. The principles of plant culture; a text for beginners in agriculture and horticulture. Gardening; Botany. 36 PRINCIPLES OF PLANT CULTURE Food manufacture (photosynthesis) and tissue building (assimilation) are not necessarily simultaneous, but either may proceed independently of the other. Green plants can manufacture their food from mineral substances. The food of animals must all have been first formed by plants. Green plants differ fundamentally from animals in this respect. These plants, as just ex- plained, can with the help of energy absorbed from sun- light manufacture their food from
. The principles of plant culture; a text for beginners in agriculture and horticulture. Gardening; Botany. 36 PRINCIPLES OF PLANT CULTURE Food manufacture (photosynthesis) and tissue building (assimilation) are not necessarily simultaneous, but either may proceed independently of the other. Green plants can manufacture their food from mineral substances. The food of animals must all have been first formed by plants. Green plants differ fundamentally from animals in this respect. These plants, as just ex- plained, can with the help of energy absorbed from sun- light manufacture their food from mineral substances. The food of animals on the other hand must be obtained, directly or indirectly, from green plants. 59. The sources of plant-food. — By observing plantlets of the bean or pumpkin a few days after germi- nation, we may discover that the cotyledons, which were at first so plump, have shriveled to a mere frac- tion of their former size. They have shriveled because the food contained by these parts has been absorbed by the developing plantlet. The patrimony furnished by the seed is Whence then comes the food that is to complete the development of the plant? Aside from the carbonic acid already mentioned (58), several other substances are required to build up the plant structure. These are almost wholly derived from the soil, through the medium of the water absorbed by the root-hairs (100). They must all be dissolved in the soil water or they cannot enter the plant, for they must pass through the cell-walls, which are not permeable to undissolved solid Fig. 16. — Grains of starch stored as re- serve food in a cell of potato. Highly magnified. quickly Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Goff, E. S. (Emmett Stull), 1852-1902; Moore, J. G. (James Garfield); Jo
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