Learning Exercise
Modified Plant Parts
Brassica oleracea has been genetically modified during a number of genetic breeding programs to create a number of varieties that look different morphologically, yet are all varieties of the same genus and species. Students will examine photographs of varieties of Brassica provided at this site and determine what body part was genetically modified to create the vegetable or fruit that is eaten.
Course: Introductory Biology, General Botany, Plant Morphology, Plant Taxonomy
- Material:
- Virtual Foliage
- Date last modified:
- April 11, 2001
- Created by:
- Thomas Lonergan
- License:
-
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A compendium of thousands of pictures of plants and plant structures organized phylogenetically. This collection covers... see more
Exercise
Brassica oleracea has been genetically modified during a number of genetic
breeding programs to create a number of varieties that look different
morphologically, yet are all varieties of the same genus and species. Examine
all of the photographs listed below and indicate what Brassica body part was
genetically modified to become the plant structure that we eat.
Go to: www.wisc.edu/botany/virtual.html "Virtual foliage"
Click on: Links to Image Sets
Click on: General Botany
Click on: Angiosperm
Click on: Brassica oleracea
Create a table. In one column, list the following varieties: cabbage, brussel
sprouts, broccoli, cauliflower, kohlrabi and kale. In another column, name the
body part that is eaten for each of these varieties of Brassica. Explain your
reasoning.
breeding programs to create a number of varieties that look different
morphologically, yet are all varieties of the same genus and species. Examine
all of the photographs listed below and indicate what Brassica body part was
genetically modified to become the plant structure that we eat.
Go to: www.wisc.edu/botany/virtual.html "Virtual foliage"
Click on: Links to Image Sets
Click on: General Botany
Click on: Angiosperm
Click on: Brassica oleracea
Create a table. In one column, list the following varieties: cabbage, brussel
sprouts, broccoli, cauliflower, kohlrabi and kale. In another column, name the
body part that is eaten for each of these varieties of Brassica. Explain your
reasoning.