botany standard 3: greenhouse and horticulture practices ms. darlak
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BOTANY Standard 3: Greenhouse and Horticulture Practices
Ms. Darlak
WARM-UP 04/25
If you were going to start a garden. What 3 characteristics would you want your garden to have?
AGENDA 04/25
Green house Introduction to Permaculture Field Trip May 11th : Hoyt Arboretum
PERMACULTURE:
What is it? Permanent Agriculture, Permanent Culture
Permaculture is a design for a sustainable way of life.
It embraces the ethics of Care for the Earth and Care for people, as well as Limits aware and Surplus share.
PERMACULTURE IS ALL ABOUT…
Recycling Renewable energy Water harvesting Waste treatment and reuse Growing healthy food Appropriate technology Energy efficiency and lots more!
HOW PERMACULTURE DESIGN DIFFERSFROM OTHER AGRICULTURAL METHODS Self-sustaining systems High productivity Intensive land use Diversity Evolving Consideration and integration of environment and
organisms Perennial food crops Design
THE PERMACULTURE DESIGN PROCESS
1. Observe and analyse observe, collect and collate data. Sort, group and analyse
trends, make predictions and determine priorities.
2. Consider needs and functions elements in the system, requirements of plants and
animals, waste as a resource. Human needs. Determine functions and uses of elements required for holistic system.
3. Use patterns and make connections edge, stacking, guilds, ecological interactions, land use
patterns, develop strategies. Types and shapes of garden beds for maximum production. Zones.
DESIGN PROCESS CON’T4. Manage energy and use local materials and resources
sector planning, harvest and store energy and water, renewable materials and energy, embodied energy of materials. Local resources.
5. Increase biodiversity and productivity food production, non-food production, increase biomass,
nurture soil, cultivated ecosystems. Integrated pest management. Harvest and storage of food and materials.
6. Design for catastrophe natural flooding, pest and plague, climate change, severe
weather, nutrient depletion, energy decline.
WARM-UP 04/26
What are the 3 most important things plants need to grow?
What are the 3 most important things seeds need to grow?
Water Temperature Light
AGENDA 04/26
Standard 3 Seed Germination Lab Procedure Write-up
STANDARD 3
No Test Grade
Lab Write-up Greenhouse Transplanting/Participation Landscape Design Principles and
Elements Standard
Landscape Design Project
SEED GERMINATION
Radish Seed Germination Mixed Seed Germination
SEEDS AND SEED GERMINATION
GERMINATION EXPERIMENT
May work with a Partner Read the information on germantion
p. 2-3 Create a hypothesis and create an
experiment to test your hypothesis Write up your procedure
SEED STRUCTURE
Cotyledon
Plumule
Radicle
Micropyle
Seed coat or testa
DORMANCY
Metabolism falls Number of organelles per cell falls Dehydration – water content falls Vacuoles in cells deflate Food reserves become dense
crystalline bodies
MAINTAINING DORMANCY
Physical barriers The seed coat (testa) is waxy = waterproof and impermeable to oxygen
Physical state – dehydrated Chemical inhibitors present e.g. salts,
mustard oils, organic acids, alkaloids Growth promoters absent
SEED VIABILITY Viability: When a seed is capable of
germinating after all the necessary environmental conditions are met.
Average life span of a seed 10 to 15 years. Some are very short-lived e.g. willow (< 1 week) Some are very long-lived e.g. mimosa 221 years Conditions are very important for longevity Cold, dry, anaerobic (no oxygen)
conditions These are the conditions which are maintained
in seed banks
GERMINATIONSTAGE EVENTS
PREGERMINATION (a) Rehydration – imbibition of water.(b) RNA & protein synthesis stimulated.(c) Increased metabolism – increased respiration.(d) Hydrolysis (digestion) of food reserves by
enzymes.(e) Changes in cell ultrastructure.(f) Induction of cell division & cell growth.
GERMINATION (a) Rupture of seed coat.(b) Emergence of seedling, usually radicle first.
POST GERMINATION (a) Controlled growth of root and shoot axis.(b) Controlled transport of materials from food
stores to growing axis.(c) Senescence (aging) of food storage tissues.
THE CONTROL OF FOOD RESERVE HYDROLYSIS
Control by growth promotors such as gibberellin and growth inhibitors such as abscisic acid
The growth substances are affected by environmental factors (e.g. light, temperature, humidity)
WARM-UP 04/27
What are 5 factors that affect seed germination? Viability Time Dormancy Moisture Temperature Chemical Inhibitors
AGENDA 04/27
How do we break dormancy? Procedure Check Germination Lab set up Create a DATA TABLE
GERMINATION: THE BREAKING OF DORMANCY The growth of the embryo and its penetration of the seed coat
Break down of barriersAbrasion of seed coat (soil particles)Decomposition of seed coat (soil microbes, gut enzymes)Cracking of seed coat (fire) Change in physical Change in physical
statestate - rehydration - rehydration
Destruction and dilution of inhibitors
Light, temperature, water Production of growth promoters
WARM-UP 04/28
What are the parts of a lab write-up?
AGENDA 04/28
Lab Data Sheet to record your results
Greenhouse Lab Write up Components Read pps. 354 – 365 IN CLASS HW: Proposal for your Design Location and Type
LAB DATA SHEET
Record for 12 days Record control and treatment What are you recording?
LAB WRITE UP COMPONENTS P. 4-5 Title Authors Abstract (5 pts) Introduction (10 pts) Materials and Methods (10 pts) Results (20 pts)
Data table Graph
Discussion (20 pt)
READ PPS. 354- 365 IN TEXT
Principles of Landscaping, Maintenance, and Xeriscaping
HOMEWORK
Proposal for your Design Location and Type
What is the location of your landscape?
What is the focus of your design? What are the goals of your space?
WARM-UP 04/29
Take out your homework and share your ideas with your neighbor.
Proposal for your Design What is the location of your landscape? What is the focus of your design? What are the goals of your space?
AGENDA 04/29
Hand-in Homework Greenhouse Work Day!
Term Project Lab Procedure write-up (typed) Article Review #2 Due Tuesday!Article Review #2 Due Tuesday!
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