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Translocation in phloem

Total questions: 21

Worksheet time: 13mins

Name
Class
Date
1.

Structure of phloem consists all below, except?

a)

Sieve tube element

b)

Tracheids

c)

Companion cell

d)

Sieve plate

2.
What molecule is the phloem responsible for transporting?
a)
Glucose
b)
Water
c)
Sucrose
d)
Glycogen
3.

Recall that the movement of food in the phloem is called.

a)

Translocation

b)

Transpiration stream

c)

Evaporation

d)

Respiration

4.

ATP and protein are supplied to sieve tube elements by which other cell?

a)

Xylem vessel

b)

Sieve tube element

c)

Companion cell

d)

Tracheid

5.

Which of the statement is true?

a)

sinks: places where sugar is made

b)

sinks: places where water is made

c)

sinks: places where sugar is delivered to

d)

sinks: places where water is delivered to

6.

Translocation is the

a)

transport of water in the xylem

b)

transport of water in the phloem

c)

transport of sugar in the xylem

d)

transport of sugar in the phloem

7.

Active transport is the movement of substances

a)

from an area of lower concentration to higher concentration

b)

from an area of lower concentration to lower concentration

c)

from an area of higher concentration to lower concentration

d)

from an area of higher concentration to higher concentration

8.

Diffusion is the movement of substances

a)

from an area of lower concentration to higher concentration

b)

from an area of lower concentration to lower concentration

c)

from an area of higher concentration to lower concentration

d)

from an area of higher concentration to higher concentration

9.

How is sugar transported in the plant?

a)

though diffusion which requires energy

b)

through active transport which requires energy

c)

though diffusion which does not require energy

d)

though active transport which does not require energy

10.

The phloem is made up of sieve tube plates and companion cells. The companion cells

a)

has pores to allow sugar to be transported in a continuous flow

b)

provides energy for the transport of glucose

c)

gives company to the phloem

d)

connects xylem to phloem

11.

What is the form of sugar being move to companion cells?

a)

glucose

b)

maltose

c)

sucrose

d)

starch

12.

Movement of sugar from source to other parts of plant is assist by

a)

active transport

b)

diffusion

c)

endosmosis

d)

capillary action

13.

Structure of phloem consists all below, except?

a)

Sieve tube element

b)

Tracheids

c)

Companion cell

d)

Sieve plate

14.

Elements which are transported throughout plants are called

a)

Inorganic

b)

sieve elements

c)

key elements

d)

phloem elements

15.

ATP and protein is supplied to companion cells via

a)

sieve tubes

b)

porous wall

c)

cell wall

d)

vascular tissue

16.

Which of the following statement is true about sieve tube cells?

a)

Sieve tube cells are nucleated but devoid of mitochondria and ER

b)

Companion cells are non-nucleated and regulated by nucleated sieve cell

c)

Sieve tube cells are present in all plants

d)

Companion cells are nucleated and regulates activity of non-nucleated sieve tube

17.

What is the best words to describe sugar source and sugar sink

a)

Both are plants organ and act as storage

b)

Sugar sink can be either roots, fruit or mature leaves and sugar source is shoots

c)

Sugar source act as site for sugar production and sugar sink will store sugar

d)

Companion tube carry food from a sugar source to a sugar sink

18.

Process in which food substances are moved to the rest of plant by phloem is known as

a)

transpiration

b)

respiration

c)

photosynthesis

d)

translocation

19.

Movement of sugar from source to other parts of plant is assist by

a)

active transport

b)

diffusion

c)

endosmosis

d)

capillary action

20.

All events below occurs in sink tissue, except

a)

Water potential increases

b)

Water enters sieve elements from xylem

c)

Higher(+ve) solute potential

d)

Phloem turgor pressure decrease

21.

What is the form of sugar being move to companion cells?

a)

glucose

b)

maltose

c)

sucrose

d)

starch