Seed Imbibition

Imbibition is the absorption of water by the solid particles of an adsorbant

without forming a solution .

The particles which absorb water are the imbibants. The pressure which is
created is called imbibition pressure.

The liquid (usually water) which is imbibed is known as imbibate. Plant

imbibants are hydrophilic (water loving or readily absorbing moisture)
colloids.

The liquid (usually water) which is imbibed is known as imbibate. Plant

imbibants are hydrophilic (water loving or readily absorbing moisture)
colloids.

Characteristics of Imbibition

Adsorption: Imbibant
substance is an adsorbent.
Imbibants holds imbibate
(water) by adsorption due
to the great force of
attraction between the two.
Water Potential:
Imbibants have a high
negative water potential.
Increase in volume: The dry
seeds of pea are negative to
water potential. A steep
water potential gradient is
established when they are
soaked in water. As a result
the seeds swell.
Heat of wetting: During
imbibition, temperature
increases. The water
molecules possess kinetic
energy. They get tightly
absorbed . As a result
they become immobile
and lose most of their
kinetic movement. The
kinetic energy is released
in the form of heat called
heat of wetting.force of
attraction between the
two.