| A | B |
|---|
| xylem | Tissue through which water and minerals flow up through a plant |
| cortex | A layer inside the roots and stems that stores food. |
| epidermis | The outermost layer of a root, stem or leaf. |
| root cap | A thin covering made up of cells that protects the root tip as it grows into the soil. |
| root hairs | Threadlike parts of cells on the surface of a root. |
| phloem | Tissue through which food from the leaves moves down through a plant. |
| cambium | A layer that seperates the xylem and phloem. |
| taproots | One large root with a few hairy branching roots that grows deep into the ground. |
| fibrous roots | Thin, hairy branching roots that spread out near the soil's surface. |
| aerial roots | Roots that never touch the ground and take in moisture from the air. |
| prop roots | Roots that grow like fingers out of the bottom of the stem and help prop up the plant. |
| simple leaves | Leaves that hang from their plants as single leaves, such as maple and oak leaves. |
| compound leaves | Leaves that hang from a tree in clusters, such as locust leaves. |
| epidermis | The outermost layer of the leaf. |
| cholorplasts | The green food factories of plants. Cholorplasts need water, minerals, and carbod dioxide to make food. |
| stomata | Tiny pores in the bottom of the leaves, where air enters and water is lost. |
| guard cells | Monitor the opening and closing of the stoma, depending on the amount of water in the plant. |
| transpiration | The loss of water through a plant's leaves. |
| photosynthesis | The process in plants of making food. Plants use carbon dioxide and water to make sugars and release oxygen. |
| respiration | Plants and animals use oxygen to break down sugars to produce energy, water and carbon dioxide. |
| cuticle | A waxy coating, released from the epidermis cells, that helps keep water from leaving the leaf. |
