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