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What organelle makes food for plants cells?
chloroplast is the organelle that makes food in a plant cell.
What liquid makes a plant grow faster?
Water is crucial for plant growth as it helps transport nutrients and minerals from the soil to the plant cells. Along with sunlight and carbon dioxide, water is essential for photosynthesis, the process by which plants produce energy for growth. However, providing too much water can lead to root rot and hinder growth.
What part of a plant makes most of a plants food?
roots
Why do plants need photosynthes to survive?
See, photosynthes makes plants food. Without it, the plant would die.
What plants photosynthesise?
None. What makes a plant a plant is its ability to make its own food through the process of photosynthesis.
What cell part makes a plant make food?
Answer The part of green plants that makes food is called the chloroplasts. They produce food by photosynthesis.
Is development part of a plants photosynthesis?
yeah because photosynthesis makes food for the plant.
Why the food the plants make is important not only to the plants themselves but to other organisms to?
The reason why the food that plants make is important not only to the plant themselves, but to other organisms, is because the nutrients that the plant makes from photosynthesis not only helps the plant but other organisms that feed off of the plant and the plant's nutrients.
How does sunlight helps keep plants growing?
Sunlight is involved in photosynthesis, which makes the food for a plant.
What makes food for the plant?
Plants make their own food from sunlight, water and carbon dioxide.
What can plants make using the sugar it makes in photosynthesis?
The plant makes a sugar called Glucose Which provides food and Oxygen for the pant.
What makes food in a plant?
Plants use sunlight, water, and carbon dioxide during photosynthesis to produce glucose (sugar) as their food source. This process occurs in the chloroplasts of plant cells, where energy from sunlight is converted into chemical energy in the form of glucose.
