When water is being transported from the roots to the leaves of a plant or tree, water vapor eventually escapes through air spaces in the plant or tree. more water travels up to replace the lost water due, in part, to the of water. a) low mass b) heat capacity c) cohesive forces d) high boiling point

C). Cohesive forces

Cohesion is the property of water, which allows the molecules of water to remain stick together as a single mass. The process of evaporation causes loss of water from the air spaces of the plant. To compensate the loss of water, the water is pulled by roots. The cohesive force present between water molecules allows to pull water through roots and transfer to the stem and leaves along the xylem tissue.  

answer; ///the correct answer to the above question is (

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.