Water and Food Transportation
Transcript of Water and Food Transportation
![Page 1: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/1.jpg)
Water and Food Transportation
![Page 2: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/2.jpg)
Sugars in a Plant
Sugar Form
Location in Plant Organ
Function of Sugar form
Glucose Leaf Energy (made in photosynthesis – summer, used in cellular respiration for growth-spring)
Sucrose Stem Transported, dissolved in water
maple sap
starch root Stored in cortex, not soluble in watercannot be transported
![Page 3: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/3.jpg)
Direction of Sugar Transport Spring/night time Summer/day time
No leaves, no photosynthesis Starch stored in root broken down to sucrose, travels in water through stem broken down to glucose for growth of leaves
Leaves produce glucose through photosynthesis excess glucose become starch in chloroplasts starch to sucrose for transportation in stem starch stored in roots
![Page 4: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/4.jpg)
#46
• In a experiment, a metal plate was placed through the middle of a tree, [sugar]was higher above the plate, [water+minerals] was higher below the plate
• the metal plate preventing upward movement of water & minerals, and downward movement of sugar (in summer)
![Page 5: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/5.jpg)
Types of Nutrient Transport
Material being transported
Original location
Destination Vascular tissue
Water and minerals
Roots (from soil)
Leaves xylem
Newly manufactured food (glucose)
Leaves (photosynthesis)
Roots (storage)
Phloem
Stored food (Starch)
Roots Leaves phloem
![Page 6: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/6.jpg)
Water transport in 3 Steps
1) Absorption at the roots.
2) Capillary action in the xylem vessels.
3) Evaporation at the leaf (transpiration) • Transpiration:
http://www.kscience.co.uk/animations/transpiration.htm
![Page 7: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/7.jpg)
1) Water Absorption
• Mineral absorption has to occur first for Water absorption to occur at the roots.
![Page 8: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/8.jpg)
Mineral Transport
• Minerals in the soil enter the root through root hairs
• There is a higher [minerals] absorbed into the xylem than in soil minerals are absorbed into the roots by active transport (against concentration gradient) requires energy (ATP) from cellular respiration
• Endodermis prevents minerals flowing back (passively diffusing) into the soil
![Page 9: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/9.jpg)
Water Absorption in the Roots
• Hypertonic= high[solute], less water than in a cell
• Hypotonic = low [solute], more water than in a cell
• Root cells are in a hypotonic environment high[minerals] inside, more water on the outside water flows into (osmosis) the xylem cells
![Page 10: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/10.jpg)
![Page 11: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/11.jpg)
Hypertonic vs. Hypotonic environment environment
water flows out water flows in
![Page 12: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/12.jpg)
2) Water Movement up the Stem
• Water and minerals accumulate in the xylem cells root pressure increases pressure pushes xylem sap up the xylem
• But this pressure pushes the sap up only a few meters
• Other factors?
![Page 13: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/13.jpg)
• Adhesion: water molecules tend to stick to hydrophillic surfacesxylem wall
• Cohesion: polar water molecules tend to stick together due to hydrogen bonds.
![Page 14: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/14.jpg)
Capillary Action
• Force of cohesion (water sticking together) + force of adhesion (water sticking to xylem wall)
forms a coloumn of water within the xylem
water is pushed up
• This is called the capillary action
![Page 15: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/15.jpg)
Capillary action
• Cohesion and adhesion cause water to “crawl” up narrow tubes. The narrower the tube the higher the same mass of water can climb.
• Maximum height: 32 feet.
![Page 16: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/16.jpg)
3) Transpiration
• As each water molecule evaporates through the stoma during transpiration
• it pulls on the next water molecules (cohesion). • As molecules are removed from the column by evaporation
in the leaf, more are drawn up from the stems and eventually from the roots
• This process of pulling water in the leaves all the way from
the roots is called the transpiration pull. • When air temperature is higher, there is more heat energy
provided for evaporation to occur rate of transpiration is higherthe xylem sap (water + minerals) rises faster (can rise 75cm per minute in a tree)
![Page 17: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/17.jpg)
Back to the roots...
• Pressure differences created by transpiration draws water out of the roots and up the stems.
• This creates lower water pressure in the roots, which draws in more water.
![Page 18: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/18.jpg)
• Transpiration: http://www.kscience.co.uk/animations/transpiration.htm
![Page 19: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/19.jpg)
Food Transport (translocation)
• - In the leaves, sugar (sucrose converted from glucose) is pumped into phloem sieve tube cells by active transport, building up hypertonic solution inside the phloem
• - this causes water to move in by osmosis from xylem cells to sieve tube cells
• - this creates pressure gradient: high pressure in the leaves, low pressure in the roots
![Page 20: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/20.jpg)
• - the high pressure in the leaves pushes the sap (water +sugars) down to the roots (low pressure) passive movement of sugar
• - sugar can end up in any parts of the plant where sugar pressure is low as it gets used up (in the leaves and stems)
![Page 21: Water and Food Transportation](https://reader031.fdocuments.us/reader031/viewer/2022020916/61ac932e90385f2df4452bf4/html5/thumbnails/21.jpg)
• Textbook p. 569 figure 9
• HW Read p. 565 – 570 + complete# 1-4 on p. 570