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.
Related Questions
Rate of imbibition is more in?
Protein
Carbohydrates
Cellulose
Lipids
A dry wooden block and a dry gelatine block of equal mass are placed in water. The gelatine block imbibes considerably more water than the wooden block. This difference is primarily attributed to:
The higher density of wood compared to gelatine.
The greater number of hydrophilic colloids in gelatine compared to wood.
The presence of lignin in wood, which repels water.
The lower osmotic potential of gelatine compared to wood.
Rate of imbibition is more in?
Protein
Carbohydrates
Cellulose
Lipids
Which of the following substances would likely exhibit the highest imbibition capacity?
Proteins
Starch
Cellulose
Suberin
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.
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
If two types of seeds, like pea and maize are kept in water at the same time. Which among the two will imbibe more water?
Maize seed
Pea seed
Both imbibe equal amount of water
Pea seed imbibe more water only at alkaline pH
Absorption of water by velamen roots is due to?
Exosmosis
Deplasmolysis
Transpiration
Imbibition
The pressure that develops in the xylem during imbibition of water by seeds is primarily responsible for which of the following?
Transpiration pull
Root pressure
Breaking open the testa
Guttation
A special type, which occurs when water is absorbed by solids causing them to increase in volume is called
Osmosis
Translocation
Imbibition
Transpiration
