Food made at a source is translocated to nearby sinks that are often on the same side of the plant. Why does this happen?

+2 votes

 

  

Sieve-tube elements contain recognition compounds, which prevent food from distant sources from entering them.

  

The starch in the phloem cannot travel rapidly and never reaches distant sinks.

  

Vascular tissue in the leaf and stem is organized into discrete bundles that run the length of the organ.

  

The plant uses the food before it reaches distant sinks.

 

asked Dec 30, 2012 in Biology by anonymous
    

1 Answer

+1 vote

 

Vascular tissue in the leaf and stem is organized into discrete bundles that run the length of the organ.

 

answered Dec 30, 2012 by Panda ~Expert~ (1,557 points)

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