Nyctinasty and seismonasty in plants like bean and touch me not are produced due to
Reversible osmotic potential in the cells
Reversible turgor pressure in the cell of their pulvini
Due to less pressure potential in the cells
Presence of less turgidity in the cells
Related Questions
Two chambers are separated by selectively permeable membrane. If one chamber (X) has of of -2000 kPa and the other (Y) has -1000 kPa. The direction of the movement of water will be
From lower to higher
From X to Y chamber
From the chamber with -1000 kPa to -2000 kPa
In both directions X \mathbin{\lower.3ex\hbox{\buildrelextstyle\rightarrow\over {\smash{\leftarrow}\vphantom{_{\vbox to.5ex{\vss}}}}}} Y
Entry of water from soil into the plant is due to the gradient of?
Turgor pressure
Wall pressure
Pressure potential
Water potential
Root hairs absorb water primarily through:
Osmosis
Diffusion
Active transport
Facilitated diffusion
Water will move from a region of higher water potential to a region of
Lower water potential
Less chemical potential
Less free energy
All of these
Water potential is less than “zero” when
Cell is flacid
Cell is plasmolysed
Cell is partly turgid
All of these
The process by which water is absorbed by solids like colloids causing them to increase in volume is called:
Osmosis
Diffusion
Plasmolysis
Imbibition
Which of the following combinations of factors would result in the HIGHEST rate of transpiration in a mesophytic plant?
High temperature, low humidity, high wind speed, open stomata
Low temperature, high humidity, low wind speed, open stomata
High temperature, high humidity, high wind speed, closed stomata
Low temperature, low humidity, low wind speed, closed stomata
Osmotic pressure of a solution is
Greater than pure solvent
Less than pure solvent
Equal to pure solvent
Less than or greater than pure solvent
Cell A has bars and cell B has bars. The movement of water will be from
Cell A to cell B
Cell B to cell A
Data insufficient
Water can not move in negative value of \Psi {W^\;}
If we dissolve 10g of sugar in 100ml of water and then add another 5g of sugar, assuming no volume change, what happens to the concentration?
Decreases
Remains the same
Increases
Cannot be determined
