The World of Plants (Science Readers: Life Science)
Connect content-area literacy and science with differentiated readers featuring lab activities and profiles of related scientitists. All plants need sun, water, air, and food to grow. Plants are anchored to the ground by their roots, which take in nutrients from the soil. Stems and stalks hold up plants and give them shape, and also hold the plumbing system of the plant. Leaves are the place where food is made for the plant. Many plants make crops for us to eat.
Gardeners who seek an up-to-date, authoritative guide to the wealth of garden-worthy ferns available today will find none better than Sue Olsen. Drawing from four decades of experience as a fern specialist, Olsen leads the reader through every genus with horticultural merit, focusing primarily on the temperate species but also including tropical ones. The remarkably comprehensive plant directory presents succinct descriptions for nearly 1000 ferns from Acrostichum to Woodwardia, with habitat information, cultural recommendations, and help on plant identification.
Genetically Modified PlantsThis book provides research from around the globe on Genetically modified plants which is a plant genetically engineered to contain one or more genes of another species. The aim is to introduce an advanced trait to the plant species which does not occur naturally in this species, for example resistance to certain pests, diseases or environmental conditions, or the production of a certain nutrient or pharmaceutical agent.
Plant Phenolics and Human Health: Biochemistry, Nutrition and Pharmacology
A collection of current knowledge of phytochemicals and health Interest in phenolic phytochemicals has increased as scientific studies indicate these compounds exhibit potential health benefits. With contributions from world leaders in this research area, Plant Phenolics and Human Health: Biochemistry, Nutrition, and Pharmacology offers an essential survey of the current knowledge on the capacity of specific micronutrients present in ordinary diets to fight disease.
Conservation refers to the careful and controlled use of natural resources for the purpose of extending the time they are available as well as retaining biodiversity. Conservation does not prevent the loss of plants, trees, land, water, or habitat; it simply slows the rate of degradation of these things. This new book explores aspects of conservation, particularly the conservation of plant life upon which ecosystems are built.
