TRANSLOCATION OF ORGANIC SOLUTE Following theories were proposed to explain the mechanism of translocation.

(1) Diffusion Hypothesis: According to this hypothesis the translocation of food materials in the seive tutes of phloem takes place through diffusion. In other words the leaves contain food materials in concentrated form as they are synthesized in leaves and from leaves they diffuses towards roots. According to law of diffusion because their concentration is quite low in roots. This hypothesis was not accepted by various physiologists because of following two reasons: (i) The speed or velocity of translocation due to diffusion is quite low in comparison to actual velocity of translocation in phloem (ii) Diffusion is a physical process whereas the translocation of food materials in phloem is a biological process. lack of proper evidences, it is also not accepted by the scientists. (2) Protoplasmic streaming theory: According to De-vries 1885 and Curtis, soluble food materials in seive tubes move from one end to another end due to cytoplasmic streaming and similarly they move from one sieve tube to another through sieve plate by streaming movement. (3) Munch's "Mass Flow" Hypothesis: Munch (1930) proposed a hy pothesis, according to which the soluble food materials in the phloem show mass flow. The main reason behind this is that the sugars are synthesized in the mesophyll cells of leaves due to which the OP of mesophyll cells is increased resulting in absorption of water through xylem by endosmosis. Now, the turgor pressure of mesophyll cells increases towards upper side which affects and produces mass flow in the protoplasm of seive tube towards lower side. Thus, the sugars move downwards into the roots where they are utilised during respiration and growth and their concentration is also reduced. Thus, the food materials always move from higher concentration towards lower concentration continuously. The main drawback or defect of Munch-hypothesis is that it explains only unidirectional downward flow of soluble food materials.