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MSC Final Botany Practical File

MSc Pre -Botany Solved Paper 2014

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Food. Forage, and fodder crops -  Barley Barley Botanical Name: Hordium vulgare Family: Poaceae (Gramineae) Common name: Jo Origin and Evolution Near-East region is known as place of origin for Barley. Abyssinia is believed as centre of origin for barley by one group and south East Asia (China, Tibet, Nepal) by another group of scientists. Botanical Characters The barley plant is approximately one meter in height. The stem of the plant has on average five to seven internodes separated by the nodes. The leaves are linear lanceolate. The leaves are formed of sheath, blade, auricles and ligule. It has two types of root systems. The first is where seedling roots develop to a tillering stage. The second type starts at the tillering stage and then grows deeper crown roots, which anchor the plant in the soil and help absorb water and nutrients. Cultivation Barley is tolerant to salinity and alkalinity but sensitive to acidity. Barley is being salt tolerant,

Food. Forage, and fodder crops- Rice Rice Botanical Name: Oryza sativa Family: Poaceae (Gramineae) Common name: Chawal, dhan Origin and Evolution Rice is known to have been grown in China nearly 5000 years ago. Archeological studies also indicate that the remains of rice were found in yung shao excavations from China, of 2600 BC. According to de Candolle various wild relatives of rice such as Oryza rufipogan and O. nivara are available in India abundantly. Archaeological remains of rice available from Indus valley excavations also support the fact that rice was grown here before 2300 BC. Nowadays there are two cultivated species of rice viz - O. sativa and O. glaberrima are widely grown in most of the regions. Their close resemblance and availability of their intermediate varieties is an indication of the fact that both the above mentioned species would have originated from a common ancestor Oryza perennis. It spread east ward from India, China and then graduall

Origin, Evolution, Botany, Cultivation and Uses of Food Crops Food. Forage, and fodder crops ,  Wheat Botanical name: Triticum aestivum Family: Gramineae Common Name: Gehun Origin and Evolution The origin of wheat is believed at Hindukush mountainous regions adjoining to India and Afghanistan. According to De Candolle Valley of Euphrates and Tigris was the origin of wheat. But Vavilov stated origin of Durum wheat is probably Abyssinia and soft wheat groups are in the region of Western Pakistan, South West Afghanistan and Southern parts of mountainous Babshara. Wheat has undergone domestication under selection pressures which changed it from a wild grass to a cultivated species with the present level of production. Botanical characters Wheat is an annual plant. Roots fibrous; stem erect (divided in long internodes and conspicuous nodes); leaves are alternate and with sheathing base, it can be divided into 2 parts, the sheath and the blade; inflorescence spi

Restriction enzyme A restriction enzyme or restriction endonuclease is an enzyme that cleaves DNA into fragments at or near specific recognition sites within the molecule known as restriction sites. These are also called Molecular scissors that cut double stranded DNA molecules at specific points. The term restriction enzyme originated from the studies of phage λ, a virus that infects bacteria, and the phenomenon of host-controlled restriction and modification of such bacterial phage or bacteriophage. The phenomenon was first identified in work done in the laboratories of Salvador Luria, Weigle and Giuseppe Bertani in the early 1950s. It was found that, for a bacteriophage λ that can grow well in one strain of Escherichia coli, for example E. coli C , when grown in another strain, for example E. coli K , its yields can drop significantly, by as much as 3-5 orders of magnitude. The host cell, in this example E. coli K , is known as the restricting host and appears to h