A) plants cannot lose water through their leaves B) all plant cells are unable to absorb substances directly from the environment C) mineral salts are produced in the leaves D) photosynthesis occurs only in the roots
A) the soil solution contains more solutes than the cell sap B) the water potential of the cell sap is lower than that of the soil solution C) the water potential of the cell sap is higher than that of the soil solution D) water is actively pumped into the root hair
A) Translocation B) Transpiration C) Active transport D) Osmosis
A) active transport B) cohesion C) transpiration D) osmosis
A) Small vacuole B) Large surface area C) Absence of a cell membrane D) Thick waxy cuticle
A) Soil ---> epidermis ---> phloem ---> endodermis ---> xylem B) Soil ---> cortex ---> root hair ---> endodermis ---> xylem C) Soil ---> root hair ---> phloem ---> cortex ---> xylem D) Soil ---> root hair ---> cortex ---> endodermis ---> xylem
A) epidermis B) cambium C) phloem D) xylem
A) Water and mineral salts B) Glucose and fatty acids C) Starch and proteins D) Sucrose and amino acids
A) atmospheric pressure B) root pressure C) transpiration pull D) active transport by xylem cells
A) loss of water vapour from the aerial parts of a plant B) loss of liquid water from the roots C) movement of water through the xylem D) absorption of water from the soil by roots
A) veins B) lenticels C) cuticle D) stomata
A) Low temperature, high humidity and weak wind B) High humidity, low temperature and darkness C) Low temperature, high humidity and strong wind D) High temperature, low humidity and strong wind
A) reduces the water-vapour concentration gradient between the leaf and atmosphere B) increases the concentration of water vapour inside the leaf C) increases the temperature of the leaf D) causes the xylem vessels to close
A) closes all the stomata permanently B) removes the layer of humid air surrounding the leaf C) increases the water potential of the leaf D) reduces the surface area of the leaf
A) Leaf area B) Thickness of the cuticle C) Atmospheric humidity D) Number of stomata
A) Wind speed B) Temperature C) Number and distribution of stomata D) Atmospheric humidity
A) its stomata tend to close B) its root hairs stop absorbing water completely C) its leaves immediately lose their cuticle D) its xylem vessels become blocked
A) Stomatal occurs through lenticels, cuticular through stomata and lenticular through roots B) Stomatal occurs through stomata, cuticular through the cuticle and lenticular through lenticels C) Stomatal occurs through roots, cuticular through xylem and lenticular through phloem D) All three types occur only through stomata
A) measure the amount of food transported through the phloem B) estimate the rate of transpiration by measuring water uptake C) determine the concentration of mineral salts in the soil D) measure the amount of water produced during photosynthesis
A) distance between the plant and fan B) wind speed C) rate of water uptake D) size of the leafy shoot
A) 18 cm/min B) 3 cm/min C) 2 cm/min D) 6 cm/min
A) To increase the rate of photosynthesis B) To prevent water entering the shoot C) To prevent air entering and blocking the xylem D) To remove mineral salts from the xylem
A) Ensure the apparatus is airtight B) Remove all the leaves from the shoot C) Allow air bubbles to remain in the xylem D) Leave the joints loosely connected
A) measures only the amount of water lost through the cuticle B) measures the amount of water stored in the leaves C) measures only water absorbed by the roots D) measures water uptake, which is used as an estimate of water loss
A) It stops mineral salts from entering the roots B) It prevents cooling of the leaves C) It prevents all water loss from the plant D) It creates a transpiration pull that assists water movement through the plant
A) increased water content of the leaves B) wilting because water loss exceeds water absorption C) permanent closure of the xylem vessels D) increased turgidity of all cells
A) water vapour is actively pumped into the xylem B) stomata push water downwards into the roots C) evaporation of water from leaves creates a pull on the continuous water column D) transpiration produces water in the leaves
A) water and mineral salts through the xylem from roots to leaves B) oxygen through the intercellular spaces of the leaf C) water through the stomata into the atmosphere D) manufactured food through the phloem from source to sink
A) loading of sugars at the source causes water to enter the phloem, creating pressure that drives sap towards the sink B) xylem vessels actively pump sucrose into the phloem C) water evaporates from the phloem and pulls sucrose towards the roots D) sugars move only by diffusion from the roots to the leaves
A) water is transported through the phloem B) manufactured food is transported through the phloem C) mineral salts are transported through the phloem D) manufactured food is transported through the xylem |