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喜欢吃甘蔗的朋友会发现一个有趣的现象：甘蔗的下面要比上面甜的多，这是为什么呢？通过光合作用，植物生成了有机物。这些有机物一部分在进行呼吸作用的时候被消耗掉了，从而维护植物体生命活动需要，另一部分有机物就积累下来。甘蔗叶的光合作用和呼吸作用就非常强，所以根吸收的水分和矿物质不停地向茎的尾部、叶运输，因此，甘蔗的水分含量非常高。多余的有机物不断地往下运输，所以甘蔗的下部有机物也就越积越多。开始制造的有机物主要是淀粉，淀粉要转变为蔗糖需要一定的时间，甘庶的下部生长的时间长，淀粉转变为糖的数量也就越多。而且由于没有叶的包被，再加上有颜色，能直接接收阳光，这不仅有利于有机物的制造，而且有利于把淀粉转变为糖。所以甘蔗的下部比上部要甜得多。
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