Characteristics of the Root
Q. What are the internal parts of the roots and their functions?
Root hairs, which are extensions of root epidermal cells, increase the surface area of the root, greatly contributing to the absorption of water and minerals. Inside the root, the ground tissue forms two regions: the cortex and the pith (Figure 3). Compared to stems, roots have lots of cortex and little pith.
Table of Contents
Q. What are the internal parts of the stem?
The stem is composed of three tissue systems that include the epidermis, vascular, and ground tissues, all of which are made from the simple cell types.. The xylem and phloem carry water and nutrients up and down the length of the stem and are arranged in distinct strands called vascular bundles.
Q. What is the structure of the root?
Most of the root is composed of cortex tissue, and the endodermis, the innermost layer of the cortex, borders the stele. The outer layer of the root (external to the cortex) is the epidermis.
Q. What are the three parts of a root?
Parts of a root include the primary root, lateral roots, the apical meristem, a root cap, and root hairs.
- The root is the descending portion of the plant axis.
- It is positively geotropic.
- It is usually non-green or brown in colour.
- The root is not further differentiated into nodes and internodes.
- As per the rule, the root does not bear leaves and tree buds.
Q. What vegetable is an example of a root?
Yams, beets, parsnips, turnips, rutabagas, carrots, yuca, kohlrabi, onions, garlic, celery root (or celeriac), horseradish, daikon, turmeric, jicama, Jerusalem artichokes, radishes, and ginger are all considered roots. Because root vegetables grow underground, they absorb a great amount of nutrients from the soil.
Q. Which of the following stems is edible?
Edible stems include celery, asparagus, bamboo shoots, rhubarb, and sugar cane. Other plant stems are also edible, such as broccoli and cauliflower, even though they are not necessarily grown for their stems.
