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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

Deck Info

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