Chapter 32
Biology · 8 exercises
Problem 1
What feature(s) must be present for a plant to produce wood? a. a type of conducting system in which vascular bundles occur in a ring around pith b. a eustele c. a vascular cambium d. all of the above e. none of the above
4 step solution
Problem 4
What similar features do gymnosperms and angiosperms possess that differ from other modern vascular plants? G. Gymnosperms and angiosperms both produce flagellate sperm. b. Gymnosperms and angiosperms both produce flowers. G. Gymnosperms and angiosperms both have tracheids, but not vessels, in their vascular tissues. d. Gymnosperms and angiosperms both produce fruits. e. None of the above statements is true.
3 step solution
Problem 5
Which part of a flower receives pollen transported by the wind or a pollinating animal? a. perianth b. stigma c. filament d. pedicel e. ovary
2 step solution
Problem 6
The primary function of a fruit is to a. provide food for the developing seed. b. provide food for the developing seedling. c. foster pollen dispersal. d. foster seed dispersal. e. None of the above identifies the primary function of a fruit.
3 step solution
Problem 7
Flowers have diversified with regard to a. color. b. number of flower parts. c. fusion of organs. d. aggregation into inflorescences. e. all of the above.
2 step solution
Problem 8
Plants of the genus Fuchsia produce deep pink to red flowers that dangle from plants, produce nectar in floral tubes, and have no scent. Based on these features, which animal is most likely to be a coevolved pollinator of these plants? a. bee b. bat c. hummingbird d. butterfly e. moth
3 step solution
Problem 9
Which type of plant secondary metabolite is best known for the antioxidant properties of human foods such as blueberries, tea, and grape juice? a. alkaloids b. cannabinoids c. carotenoids d. phenolics e. terpenoids
3 step solution
Problem 10
What feature(s) of domesticated grain crops might differ from those of wild ancestors? a. the degree to which ears shatter, allowing for seed dispersal b. grain size c. number of grains per ear d. softness and edibility of grains e. all of the above
3 step solution