How do the internal structures of vascular and plants transport food and water.

2 answers:

4 0

All vascular plants have vascular tissue which allows the transport of water, nutrients and food between the ground and the body of the plant. So your answer would be that the internal structures of vascular plants transport food and water through their vascular tissue. Hope this helps!

UkoKoshka [18]3 years ago

3 0

The Xylem transport water and minerals from the roots to the rest of the plant. While the Phloem transport food from the leaves to the rest of the plant. They both work with the internal structures of vascular and nonvascular plants transport food and water threw out the plant.

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What happens when the vapor pressure of a liquid is equal to the external pressure? The liquid freezes The intermolecular forces

Makovka662 [10]

Answer:

The liquid boils.

Explanation:

Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.

For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.

When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.

The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.

This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.

It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.

Hence, it is obvious why boiling is the answer to this question.

6 0

3 years ago

Why does water have a lopsided shape and act like a chemical magnet?

leva [86]

Answer:

See below

Step-by-step explanation:

(a) Shape

The formula for water is H-O-H.

The central O atom has four electron pairs around it. They try to get as far from each other as possible, so they point toward the corners of a tetrahedron.

Only two of the pairs have a hydrogen atom attached, so water has a bent shape. The H-O-H bond angle is about 104°.

(b) Chemical magnet

The O atom has a greater attraction than H for the shared electrons in the O-H bonds, so the electrons spend more time near the O.

This gives the O atom a partial negative charge (pink in the diagram) and the H atoms a partial positive charge (blue).

The water molecule acts like a chemical magnet because its negative end attracts the positive ends of other molecules, while its positive ends attract the negative ends of other molecules.