Morphogenesis and totipotency, Biology

Assignment Help:

Morphogenesis and Totipotency

A chlamydomonas mother cell gives rise to two daughter cells by a simple division. But a leaf cell cannot give rise to a new plant except in cases like Bryophyllum or Kalanchoe. What makes a daughter cell of a zygote to loose the 'potential' to develop into a whole plant? Or if all the daughter cells possess this potential- i.e. if they are totipotent-why it does not express? These questions troubled Haberlandt-hundred years ago. He postulated that any living plant cell should be able to grow into a full plant. He experimented with mesophyll cells at a time when tissue culture had not been unheard for. His experiments failed because we now know that isolated mesophyll cells are not really easy to grow to unleash their morphogenetic potential.

F.C. Steward-who took up this work sixty years later-successfully cultured whole carrot plants from carrot phloem parenchyma cell. He published the papers in the American Journal of Botany in the late 1950's. Steward and his coworkers took 2 mg. tissues of secondary phloem of carrot roots and grew them in special flasks with nipples or tubes called tumble tubes. The medium was whites' medium with coconut water. These tubes/flasks were mounted on a wheel that was rotated on a shaft at the rate of 1 r.p.m. So that the pieces were alternately aerated and bathed in the liquid medium. There was an enormous increase in size of the explants. A callus ensued. A few peripheral cells slaughtered off into the medium and started dividing and gave rise to clumps,-occasionally with roots these could be transferred to semi-solid medium in (still) tubes. Shoots arose opposite the roots to yield full plants. Subsequently other parts were also used to, demonstrate cellular totipotency.


Related Discussions:- Morphogenesis and totipotency

Biostatistics for clinical and public health research, Disease Y Study: Le...

Disease Y Study: Let us consider the Disease Y study, a brief description of the study is as follows. A case-control study was conducted of 75 cases with a rare genetic disorder "

Fungal enzymes, Hello, I''m doing a...

Hello, I''m doing an assignment on characteristics and types of fungal enzymes and have also been requested to describe their assay.My libra

Ecosystem balance, Ecosystem Balance We take up, another parameter of ...

Ecosystem Balance We take up, another parameter of ecosystem balance. One factor that affects the stability or persistence of some ecosystems under small or moderate environme

What thiamine defiency will result in decreased activity, A thiamine defien...

A thiamine defiency will result in decreased activity of: -G-6 phosphase -transketolase -fructokinase

Explain transfer of culture from one liquid media to another, Explain Trans...

Explain Transfer of Culture from One Liquid Media to another Liquid Media? 1. Inoculating loop is to be held in the right hand. It is sterilized by incineration in the inner bl

What is a skiers launch speed, In the aerials competition in skiing, the co...

In the aerials competition in skiing, the competitors speed down a ramp that slopes sharply upward at the end. The sharp upward slope launches them into the air, where they perform

Show symptoms of dyspepsia, Q. Show Symptoms of Dyspepsia? The symptoms...

Q. Show Symptoms of Dyspepsia? The symptoms are heartburn, upper abdominal discomfort (often food-related) indigestion, bloating, fullness, nausea and anorexia. Such symptoms c

Evaluating the degree of urinary obstruction, Evaluating the degree of urin...

Evaluating the degree of urinary obstruction: D.P. is a 63-year-old man who has been experiencing progressive difficulty with initiating the urinary stream and frequently needs to

Where are the adrenal glands located, Q. Where are the adrenal glands locat...

Q. Where are the adrenal glands located? How many are they and what are their portions? Each adrenal gland is located on the top of each kidney (forming a hat-like structure fo

Explain emulsifying properties of proteins, Emulsifying properties of prote...

Emulsifying properties of proteins  Proteins are the surface-active substances, which are extensively used in the food industry as emulsifiers to manufacture products such as d

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd