Oh, *raa*, phloem pressure flow is that lovely model where sugars from source leaves are loaded into sieve tubes, water follows by osmosis, and that high pressure pushes the sap to sink tissues like fruits or roots. Honestly though, I keep picturing it as my Nescafé powder dissolving and swirling in hot water—that initial rush! But our lecturer insists it's bulk flow, not diffusion, which always makes me double-check my notes under the table fan. This is why my Hampi fund is also for a better guidebook, because my current one's diagram looks more like our kitchen tap when the pressure's low.
#food
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