A practical course in botany : with especial reference to its bearings on agriculture, economics, and sanitation . ontains the enihryo, consisting of the absorbing organ, or cotyledon, sc; the rudimentary bud, s ; andthe root, w. (1, from Circular 77, La. Exp. Station ; 2, from France ; 3, from Sachs.) 2. Why food is stored in seeds. — The one purposefor which plants produce their seed is to give rise to a newgeneration and so carry on the life of the species. Theseed is the nursery, so to speak, in which the germ destined to produce a new plantis sheltered until it isready to begin an inde-pe
A practical course in botany : with especial reference to its bearings on agriculture, economics, and sanitation . ontains the enihryo, consisting of the absorbing organ, or cotyledon, sc; the rudimentary bud, s ; andthe root, w. (1, from Circular 77, La. Exp. Station ; 2, from France ; 3, from Sachs.) 2. Why food is stored in seeds. — The one purposefor which plants produce their seed is to give rise to a newgeneration and so carry on the life of the species. Theseed is the nursery, so to speak, in which the germ destined to produce a new plantis sheltered until it isready to begin an inde-pendent existence. Butthe young plant, likethe young animal, isincapable of providingfor itself at first, andwould die unless it re-ceived nourishment fromthe mother plant until Figs. 4-7. — Sections of corn grains showing -j. v r i j. j different qualities of food contents: 4, 5, small ^^ ^^^ lOrmeQ rOOtS anQ germ and large proportion of horny part, show- leaVCS SO that it CaH ing high protein; 6,7, large germ and smaller pro- c -l r J r portion of horny part, showing high oil content, manuiacture lOOd lOr. THE SEED itself. Plants in general require very much the same foodthat animals do, and they have the power, which animalshave not, of manufacturing it out of the crude materials con-tained in the soil water and in the air. Such of these foodsas are not needed for immediate consumption, they store upto serve as a provision for the young shoot when the seedbegins to germinate. 3. Food substances contained in seeds. — There are fourprincipal classes of food stored in seeds: sugars, starches, oils,and proteins. The first are held in solution and can bedetected, if in sufficient quantity, by the taste. The mostimportant varieties of this group are cane and grape sugar,the latter occurring most abundantly in fruits, the former inroots and stems. Oil usually occurs in the form of is very abundant in some seeds, flax, castor bean, andBrazil nut. In the corn gra
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