PREPARED BY-SHAHED BULBUL PAPON

NAME:
GRADE/SEC: 9 DATE:
ROLL:
SUBJECT: BIOLOGY

TOPIC: NOTES
Plant transport

State the functions of xylem and phloem:

(a) xylem – transport of water and mineral ions, and support

(b) phloem – transport of sucrose and amino acids

Relates the structure of xylem vessels to their function:

Structural Feature Function

Long, Hollow Tubes Allows efficient flow of water and minerals from roots to other plant parts.
Provides rigidity and support to withstand pressure changes during water
Lignin Reinforcement
transport.
Pits and Perforation Plates Facilitates smooth, uninterrupted water flow between cells.
Dead Cells at Maturity Maximizes space inside vessels for transporting larger volumes of water.
Absence of End Walls in
Ensures an uninterrupted column for continuous water movement.
Vessels

Identify in diagrams and images the position of xylem and phloem as seen in sections of roots, stems and
leaves of non-woody dicotyledonous plants

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Adaptations of root hair cells and their functions:

Adaptation Function
Long, thin shape Increases the surface area for the absorption of water and minerals from the soil.
Presence of a large Stores water and dissolved minerals, creating a higher concentration of minerals
vacuole inside the cell, aiding the absorption of water by osmosis.
Cell membrane with Facilitates the active transport of minerals from the soil into the cell, despite low
transport proteins concentration.
Enables the easy transport of absorbed water and minerals to the rest of the plant
Close to vascular tissue
through the xylem.
Thin cell wall Allows for easier and faster movement of water and minerals into the cell.

State that the large surface area of root hairs increases the uptake of water and mineral ions

The large surface area of root hair cells increases the uptake of water and mineral ions. This is because the
increased surface area allows for more contact with the soil, enhancing the absorption process. The root hair
cells efficiently absorb water through osmosis and mineral ions via active transport or diffusion.

Outline the pathway taken by water

The pathway of water from the root to the leaf follows these steps:

1. Root Hair Cells:

Water is absorbed by the root hair cells from the soil through osmosis. The large surface area of root
hair cells allows efficient absorption of water.
2. Root Cortex Cells:
The water passes from the root hair cells into the adjacent root cortex cells. Water moves through these
cells either by osmosis or via the apoplast (through cell walls).
3. Xylem:
After moving through the root cortex, water enters the xylem vessels. Xylem is specialized for
transporting water and minerals from the roots upwards through the stem. The movement of water in
the xylem occurs through capillary action, cohesion, and adhesion (known as the transpiration stream).
4. Mesophyll Cells in the Leaf:
Water reaches the mesophyll cells in the leaf through the xylem. In the mesophyll, water is used for
photosynthesis and also evaporates into the air spaces in the leaf, contributing to transpiration.

This pathway allows the plant to absorb and transport water, maintaining hydration, and supporting essential
processes like photosynthesis.

Describe transpiration

Transpiration is the loss of water vapour from leaves

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INVESTIGATION

Investigate, using a suitable stain, the pathway of water through the above-ground parts of a plant.

To investigate the pathway of water through the above-ground parts of a plant using a suitable stain, such as
methylene blue or eosin, you would follow this experimental setup. Below are the variables and safety
precautions for the experiment.

Variables:

 Independent Variable: The type of plant or the color of the stain used (e.g., methylene blue, eosin).
 Dependent Variable: The movement of the stain through the plant's tissues (observed under a
microscope or through visual color changes in the plant).
 Control Variables:
o Temperature (kept constant to avoid affecting transpiration rates).
o Light exposure (consistent to avoid influencing plant activity).
o Plant species (to ensure results are comparable).
o Volume of stain used (standardized to ensure consistency).
 Constant Variables:
o The concentration of the stain.
o The duration the plant is exposed to the stain.
o The size of the plant used.

Safety Precautions:

1. Wear protective clothing: Always wear gloves and safety goggles to protect from accidental splashes
of the stain, which may irritate skin or eyes.
2. Use a lab coat: To avoid staining clothes and for general safety.
3. Handle stains carefully: Some stains may be harmful if inhaled or ingested. Ensure that you handle
them in a well-ventilated area and avoid direct contact with skin.
4. Clean up promptly: If any stain spills, clean it up immediately with water to avoid permanent staining
of surfaces.
5. Proper disposal: Dispose of stains according to the lab's waste disposal guidelines to avoid
environmental contamination.

Procedure Outline:

1. Prepare the plant: Choose a suitable plant (e.g., celery or carnations) and place it in a water solution
containing the stain. Cut the stem of the plant at the base and place it in a beaker filled with the stain
solution.
2. Allow the plant to absorb the stain: Let the plant stand for a few hours to allow the water and stain to
move up through the plant.
3. Observe the plant: After a suitable time, cut the plant at various parts (root, stem, leaf) and examine
the sections under a microscope. Observe the movement of the stain through the plant tissues to trace
the water pathway.
4. Record the results: Note the color changes in the plant and the extent of stain movement to identify
the pathway of water.

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Water Loss from Leaves (Transpiration)

1. Process of Water Evaporation and Diffusion:

 Water evaporates from the surfaces of the mesophyll cells (mainly from the spongy mesophyll) into
the interconnecting air spaces within the leaf.
 This water vapor then diffuses out of the leaf through the stomata (tiny pores) into the surrounding air.
This process is known as transpiration.

How Water Vapour Loss is Related to:

 Large Internal Surface Area of Air Spaces:

o The interconnecting air spaces between mesophyll cells create a large surface area for water
to evaporate. This increases the amount of water vapor that can be released into the air spaces
and, subsequently, out of the leaf through the stomata.
 Size and Number of Stomata:
o The size and number of stomata affect the rate of transpiration. Larger stomata or a higher
number of stomata will allow more water vapor to diffuse out of the leaf, increasing the rate of
transpiration. Conversely, fewer or smaller stomata reduce water loss.

Mechanism of Water Movement in Xylem (Transpiration Pull):

 Transpiration Pull:
o Water moves upwards in the xylem through a process called the transpiration pull. As water
vapor evaporates from the mesophyll cells into the air spaces and out through the stomata, this
creates a suction effect that pulls more water from the roots up the plant. This is a result of the
cohesion between water molecules.
 Cohesion Between Water Molecules:
o Water molecules are held together by hydrogen bonds, creating a column of water in the
xylem. When water evaporates from the leaf, it creates a negative pressure that draws water
upward from the roots. This process is driven by the combined effects of cohesion (attraction
between water molecules) and adhesion (attraction of water molecules to the walls of the xylem
vessels), which helps maintain the column of water and prevent it from breaking.

This transpiration stream not only aids in water and mineral transport but also helps in cooling the plant by
evaporative cooling.

Explain the effects on the rate of transpiration of varying the following factors: temperature, wind
speed and humidity

The following factors influence the rate of transpiration:

1. Temperature:

 Effect on Transpiration:
o Increase in temperature generally increases the rate of transpiration.
o Reason: Higher temperatures cause water molecules to gain more kinetic energy, which
increases the rate of evaporation from the surface of mesophyll cells. This creates a greater
concentration gradient between the inside of the leaf and the surrounding air, leading to more
rapid diffusion of water vapor out of the stomata.
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2. Wind Speed:

 Effect on Transpiration:
o Increase in wind speed generally increases the rate of transpiration.
o Reason: Wind moves the air around the leaf, reducing the humidity in the air surrounding the
stomata. This increases the concentration gradient between the water vapor inside the leaf and
the drier air outside, causing water to diffuse more rapidly out of the stomata. Additionally,
moving air prevents the buildup of water vapor around the stomata, allowing more water to
evaporate from the leaf surface.

3. Humidity:

 Effect on Transpiration:
o Increase in humidity generally decreases the rate of transpiration.
o Reason: Higher humidity means the air around the leaf already contains a significant amount of
water vapor, which reduces the concentration gradient between the inside of the leaf and the
surrounding air. As a result, less water will evaporate from the mesophyll cells and diffuse out of
the stomata.
 Conversely, lower humidity increases the rate of transpiration because the air outside the leaf is drier,
creating a larger concentration gradient for water vapor to diffuse from the leaf to the outside air.

Summary of Effects:

Effect on Transpiration
Factor Explanation
Rate
Warmer temperatures cause faster evaporation of water, increasing
Temperature Increases
the concentration gradient.
Wind moves humid air away, increasing the concentration gradient
Wind Speed Increases
and speeding up evaporation.
Higher humidity reduces the concentration gradient, slowing down the
Humidity Decreases
rate of transpiration.

Explain how and why wilting occurs

Wilting occurs when a plant loses more water than it can absorb, leading to a decrease in turgor pressure
within the cells. Here's how and why wilting happens:

How Wilting Occurs:

1. Water Loss Exceeds Water Uptake:

o Transpiration is the primary method by which water is lost from the plant, especially through
the stomata in the leaves. If the rate of transpiration (water loss) exceeds the rate at which
water is absorbed by the roots, the plant begins to lose more water than it can replace.
2. Loss of Turgor Pressure:
o Turgor pressure is the pressure of the cell contents against the cell wall, maintained by water in
the vacuole. When water is lost faster than it can be absorbed, the vacuoles in plant cells shrink,
leading to a reduction in turgor pressure.
3. Collapse of Plant Cells:
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o As turgor pressure drops, plant cells become flaccid (soft and limp) and lose their rigidity. This
causes the plant to droop or wilt because the cells no longer maintain the structure that holds
the plant upright.

Why Wilting Occurs:

1. Insufficient Water in the Soil:

o If the soil is dry, the roots cannot take up enough water to replace the loss through transpiration,
leading to wilting.
2. Excessive Transpiration:
o Conditions like high temperatures, strong winds, and low humidity can increase the rate of
transpiration. If the plant is unable to replace the water fast enough, wilting occurs.
3. Inability to Absorb Water:
o If the roots are damaged or the plant has an issue like root rot, they may not be able to absorb
water properly, even if the soil has enough moisture. This can lead to wilting as well.
4. Water Deficiency in the Plant:
o During periods of water scarcity (drought), plants close their stomata to conserve water.
However, this limits the amount of water entering the plant through transpiration, exacerbating
the problem and causing wilting.

Summary of the Process:

 Water loss (via transpiration) > Water uptake (via roots) → Decrease in turgor pressure → Cells
become flaccid → Plant wilts.

Why Wilting is Important:

 Protection Mechanism: Wilting can be a protective response to reduce further water loss by closing
the stomata. The plant may also reduce its metabolic activity to conserve energy and water.
 Sign of Water Stress: Wilting is often a clear indicator that the plant is under water stress and needs
water to recover. If not addressed, wilting can lead to further damage or even death of the plant.

Investigate and describe the effects of variation of temperature and wind speed on transpiration rate

Investigation A: The Effect of Temperature on Transpiration Rate

Aim: To investigate how varying temperature affects the rate of transpiration in plants.

Variables

1. Independent Variable:
Temperature (e.g., by changing the temperature in the environment, using a heat lamp, or placing
plants in different temperature conditions)
2. Dependent Variable:
Transpiration rate (measured by the amount of water lost from the plant, which can be measured by the
decrease in mass of the plant or by using a potometer to measure water uptake)
3. Control Variables:
o Type of plant used (same species of plant should be used to ensure consistent results)
o Light intensity (ensure the light conditions are consistent)
o Humidity (try to keep humidity levels constant)
o Air movement (ensure that airflow is consistent or use fans at a constant setting if used)
o Soil moisture (ensure the plant starts with the same level of soil moisture)
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4. Constant Variables:
o Type and size of the container (if using a potometer)
o Duration of the experiment (ensure that the experiment runs for the same amount of time for
each temperature)
o Age and size of the plant (similar-sized plants with similar growth stages)

Method

1. Set up the experiment by placing the plant in a controlled environment where the temperature can be
varied (e.g., use different rooms with different temperatures or adjust temperature with a heat lamp).
2. Measure and record the initial mass of the plant or the initial water level in the potometer.
3. Change the temperature of the environment (e.g., one trial at room temperature, one trial at a higher
temperature, and one at a cooler temperature).
4. After a fixed period, measure the final mass of the plant or water level in the potometer.
5. Calculate the transpiration rate by comparing the difference in mass or water level between the initial
and final measurements.
6. Repeat the experiment to ensure reliability and consistency.

Expected Results

 Higher temperature: Transpiration rate is expected to increase. This is because higher temperatures
cause increased evaporation from the leaf surface, leading to higher water uptake through the roots to
replace lost water.
 Lower temperature: Transpiration rate is expected to decrease. Lower temperatures reduce the rate of
evaporation from the leaf surface.

Investigation B: Effect of Wind Speed on Transpiration Rate

Aim: To investigate how varying wind speed affects the rate of transpiration in plants.

Variables:

1. Independent Variable:
Wind speed (this can be adjusted by using a fan at different speeds).
2. Dependent Variable:
Rate of transpiration (this can be measured by the amount of water lost by the plant, typically using a
potometer or by measuring the weight loss of the plant).
3. Control Variables:
o Type of plant (same species for consistency).
o Temperature (keep it constant to avoid temperature-driven changes in transpiration).
o Humidity (ensure the environment’s humidity is constant).
o Light intensity (keep the light constant, as light also affects transpiration).
o Water availability (ensure plants are well-watered before starting the experiment).
4. Constant Variables:
o Size of the plant (same age/size of plants for uniformity in transpiration).
o Time of measurement (keeping the measurement time the same for all trials)..

Method:

1. Set up the plant in a potometer or measure the plant's weight to monitor water loss.
2. Place a fan at a fixed distance from the plant and vary the fan speed (low, medium, high).
3. Measure the rate of water loss over a fixed period of time for each wind speed.
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4. Record the data, ensuring that other factors like light, temperature, and humidity are constant.

Expected Results:

 At low wind speeds, the rate of transpiration may be slower because the air around the stomata is more
saturated with moisture, reducing the concentration gradient.
 At higher wind speeds, the rate of transpiration is likely to increase as the wind carries away the water
vapor near the leaf surface, increasing the concentration gradient and allowing more water to
evaporate.

Translocation: Movement of Sucrose and Amino Acids in Phloem

Translocation is the process by which organic substances, particularly sucrose and amino acids, are
transported in the phloem tissue of plants. The movement occurs from areas where these substances are
produced or stored (called sources) to areas where they are needed or stored for future use (called sinks).
The movement of sucrose and amino acids in the phloem is typically driven by pressure flow, where water
enters the phloem due to osmosis, creating a high pressure at the source. This high pressure pushes the
contents along the phloem towards the sink, where the sucrose and amino acids are unloaded for use or
storage.

Sources and Sinks

(a) Sources: Parts of Plants that Release Sucrose or Amino Acids

 Leaves: The main source of sucrose, as photosynthesis occurs here, producing glucose, which is
converted to sucrose.
 Storage Organs: Such as roots, tubers, and fruits. These may act as sources when they break down
stored starch into sugars (e.g., during sprouting or flowering)..

(b) Sinks: Parts of Plants that Use or Store Sucrose or Amino Acids

 Roots: Sucrose and amino acids are often stored here or used for growth and development.
 Growing Shoots and Leaves: New leaves or stems that require nutrients and energy for development.
 Fruits and Seeds: During fruit development, sugars and amino acids are actively transported to
support growth and maturation.
 Flowers: At certain times, flowers may act as sinks, especially during pollination and seed
development.

Why Some Parts of a Plant Act as Both a Source and a Sink

Some parts of a plant can act as both sources and sinks depending on the plant’s growth stage or
environmental conditions. For example:

 Leaves: During the growing season, leaves are sources, producing sucrose via photosynthesis.
However, during the early stages of development or in winter when photosynthesis is low, leaves may
act as sinks, storing sucrose from other parts of the plant.
 Roots: Roots typically act as sinks when they store nutrients and sugars, but they may act as sources
when they release stored starches or sugars during periods of growth (e.g., when new shoots or
flowers develop).

Parts of the Plant That Can Act as Both Sources and Sinks:

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 Leaves
 Roots
 Stems (particularly in young plants or during periods of active growth)
 Storage organs (such as tubers or bulbs during sprouting)

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