The pressure required to prevent the swelling of a gelatine block when immersed in water is called:
Osmotic pressure
Turgor pressure
Wall pressure
Imbibition pressure
Related Questions
The pressure that develops in the imbibant due to imbibition is called:
Osmotic pressure
Turgor pressure
Wall pressure
Imbibition pressure
At the time of seed germination, when water is absorbed by the seed due to imbibition, the seed coat breaks as it swells to a lesser degree than the kernel because
The kernel is made up of cellulose while the seed coat is made up of proteins lipids and starch
The kernel is made up of proteins, lipids and starch, while the seed coat is formed of cellulose
Both kernel and seed coat are made up of same
None of the above constituents, it depends on the nature of medium
When pea seeds and wheat seeds are put in water, which of the two will imbibe more water?
Wheat seeds
Pea seeds
Both will imbibe equal amount of water
Pea seeds imbibe water only at alkaline Ph
The process by which water is absorbed by solids like colloid causing them to increase in volume, is called
Osmosis
Plasmolysis
Imbibition
Diffusion
The first process by which water enters into the seed coat when a seed is placed in suitable environment for germination is
Imbibition
Osmosis
Diffusion
Active Absorption
The pressure required to prevent the swelling of a gelatine block when immersed in water is called:
Osmotic pressure
Turgor pressure
Wall pressure
Imbibition pressure
Which of the following factors DOES NOT significantly affect the rate of imbibition?
Temperature
Affinity of the imbibant for the liquid
Surface area of the imbibant
External hydrostatic pressure
Which force is primarily responsible for imbibition?
Gravitational forces
Cohesive forces
Adhesive forces
Osmotic pressure
Rate of imbibition is more in?
Protein
Carbohydrates
Cellulose
Lipids
Imbibition plays a crucial role in:
Transpiration
Photosynthesis
Seed germination
Respiration
