Explanation

• Coleoptile is a protective sheath that covers the emerging plumule (shoot) in grasses, including maize (Zea mays).
• It is a characteristic feature of monocotyledonous plants, particularly in the family Poaceae (grass family).

Explanation

• The coleoptile is a protective sheath that covers the emerging plumule (shoot) in grasses, including maize.
• It grows out of the soil, forming a straight stalk-like structure that eventually splits to reveal the first leaves.

Explanation

• The cotyledon (seed leaf) absorbs nutrients from the endosperm.
• It supplies food to the developing embryo during germination.

Explanation

• The embryo is the miniature plant inside a seed, consisting of the radicle (root), hypocotyl (stem), and cotyledon (seed leaf).
• It contains the structures that develop into the root, stem, and leaves of the new plant.

Explanation

• Epigeal germination is the type of germination where the cotyledons (seed leaves) emerge above the ground.
• This occurs in plants like beans, peas, and cucumbers.

Explanation

• French bean (Phaseolus vulgaris) is a dicotyledonous plant, belonging to the family Fabaceae (Leguminosae).
• Dicot plants have two cotyledons (seed leaves) in their seedlings, and their leaves typically have net-like veins.

Explanation

• Each seed is covered on the outside by a seed coat.
• It is also known as testa.
• The seed coat protects the seed and helps regulate water uptake during germination.

Explanation

• Viruses are considered non-cellular or acellular organisms because they do not have cellular structure or metabolism.
• They are composed of genetic material (DNA or RNA) surrounded by a protein coat and require a host cell to replicate and produce new viruses.

Explanation

Diarrhea and typhoid are caused by bacterial infections:

• Diarrhea can be caused by various bacteria, such as E. coli, Salmonella, Shigella, and Campylobacter.
• Typhoid is caused by the bacterium Salmonella Typhi (S. Typhi).

Explanation

• When carbon dioxide is released in the dough, it gets trapped in the dough, causing it to expand and rise.
• This is what makes bread and other baked goods light and fluffy.