We get a crunchy and granular feeling when we chew pear fruit. Why ??
The shape and size of sclerenchyma cells might vary. Sometimes they are broad and almost isodiametric without pointed ends. Their walls are very heavily thickened so that lumen is almost obliterated . Such special types of sclerenchyma cells are known as stone cells or scelereids or sclerotic cells. Due to the presence of the scelereids we get a gritty feeling when we chew pear ,apple or nuts
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We get a crunchy and granular feeling when we chew pear fruit because of the presence of sclerenchyma tissue.The sclerenchyma cells are of two types- fibres and sclereids.The sclereids give a crunchy feeling to the pear fruit because it provides support and hardens the tissue
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we get a crunchy and granular feeling when we chew a pear fruit because of the presence of sclerenchyma tissue. The cell wall of sclerenchyma are thick due to presence of lignin. lignin is a complex polymer with high tensile strength and high compressional strength. So it does not break on stretching easily and it does not even buckle easily.
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we get a crunchy and granular feeling when we chew a pear fruit because of the presence of sclerenchyma tissue. The cell wall of sclerenchyma are thick due to presence of lignin. lignin is a complex polymer with high tensile strength and high compressional strength. So it does not break on stretching easily and it does not even buckle easily.
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The shape and size of sclerenchyma cells might vary. Sometimes they are broad and almost isodiametric without pointed ends. Their walls are very heavily thickened so that lumen is almost obliterated . Such special types of sclerenchyma cells are known as stone cells or scelereids or sclerotic cells. Due to the presence of the scelereids we get a gritty feeling when we chew pear ,apple or nuts
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