Bio ( Experiment 5 )

AIM: Percentage of water absorbed by raisins. -------------------------------------------------------------------------------1.Raisins are made from which fruit? a. peanut b. pine apple c. grapes

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d. litchi 2. What is the % of water absorbed by raisins when initial weight is 4g and final weight is 6g. a . 20% b. 40%

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c. 50% d. none of these 3. What happens to raisins during endosmosis? a. swell up

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b. shrink c. first swell up then shrink d. remain same 4. students A, B and C were given 5 raisins each of equal weight. The raisins were soaked in distilled water at room temperature. A removed the raisins after 20 minutes, B after 2 hours and C after 40 minutes. If PA, PB and PC denote percentage absorption of water obtain by students A, B and C respectively, then a. PA> PB > PC b. PA < PB < PC c. PA<

PB > PC

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d. PA = PB = PC 5. A student soaked 12g of raisins in 60 ml of distilled water in 2 beakers A and B each. She maintained beaker A at 200 c and beaker B at 400 c . After an hour, the percentage of water absorbed will be a. the same in both A and B b. more in A than in B c. more in B than in A

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d. exactly twice as much in B as in A. 6. A student dissolved 2g of sugar in 100 ml of distilled water in beaker A. She dissolved 100g of sugar in 100 ml of distilled water. Then she dropped a few raisins of equal weight in each beaker. After 2 hours she found the raisins A swollen and those in B shrunken. The inference shown is that a. sugar concentration of raisins is lower than that of solution A and higher than that of solution B b. sugar concentration of raisins is higher than that of solution A and lower than that of solution B. >>>>>>>>>>>>>>>>>>> c. In B the cell membrane of raisins was damaged resulting in leaching d. In A permeability to water of the cell membrane of raisins was enhanced 7. A dissolved 1g sugar in 10ml of water and B dissolved 10g sugar in 100ml water. Then they dropped few raisins in each. After 2 hours a. swollen in A and shrunken in B b. shrunken in A and swollen in B c. swollen in both

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d. shrunken in both 8. Dry raisins, when dipped in water, swell up due to a. exosmosis b. endosmosis c. imbibitions d. plasmolysis

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9. Swelling of dry raisins indicate that a. external solution is hypertonic b. external solution is isotonic c. external solution is hypotonic

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d. skin of raisins is impermeable 10. Dry raisins, when dipped in water, swell up. The skin of raisins act as a. semi permeable membrane b. impermeable membrane c. permeable membrane d. both (b) and (c)

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11. When kept in hypertonic solution, the movement of water from dry raisins to external solution is called a. exosmosis

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b. endosmosis c. plasmolysis d. both (a) and (b) 12.The diffusion of water from external solution into dry raisins is called a. exosmosis b. endosmosis

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c. plasmolysis d. imbibition 13. Fresh grapes, when dipped in concentrated salt solution, show a. swelling due to endosmosis b. shrinkage due to exosmosis

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c. swelling due to osmosis d. shrinkage due to endosmosis 14. For determining the % of water absorbed by raisins in a given time apart from water, raisins and a watch, we shall also require a . a beaker, a graduated cylinder, a thermometer, a filter paper b. a watch glass, a graduated cylinder, a thermometer, a weighing balance >>>>>>>>>>>>>>>. c.

a beaker, a weighing balance, a thermometer, a filter paper

d.

a graduated cylinder, a thermometer, a weighing balance