Last Updated On [03-11-2023]
At the time of seed germination, when water is absorbed by the seed due to imbibition, the seed coat breaks as it swells to a lesser degree than the kernel because
a)
The kernel is made up of cellulose while the seed coat is made up of proteins lipids and starch
b)
The kernel is made up of proteins, lipids and starch, while the seed coat is formed of cellulose
c)
Both kernel and seed coat are made up of same constituents, it depends on the nature of medium
d)
None of the above
At the time of seed germination, when water is absorbed by the seed due to imbibition, the seed coat breaks as it swells to a lesser degree than the kernel because
a)
The kernel is made up of cellulose while the seed coat is made up of proteins lipids and starch
b)
The kernel is made up of proteins, lipids and starch, while the seed coat is formed of cellulose
c)
Both kernel and seed coat are made up of same constituents, it depends on the nature of medium
d)
None of the above
Question ID - 3947 :-
At the time of seed germination, when water is absorbed by the seed due to imbibition, the seed coat breaks as it swells to a lesser degree than the kernel because
a)
The kernel is made up of cellulose while the seed coat is made up of proteins lipids and starch
b)
The kernel is made up of proteins, lipids and starch, while the seed coat is formed of cellulose
c)
Both kernel and seed coat are made up of same constituents, it depends on the nature of medium
d)
None of the above
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At the time of seed germination, when water is absorbed by the seed due to imbibition, the seed coat breaks as it swells to a lesser degree than the kernel because |
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a) |
The kernel is made up of cellulose while the seed coat is made up of proteins lipids and starch |
b) |
The kernel is made up of proteins, lipids and starch, while the seed coat is formed of cellulose |
|
c) |
Both kernel and seed coat are made up of same constituents, it depends on the nature of medium |
d) |
None of the above |
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(b) Seed coats are made up of cellulose. And the cellulose has comparatively little imbibitional capacity, so little water is absorbed and seed coats break. The most important of the plant imbibants are protein, pectic compounds, starch and cellulose, which can imbibe large amount of water. Some of the proteins can imbibe up to 15 times their own volume |
Next Question :
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Unloading of minerals occur at |
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a) |
Apical meristem |
b) |
Fine vein ending |
c) |
Fruits |
d) |
All of these |
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