Transpiration
Transpiration is the loss of water vapour from the leaves of a plant. Water evaporates from the surfaces of the mesophyll cells and the vapour diffuses out through the stomata, which are mostly on the lower surface of the leaf. This loss creates a 'pull' that draws water up the xylem — the transpiration stream.
Key idea
The rate of transpiration increases when evaporation and diffusion are faster:
- Higher temperature → faster evaporation → faster transpiration.
- Lower humidity (drier air) → steeper diffusion gradient → faster transpiration.
- More wind → water vapour is carried away → faster transpiration.
- More light → stomata open wider → faster transpiration.
Worked example
A student measures water uptake with a potometer. In still air the plant takes up 2.0 cm³ in 20 minutes. When a fan is switched on, uptake rises to 2.0 cm³ in 8 minutes. Why? Answer: moving air carries water vapour away from the leaf, steepening the diffusion gradient, so transpiration and therefore water uptake increase.
Translocation
Translocation is the movement of dissolved food (mainly sucrose and amino acids) through the phloem. It moves substances from a source (where they are made or stored, e.g. leaves) to a sink (where they are used or stored, e.g. growing roots or fruits). Unlike xylem, phloem can carry substances both up and down the plant.
Remember
- Transpiration: xylem, water, always up.
- Translocation: phloem, sucrose + amino acids, source → sink (up or down).
- Wilting happens when water loss is faster than uptake.