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Definition

Root: The part of a plant that typically grows underground, anchoring the plant and absorbing water and nutrients.

Taproot: A root system with a thick, main root (primary root) and smaller branching roots (secondary roots).

Fibrous Root: A root system consisting of many thin, branching roots that grow from the base of the stem.

Shoot: The part of a plant that grows above the ground, including the stem, leaves, flowers, and fruits.

Stem: The main part of the shoot that supports the plant and transports water and nutrients.

Leaf Blade (Lamina): The flat, expanded part of a leaf.

Midrib: The central vein of a leaf.

Veins: The branching network of tubes in a leaf that transport water and food.

Petiole: The stalk that attaches a leaf to the stem.

Stomata: Tiny openings on the underside of a leaf that allow for gas exchange and water vapor release.

Chlorophyll: The green pigment in leaves that traps sunlight for photosynthesis.

Photosynthesis: The process by which plants use sunlight, water, and carbon dioxide to produce food (glucose) and oxygen.

Transpiration: The process by which plants release water vapor from their leaves.

Starch: A type of carbohydrate that plants store as food.

Glucose: A type of sugar that plants produce during photosynthesis.

Nutrients: Substances that plants need to grow and stay healthy, absorbed from the soil by roots.

Carbon Dioxide: A gas in the air that plants use during photosynthesis.

Oxygen: A gas released by plants during photosynthesis, essential for animals to breathe.

Fibers: Thread-like substances obtained from plants, used to make textiles and ropes.

Food Factory: A term used to describe leaves, as they are the primary site of food production in plants.

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