To study that leaves release water vapour during the process of transpiration.
Although leaves are typically green, other colours may occasionally be present. The leaves play a crucial role in the food preparation of the plants. The leaf's base, axil, midrib, margin, tip, vein, lamina, and venules are only a few of its component elements. A stalk-like structure called the petiole joins the leaf to the stem. The lamina or leaf blade is the name of the leaf's surface. Lamina is covered in veins all around. The midrib, which runs across the centre of the leaf, is where the veins start to appear. Between different parts of the plant, water and nutrients are moved by the midrib and veins. The leaf's tip is pointed.
Water is lost from the leaves by transpiration in the form of water vapour. Stomata, which are tiny pores or apertures on the surface of the leaves, help in transpiration. Only 1% of the water taken in by the roots for photosynthesis is used by the plant. Transpiration causes the remaining water to evaporate.
The plants cool down through transpiration. It plays a significant role in the water cycle as well.
Reticulate venation: Veins are present in a net-like pattern. For example, mango leaves and apple leaves.
Parallel venation: Veins are arranged parallel to each other. For example, banana leaves.