Comparison of Transpiration Rates Within Monocots & Dicots Molly McGowan & Alexis Scherpenberg
Abstract In this experiment, we tested the rate of transpiration of monocots and dicots and how the surface area of the plant affected the amount of stomata and the exchange of gases and water through the stomata. Before conducting this experiment we did stomata counting tests in order to have results to compare the accuracy of our experiment to. We found that the smaller of our two plants, Dill, had a higher transpiration rate than the larger of the two plants, Spinach. This could be from one of two things, the Dill actually had more stomata per mm² or that the environmental factors affect the rate of transpiration. Spinach Leaves Dill Leaves
Background/Introduction A. The process of transpiration is the evaporation of water through leaf stomata. Once it creates tension, most of the water taken up through the roots of a plant is eventually lost through transpiration (around 90%). Its two main functions are to cool the plant and to pump minerals/water to the leaves for photosynthesis. Transpiration is affected by several environmental factors such as light, relative humidity, temperature, etc that also typically other plant growth/development processes. B. Both of our leaves were from dicot plants: Spinach and Dill C. Spinach may have a low transpiration based on the environment it best thrives in which is more cool, moderate temperatures which does not require a quick transpiration process as if in a hotter setting where more water is needed. Dill grows under similar conditions to the Spinach but may survive more warm temperatures without bolting.
Hypothesis A. We investigated the effect of surface area on the rate of transpiration.
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- Fall '16
- Biology, Dill