CONTENTS 



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Preface vii 



I. Plant Science 1 



II. The Parts of Plants 10 



III. Learning to Name Plants 18 



IV. Seasonal Aspects of Plants 26 

 V. Local Plant Communities 40 



VI. Points of View in the Interpretation of Plant 



Behavior 50 



VII. Cells as Biological Units 59 



VIII. The Tissue System of Leaves 68 



IX. Environment and Leaf Development 79 



X. Hereditary Differences in Leaves 84 



XI. A Bit of Useful Chemistry 95 



XII. The Food of Plants 101 



XIII. Food Manufacture: The Synthesis of Sugar — 



Photosynthesis 108 



XIV. Food Manufacture: Factors Influencing the Rate 



OF Photosynthesis 115 



XV. Food Manufacture: Synthesis of Starches 129 

 XVI. Food Manufacture: Synthesis of Fats and 



Proteins 138 



XVII. Uses of Food in Plants: Respiration 149 

 XVIII. Uses of Food in Plants: Respiration and Plant 



Development 160 



XIX. Uses of Foods: Substances Made From Foods 168 



XX. Some Biological Relations of Green Plants 180 



XXI. Interrelations of the Parts of a Plant 188 



XXII. Physical Processes Involved in the Movement of 



Materials in Plants 195 



XXIII. Plant Behavior Related to Osmosis 209 



XXIV. The Loss of Water Vapor From Plants: 



Transpiration 221 



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