SPORE-BEARING PLANTS 131 



industry, the manufacture of alcoholic liquors, where the alcohol 

 is the desired product, and in the making of bread, where the car- 

 bon dioxide is required to make the loaf " light " by its expansion. 

 Yeast consists of single oval cells. It reproduces very rapidly if 

 kept warm and moist and supplied with sugar for food. Buds 

 develop on each parent cell and soon become full-sized cells which 

 again reproduce, the process being extremely rapid. A loaf of 

 bread is the product of at least two very different kinds of plants, 

 (1) the complicated wheat plant whose store of starch we make into 

 flour and (2) the simple yeast which helps to make it palatable. 



We have left till the last the most important member of the 

 fungous group the bacteria. They are of such vast influence 

 both for good and harm, that the next chapter will be entirely de- 

 voted to them. 



COLLATERAL READING 



Applied Biology, Bigelow, pp. 232-297; General Biology', Sedgwick and 

 Wilson, pp. 184-191 (yeast); Practical Biology, Smallwood, pp. 338-375; 

 Elementary Biology, Peabody and Hunt, pp. 140-153; Essentials of Biology, 

 Hunter, pp. 170-189; The Science of Plant Life, Transeau, pp. 234-292; 

 Plant Life and Plant Uses, Coulter, pp. 360-410; College Botany, Atkinson, 

 pp. 137-291. 



SUMMARY 

 Plants in general. 

 Seed plants. 

 Spore plants. Examples 



Algae pond scums, sea weeds, etc. 



Fungi mushrooms, toadstools, molds 



Lichens rock and bark patches 



Mosses common mosses 



Ferns common ferns 



Horse-tails 

 Ground-pines 



Fungi as typical spore plants. 

 No chlorophyll. Consequence. 

 Parasitic habit: 



Result to plant itself: degeneration: dependence. 

 Result to other living organisms: 



1. Harm to hosts 



2. Destruction of food 



3. Value as scavengers 



