 DISCOLORATION OF LEAVES

Importance of leaves colors

Leaf color tells us about a plant's health and how it copes with things. Green means it's doing
good photosynthesis. If leaves change color, it might need more food or be handling stress. In
fall, trees change colors naturally. Plants also use colors to hide or talk to bugs for pollination.
This helps in gardening, farming, and studying nature.
 Reasons of discoloration of leaves :
1. Nutrient Deficiency:

Plants need different nutrients to grow well. If they don't get enough important ones like
nitrogen, phosphorus, or iron, their leaves turn yellow because they can't make enough
chlorophyll

2. Watering Issues:

Plants need the right amount of water. Too much (overwatering) can stop roots from getting
oxygen, making leaves stressed and yellow. Too little (underwatering) means the plant can't
take in nutrients, leading to dry, brown leaf edges

3. Environmental Stress:

Tough weather, like too hot or super sunny conditions, can stress plants. This stress can
show up as burned spots, odd colors, or weird patterns on the leaves.

4. Disease or Pests:

Bugs and diseases can harm plants, making their leaves change color and affecting their
health. Fungal infections might show as spots on leaves, and pests can create
holes or make leaves wilt. It's important to quickly find and treat these problems to stop more
damage

5. pH Imbalance:

If the soil is too high or low on the pH scale, some nutrients might not be easy for the plant to
use, and its leaves might change color.

6. Natural Aging:

Leaves get older, and they make less green stuff called chlorophyll. Other pigments in the leaves
become more noticeable, and the colors change, sometimes making the leaves look not so good.
 Preventions
By implementing given preventive measures, gardeners and plant enthusiasts can create a
healthier and more resilient environment for their plants, reducing the likelihood of leaf
discoloration and other problems.

 Proper Watering:

Water plants consistently, avoiding overwatering or underwatering. Check soil moisture

regularly.

 Balanced Nutrition:

Fertilize plants with a balanced mix of nutrients to prevent deficiencies. Regularly feed plants
according to their needs.

 Environmental Management:

Provide shade during extreme heat, use mulch, and choose suitable planting locations to reduce
environmental stress.

 Pest and Disease Control:

Inspect plants regularly for signs of pests and diseases. Take prompt action to control and treat
issues before they spread.

 Soil pH Maintenance:

Conduct soil tests to monitor pH levels. Adjust soil acidity or alkalinity as needed to ensure
optimal nutrient availability.

 Regular Pruning(trimming):
Trim and remove old or damaged leaves through regular pruning. This encourages the growth of
new, healthy foliage.

 FOOD PRESERVTIVES

 DEFINITION:

Food preservatives are like protectors for our food. They are added to prevent it from going bad
too quickly, to make it last longer on the shelf, and to stop bacteria and other tiny things from
growing in it. This helps keep our food safe to eat and ensures it stays fresh and good for a
longer time.
 PRESENTIVES:
1. Antioxidants:

Examples include vitamin C and vitamin E. They prevent the oxidation of fats and oils, delaying
rancidity.

2. Salt (Sodium Chloride):

Used in pickling and curing, salt helps prevent the growth of bacteria and molds and preserves
meats and fish.

3. Sugar:

Acts as a preservative by reducing water activity and creating an environment less favorable for
microorganisms.

4. Acids:

Citric acid, acetic acid (vinegar), and lactic acid are used to lower the pH of foods, inhibiting
bacterial growth.
 5. Preservatives:

Synthetic preservatives like benzoates, sorbates, and sulfites are added to various foods to
prevent microbial growth.

6. Nitrites and Nitrates:

Used in curing meats, they inhibit the growth of bacteria, contribute to color retention, and
prevent botulism.

7. Natural Preservatives:

Some herbs, spices, and plant extracts, like rosemary extract or grapefruit seed extract, have
natural preservative properties.

 TEARS WHILE
CHOPPING ONIONS

Chopping onions triggers a chemical reaction. Enzymes in the onion produce sulfenic acids, which turn into a
volatile gas called syn-propanethial-S-oxide. When this gas meets the moisture in your eyes, it forms sulfuric acid,
leading to tears. It's a natural defense mechanism to wash away the irritant and protect your eyes. Cooling onions
before chopping or cutting them under water can help reduce tear- inducing compounds.

 Enzyme Activation:

Onions contain enzymes and sulfur-containing compounds in separate compartments within

their cells. When you cut the onion, you release these substances.

 Formation of Sulfur Compounds:

Enzymes react with sulfur-containing compounds to produce sulfenic acids. One specific
enzyme involved is alliinase.

 Conversion to Syn-Propanethial-S-Oxide:
Sulfenic acids are unstable and quickly rearrange into a volatile compound known as syn-
propanethial-S-oxide. This compound is released into the air as a gas.

 Interaction with Eye Fluid:

When syn-propanethial-S-oxide comes into contact with the moisture in your eyes, it forms
sulfuric acid. This acid is irritating to the eyes and stimulates the tear glands to produce tears.

 Protective Mechanism:

The tearing is a natural defense mechanism. The tears help wash away the irritant (sulfuric acid)
and protect the eyes from potential harm.
When an onion is cut, certain (lachrymator) compounds are released causing the
nerves around the eyes (lacrimal glands) to become irritated

 MEDICINES
Medicines are substances or compounds that are used to diagnose, treat, prevent, or alleviate
symptoms of diseases and medical conditions. They can come in various forms, such as pills,
liquids, injections, or topical applications. Medicines work by interacting with the body's
physiological processes to restore health, manage symptoms, or prevent the progression of
illnesses. They are prescribed by healthcare professionals based on individual medical needs and
are regulated to ensure safety and effectiveness.

 CELL: A BASIC UNIT OF LIFE

  DEFINATION:

The cell is the structural unit of living organisms. It is the smallest, self-contained unit that
carries out the basic functions of life. Comprising various organelles, such as the nucleus, cell
membrane, mitochondria, and more, cells work together to form tissues, organs, and ultimately,
entire organisms. Each cell's structure is specialized to perform specific tasks necessary for the
overall functioning and survival of the organism.

 ORGENELLES IN THE CELLS

All organelles of cells are given bellow

 Cell Membrane:

The cell membrane is like the cell's security guard. It decides what comes in and goes out. It's
selective, allowing nutrients to enter and waste to exit, keeping the cell's environment just right.

 Nucleus:

Acting as the cell's control center, the nucleus houses genetic information in the form of DNA. It
oversees the cell's activities, directing when to grow, divide, and perform specific functions.

 Cytoplasm:
This jelly-like substance supports and cradles the organelles, providing a medium for chemical
reactions to take place. Nutrients and other important substances move around in the cytoplasm.

 Mitochondria:

Often called the powerhouse, mitochondria generate energy through a process called cellular
respiration. They convert nutrients into usable energy (ATP) that fuels the cell's activities.

 Endoplasmic Reticulum (ER):

Imagine the ER as a transportation system within the cell. It helps move proteins and other
substances from one part of the cell to another, ensuring everything gets where it needs to go.

 Golgi Apparatus:

Acting like a packaging and distribution center, the Golgi apparatus modifies, sorts, and
packages proteins and other molecules, sending them to their designated locations within or
outside the cell.

 Ribosomes:

Ribosomes are the cell's factories for protein synthesis. They read the instructions from the DNA
and assemble proteins, which are essential for the structure and function of the cell.

 Lysosomes:

Lysosomes are the cell's recycling center. They contain enzymes that break down and digest
waste materials, old cell parts, and foreign invaders, helping to keep the cell clean and healthy.