QCA Unit 5B Life Cycles

Flower parts work sheet (teachers notes)
It is suggested that you use this sheet alongside a simple flower dissection. You can either use bought flowers such as daffodils or tulips or some from a garden or the school grounds such as apple blossom, strawberry flowers or buttercups. If you are using wild flowers it is an excellent opportunity to discuss the ethics of collecting wild animals and flowers, stressing the need for controlled collection.

The flower parts:

 
Flower part Part function
Petal Petals are used to attract insects into the flower, they may have guidelines on them and be scented.
Stigma Is covered in a sticky substance that the pollen grains will adhere to.
Style The style raises the stigma away from the Ovary to decrease the likelihood of pollen contamination. It varies in length.
Ovary This protects the ovule and once fertilisation has taken place it will become the fruit.
Ovule The Ovule is like the egg in animals and once fertilisation has taken place will become the seed.
Receptacle This is the flower's attachment to the stalk and in some cases becomes part of the fruit after fertilisation e.g. strawberry.
Flower stalk Gives support to the flower and elevates the flower for the insects.
Nectary This is where a sugary solution called nectar is held to attract insects.
Sepal Sepals protect the flower whilst the flower is developing from a bud.
Filament This is the stalk of the Anther.
Anther The Anthers contain pollen sacs. The sacs release pollen on to the outside of the anthers that brush against insects on entering the flowers. The pollen once deposited on the insect is transferred to the stigma of another flower or the same flower. The ovule is then able to be fertilised.

Please note:
The stigma, style, ovary, and ovule are often known collectively as the carpel or female parts of the flower.

The filament and the Anthers are collectively known as the Stamen or the male parts of the plant.
Please click here to see the worksheet that can be printed for the children.
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