The Question is from neet-botany plant-physiology imbibition, and it was created by the author Mr. NARESH KUMAR K

Question

When pea seeds and wheat grains are soaked in water, pea seeds showed more swelling than the wheat. The reason is

Mr. NARESH KUMAR K · Accepted Answer

## CORE INFORMATION
✓ **Answer**: A
## CONCEPT FRAMEWORK
	**Primary Concept**: Imbibition
	**Related Topics**:  Colloids, Water absorption, Plant cell structure
	**Prerequisites**: Basic understanding of plant cell components (cell wall, cell membrane), colloids, and the concept of imbibition.
## SOLUTION PATHWAY
**Given Information**:
	* Pea seeds swell more than wheat grains when soaked in water.
**Method & Steps**:
	1. **Understanding Imbibition**: Imbibition is a special type of diffusion where water is absorbed by solid substances causing them to swell. The process involves hydrophilic colloids.
		Reasoning: The question is asking for a reason behind the differential swelling, suggesting a difference in imbibition capacity.
	2. **Analyzing the options**: We need to consider the composition of pea seeds and wheat grains, and their imbibition capacity.
		Reasoning: Pea seeds are richer in proteins, while wheat grains are primarily starch.
	3. **Identifying the correct reason**: Proteins are more hydrophilic than starch, meaning they have a greater affinity for water. Hence, proteins have a higher imbibition capacity.
		Result: The increased swelling of pea seeds is due to the higher imbibition capacity of proteins compared to starch.
## OPTION ANALYSIS
[A] ✓: **Correct**. Proteins have a greater imbibition capacity than starch due to their hydrophilic nature.
[B] :x: **Incorrect**. Wheat grains are primarily starch, which is a hydrophilic colloid.  The difference in swelling is not due to a lack of colloids but rather the type of colloid.
[C] :x: **Incorrect**. While cell membrane permeability plays a role in water absorption, it is not the primary reason for the difference in swelling. Imbibition is a surface phenomenon not directly dependent on membrane permeability.
[D] :x: **Incorrect**.  Cell wall permeability is not the primary factor in the difference in swelling due to imbibition, which is more related to the type of substance absorbing water, i.e. proteins vs. starch.
## LEARNING AIDS
	**Common Mistakes**:
		1.[Error 1]: Confusing imbibition with osmosis or diffusion. Imbibition is a special type of diffusion involving colloids.
			[How to avoid]: Understand the specific role of hydrophilic colloids in imbibition.
		2.[Error 2]:  Assuming that all plant components have the same imbibition capacity. Different substances (proteins, starch) have different imbibition capacities.
			[How to avoid]: Remember that the chemical nature of the imbibant affects imbibition capacity.
	**Quick Tips**:
		1.[Helpful shortcut]: Remember that proteins are generally more hydrophilic than carbohydrates like starch.
		2.[Memory aid]: Think of dried beans (rich in proteins) swelling more than wheat when soaked in water.

Mr. NARESH KUMAR K · Answer

The correct Option is "Imbibitions capacity of proteins is more than that of starch"

Mr. NARESH KUMAR K · Answer

Presence of less hydrophilic colloids in the wheat grains

Mr. NARESH KUMAR K · Answer

Cell membrane of pea seeds is more permeable

Mr. NARESH KUMAR K · Answer

Cell wall of wheat grains are less permeable

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