We get a crunchy and granular feeling when we chew pear fruit. Why ??

Due to the presence of air sacs.

Jai Hind.

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presence of air sac

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presence of air sac and water vapour

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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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E circuit boleto air sacks ki shortage nahi hai!
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This is due to sclerenchyma tissue. The cell of this tissue are dead. It is the tissue which makes the power fruit crunchy and hard.
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😀😀😀😀h
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This is due to sclerenchyma tissue
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The granular and crunchy feeling is experienced by us when we chew pear fruit because of the presence of the stone cells or sclereids in them.
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This is due to the sclerenchymatous fibres present in the pear fruit
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because pear have sperm
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Apni amma se puch ni to muth maar
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We get a crunchy and granular feeling when we chew pear fruit.We get a crunchy and granular feeling when we chew pear fruit.We get a crunchy and granular feeling when we chew pear fruit.We get a crunchy and granular feeling when we chew pear fruit.
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this is because of sclarenchymatic tissue which is sclarides(stone cell) which is a dead cell, its wall is thicken due to the deposition of lignin. its shape is spherical, sylendrical or we can say its shape is irregular.
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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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it is due to sclerenchyma 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.
  • 1
This is due to sclerenchyma tissue. The cell of this tissue are dead. It is the tissue which makes the power fruit crunchy and hard.
  • 1
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
  • 1
This is due to scleranchyma tissue. This tissue have two types fibres and scelerid. The scelerid give a crunchy feeling to pear fruit. Thumbs up please 👍 Hope this help u 🤗
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Sclerenchyma is a protective tissue and the outer covering is made up of Sclerenchyma.Therefore we get crunchy and granular feeling when we chew pear fruit
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It is correct
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