Transpiration and Translocation

Translocation & Transpiration

We Are Learning To (WALT): What I’m Looking For (WILF):

- Transpiration - State the functions and positions of

xylem and phloem
- Translocation
- Define transpiration
Recap
- Describe how water vapour loss is
related to structure and the factors
Photosynthesis affecting transpiration rate

- Describe the process of

translocation using osmosis
Vascular bundle
Made up of a group of specialised cells that conduct water,
dissolved salts and food

Xylem Phloem

- Transports water - Transports food from source Epidermis prevent water loss; may have stomata to take
- Has a layer of lignin that (leaves) to sink (other parts) up oxygen
strengthens and cell wall - Cell walls are not lignified
becomes impermeable to - Sieve plates are perforated
Mackean & Hayward (2014)
water – cytoplasm dies
Transpiration
Evaporation of water from leaves leading to water movement
up the plant

Suction caused by the evaporating water reduces the

pressure at the top to force water up the plant

The xylem has a very small lumen and due to the cohesion-
tension effect of water on the walls of the xylem, water
moves up

Cohesion-tension theory
Factors affecting transpiration rate
A potometer is an experimental setup that can be used to
study transpiration rate

Factors:
Light intensity, temperature, humidity, air movement

Water diffuses from the xylem

through cells (mostly travel along
cell walls, some through vacuoles)
and evaporates through the stomata

A potometer
Guard cells control rate of transpiration
Guard cells open the stoma by taking in water via osmosis, causing the cells to swell
Stomata open to allow carbon dioxide to diffuse for photosynthesis and to allow water to escape via
transpiration

Reece et al. (2012)

Translocation
Movement of sucrose and amino acids in the phloem from
regions of production (the source) to the regions of
storage/usage (the sink)

Translocation can be in both directions – up and down

Carbohydrates made via photosynthesis are carried in the

form of sucrose (starch is insoluble, sucrose is soluble).
Carbohydrates are stored in starch form (eg. in potato tubers)

Phloem sap movement does not only rely on diffusion

Sugar loading into the phloem (1) causes water to move into
the phloem from the xylem via osmosis (2), hence increasing
pressure

As sugar departs the phloem (3) water follows by osmosis (4)

back into the xylem

Reece et al. (2012)

 Exit Task
What is the importance of transpiration?

Outline the mechanisms that allow water to move up the

tree