Solution: In plants, food is constantly prepared in the form of glucose in the mesophyll cells of the leaves. The prepared meal is transformed to sucrose, which is then transported to the phloem’s source cells. The hydrostatic pressure in the phloem rises as water in the xylem vessels flows to the nearby phloem. This causes sucrose to pass through the phloem’s sieve cells. The sucrose already presents in the sink region changes to starch or cellulose, lowering the hydrostatic pressure within the sink cells. As a result of the pressure difference established between the source and sink cells, the sugars can be translocated to the sink cells.