Plants and Humans Final Exam Content

Climate Change

All the effects associated with the rise in greenhouse gases

Global Warming

Increase in global atmosphere temperature due to greenhouse gases

Greenhouse Effect

Natural Warming of the planet that allows life to exist

Greenhouse Gases

Gases that trap heat in the atmosphere

Ex. carbon dioxide, methane, water vapor

Enhanced Greenhouse Effect

Unnatural warming of the planet due to increased concentration of greenhouse gases in the atmosphere due to human activity.

Carbon Dioxide

Metabolism (cellular respiration)

Deforestation

Burning of Fossil Fuels

Methane

Metabolism

Anaerobic Decay of Manure

Natural Sources of Greenhouse Gases

1) Decay of Vegetation

2) Respiration of Certain Bacteria

3) Thawing of Permafrost

Greenhouse Gas Emissions by Sector

1) Transportation

2) Electricity Generation

3)Industry/Manufacturing

4) Residential and Commercial Areas

5) Agriculture

Effects of Climate Change

1) Greater Warming at the Poles

2) Higher Global Temperatures

3) More Precipitation or Drought

4) Glaciers Melting

5) Sea Level Rise

6) More acidic Oceans

7) Growing Season-Longer

8) Pests' Expanded Ranges

Carbon Dioxide Removal Methods

Photosynthesis

Carbon Capture and Storage

How to Combat Climate Change

1) Using Less Fossil Fuels

2) Use Less Energy

3) Green Building Techniques

4) 3 R's- Reduce, Reuse, Recycle

5) Use Biofuels

Using Less Fossil Fuels

Alternative/Renewables

-Solar>Space

-Wind

-Hydroelectric> Dams

-Geothermal

-Nuclear>accidents, waste, terrorism

Use Less Energy

Energy Efficient appliance

Shade Trees

Eating Locally-grown foods

How Agriculture has Changed the Planet

-More essential

-Grows the economy

-Industrialized

-More technologically advanced

-Promotes scenery

-Changes ecosystems> some populations leave while others are drawn in

Goal of Agriculture

Feed over 8 Billion People

Pre-Historic Agriculture

Agriculture practiced before the development of writing

Earliest Cultivate Crops

Barley, wheat, legumes, maize, rice

Effects of Early Agriculture

1) Development of Cities

2) Writing Systems

3) Development of Science and Math

4) War

5) Expeditions

Traditional Farm

Different sizes of farms, could have different crops on one farm divided into plots

Tree Farm

Trees of one or a few species

Orchard

Fruit and nut trees

Ranches

Grazeland for cattle and livestock

Hydroponic Farming

Soilless Farming

Organic Farming

Non Synthetic Chemicals are use in the process

Adv- Healthly for environment, humans

Disadv.- More Expensive

Conventional Farming

Synthetic Chemicals are used in the process

Adv.- Less expensive

Disadv.- More harmful to the environment, human health

Preparing the Land

What land?

Plowing

Water Supply

Tending the Crops

What type of Crop?

Distance b/t the plants

Weed Control (physical, chemical)

Pest Control (chemical, organic-friendly option)

Pruning

Harvesting the crops

Crops that are hard and dry at maturity-combiner (wheat)

Crops that are underground-digging machine (potatoes)

Crops that are soft to the touch-Handpicking (strawberries)

Crops that are not dry enough at maturity - mow (alfalfa)

Caring for the land b/t growing seasons

-Plowing/overturning the soil

-Burning the fields (pests)

-Planting a cover crop

-Let the field lie fallow

Domestication

Form of Artificial Selection

-Develop modern varieties from wild relatives

Genetically Modified Organisms (GMOs)

Organisms whose DNA has been changed using DNA technology

Transgenic Organisms

Organisms with DNA from a different species

(All transgenics are genetically modified, but not all GMOs are transgenic)

Concerns about GMOs

-Unknown long-term effects

-Changes "natural" process

-Potentially toxic

-Reputation of agricultural companies

Improvements of Plants

Bigger Size

Pest Resistance

Better Taste

Easier to Clean

Higher Quantities

Better Nutrition

Heat Resistant

Color

Ways to Reduce the Impact of Agriculture on the Environment

-Increase Organic Farming

-Plant Diversity (avoid monocultures)

-Plant Native species around farms

-Use less space

-Whole plant use

-Organic, slow-release fertilizers

-Plant a cover crop

-Reduce plowing

-Land Reclamation

Carbohydrates

Monosaccharide (single sugar-units)

Disaccharide (double sugar-units)

Polysaccharide

Monosaccharide (single sugar-units)

Glucose, Fructose

Disaccharide (double sugar-units)

Sucrose

Polysaccharide

Starch, Glycogen

Cellulose

Component of the plant cell wall

Cannot be digested (fiber)

Leafy, Green Vegetables

-Negligible Carbohydrates (few)

-Fiber and Vitamins

The Grass Family

-Oats, Wheat, Rice, Sorghum, Rye, Millet, Barley, Corn

-Whole grain (bran, germ, endosperm)

-Refined Grain (endosperm)

Wheat (Gluten)

A] durum wheat-pasta

B] bread wheat- baked goods

Rice

2 Main Types of Rice

A] Asia (china)-Oryza Sativa

B] Africa (west)- Oryza Glaberrima

Oats

Lowers cholesterol, source of protein, and healthy lipids

Barley

Soups, stews, cereals, livestock feed

Rye

Crackers, breaks

Grown in areas too cold for wheat

Can be a cover crop

Corn

Many uses (popcorn, chips, corn flour, oil, biofuel, animal feed)

Necessary for humans to be involved

Potato (starch)

-Tubers (underground shoot tissue)

-"eyes" (buds/meristems)

-Domesticated in South America ~11,000 BCE

Irish Potato Famine led toCrop Diversity

Yams

Less sugar than sweet potatos

Domesticated in Africa

More Savory Dishes

Sweet Potatoes

High in beta-carotene

Domesticated in South America

Sweeter Dishes

Sugarbeets

Biennials, but are treated as annuals

Honey

Highly Concentrated

Antimicrobial Activity

Legume Family (Proteins)

Soybean

Peanuts

Chickpeas/Garbanzo Beans

Alfalfa

Soybeans

Edamame, soyflour, soy milk, tofu

Seed 40% protein, 20% oil

Oils and Fats

Beans, avocado, nuts (walnuts, almonds, etc.), coconuts

Flavored oils, non-flavored oils

Fat-Soluble Vitamins

Vitamins A, D, E, K

Water-Soluble Vitamins

Vitamins B and C

Citrus Family

Vitamin C

Rose Family

apples, peaches, blackberries, anthocyanins

Potato Family

tomatoes, chili peppers, eggplant

Cucurbit Family

butternut squash, pumpkins

Grape Family

Red grapes

Cabbage Family

Dark green, leafy vegetables

Carrot Family

Carrots, celery

Herbs

Leaves

Spices

Other parts of the plant like bark or seed

Herbs and Spices

Change the flavor of foods since the development of agriculture led to more reliable but more boring foods/meals

Tastes

Sweet, Sour, bitter, salty, savory

Flavor

Taste and Smell

Terpenes

Volatile molecule, when used in cooking, they're added near the end, fragrant

Mint Family

Basil, Oregano, Rosemary

Carrot Family (Herbs and Spices)

Dill, Cumin, Cilantro

Mustard Family (GOING TO TASTE)

Horseradish, Wasabi

Potato Family (Herbs and Spices)

Chili Peppers

Pepper Family

Peppercorns

Ginger Family

Tumeric, cardamom

Vanilla Family

Vanilla Planifolia

Vanillin

Native to Mexico

Capsicum (Peppers)

Tropical Americas

Bell Peppers, jalapeño peppers, chili peppers

Capsaicin-Burning Sensation

Cinnamon and Cassia (True cinnamon)

Native to Sri Lanka

Soft Flavor

Stronger Flavor

Medicinal Plants

Often Poisonous or toxic

Stimulating Beverages

Tea

Camellia Sinensis

Caffeine

4 Main Types:

1) Black Tea- 90% of tea used in U.S.

2)White Tea- Buds and Flowers

3) Oolong Tea- Somewhat fermented

4) Green Tea- Least fermented (processed)

Coffee

Coffea Arabica (C. canephora var. robusta)

Caffeine

Beans Processed (grinding, roasting)

Native to Ethiopia

Produce Fruits (3-5 years of age)

Colas and Energy Drinks

Caffeine

Kola Nut (native to West Africa)-Caffeine

Coca-Cola (leaf/nut)

Today's Coca-Cola

Caffeine from Decaffeinated Coffee

Coca Leaf not used

Ethanol/Ethyl Alcohol

Can be Consumed

Loud, Sleepy, unstable, emotional, slurred speech, etc.

Isopropanol/Isopropyl Alcohol

Rubbing Alcohol

Methanol/Methyl Alcohol

Wood Alcohol

Beer

Fermented starch-rich grains (wheat, barley, rice, rye)

Yeast> saccharomyces cerevisiae

Hopes Humulus Lupulus

Sake

Fermented Rice

Aspergillus Oryzae

~20% ethanol Content

Served Hot

Wine

Fermented fruit juices, typically grape (vitis vinifera)

Easy to Produce

Climate impacts the wine's flavor

-#of sunny to cloudy days

-rainfall

-Soil Chemistry

Spirits

Highest amount of ethanol

Type made depends on the source fermented

rum, tequila, whiskey, vodka

Tobacco

Leaves of Nicotiana Tabacum

Nicotine (insect repellent)

Binds to receptors in the nervous systems

Cancer (lung, throat, mouth), smell, shortened life span, breathing issues (emphysema), cardiovascular problems)

Child Labor

Green tobacco sickness (nicotine poisoning)

Deforestation

Harsh on the soil

Marijuana

Leafy herb cannbis sativa

Separate male and female plants

THC (tetrahydrocannabinol

-Altered/out of body, changes mood, odor

-Medicinally> chemotherapy patients, glaucoma, epilespy

Deforestation

Schedule I Drug

Opium Poppy

Papaver somniferum

Afghanistan

Morphine>Pain reliever

Codeine> Pain Reliever, Cough Suppressant

Heroin>Chemically converted morphine

Poppy Seeds

Peyote

Lophophora Williamsii

Peyote Button Consumed

Mescaline (hallucinogen)

Altered time, vibrant colors

Illegal to grow/use (except the Native American Church)

Aloe Vera

Burns

Willow Tree Bark

Aspirin

Periwinkle

Cancer