Questions:

1. In a hypertonic solution like 1 M glucose solution when living plant cells are kept, there occurs excessive loss of water from plant cells after some time. The phenomenon is called
(a) osmosis.
(b) exosmosis.
(c) endosmosis.
(d) plasmolysis.

2. What is the correct formula to calculate percentage of water absorbed by raisins, if W₁ is initial weight, W = Weight of water absorbed by raisins?
(a) W₁ / W x 100
(b) W / W₁ x 100
(c) W × W₁ / 100
(d) 100 /W × W₁

3. What is the inference drawn from the experiment to determine the percentage of water absorbed by raisins?
(a) Distilled water enters raisins because of endosmosis.
(b) Distilled water enters raisins because of exosmosis.
(c) Water moves out of raisins due to endosmosis.
(d) Water moves out of raisins due to exosmosis.

4. A student dissolved 1 g of sugar in 10 mL of distilled water in a beaker A. He dissolved 10 g of sugar in 100 mL of distilled water in beaker B. Then he dropped a few raisins in each. After 2 hours, he found the raisins
(a) swollen in A and shrunken in B.
(b) shrunken in A and swollen in B.
(c) swollen in both.
(d) shrunken in both.

5. 5 g of raisins were placed in distilled water for 24 hours. The weight of soaked raisins was found to be 7 g. The correct percentage of water absorbed by raisins is
(a) 20 %
(b) 25 %
(c) 40 %
(d) 45 %

6. A student dissolved 5 g of sugar in 100 mL of distilled water in beaker A. She dissolved 100 g of sugar in 100 mL of distilled water in beaker B. Then she dropped a few raisins of equal weight in each beaker. After 2 hours, she found the raisins in A swollen and those in B shrunken. The inference drawn 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 the permeability to water of the cell membrane of raisins was enhanced.

7. While performing an experiment with raisins, a student recorded the following data. Mass of water taken in the beaker = 50 g Mass of raisins before soaking = 20 g Mass of raisins after soaking = 30 g Mass of water in the beaker left after experiment = 40 g . The percentage of water absorbed by the raisin is
(a) 10%
(b) 20%
(c) 45%
(d) 50%

8. A student put five raisins each in two beakers A and B. Beaker A contained 50 mL of distilled water and beaker B had 50 mL of saturated sugar solution. After some time the student would observe that
(a) raisins in beaker A were more swollen than those in beaker B.
(b) raisins in beaker B were more swollen than those in beaker A.
(c) raisins in both beakers A and B were equally swollen.
(d) raisins in beaker A did not swell up at all.

9. For determining the percentage 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 thermometer, a filter paper, a weighing balance.
(d) a graduated cylinder, a thermometer, a weighing balance.

10. A student soaked 5 g of raisins in 25 mL of distilled water in each of two beakers A and B. Beaker A was maintained at 25°C and beaker B at 50°C. After I hour, the student observed that the water absorbed by the raisins was
(a) same in case of A and B.
(b) less in case of A than in B.
(c) exactly double in A, of that in B.
(d) exactly four times in A, of that in B.