The mechanism universally accepted to describe the translocation of sugars from source to sink is called

Options

A. Translocation of food due to TP gradient and imbibitaion force
B. Translocation of food due to turgor pressure (TP) gradient
C. Translocation fo food due to imbibition force
D. None of the above

Answer

To solve the question regarding the mechanism that describes the translocation of sugars from source to sink, we can follow these steps:

### Step 1: Understand the Source and Sink Concept
- **Source**: This is where sugars (like sucrose) are produced, primarily through photosynthesis in leaves.
- **Sink**: This is where sugars are utilized or stored, such as in roots, fruits, or growing tissues.

**Hint**: Remember that the source is where sugars are made, and the sink is where they are used or stored.

### Step 2: Identify the Process of Sugar Conversion
- Sugars produced in the source (glucose) are converted into sucrose, which is a more transportable form of sugar.

**Hint**: Focus on the conversion of glucose to sucrose as a key step in sugar transport.

### Step 3: Active Transport Mechanism
- The sucrose is actively transported into companion cells and then into the phloem (sieve tube cells). This process requires energy.

**Hint**: Active transport is crucial for moving sucrose into the phloem against a concentration gradient.

### Step 4: Understand Hydrostatic Pressure
- The loading of sucrose into the sieve tubes creates a high concentration of solutes, leading to water entering the phloem by osmosis. This results in increased hydrostatic pressure at the source.

**Hint**: Hydrostatic pressure is the pressure exerted by the fluid in the phloem due to the influx of water.

### Step 5: Movement from Source to Sink
- The difference in hydrostatic pressure (higher at the source and lower at the sink) drives the flow of the sucrose solution from the source to the sink.

**Hint**: The pressure gradient is essential for the movement of sugars through the phloem.

### Step 6: Conclusion
- The mechanism that describes this process is known as "translocation of food due to turgor pressure gradient."

**Final Answer**: The mechanism universally accepted to describe the translocation of sugars from source to sink is called **translocation of food due to turgor pressure gradient**.