This episode explores how it is that lettuce and other leafy greens can be crispy, crunchy, and full of water when we bite into it. The secret, of course, is that plant cells are full of water, so full that it exerts a very high positive pressure inside the cell called turgor. The structure that … Continue reading "Leaves and turgor pressure"

This episode explores how it is that lettuce and other leafy greens can be crispy, crunchy, and full of water when we bite into it. The secret, of course, is that plant cells are full of water, so full that it exerts a very high positive pressure inside the cell called turgor. The structure that … Continue reading "Leaves and turgor pressure"

This episode explores how it is that lettuce and other leafy greens can be crispy, crunchy, and full of water when we bite into it. The secret, of course, is that plant cells are full of water, so full that it exerts a very high positive pressure inside the cell called turgor. The structure that … Continue reading "Leaves and turgor&nbsp;pressure"

Leaves and turgor pressure

This feed includes short audio content to supplement an online summer course taught by Chris Wolverton at Ohio Wesleyan University. This class is an exploration of food from a scientific point of view, including the biology, origin, composition, and preparations of many plants used as human food, such as corn, wheat, rice, and many more. Other topics include the adaptive biology and human uses of coffee, tea, chocolate, fruit, nuts, spices, and others. Special attention will be given to the adaptive significance of food products from the perspective of the growing plant.

Share Leaves and turgor pressure

Sign up to save your podcasts

Leaves and turgor pressure

Leaves and turgor pressure