. Plants and their uses; an introduction to botany. Botany; Botany, Economic. VARKJUS F(J( )D-PLANT8. ^^ Fig. 77.—Lettuce. Flower cluster, enlarged. Base of a flower cut vertically to show the single ovule within the ovarj', and how the calyx, corolla, and style grow out from it above. A single flower. An anther, inner view showing openings through which pollen is shed upon the style. The stamen-tube formed 1)\' union of thefi"\'e anthers. Stjde and stigmas, showing the hairj- region which pushes up through the stamen-tube like a bottle-brush carrying upon it the pollen to be rublied off
. Plants and their uses; an introduction to botany. Botany; Botany, Economic. VARKJUS F(J( )D-PLANT8. ^^ Fig. 77.—Lettuce. Flower cluster, enlarged. Base of a flower cut vertically to show the single ovule within the ovarj', and how the calyx, corolla, and style grow out from it above. A single flower. An anther, inner view showing openings through which pollen is shed upon the style. The stamen-tube formed 1)\' union of thefi"\'e anthers. Stjde and stigmas, showing the hairj- region which pushes up through the stamen-tube like a bottle-brush carrying upon it the pollen to be rublied off by insect visitors. (Redrawn from Thonu'.) When the raw materials above mentioned are present in a living part containing ehlorojahyll and exposed to sunlight, the energy of tlie sun's rays is utilized to separate the oxygen from tlie carbon and unite tlie hitter with the elements of water to make a carljohydrale. The first food-product that we can detect is usually .starch, but the giving off of oxygen (especially well seeti in a water-plant) is evidence that food- making is in progress. Fats and proteids may Ije formed from {'arlxjliydrates in various parts of the plant independently of sunlight; but while fats recjuire only a diminution in the aniount of oxygen, the proteids must have nitrogen, and often sulphur or phos- phorous (derived from the salts above mentioned) with tlie carbon, hydrogen, and oxygen of the carl)ohydrates. Dther elem(>nts fountl in tlie iniiieral salts aid in food-making by their mere presence. Thus a minute amount of iron is necessary to tlie formation of chloroiihyll, and potassium. 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 Sargent, Frederick Leroy, 1863-. New York, H. Holt and Company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbotany, bookyear1913
