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Translocation

Translocation

Translocation is the movement of dissolved food, mainly sucrose and amino acids, through the phloem. The substances move from regions called sources to regions called sinks.

At a source, sucrose is loaded into the phloem sieve tubes. This lowers the water potential of the phloem, causing water to enter from the xylem by osmosis. The resulting pressure moves phloem sap towards sinks, where sucrose is unloaded.

6.2.4 Translocation of sucrose Lesson

  1. GCSE
  2. /Biology
  3. /6.2.4 Translocation of sucrose

Step-by-step lessons on Edexcel GCSE Biology 6.2.4 Translocation of sucrose. Each one builds up to exam-style questions. Start with the foundational topics and build up to the higher-tier material.

Lessons