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Risk of spoilage is less in salted pickl...

Risk of spoilage is less in salted pickles as it causes

A

Guttation

B

Imbibition

C

Diffusion

D

Plasmolysis

Text Solution

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The correct Answer is:
D
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DINESH PUBLICATION-TRANSPORT IN PLANTS-REVISION QUESTIONS FROM COMPETITIVE EXAMS
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  2. If turgor pressure becomes equol to osmotic pressure

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  3. Risk of spoilage is less in salted pickles as it causes

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  4. Soluton A has Psi(s) =-30 bars and Psi(p) = 5 bars. Solution B has Psi...

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  5. Amount by which water potential is reduced due to presence of solute i...

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  6. Uniformly sweet taste of Tea or Coffee is due to

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  7. Exchange of substances between a cell and its environment is due to

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  8. Turgor pressure develops in epiblema cells of root due to

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  9. Root hairs absorb water from soil due to

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  10. Which is not associated with ascent of sap in tall trees

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  11. Chesion force existing amonget water molecules contributes to

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  12. For ascent of sap, capillary force theory was first proposed by

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  13. The experiment set up shown in the adjacent diagram is for

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  14. When the concentraion of solution is greater outside the cells then i...

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  15. Stomata of CAM plants

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  16. Stomata of a plant open due to

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  17. Osmotic pressure of a solution is

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  18. If a cell A with DPD=5 bars is connected to cells B,C and D whose OP a...

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  19. Pea seeds absorb more water and swell up more as compared to Paddy se...

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  20. In order to demonstrate root pressure, the plant is given a cut

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