Question

Which one of the following organisms is correctly matched with its three characteristics?
A Pea- \[{C_3}\]-pathway, endospermic seed, vexillary aestivation
B Tomato- twisted aestivation, axile placentation, berry
C Onion- Bulb, Imbricate aestivation, axile placentation
D Maize- \[{C_3}\]​-pathWay, closed vascular bundle, scutellum

Answer 1

Hint: In order for you to arrive at an answer, try to understand the basic terms of the options mentioned below and try to correlate with the characteristics mentioned below. We will first look at the basic definition of each of the words.

Complete answer:
1. \[{C_3}\] pathway-One of the three major metabolic pathways found in plants for carbon fixation.
2. Endospermic seed-Seeds that contain endosperm in mature condition are now as endospermic seeds.
3. Vexillary aestivation-A type of aestivation where the posterior petal is the outermost and the anterior petal is the innermost.
4. Twisted aestivation-In this type of aestivation, one petal remains internal and is overlapped on both the margins.
5. Axile placentation-Ovules remain attached to the axis formed by the joining of the septa.
6. Berry-It is a small pulpy, often round and edible fruit, and maybe tarty in taste.
7. Imbricate aestivation-It is a type of aestivation where one petal is external one petal is internal and the other three are partially external and partially external
8. Closed vascular bundle-Cambium is absent in this type and no secondary growth is observed. They are found in monocotyledons.
These are some of the definitions of the words that have been associated with the vegetables and grains mentioned above. As the onion shows each of the options that are mentioned with it like it is a bulb with imbricate aestivation and axile placentation.

The correct option is: C Onion- Bulb, Imbricate aestivation, axile placentation.

Note:
Tomato is the richest source of the compound lycopene that is essential for the well-being of the prostate gland in men. It is a fruit and is considered a vegetable by nutritionists.