Question

What is the role of transpiration in the Preparation of food for plants​

Answer 1

The vascular tissue for the transport of food to the various parts of the plant is phloem. A lot of water is lost by plants in the form of vapour through stomata during transpiration. Transpiration generates a force which pulls up water absorbed by the roots from the soil, to reach the stem and leaves.

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Answer 2

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The transpiration of water and dissolved mineral salts, from the root to the stem, leaves, flowers and other parts of the plants takes place through the xylem.

The food prepared by the leaves is transported to all parts of theplant in the form of a solution through a process known as translocation.

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