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    2.

    Imbibition is involved in?

    A

    Supply of CO2C{O_2} during photosynthesis

    B

    Opening and closing movement of stomata

    C

    For the germination of seeds

    D

    Movement of water from one cell to another cell

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    3.

    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

    A

    The kernel is made up of cellulose while the seed coat is made up of proteins lipids and starch

    B

    The kernel is made up of proteins, lipids and starch, while the seed coat is formed of cellulose

    C

    Both kernel and seed coat are made up of same

    D

    None of the above constituents, it depends on the nature of medium

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    6.

    The heat released during imbibition is primarily due to:

    A

    Frictional forces between the imbibant and the liquid.

    B

    The release of latent heat of vaporization.

    C

    The establishment of hydrogen bonds between the imbibant and the imbibed liquid.

    D

    Metabolic activity within the imbibant.

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    8.

    Imbibition is characterized by:

    A

    Decrease in volume of the imbibant

    B

    Increase in volume of the imbibant

    C

    No change in volume of the imbibant

    D

    Release of heat

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