Copyright © 2005 Pearson Education, Inc. publishing as Benjamin Cummings Active Lecture Questions for use with Classroom Response Systems Biology, Seventh.

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Presentation transcript:

Copyright © 2005 Pearson Education, Inc. publishing as Benjamin Cummings Active Lecture Questions for use with Classroom Response Systems Biology, Seventh Edition Neil Campbell and Jane Reece Edited by William Wischusen, Louisiana State University Chapter 37 Plant Nutrition

Copyright © 2005 Pearson Education, Inc. publishing as Benjamin Cummings 1.The inorganic compound that contributes most of the mass to a plant’s organic matter is * 1)H 2 O. 2)CO 2. 3)NO )O 2. 5)C 6 H 12 O 6.

Copyright © 2005 Pearson Education, Inc. publishing as Benjamin Cummings 2.You are conducting an experiment on plant growth. You take a plant fresh from the soil and it weighs 5 kg. Then you dry the plant overnight and determine the dry weight to be 1 kg. Of this dry weight, how much would you expect to be made up of inorganic minerals? 1)50 grams 2)500 grams 3)1 kg 4)4 kg 5)5 kg

Copyright © 2005 Pearson Education, Inc. publishing as Benjamin Cummings This figure shows the results of a study to determine the effect of soil air spaces on plant growth. Use these data to answer the following question.

Copyright © 2005 Pearson Education, Inc. publishing as Benjamin Cummings 3.The best explanation for the shape of this growth response curve is that 1)the plant requires air in the soil for photosynthesis. 2)the roots are able to absorb more nitrogen (N 2 ) in high levels of air. 3)most of the decrease in weight at low air levels is due to transpiration from the leaves. 4)increased soil air produces more root mass in the soil but does not affect the top stems and leaves. 5)the roots require oxygen for respiration and growth.

Copyright © 2005 Pearson Education, Inc. publishing as Benjamin Cummings 4.Carnivorous plants have evolved mechanisms that trap and digest small animals. The products of this digestion are used to supplement the plant's supply of 1)energy. 2)carbohydrates. 3)lipids and steroids. 4)minerals. 5)water.