biology 355 Iowa state university exam 2

legume

-rhizobial bacteria that live in their roots and add to the nitrogen cycle

-complex polysaccharides

growth habits of Fabaceae

Herbaceous: has all plant parts but no wood accumulation, does not have secondary xylem

legumes are herbaceous vines

root nodules

Swellings consisting of plant cells that contain nitrogen-fixing bacteria

pulse crop

-Ex. lima beans, peas, black beans,

-Seed is harvested and removed from the fruit wall and are dried down

-Fruit wall is gone

-Seed is consumed

Specifically using the seed

forage crop

grown for their vegetative matter (stems and leaves) as feed for livestock

staple crop

Ex. corn

Harvested, dried, and can last for a long time

Legumes are both

green manure

a fertilizer consisting of growing plants that are plowed back into the soil.

cotyledon

in legumes

are part of the embryo, they store the nutrients directly inside the embryo.

cultivar

a plant variety that has been produced in cultivation by selective breeding

Brassica oleracea

below

selected for terminal buds

cabbage

Selected for lateral buds

brussel sprouts

Selected for stem

kohlrabi

Selected for leaves

kale

selected for stems and flowers

broccoli

selected for flower clusters

cauliflower

What is the flower symmetry of most legumes?

zygomorphic

Bilateral symmetry

Be able to identify or list examples of legumes.

Where are the bacteria that take part in the nitrogen cycle found within legumes?

bacteria lives in the nodules of the legumes

NH3 is produced and stored by the plant

What form of nitrogen do plants use?

NH3

grains

carbs: high

protein: low

lipids: low-moderate

storage: ?

legumes

carbs: moderate-high complex carbs

proteins: highest

lipids: moderate-high

Vegetable

A plant part that is used as food, but that is not classified botanically as a fruit.

tuber

underground part of the stem or rhizome. The tuber is used by the plant to store valuable nutrients and water

rhizome

a horizontal, underground stem that produces new leaves, shoots, and roots

stem

tubers

asparagus, ginger, kohlrabi

root

beets, radish

leaf

Spinach, lettuce, kale, cabbage, celery, onions, garlic, leek

Alliaceous vegetables

-Bulb

-The intercalary meristem forms a ring and has a circular attachment upon a short stem

-As the leaves grown around the peteole begins to swell

-When you eat the onion you are eating the petiole

vegetables

carbs: low-moderate

proteins: low

lipids: low

What other nutrients do we get from vegetables and how are these useful to us?

vitamins, minerals, fiber

Chemically, how would you define VITAMINS versus MINERALS?

minerals have a set inorganic chemical composition

vitamins are organic compounds

Herb

-Non-woody vascular plant

plant/plant-part valued for its medicinal, savory, or aromatic properties

-Comes from vegetative plant parts (roots, stems, leaves)

-Tend to come from TEMPERATE (various seasons) regions

-Primarily vegetative plant

parts used for medicinal, aromatic,

or savory purposes.

Flavor

Flavor incorporates both aroma and taste.

spice

Primarily reproductive plant

parts used for aromatic, or savory purposes

come from tropical regions

flavoring

Extracts of herbs, spices,

or non-botanical products, used for savory purposes, but containing no actual plant parts

essential oils

often are complex mixtures of terpenes, and other terpenoid compounds.

esters

"fruity" aromas often associated with ripening

amides

nitrogen containing compounds

ex. capsaicin

capsaicin

chemical that stimulates receptors that respond to painful heat in food

How do volatility and solubility relate to flavor?

-must be soluble in water in order to simulate human taste buds

-volatility means they vaporize quickly

plant parts used in herbs

vegetative plant parts used

plant parts used in spices

reproductive plant parts used

Understand the historical significance of herbs and spices

-prized and widely traded commodities

-often used plant materials in lieu of currency

-used to enhance flavor of food, serve as medicines, enable ceremonial cremation or embalming of the dead

-much exploration and colonial establishment done to secure spices

-spice trade formed the basis of the economy of many developing nations

herbs and spices of the mint family

-leaves are the preferred plant part used

-have oil glands that secrete trichomes (epidermal hairs)

-peppermint, spearmint, basil, oregano, thyme, sage

herbs and spices of the carrot family

-leaves, stems, fruits and seeds are used

-leaves and stems: cilantro, dill weed, parsley

-fruits and seeds: caraway, celery, cumin, dill seed

black pepper

unripe but mature drupes removed from vines

dried in the sun

white pepper

ripe and FLESHY drupes are harvested and placed in running water for 1-2 weeks to rot away fleshy parts of the pericarp

green pepper

drupes harvested with green and pickled in brine or vinegar

What are the health benefits of some herbs and spices?

antimicrobial activity

anti-oxidants

stimulates GI function

relaxes smooth muscles

improves immunity

Why is it important to store spices in tightly sealed containers? What component of flavor

would be lost if they are allowed to react with oxygen?

they would lose their olfactory strength

Maceration

extraction of compounds into hot oil

Steam distillation

use of distillation in the presence of water

most commonly used

tinctures

dissolving the compounds in alcohol, typically ethanol or methanol

distilled components

enfleurage

placing plant parts into rendered pig fat to slowly and delicately remove the fragrances into a non-polar medium

carbon dioxide extraction

used more recently, used liquefied CO2 to chemically manipulate plant tissues after concentration

perfume

complex mixtures of essential oils from a single species

concretes

purified natural ordants

typically a mixture of essential oils from a single species

absolutes

purified compounds

profiles for most perfumes.

resinoids

extracts obtained from non-floral plant parts: roots, stems, leaves,

resins/secretions, seeds

the processes by which compounds from plants can be extracted to be used

in perfumes and fragrances.

plant material

extraction

dissolved in solvent

isolation of compounds

combining and formulating

what are the pros and cons of each type of extraction

maceration pros and cons

what plant parts are used to create fragrances and perfumes