In a Plant’s Defense
The Interesting Methods They Use to Fight Predators
Many trees and plants are beginning to bloom, which means that they will soon have to ward off various predators. Most animals have a fight-or-flight response when faced with a dangerous situation, but plants can’t run or physically fight the dangers they face on a daily basis. However, what they lack in claws and teeth, they make up for in chemical and mechanical defenses. External Defenses Many of us are familiar with thorns, prickles, and spines, which are all examples of a plant’s physical defense. But many other plants’ physical defenses are not as obvious. Trees protect themselves with thick, hard-to-eat bark, which is comprised of a natural polymer called lignin. Leaves are often coated in a natural wax, which deters most insects and pathogens. Some leaves have trichomes, which are sharp, hair-like features that stab or prick insects’ legs as they try to land or walk on its surface. Trichomes often also release toxins that can cause irritation and inflammation. Some plants contain microscopic, sharp crystals that puncture and inject chemicals into an animal’s mouth once they’ve bitten it. Internal Defenses When a plant’s external defense fails, its internal protection takes charge. A plant lacks an immune system; instead, each
cell is programmed to defend against any foreign object that comes in contact with it. If an insect or disease attacks the plant, the plant will thicken its cell walls with waxy plating, close its leaf pores, and kill off sections of itself to preserve the whole plant. Plants also have unique chemicals that are deadly to insects and microbes, some of which we use today as seasonings, medicine, or drugs. In addition to toxic compounds, plants can release hormones into the air that warn neighboring plants or even attract other insects to kill would-be attackers.
If you’ve decided to plant a garden this year, take some time to find out which natural defenses your plants wield.
CHOCOLATE ZUCCHINI CAKES
WORD SEARCH
Ingredients
• • • • • • • • •
2 cups sugar
1/2 cup butter, softened
• • •
2/3 cup whole buttermilk
1/2 cup canola oil
2 cups zucchini, peeled and grated 1 (4-ounce) semisweet chocolate baking bar, finely chopped
3 large eggs
2 1/3 cups all-purpose flour 2/3 cup unsweetened cocoa 1 teaspoon baking soda
• •
2 teaspoons vanilla extract
6 (5x3-inch) disposable aluminum foil loaf pans, lightly greased
1 teaspoon table salt
1/2 teaspoon ground cinnamon
directions
1. Heat oven to 350 F. 2. Beat sugar, butter, and canola oil at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs one at a time, beating until just blended after each addition. 3. Sift together flour, cocoa, baking soda, salt, and cinnamon. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. 4. Stir zucchini, semisweet chocolate, and vanilla extract into batter until blended. Spoon batter into lightly greased loaf pans, filling to two-thirds full. 5. Bake at 350 F for 30–35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks, about 1 hour.
Rainbow Easter Prank Passover
Fool Showers Taurus Hoax
Spring Butterfly Dandelion Mischief
281.218.0880
3
Published by The Newsletter Pro • www.TheNewsletterPro.com
Made with FlippingBook - Online magazine maker