Sweet Nectar

Tiffany Proctor
SCI 115
Professor: Trina McKay
February 15, 2012

Sweet Nectar

I. Why are some fruits sweet and some sour, whereas others have no specific taste? Most fruits contain about four basic mixtures such as Starch, acids, cellulose and sugar or fructose, depending on the chemical compounds that are present in the fruit tends to contribute to the sweetness or sour taste of the fruit. It’s these same mixtures that stimulate a person’s taste bud so when they bite into a piece of fruit it would give them the indication that the product is sweet or sour. Sometimes, one of these combinations can be more over barren then the other. Such as, the acids can give a piece of fruit a more bitter taste compared to a piece of fruit that produces more fructose or sugar. Which, can become a more sweet taste and in some cases too sweet. When a person thinks of a certain type of fruit it’s naturally expected on how that fruit will taste. For example, when we think of a sweet fruit, we may image items such as: Peaches, Watermelons, and Oranges. This is because we assume that the content will contain more sugar then acid, which would lead us to believe our taste buds will welcome the product, more. However, when it comes to such items as lemons, grapefruits, and cherries, we know that these items contain more acid, then it would sugar, so we are aware that the taste would become more bitter, in response. Meanwhile, there are certain fruits that can be split down the middle of containing a sweet and sour taste. Such as: Apple, grapes, or tomatoes, which can be either sweet or sour. Now, outside of the obvious of knowing about the sugar and acid in fruit the taste also depends on how ripe a piece of fruit is or in some cases too ripe, which once again can become a very sour taste.
II. How does the ripening of fruit affect the process of seed dispersal?
At the stage when fruit ripe, there is a cycle of where the pollination begins. The fruit then distributes pollen, which carries the sperm through the pollen tube, to make contact with the ovary. This is also the beginning of the first stage of fertilization. Now, please note that the cell division may change into a cell expansion. So, doing the development of the seed, which can be considered the germination period, the seeds must have an adaptable environment and conditions in order for the seed to grow. For most seeds, they must have availability to water and plenty of sunlight. However, it may vary depending on the type of fruit, but most ripening fruit represents the shift from the protective function to dispersal function of the fruit.
III. How do humans interfere in this process by consuming grains and fruits? Just like any mammal or bird, the human also consumes grains and fruit and it is dispensed through the human body digestive system. Unfortunately, when it comes to harvesting grain and fruits, humans sometimes can upset the balance of life by picking the items before they become ripe. Which by doing so, it may not allow the fruit and grains to pollinate, therefore the seeds may not have the opportunity to mature and dispersal in a normal stage. At this point, conditions may not be as favorable for season growth of certain grains or fruits can be effected for the up coming season.
IV. Does the seed use the fructose or starch in fruits for its metabolism?
Fructose and starches in fruits mostly contribute to the development and taste of a ripe fruit and this process normally takes place during the germination of the fruit. However, when it comes to the metabolism of the seed’s, both of these items rarely take place inside the hub of the seed. The seed often has its own source of nutrients. Therefore, seeds do not store fructose or starch from the fruits. Instead, the seed tissue provides its own nourishment.
Ref.:
www.biology-online.org www.biology-resources.com/plants-fruit.html www.ncbi.nlm.nih.gov/pubmed/
McGraw-Hill, 2009custom Edition Essentials of Bio