LEAVES 47 



proteins, we see the great importance of a healthy leaf 

 development. 



In addition to their important work of carbohydrate 

 synthesis, the synthesis of the fats, amides and proteins is 

 carried on to a large extent in leaf cells. We may truly say, 

 then, that leaves are the food-making organs of a plant. 



Leaves are also the chief transpiring (water-losing) organs 

 of the plant. Practically all of the water that escapes from 

 a plant passes out through the leaves, chiefly through the 

 stomata. When in a healthy growing condition, there is a 

 continuous stream (transpiration stream) of water from the 

 roots to the leaves. 



The leaves of many succulent plants, such as Agave, 

 Russian thistle, salt wort, stone crop, and others serve as 

 storage places for water. Agave leaves may also store 

 food. The onion bulb is made up of a very short stem bear- 

 ing numerous, overlapping, fleshy leaves in which consider- 

 able quantities of food are stored. 



The leaves of the sundew (Drosera), and pitcher plants 

 (Sarracenia and Nepenthes) are highly modified as special 

 organs that catch, digest and absorb insects. 



