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they allow the sucrose to enter in phloem.
The movement of sugars in the phloem begins at the source, where (a) sugars are loaded (actively transported) into a sieve tube. Loading of the phloem sets up a water potential gradient that facilitates the movement of water into the dense phloem sap from the neighboring xylem (b). As hydrostatic pressure in the phloem sieve tube increases, pressure flow begins (c), and the sap moves through the phloem by mass flow. Meanwhile, at the sink (d), incoming sugars are actively transported out of the phloem and removed as complex carbohydrates. The loss of solute produces a high water potential in the phloem, and water passes out (e), returning eventually to the xylem.
Companion cells. These have lots of mitochondria to produce ATP, which is used to transport sucrose molecules into the phloem tubules via a process called assimilation.
Nectar in a Sieve was created in 1954.
The cells having sieve like perforations in their cell walls present in phloem are the sieve tubes of the phloem.
they allow the sucrose to enter in phloem.
In spite of the fact that their cytoplasm is actively involved in the conduction of food materials, sieve-tube members do not have nuclei at maturity.
The movement of sugars in the phloem begins at the source, where (a) sugars are loaded (actively transported) into a sieve tube. Loading of the phloem sets up a water potential gradient that facilitates the movement of water into the dense phloem sap from the neighboring xylem (b). As hydrostatic pressure in the phloem sieve tube increases, pressure flow begins (c), and the sap moves through the phloem by mass flow. Meanwhile, at the sink (d), incoming sugars are actively transported out of the phloem and removed as complex carbohydrates. The loss of solute produces a high water potential in the phloem, and water passes out (e), returning eventually to the xylem.
Perhaps you mean a flour sifter? A sieve enclosed in a metal cylinder open at the bottom. You put the flour in the top and repeated squeezing of the handle causes narrow metal scrapers to rotate back and forth across the internal surface of the sieve mesh - this causes the flour loaded in top to drop through the mesh and become light and aerated as it falls.
Perhaps you mean a flour sifter? A sieve enclosed in a metal cylinder open at the bottom. You put the flour in the top and repeated squeezing of the handle causes narrow metal scrapers to rotate back and forth across the internal surface of the sieve mesh - this causes the flour loaded in top to drop through the mesh and become light and aerated as it falls.
What is the difference between a wet sieve and a dry sieve
Companion cells. These have lots of mitochondria to produce ATP, which is used to transport sucrose molecules into the phloem tubules via a process called assimilation.
Forrest Sieve
You can sift flour using a sieve.
A sieve is a very fine screen used to filter, or sieve, solids out of liquids.
the importance of sieve analysis
wet sieve analysis is wetdry sieve analysis is dry