Worksheet 9-11 Flashcards
1
Q
chemicals that plant tissues use to communicate
A
hormones
2
Q
where substances are produced but affects cells in another location
A
one location
3
Q
where hormones are generally transported
A
plant vascular system
4
Q
example of a gaseous hormone
A
ethylene
5
Q
produced and released by rapidly growing plant tissues
A
ethylene
6
Q
release ethylene
A
growing tips of roots, flowers, damaged tissue, and ripening fruit
7
Q
known effect of ethylene
A
leaf abscission and fruit ripening
8
Q
ripening converts it to simple sugar that imparts sweetness to the fruit
A
starch
9
Q
attracted to sweeter (ripened) fruits than unripe ones and are likely to eat them
A
animals
10
Q
why are animals eating the fruit important
A
seed dispersal
11
Q
initiates the reaction that involves the conversion of starch into simple sugars
A
ethylene
12
Q
can be used to confirm the presence of starch in a substance
A
iodine solution
13
Q
binds to starch, but not to simple sugar
A
iodine
14
Q
turn dark colored
A
iodine-starch complex
15
Q
produced in the shoot apical meristem and is also found in young leaves and in flowers and fruits
A
auxin
16
Q
causes the growth of roots and fruits and prevents the loss of leaves and fruit
A
auxin
17
Q
used today in a number of applications which benefit farmers and crop producers
A
synthetic auxins
18
Q
– how many unripe bananas are used
A
5 unripe bananas
19
Q
how many ripe bananas are used
A
2 ripe bananas
20
Q
how many ripe tomato is used
A
1 ripe tomato
21
Q
setup 1 in banana
A
unripe banana fruit
22
Q
setup 2 in banana
A
unripe banana fruit in a bag
23
Q
setup 3 banana
A
unripe banana fruit, bruised in a bag
24
Q
setup 4 banana
A
unripe banana fruit with a ripe banana fruit in a bag
25
setup 5
unripe banana fruit with a ripe banana both bruised in a bag
26
how many days to observe the banana and effects of ethylene
8 days
27
the amount of iodine solution used to stain
half a centimeter deep
28
the way the banana is cut
cross section
29
how long is the stain to be soaked
one minute
30
what will be used to rinse the soaked with iodine banana
water
31
describe the scoring chart in banana staining
unripe (0), somewhat ripe (1), fully ripe (2)
32
– how many sealable bags are used for the ethylene leaf abscission test
two sealable bags
33
describe setup 1 in leaf abscission
one plant cutting
34
describe setup 2 in leaf abscission
one plant cutting with a ripe tomato
35
how long is the changes of leaf abscission observed
8 days
36
plant used to observe the effects of auxin on axillary shoot formation
mayana plant
37
the part that is cut in the mayana plant
apical buds
38
– how long is the cut mayana plant observed
one week
39
have the ability to respond to different physical and environmental stimuli
plant
40
responses of plant to responds to different stimuli
tropism
41
examples of stimuli
light
gravity
water
air
touch
42
plants sometimes exhibit this
circadian rhythms
43
pigment that sometimes can influence plan responses
phytochrome
44
used to demonstrate tropism
potted plant
45
describe the setup to demonstrate tropism
* 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
46
used to cover the inside of the box
black cartolina/paper
47
time to observe the changes in tropism
one week
48
cellulose-forming bacteria that can form a delicacy called nata
acetobacter xylinum
49
usually white or cream-colored and Is well liked for dessert and for making or preparing “buko” salad
nata
50
Latin word where the Spanish word Nata is derived from
natare
51
meaning of Natare
to float
52
plays an important role in the development of our coconut industry because of the growing interests in its production from coconut water
nata making
53
abundant waste product of copra
coconut water
54
* Fruits in which the Nata can be made from:
banana
pineapple
siniguelas
tomato
mango
papaya
55
nata and pineapple
nata de pina
56
– nata and coconut
nata de coco
57
* Other mediums that can be used to prepare nata
coconut milk
cocout water
gata
58
important in the preparation of nata
presence of the right percentage of sugar
definite acidity
59
during the preparation this take place
fermentation
60
evolved during the fermentation, which sometimes pushes up the nata, thus causing an uneven growth
cabon dioxide
61
– used to push the nata downward gently to the stratum to obtain an even growth
sterile wire or needle
62
* Cultural requirement for the formation of nata in a nutrient medium
one containing an ingredient with growth-promoting factors such as those present in coconut water
63
Cultural requirement for the formation of nata for temperatures
28 degrees celscius
64
Cultural requirement for the formation of nata for for pH
pH of 5 to 5.5
65
Cultural requirement for the formation of nata for nitrogen source
ammonium salts
66
Cultural requirement for the formation of nata for carbon source
glucose/sucrose
67
why is acidifying the solution needed
to have favorable pH
68
made when the solution is acidified
thick mucilaginous film of agglomerated cells
69
may affect and cause stratification of the nata
vibration or jarring
70
materials needed for the pure culture (distilled water)
380ml distiled water
71
materials needed for the pure culture (tomato extract)
20ml tomato extract
72
materials needed for the pure culture (sucrose)
50g sucrose
73
materials needed for the pure culture (agar)
20g Agar
74
materials needed for the pure culture
bacto-peptone
75
tomato extract is made up of:
200g of fresh tomatoes
500ml of water
76
how many pressure and how long is the tomato extract sterilized
15 pounds pressure for 30 minutes
77
– ratio of water and yeast extract to be prepared
3g in 100ml water
78
how many pressure and how long is the yeast extract sterilized
15 pounds pressure for 1 hour
79
where the tomato extract and yeast extract is mixed
flask and filter
80
the position of the mixture in the test tube to produce slopes/slants
inclined position
81
– will grow after several days, and will be used as a starter
nata
82
used to inoculate more juices for more nata growing
starter
83
amount of ingredients used in the preparation of starter
6 cups of coconut water
1/2 cup sugar
1 tablespoon glacial acetic acid
84
– how long is the mixture in the nata de coco starter sterilized in boiling water
45 minutes
85
where the mixture of coconut water, sugar, and acetic acid is placed
preserving jars
86
materials used for the preaparation of nata de coco
coconut water
sugar
acetic acid
ammonium sulfate
nata starter
12 cupts coconut water
1 cup sugar
2 tsps ammonium sulfate
2 tbsp acetic acid
1/4 nata starter
87
will be used to strain the coconut water
cheesecloth
88
will be added to the strained coconut water
sugar and acetic acid
89
how long is the mixture of strained coconut water boiled
10 minutes
90
added to the mixture (creation of nata de coco)
ammonium sulfate
91
how long will the mixtures be undisturbed
2 weeks
92
how thick is the nata needed to be before harvesting
inch thick
93
what will be done after the nata is one inch thick
wash thoroughly and cut into cubes
94
how long will the nata be immersed in water
2 days
95
– how to remove the sour taste and odor of nata
boil in water
96
– amount of sugar to be added
weight of nata
97
how long will the cubed nata be soaked with sugar
overnight
98
– how long will the nata cubes soaked in sugar be boiled
10 minutes
99
scientific name of sambong
blumea balsamifera
100
conducted medicinal plant research
department of health
101
carried out research which was composed of multi-disciplinary teams from different colleges from the University of the Philippines.
national integrated research program on medicinal plants
102
different colleges from the University of the Philippines
botany
agriculture
medicine
pharmacology
pharmacy
103
* Rationale for Herbal Medicine
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
* Criteria for medicinal plants selection
Relevance to the health problems of the country
Availability
Extent of work done
Feasibility for commercial production
Safety and efficacy
105
* Major health problems in the Philippines
Respiratory ailments (tuberculosis, coughs and colds, influenza)
Gastroenteritis
Cardiovascular diseases (hypertension)
Diabetes
Cancer
Intestinal parasites
Population management
Skin diseases (fungal, bacteria)
Fever
106
* Materials needed for the preparation of sambong syrup
Stove
Clay pot
Wooden ladle
Drinking glass
Knife
Clean bottles
Chopping board
107
ingredients for sambong syrup
1/3 drinking glass of sugar
1 drinking glass chopped clean parts of sambong
2 drinking glasses of clean water
108
first will be done to the sambong plant
wash the parts
109
– ratio of water and sambong plant
* 2 glass of water to 1 glass of plant parts –
110
how long will the water and sambong decoction be boiled
15 minutes
111
added to 1 glass of decoction
1/3 sugar
112
heat that will be used in dissolving sugar in sambong decoction
low heat
113
* How to label the amber bottle
group number
name of preparation
usess
date prepared
