Blog Post #8
We've noticed that the leaves' phenotype in the Brassica oleracea plants has a big variation. In color and shape. Some are round and others have a squiggly form. Some look fern green and others look like emerald green. The round ones are shaped like an oval. Nice and smooth, and they consist of one color more or so. While the other leaves are pointy and squiggly with a purple outside.
During our further examination, we found that the Leaves have the same size despite all of the different features. This might of happened by the plants knowing what the perfect size to release CO2 and form into something else when ready. For instance, the average of all the leaves on the collards are 8 cm wide and 10 cm long, the Broccoli is 7.5 cm wide and 11 cm long, and on the cabbage are 9 cm wide and 9 cm long.
If a farmer wanted to change the size of the leaves you would have to plant it in a different way, like not in the same ecosystem or water it differently. This also can be genetically engineered to come out different but you may make a different plant when doing so. There is so much natural variations in these plants because we have domesticated them. By doing that, we changed the ecosystem that they grow in and changed how they got water and everything. That is called artificial selection. The mutations help the plants be more filling when we eat them. We use selective breeding to choose which traits we want to keep and which ones we don't. Meaning that we tend to pic the thicker ones than the dry scrawny ones.
If a farmer wanted to change the size of the leaves you would have to plant it in a different way, like not in the same ecosystem or water it differently. This also can be genetically engineered to come out different but you may make a different plant when doing so. There is so much natural variations in these plants because we have domesticated them. By doing that, we changed the ecosystem that they grow in and changed how they got water and everything. That is called artificial selection. The mutations help the plants be more filling when we eat them. We use selective breeding to choose which traits we want to keep and which ones we don't. Meaning that we tend to pic the thicker ones than the dry scrawny ones.
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