gas exchange in plants + mass transport

A collection of flashcards covering key vocabulary related to the properties of water and physiological processes in plants.

Water Properties

Water is vital for life, making up about 80% of a cell's contents.

Polarity

The difference in charge across a water molecule due to unequal sharing of electrons between oxygen and hydrogen.

Hydrogen Bonds

Weak bonds that form between the slightly negative oxygen atom of one water molecule and the slightly positive hydrogen atom of another.

Metabolite

A substance involved in metabolism, critical for processes such as condensation and hydrolysis reactions.

Cohesion

The property of water molecules sticking to each other due to hydrogen bonding, allowing for phenomena like surface tension.

Latent Heat of Vaporisation

The amount of energy required to convert water from liquid to gas, which helps regulate temperature.

Heat Capacity

The amount of energy needed to raise the temperature of water, allowing for stable environmental temperatures.

Solvent

Water's ability to dissolve various substances due to its polar nature, facilitating transport within organisms.

Transpiration

The process of water evaporation from plant leaves, influencing water movement and nutrient transport.

Xylem

Vessels in plants that transport water and mineral ions from roots to leaves.

Phloem

Tissue responsible for moving the products of photosynthesis (e.g., sucrose) throughout the plant.

Translocation

The transport of nutrients and sugars from sources (e.g., leaves) to sinks (e.g., roots or fruits) in plants.

Xerophyte

Plants adapted to survive in dry environments, often featuring adaptations to minimize water loss.

Stomata

Pores on plant leaves that facilitate gas exchange and water vapor loss.

Guard Cells

Cells that surround stomata and regulate their opening and closing to control water loss and gas exchange.

Cohesion-Tension Theory

Explains how water is pulled up through plants due to cohesion between water molecules and tension created during transpiration.