1. Transport in plants

2. Transport systems
 There are two transport
systems in a plant.
 One that transports
water and minerals from
root to all other parts.
These vessels are called
………….
 Another vessels
transport sugars
(sucrose) and amino
acids made in leaves to
all other plant parts.
These are called phloem
vessels.

3. Xylem vessels
 Are long , hollow,
continuous tubes that
carry water and dissolved
minerals from the root
up to all parts of the
plant.
 Contain a tough
substance called lignin
that lines the walls to
provide support.

4. Phloem vessels
 Phloem tubes are living
cells with end tubes with
pores (sieve plate).
 All cell contents have
disappeared except the
cytoplasm
 The phloem cells have
companion cells near
them.
 Phloem cells transport
sucrose and amino acids
from where they are
made to where they are
used or stored.

5. Dicot stem Dicot root

6. Stem structure

7. Root structure

8. How water moves into the plant.

9. Transpiration
It is the loss
of water
vapour out of
leaves (and
stems)
through
stomata by
diffusion.

10. Experiments
1. measure water
uptake by plant
shoots.
2. Show that
transpiration takes
place in shoots.
3. Show there are
more stomata on the
lower side of a leaf.

11. Potometer
A potometer
measures the rate of
water uptake.
The distance moved
by the air bubble can
be measured every
minute to show the
rate of water uptake.
The air bubble can be
moved back to the
start position
by…………………….
Water is not only lost
by transpiration in
the leaves it is also
used by the leaves
during ………….….

12. Put your thinking caps on!
 Predict what would happen to the rate of water
uptake if the temperature increases.
 When the wind speed increases?
 When light intensity increases?
 When humidity increases?

13. Transpiration is affected by
Weather condition Rate of transpiration Why?
Windy Speeds up transpiration
Moist air around the leaf
is blown away
Humid Slows down transpiration
Air around the leaf is
already full of moisture
Warm Speeds up transpiration Evaporation occurs faster
Light Speeds up transpiration The stomata opens

14. Translocation
 Is moving food (sucrose and amino acids) from the
sources (leaf, root) to sinks (developing
flowers/fruits, storage organs) through the phloem
vessels.