GLOSSARY 



Acid (Latin, acidus, sour). The name given to a large series of 

 substances, which possess, amongst other properties, (i) a sharp 

 taste, (2) the power to turn moist blue litmus-paper red, and 

 (3) to cause carbonates (such as lime or soda) to bubble up and 

 give -off carbon dioxide. Vinegar is an example of an acid. 



Albumen (the Latin word for the white of an egg). Used botanically 

 for a reserve of plant food contained in the seed. See foot- 

 note, page 5. 



Alkaline (Arabic, al, the ; kali, ashes of a plant, " glass-wort "). 

 The opposites of acids ; substances which turn moist red litmus- 

 paper blue, and have as a rule a peculiar burning taste. 

 Slaked lime and caustic potash are common examples. 



Analysis (Greek, analusis, a loosing or breaking-up). The separation 

 of a substance into the various parts of which it is composed. 



Apex (the Latin for summit). The growing point of a stem or root 

 and the free end of a leaf. 



Assimilation (Latin, assimulatio, a making like). Used to denote 

 the process by which the raw food of a plant is changed into 

 plant substance. The term is often confined to the formation 

 of starch and other substances from water and carbon dioxide 

 in sunlight by plants containing chlorophyll. 



Bacteria (Greek, bakterion, a small stick or staff). Minute forms 

 of plant life, commonly spoken of as germs and microbes. 

 The decay of animal and vegetable matters is largely brought 

 about by bacteria. 



Berry (Latin, bacca, a berry). A fruit consisting of a thin outer 

 skin, and a pulpy interior in which the seeds are embedded ; 

 e.g. a tomato. 



Botany (Greek, botanc, grass, or more generally any plant). The 

 study of plants. 



179 



