Mineral Nutrition

The process that enhances the uptake of water and minerals in legumes is the formation of mycorrhizae. Mycorrhizae are symbiotic associations between plant roots and fungi. In this relationship, the fungal component, known as the mycobiont, develops extensive filamentous structures called hyphae. These hyphae significantly expand the surface area available for absorption, allowing the plant roots to access more water and essential minerals from the soil. This symbiotic interaction is particularly beneficial for legumes, as it improves their nutrient acquisition efficiency.

The enzyme Nitrogenase, responsible for biological nitrogen fixation, has a catalytic redox center containing molybdenum (Mo) and iron (Fe) as cofactors. These metals are essential for the enzyme's ability to reduce atmospheric nitrogen (N₂) to ammonia (NH₃).