
Q
  • Cultural requirement for the formation of nata in a nutrient medium
A

one containing an ingredient with growth-promoting factors such as those present in coconut water

63
Q

Cultural requirement for the formation of nata for temperatures

A

28 degrees celscius

64
Q

Cultural requirement for the formation of nata for for pH

A

pH of 5 to 5.5

65
Q

Cultural requirement for the formation of nata for nitrogen source

A

ammonium salts

66
Q

Cultural requirement for the formation of nata for carbon source

A

glucose/sucrose

67
Q

why is acidifying the solution needed

A

to have favorable pH

68
Q

made when the solution is acidified

A

thick mucilaginous film of agglomerated cells

69
Q

may affect and cause stratification of the nata

A

vibration or jarring

70
Q

materials needed for the pure culture (distilled water)

A

380ml distiled water

71
Q

materials needed for the pure culture (tomato extract)

A

20ml tomato extract

72
Q

materials needed for the pure culture (sucrose)

A

50g sucrose

73
Q

materials needed for the pure culture (agar)

74
Q

materials needed for the pure culture

A

bacto-peptone

75
Q

tomato extract is made up of:

A

200g of fresh tomatoes
500ml of water

76
Q

how many pressure and how long is the tomato extract sterilized

A

15 pounds pressure for 30 minutes

77
Q

– ratio of water and yeast extract to be prepared

A

3g in 100ml water

78
Q

how many pressure and how long is the yeast extract sterilized

A

15 pounds pressure for 1 hour

79
Q

where the tomato extract and yeast extract is mixed

A

flask and filter

80
Q

the position of the mixture in the test tube to produce slopes/slants

A

inclined position

81
Q

– will grow after several days, and will be used as a starter

82
Q

used to inoculate more juices for more nata growing

83
Q

amount of ingredients used in the preparation of starter

A

6 cups of coconut water
1/2 cup sugar
1 tablespoon glacial acetic acid

84
Q

– how long is the mixture in the nata de coco starter sterilized in boiling water

A

45 minutes

85
Q

where the mixture of coconut water, sugar, and acetic acid is placed

A

preserving jars

86
Q

materials used for the preaparation of nata de coco

coconut water
sugar
acetic acid
ammonium sulfate
nata starter

A

12 cupts coconut water
1 cup sugar
2 tsps ammonium sulfate
2 tbsp acetic acid
1/4 nata starter

87
Q

will be used to strain the coconut water

A

cheesecloth

88
Q

will be added to the strained coconut water

A

sugar and acetic acid

89
Q

how long is the mixture of strained coconut water boiled

A

10 minutes

90
Q

added to the mixture (creation of nata de coco)

A

ammonium sulfate

91
Q

how long will the mixtures be undisturbed

92
Q

how thick is the nata needed to be before harvesting

A

inch thick

93
Q

what will be done after the nata is one inch thick

A

wash thoroughly and cut into cubes

94
Q

how long will the nata be immersed in water

95
Q

– how to remove the sour taste and odor of nata

A

boil in water

96
Q

– amount of sugar to be added

A

weight of nata

97
Q

how long will the cubed nata be soaked with sugar

98
Q

– how long will the nata cubes soaked in sugar be boiled

A

10 minutes

99
Q

scientific name of sambong

A

blumea balsamifera

100
Q

conducted medicinal plant research

A

department of health

101
Q

carried out research which was composed of multi-disciplinary teams from different colleges from the University of the Philippines.

A

national integrated research program on medicinal plants

102
Q

different colleges from the University of the Philippines

A

botany
agriculture
medicine
pharmacology
pharmacy

103
Q
  • Rationale for Herbal Medicine
A

 Inadequacies of health care system
 Lack of medicines
 High cost of medicines and medical care
 Side-effects of modern drugs
 Scientific basis for the use of plants in medicine
 Availability of most medicinal plants worldwide

104
Q
  • Criteria for medicinal plants selection
A

 Relevance to the health problems of the country
 Availability
 Extent of work done
 Feasibility for commercial production
 Safety and efficacy

105
Q
  • Major health problems in the Philippines
A

 Respiratory ailments (tuberculosis, coughs and colds, influenza)
 Gastroenteritis
 Cardiovascular diseases (hypertension)
 Diabetes
 Cancer
 Intestinal parasites
 Population management
 Skin diseases (fungal, bacteria)
 Fever

106
Q
  • Materials needed for the preparation of sambong syrup
A

 Stove
 Clay pot
 Wooden ladle
 Drinking glass
 Knife
 Clean bottles
 Chopping board

107
Q

ingredients for sambong syrup

A

 1/3 drinking glass of sugar
 1 drinking glass chopped clean parts of sambong
 2 drinking glasses of clean water

108
Q

first will be done to the sambong plant

A

wash the parts

109
Q

– ratio of water and sambong plant

A
  • 2 glass of water to 1 glass of plant parts –
110
Q

how long will the water and sambong decoction be boiled

A

15 minutes

111
Q

added to 1 glass of decoction

112
Q

heat that will be used in dissolving sugar in sambong decoction

113
Q
  • How to label the amber bottle
A

group number
name of preparation
usess
date prepared

Fundamentals of Botany (25 decks)

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