Question

Which of the following seeds develop a greater imbibition pressure?
A. Wheat seed
B. Gram seed
C. Rice seed
D. Mustard oil seed

Answer 1

Hint: The number of biological molecules such as proteins and fats in the solid substance decides the imbibition pressure because proteins are hydrophilic and fats are hydrophobic in nature. Chickpea has a greater imbibition pressure.

Complete answer: Imbibition is a different type of diffusion that is commonly observed in some solids and is known as colloids, which results in an increase in volume. Common examples of imbibition include absorption of water by seeds and dry wood. Seedlings emerge from the soil because of the imbibition pressure developed within the seeds. The imbibing capacity differs between different imbibants. Imbibition results in an increase in the volume of imbibants. The diffusion of water takes place from higher concentration into the imbibants. The heat released during the process of imbibition is known as the heat of wetting. Proteins show the highest imbibition, while fats show the lowest imbibition. Gram seeds have a high amount of proteins and it develops more imbibition pressure than other seeds. Whereas, the mustard oil seed has a high amount of fats and develops less imbibition pressure. The rate of imbibition increases with the increase in temperature, the concentration of solutes, etc.
Hence, the correct answer is option B.

Note: Biomolecules have a different imbibing capacity and various factors affect the imbibition capacity of biological molecules. Factors such as pressure, the texture of imbibant, pH of imbibant, and the affinity of the imbibant. The process of imbibition is important to the plant since it encourages seedlings to emerge from the soil and establish themselves.