Agricultural Science: C4 Plants and Practices

Growing only one type of crop in a field.

Growing multiple crops together on the same land.

Planting more than one crop in rows at a time.

Planting a second crop after the first has grown for a while.

Planting different crops on the same land in a sequence.

Improved soil fertility and pest/disease control.

Increased risk of crop failure due to pests and diseases, reduced soil fertility.

Reduces risk of total loss, uses resources more efficiently, breaks pest cycles.

Plants that have a mechanism to accumulate CO2 inside their chloroplasts, enabling them to photosynthesize efficiently even at low CO2 levels.

Plants that lack the CO2 concentrating mechanism found in C4 plants, making them less efficient at photosynthesis in low CO2 environments.

The speed at which a plant converts light energy into chemical energy through photosynthesis.

C4 plants have higher photosynthetic rates at lower CO2 levels, use water more efficiently, and need less nitrogen compared to C3 plants.

C3 plants are less efficient at photosynthesis in hot, dry, and low CO2 conditions.

Increased CO2 levels from climate change may initially benefit C3 plants by boosting their photosynthesis, but eventually, rising temperatures can negatively impact their growth.

C4 plants are generally less affected by increased CO2 levels and have higher tolerance to higher temperatures, making them more resilient to climate change.

National cereal yields are often lower than global averages due to factors like poor soil health, limited irrigation, and low fertilizer use.

The process of selecting plants with desired traits, like high yield, pest resistance, and flavor, to improve their productivity and suitability for cultivation.

Traditional knowledge systems developed by local communities through generations of experience and interaction with their environment.

Planting a second crop after the first crop has started growing, creating a staggered harvest.

A plant grown primarily for animal feed.

Grains like wheat, rice, and barley, which are used to make bread, flour, and other products.