1. Kingdom Plantae
The World of plants

2. Plants & People 35,000 plant species People use at least 10,000
20 plant species provide more than 90% of our food supply
3 make up more than ½ of daily calories
(wheat, rice, corn,)

3. Food Crops Cereals Root crops Legumes Fruits, vegetables, & nuts
Spices, herbs, flavorings
Food production

4. Nonfood Uses of Plants Medicine Clothing & fabric dyes Fuel Table 27-3
Identify three plants from the table that are common food plants but are used for other purposes.

5. Plants General characteristics of plants Eukaryotes Multicellular
Autotrophs- produces their own food
Contain chloroplasts where food production takes place.
Chloroplasts contain chlorophyll- gives the plant its color

6. Chloroplast

8. Adaptations of Plants Adaptation Seed & Spore
Spores allow widespread dispersal
Seeds more effective at dispersal
Cuticle- a waxy, protective layer on the leaves and stems.
Helps prevent water loss Stomata- opening in the cuticle

10. Cuticle and stomata

11. Adaptations of Plants Adaptation Vascular tissue
Xylem- absorbs water & inorganic nutrients from the roots to the stems & leaves.
Phloem- carries organic compounds (ex. carbohydrates) to other places of the plant.

13. Adaptations of Plants Leaf- a broad flat organ
Food production takes place here (photosynthesis)
Roots anchor the plant
helps absorb water and nutrients for the plant.

14. Classifying Plants Nonvascular Plants
No vascular tissue (xylem & phloem), roots, stems, or leaves
Grow on land near streams & rivers
Bryophyte, liverwort, hornwort

15. Classifying Plants Vascular Plants Have vascular tissue
Seedless Plants
Release spores
Ferns, moss, horsetails
Seed Plants
Greater chance of reproductive success

16. Roots, Stems, Leaves Roots Stems Leaves
Anchor the plant, absorb & transport water & nutrients
(taproot & fibrous root)
Stems
Support leaves, transport materials, provide storage
Leaves
photosynthesis

17. Roots and Leaves