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Vegetables, │, │ - Coggle Diagram

- - - - Where do vegetables get their shape? Through a combination of genetic, environmental, and physiological factors.
        
        Genetics: The genetic makeup of a plant species determines its potential shapes. Different varieties can exhibit distinct forms due to selective breeding and natural variations. For example, the shape of carrots (Daucus carota) can vary from long and slender to short and round due to genetic differences (Jensen, 2007).
        
        Cell Structure: The arrangement and size of plant cells play a crucial role in determining vegetable shapes. The differential growth of cells in various parts of the plant leads to the characteristic shapes. For instance, the dense, compact cells in broccoli result in its bushy form (Taiz & Zeiger, 2010).
        
        Growth Conditions: Environmental factors, such as light, water, and soil nutrients, significantly influence vegetable growth. Light availability can cause plants to grow taller or stretch towards the light, affecting their shape. Inadequate light, for example, can lead to elongated, spindly growth patterns (Kendrick & Kronenberg, 1994).
        
        Hormonal Influences: Plant hormones, including auxins and gibberellins, regulate growth and development. Auxins promote cell elongation, while gibberellins can influence overall plant height and fruit shape. These hormonal responses can lead to variations in the shape of vegetables, such as in the elongation of cucumbers (Raven et al., 2005).
        
        Environmental stresses, such as wind or the weight of fruit, can affect how vegetables grow. For instance, the exposure to wind can cause certain plants to develop a more flattened shape as they adapt to their environment (Graham & McCarthy, 2004).
        
        Human Intervention: Selective breeding and cultivation practices by humans have shaped vegetable forms over generations. Farmers often select for specific traits, including size and shape, leading to the development of uniform varieties that are desirable for consumption (Baker & O’Neill, 1995).
  - - - Divide your learners into groups. Each group is provided with 5 small containers and 5 different materials: soil, sand, cotton wool, newspaper, and plastic wrap.
      - The learners start by filling each container with one of the materials provided. They are then asked to predict what will happen when a seed is planted in each of the different materials. Each group draws a picture of what they predict will happen (when the seeds start to grow) and uses the same sheet to record the results after the experiment has been completed.
      - Every group receives five seeds (e.g., bean seeds), and each learner gets a turn to plant a seed in a different container with the assigned material. You encourage the learners to discuss as a group what they observe happening over the next few days. As the teacher, you guide the learners to notice differences in how each material affects the growth of the seeds—how well they retain water, support seed growth, and allow roots to develop. BKN SS1 Assignment Template.
- - - - Preserving techniques
        
        Freezing How to freeze- blanch in boiling water for 2 minutes, drain, add to ice bath, drain and allow to cool completely before freezing. Love and Lemons (2024)
        
        Pickling Pickling, involves using brine, vinegar, or a spicy solution to preserve food. Many vegetables and fruits can be pickled, not just for preservation but also to enhance their taste. Sylvia Fountaine (2023)
        
        Fermenting Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action. In recent years, fermented foods have undergone a surge in popularity, mainly due to their proposed health benefits.
        Gina Matsoukas (2024)
        
        Class Activity: Provide the learners with 2 x baby marrows, white vinegar, sugar and salt. Slice 1 x baby marrow and place into a container, cover the baby marrow with the vinegar and add a teaspoon of salt and a teaspoon of sugar. Close container and place in a cool area for 2 days. Allow learners to sample some. Slice the other baby marrow and place into a container next to the pickled marrow and observe. Compare the baby marrow in the brine solution to the baby marrow in no solution, this will demonstrate how the brine solution helps preserve the marrow whereas the marrow without the brine will start to rot.
      - Hydroponics Hydroponics is a method of growing plants using a water-based nutrient solution instead of soil. National Agricultural Library (2024)
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        Economic Impact The vegetable industry significantly contributes to local and national economies, providing jobs and supporting agriculture.