. Plants and their uses; an introduction to botany . edrawn from Thome.) AVhon the raw materials above mentioned are present in aliving part containing chlorophyll and to sunlight,the energy of the suns raAs is utilized to separate the oxygenfrom the carbon and unite the latter with the elements ofwater to make a carbohydrate. The first food-product thatwe can detect is usually starch, but the giving off of oxygen(ej^pecially well seen in a water-plant) is evidence that food-making is in progress. Fats and proteids may l)e formed from carboh\alrates invarious parts of the plant indepe
. Plants and their uses; an introduction to botany . edrawn from Thome.) AVhon the raw materials above mentioned are present in aliving part containing chlorophyll and to sunlight,the energy of the suns raAs is utilized to separate the oxygenfrom the carbon and unite the latter with the elements ofwater to make a carbohydrate. The first food-product thatwe can detect is usually starch, but the giving off of oxygen(ej^pecially well seen in a water-plant) is evidence that food-making is in progress. Fats and proteids may l)e formed from carboh\alrates invarious parts of the plant independently of sunlight; butwhile fats require only a diminution in the amount of oxygen,the proteids must have nitrogen, and often sulphur or phos-phorous (derived from the salts abcf\e mentioned) combinedwith the carbon, hydrogen, and oxygen of the elements found in the mineral .salts aid in food-makingby their mere presence. Thus a minute amount of iron isnecessary to the formation of chlorophyll, and potassium HERBAGE-VEGETABLES. Fig. 78.—Colery (Apiutn graveoleus, Parsley Family, Umbcllifcrw). Plantin its first year, showing leaves and roots. (Nicholson.)
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbotany, bookyear1913
