Plants and Society (Laboratory)

This course will provide students with knowledge of parts of the flower, to recognize the different types of fruits and how these are related to seed dispersal, and use microscopy to examine plant cells and tissues. Students examine economically important food plants such as the different varieties of legumes, grains, and starchy staples. Field trips to city parks are used to introduce students to plants in the urban environment. Students learn to recognize herbs and spices, prepare plant extracts and test them for antimicrobial activity, and practice making paper from plant fibers. This course is for non-science major students. Offered in English and in Spanish.

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017541