Chapter 29
Terms
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- Spice
- aromatic substances of vegetable origin used as a preservative
- Botany
- the scientific study of plants
- Legume
- any plant of the family Leguminosae, such as a bean, a pea, or a lentil
- Agriculture
- Activities concerned with the production of plants and animals, and the related supplies, services, mechanics, products, processing, and marketing.
- Root crop
- a plant grown for the nutrients it stores in its roots or modified underground stems
- Fruit
- a mature plantovary; modified flower part that encloses a seed or seeds
- Vegetable
- food derived from any part of soft plants
- Plant ecology
- the study of te interactions between plants and the environment
- Cereal
- grass whose starchy grains are used as food: wheat
- Weed
- undesirable plants that often crowd out crop plants or native plant species
- Herb
- a flowering, vascular seed plant that lacks a woody stem; a plant part used to add flavor to food (spicing), dyes, or medicinal purposes
- Fertilizer
- a compound that provides plants with essential mineral nutrients like nitrogen and phosphorus
- Hay fever
- a pollen allergy that results in sneezing, a running nose and watering eyes
- Cultivar
- a combination of words cultivated and variety for a food plant that has a specific distinguishing characteristic, such as Thompson Seedless grapes
- Gasohol
- an alternative fuel made from alcohol from fermented grains mixed with gasoline
- Aspirin
- relieves pain by inhibiting the body's production of prostaglandins
- Nut
- usually large hard-shelled seed
- Pesticide
- a chemical used to control insects
- Quinine
- a drug used to treat malaria