Question

Describe in detail the process of transportation of water, minerals and food in plants.

Hint:

Transpiration not only aids in the transport of water but also plays a crucial role in cooling the plant. Phloem, on the other hand, is responsible for transporting the food produced in the leaves to other parts of the plant.

Answer 1

The process of transporting water, minerals, and food in plants is crucial for their survival and growth. This process involves various specialized structures, including xylem, phloem, roots, and leaves, working together to move essential substances throughout the plant.
Transportation of Water and Minerals:
1.
Root Absorption:
Water and minerals are absorbed from the soil by the roots of the plant. The root hairs increase the surface area for absorption. Water is absorbed through osmosis, and minerals are absorbed through active transport. 2.
Xylem Transport:
After absorption, water and dissolved minerals move upward through the plant via the xylem, a tissue specialized for water transport. This movement is driven by capillary action, transpiration (evaporation of water from leaves), and root pressure. Transpiration creates a suction force that pulls water from the roots to the leaves. 3.
Transpiration:
Transpiration not only helps in the movement of water and minerals but also cools the plant. It occurs through tiny pores in the leaves called stomata. As water evaporates from the leaves, it creates a negative pressure that pulls more water from the roots through the xylem.
Transportation of Food (Photosynthesis Products):
1.
Phloem Transport:
The food produced in the leaves through photosynthesis (mainly glucose) is transported throughout the plant via the phloem. The process of transporting food is called translocation. The movement of food in phloem occurs from areas of high concentration (source, such as leaves) to areas of low concentration (sink, such as roots and fruits). This process is driven by pressure flow mechanism, where high pressure at the source pushes the food into the phloem, and low pressure at the sink facilitates the flow. 2.
Storage:
Food can be stored in various plant parts such as roots (e.g., carrots), stems (e.g., potatoes), and fruits (e.g., apples) for later use. These stored nutrients are crucial for the plant's growth during unfavorable conditions.
Conclusion:
The transportation of water, minerals, and food in plants is essential for maintaining the plant's physiological functions. The processes of absorption, transpiration, and translocation ensure that all parts of the plant receive the nutrients required for growth and reproduction.