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Transport in plants


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For IGCSE O-Level Biology students
Chapter 8

Published in: Education

Transport in plants

  1. 1. Transport in plants
  2. 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. 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. 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. 5. Dicot stem Dicot root
  6. 6. Stem structure
  7. 7. Root structure
  8. 8. How water moves into the plant.
  9. 9. Transpiration It is the loss of water vapour out of leaves (and stems) through stomata by diffusion.
  10. 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. 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. 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. 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. 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.