Definition:
Transpiration consists of the vaporization of liquid water contained in plant tissues and the vapour removal to the atmosphere. Nearly all water taken up is lost by transpiration and only a tiny fraction is used within the plant.
Source:
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Food and Agriculture Organization of the United Nations, AQUASTAT Web Site
FAO, 2000, Crop evapotranspiration – Guidelines for computing crop water requirements, By: R. Allen, L. Pereira, D. Raes, M. Smith, Irrigation and Drainage Paper 56