Transport in Plants Test

Result

Transport in Plants Test - 54

Score
-
out of -
Rank
-
out of -

TIME Taken - -

SHARING IS CARING

If our Website helped you a little, then kindly spread our voice using Social Networks. Spread our word to your readers, friends, teachers, students & all those close ones who deserve to know what you know now.

Weekly Quiz Competition

Question 1
1 / -0

Which of these can be used to preserve food stuff

A
Sugar and vinegar

B
Salt and sugar

C
Vinegar

D
All the above

Solution

Preventing the growth of microorganisms as well as slowing the oxidation of fats that cause rancidity is referred as food preservation. Food is preserved and flavored by the inclusion of combinations of salt, nitrates, nitrites, vinegar or sugar, with the desire of drawing moisture out of the food by the method of osmosis, this process is called curing. Acidic conditions also inhibit or stop microorganisms from growing or surviving i.e, submerging foods with vinegar or combination of vinegar and sugar helps to preserve food from microbial growth. Salt and sugar works together to increase osmotic pressure by destroying bacteria and lessening decay, boost the growth of useful bacteria and efforts together to promote taste.
So, the correct answer is option D.
Question 2
1 / -0

Plants lose most of water through leaves by

A
Respiration

B
Guttation

C
Photosynthesis

D
Transpiration

Solution

Water is essential for plants, it absorbs water from the soil through roots. However, plants absorbs much water, but only a small amount of water is used for their growth and metabolism. Persisting 97 - 99.5% of absorbed water is lost by transpiration. Transpiration is the process of elimination water in the form of water vapour from the aerial parts such as leaves, flowers and stem.
So, the correct answer is option D.
Question 3
1 / -0

Water potential is maximum in case of

A
Pure water

B
2% glucose

C
10% glucose

D
10% NaCl

Solution

Water potential is the tendency of water to move from one place to another place. As pure water does not have any viscosity and any type of solute so no solute potential also which can oppose it. Hence water potential of water is maximum which is zero. All other solutions have water potential in negative values.
So, the correct answer is 'Pure water'.
Question 4
1 / -0

Amount by which water potential is reduced due to presence of solute is called

A
Pressure potential

B
Solute potential

C
Matric potential

D
None of the above

Solution

Amount by which water potential is reduced due to presence of solute is called solute potential (Ψs). It can be calculated using the formula, Ψs = Ψ - Ψp where, Ψ = water potential, Ψp = pressure potential.
So, the correct answer is option B.
Question 5
1 / -0

Pea seeds absorb more water and swell up more as compared to paddy seeds due to

A
Higher imbibition by proteins present in pea seeds

B
High osmotic potential of pea seeds

C
Paddy covering is impermeable to water

D
All of the above

Solution

(A)Imbibition is the absorption of the water molecule by the solid-colloid solution. It results in the increase in the volume of the seed and the cell swells up.
(B)Osmosis potential does not lead to volume increase.
(C)Impermeability to water will not lead to swelling u of seed.
So, the correct answer is 'Higher imbibition by proteins present in pea seeds'.
Question 6
1 / -0

Flaccidity is

A
Distended nature of plant cell.

B
Percentage gain in volume of cell due to endosmosis.

C
Loss of turgidity.

D
Volume of cell in isotonic solution.
Solution
A.Correct option C
B.Explanation for correct option:
When a plant cell is placed in a hypertonic solution, the plant cell loses water and the protoplasm of the cell is pulled away from the cell wall.
This leaves space between the cell wall and the cell membrane and the plant cell becomes flaccid. This condition is called flaccidity.
During this, the cell losses turgidity.
When a plant cell is placed in a hypotonic solution, the plant cell intakes water.
When the cell is fully inflated with water, it becomes turgid.
Question 7
1 / -0

Maximum water loss occurs through

A
Lenticles

B
Hydathodes

C
Stomata

D
Cuticle

Solution

Water is essential for plants, it absorbs water from the soil through roots. However, plants absorbs much water, but only a small amount of water is used for their growth and metabolism. Persisting 97 - 99.5% of absorbed water is lost by transpiration. Transpiration is the process of elimination water in the form of water vapour from the aerial parts such as leaves, flowers and stem. The leaves contains tiny pores called stoma which helps in the gas exchange of oxygen and carbon dioxide. More the stoma (pores) on the leaves result in the increase in the transpiration via stomata. The leaf with the bigger surface area will transpire more when compared to the lower surface area. Each stomata is gaurded by guard cells which helps in the opening and closing of stomata. When stomata are open, transpiration rates increase; when they are closed, transpiration rates decrease.
So, the correct answer is option C.
Question 8
1 / -0

A cell when dipped in 0.5 M sucrose solution has no effect but when the same cell is dipped in 0.5 M NaCl solution, it will

A
Increase in size

B
Decrease in size

C
Becomes turgid

D
Gets plasmolysed

Solution

When a cell is put in a higher solute concentration the solute movement is seen from inside to outside the cell which results into the contraction of the cell.
So, the correct answer is 'Plasmolysis'.
Question 9
1 / -0

A fully turgid cell has

A
Minimum cell size

B
Minimum water content

C
Maximum solute pressure

D
Minimum solute pressure
Solution
Correct Option: D
Explanation:
Solute pressure is the amount by which water potential is reduced due to the presence of the solute.
A fully turgid cell has minimum solute pressure and minimum concentration of solute in it.
The solute pressure and pressure potential of a fully turgid cell is equal in magnitude only.
Hence, a fully turgid cell has minimum solute pressure.
Question 10
1 / -0

Force developed in cortex of root which pushes water into xylem of root is

A
Root pressure

B
Turgor pressure

C
Osmotic pressure

D
Diffusion

Solution

Force developed in cortex of root which pushes water into xylem of root is root pressure. As various minerals ions from the soil are actively transported into the vascular tissue of the roots, water follows and increase the pressure inside the xylem. This positive pressure is called root pressure. It also refers to the positive hydrostatic pressure which can be responsible for pushing up water column to a small height in the stem of herbaceous plants. The effect of root pressure is observable during early morning and at night, when transpiration is low; it decreases as the day advances.

User

Question Analysis

Correct -
Wrong -
Skipped -

My Perfomance

Score
-
out of -
Rank
-
out of -

Re-Attempt Weekly Quiz Competition

Transport in Plants Test - 54

Result

Transport in Plants Test - 54

Score

-

Rank

-

SHARING IS CARING

Question 1

Sugar and vinegar

Salt and sugar

Vinegar

All the above

Solution

Question 2

Respiration

Guttation

Photosynthesis

Transpiration

Solution

Question 3

Pure water

2% glucose

10% glucose

10% NaCl

Solution

Question 4

Pressure potential

Solute potential

Matric potential

None of the above

Solution

Question 5

Higher imbibition by proteins present in pea seeds

High osmotic potential of pea seeds

Paddy covering is impermeable to water

All of the above

Solution

Question 6

Distended nature of plant cell.

Percentage gain in volume of cell due to endosmosis.

Loss of turgidity.

Volume of cell in isotonic solution.

Solution

Question 7

Lenticles

Hydathodes

Stomata

Cuticle

Solution

Question 8

Increase in size

Decrease in size

Becomes turgid

Gets plasmolysed

Solution

Question 9

Minimum cell size

Minimum water content

Maximum solute pressure

Minimum solute pressure

Solution

Question 10

Root pressure

Turgor pressure

Osmotic pressure

Diffusion

Solution

User

Question Analysis

My Perfomance

Score

-

Rank

-

Results Announcement on: coming Monday

Stay Tuned: We’ll update you on your result via email or SMS.