Q.What is transpiration? Explain stomatal opening and closing mechanism with reference to starch-sugar interconversion theory.
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Start your 14-day free trial to unlock the full solution →Transpiration is the loss of water in the form of vapour from the aerial (exposed) parts of a plant, mainly through the stomata of leaves.
Transpiration is water-vapour loss mainly via stomata; the starch-sugar theory explains stomatal movement through turgor changes driven by starch<->sugar interconversion in guard cells.
Transpiration is the physiological process by which plants lose excess water, in the form of water vapour, from their aerial (above-ground) surfaces to the atmosphere — chiefly through the numerous microscopic stomatal pores present on leaves (stomatal transpiration, accounting for the majority of water loss), and to a lesser extent through the cuticle (cuticular transpiration) and lenticels (lenticular transpiration) on stems. Transpiration serves important functions including cooling the plant, maintaining the transpiration pull that drives the ascent of sap, and facilitating mineral nutrient distribution.
The opening and closing of stomata is regulated by changes in the turgidity of the paired guard cells flanking each stomatal pore, and the classical starch-sugar interconversion theory explains this in terms of osmotic changes driven by the interconversion between starch (osmotically inactive, insoluble) and sugar (osmotically active, soluble) within the guard cells. In the presence of light, guard cells (which, unlike surrounding epidermal cells, contain chloroplasts) carry out photosynthesis; this consumes CO2, which raises the pH (makes the cell sap more alkaline) inside the guard cells. This rise in pH activates the enzyme phosphorylase, which catalyses the hydrolysis of starch into soluble sugars (glucose-1-phosphate → glucose). The resulting increase in solute concentration lowers the osmotic (water) potential of the guard cells relative to neighbouring epidermal cells, so water moves into the guard cells by osmosis, they become turgid, and because of the uneven thickening of their walls (thicker on the inner side facing the pore), they bow outward, opening the stomatal pore. In darkness, or when CO2 accumulates ( …
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