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
Related Questions
A special type, which occurs when water is absorbed by solids causing them to increase in volume is called
    Osmosis
Translocation
Imbibition
Transpiration
    With the increase in temperature, the process of imbibition
Decreases
Increases
Remains the same
No effect
    The first process responsible for the entry of water into a seed, when it is placed in a suitable environment for germination is
    Absorption
Imbibition
Active transport
Osmosis and diffusion
The heat released during imbibition is primarily due to:
Frictional forces between the imbibant and the liquid.
The release of latent heat of vaporization.
The establishment of hydrogen bonds between the imbibant and the imbibed liquid.
Metabolic activity within the imbibant.
Rate of imbibition is more in?
Protein
Carbohydrates
Cellulose
Lipids
Which of the following is NOT a characteristic of imbibition?
Presence of a water potential gradient
Affinity between the adsorbant and the liquid
Increase in volume
Decrease in volume
    When pea seeds and wheat grains are soaked in water, pea seeds showed more swelling than the wheat. The reason is
Imbibitions capacity of proteins is more than that of starch
Presence of less hydrophilic colloids in the wheat grains
    Cell membrane of pea seeds is more permeable
    Cell wall of wheat grains are less permeable
The process of absorption of water by hydrophilic solid particles of a substance without forming a solution is called
Plasmolysis
Imbibition
Transpiration
Guttation
Seeds of certain desert plants exhibit delayed germination due to the presence of inhibitors. How does imbibition contribute to overcoming this dormancy?
Imbibition increases the seed's internal temperature, denaturing the inhibitors.
Imbibition activates enzymes within the seed that break down the inhibitors.
Imbibition allows water to enter the seed and leach out the inhibitors, promoting germination.
Imbibition increases the seed's turgor pressure, rupturing the seed coat and releasing the inhibitors.
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
