Introduction to Botany

• botany - the study, or investigation of plant structure, function and evolution
• within botany, there are many specialties that developed as knowledge ; morphology, physiology, systematics, genetics
• morphology - study of plant form, structure and development - external appearance
• if the emphasis is upon internal structural development, this study is called anatomy
• physiology - the study of processes that take place within a plant ( function )
• a physiologist is interested in the nutrition of plants, the influence of the environment upon plant processes, the product of plant activities and the sequence of events that result in its growth and development
• systematics - the identification, classification and evolutionary relationship of plants
• in systematics, mostly uses reproductive parts (flowers and cones) since this are more stable and less influenced by environmental conditions than the vegetative structure
• genetics - study of inheritance and variation. how characteristics are transmitted from parents to offsprings and the mechanisms that control such a process
• phycology - study of algae
• mycology - study of simple non-green plants, the fungi
• bacteriology - study of bacteria
• plant pathology - concerned with plant diseases and their control
• plant ecology - study of the influences of the environment upon plant communities or upon individuals plants
• grains - one-seeded fruit of these cereal plants; rice, wheat, and corn
• rice (Oryza sativa) - principal food for tropical population, and more than half of the world's population depends heavily upon rice
• wheat (Triticum aestivum) - world's widely cultivated crop cultivated in all continents except antartcta
• Corn (Zea mays) - widely distributed crop 2nd only to wheat in acreage planted throughout the world
• legumes - Produce a fruit which is capsular pod that opens along two sides when ripe
• legumes - Rich sources of proteins – nitrogen fixing bacteria in the nodules
• Soybean (Glycine soja) – world’s most

  abundantly grown seed legume in US and China
• Peanut (Arachis hypogaea) – inexpensive

  source of protein
• rootcrops - Fleshy storage root, have abundant starch but low in protein
• Cassava (Manihot esculenta) – grows well in tropical

  lowlands and is one of the world’s most important foods

  in poor and less developed areas. 30% starch and

  contain very little protein or fat.
• Sweet potato (Ipomea batatas) – similar to cassava in

  nutritional content, grows well also in tropical lowlands.
• Beets (Beta vulgaris) – some are eaten directly and

  some are used as livestock feed
• Common “Irish potato” (Solanum tuberosum) –

  as important as cassava in temperate countries. Not a root; it is an enlarged underground stem consi

  sting primarily as storage tissue containing about 25

  % starch.
• Sugar cane (Saccharum officinarum) – plant of

  humid tropical lowlands.

  Its sugar-rich juice is pressed out of the cut canes,

  evaporated and refined.
• FRUITS - Add variety and flavor to the diet and are frequently excellent sources of vitamin C.
• Banana (Musa spp.) – plant of humid tropics

  when ripe, provides a fairly well-balanced

  nutrition 922% carbohydrate, some oil, a little

  protein and a good source of several vitamins
• Coconut (Cocos nucifera) – used primarily for oil

  that is obtained from the dried meat.
• Cabbage (Brassica oleracea) – most important plant le

  aves that form significant part of human diet

  Edible leaves are low in calories but serve as sources of

  bulk, vitamins and minerals
• forages - Any plants consumed by livestock

  (grasses and legumes)
• • In US, chief forage plant is alfalfa

  (Medicago sativa) – a legume rich

  in protein, vitamins and minerals.
• lumber - Forest trees for which are used in significant amounts for a variety of purposes
• Fuel – firewood

  Lumber – furniture, houses, cabinets, boxes etc..

  Pulp – for making paper
• fiber - slender, very elongated, tapered cell with thick walls; although strings like masses or clusters of cells are also termed fibers.
• Cotton (Gossypium spp.) – most important natural fiber
• Jute (Corchorus capsularis) – second to cotton in world

  production

  - inexpensive but it is yellowish and difficult to bleach,

  coarse and not very strong.

  - the freed fibers are dried and spun into yarn
• Rayon – cellulosic fibers, utilize cellulose which is dissolved and then reorganize as filaments that are spun into thread.