Diffusion of water inside

legume seeds
Introduction:
Previously we observed the diffusion of water inside two types of
legume seeds(white speckled beans, red kidney beans) and the
conclusion was that despite having higher initial moisture content
inside white speckled beans, the rate of diffusion of water inside
these legume seeds is more as compared to red kidney beans.
This was clear from the water diffusivity values calculated from
the mathematical modeling based on Ficks first and second law
of diffusion. This variation can be attributed to the varied
composition(chemical) of the seeds or different physical structure.
Present Work:
This time we studied the factors on which water diffusivity inside
legume seeds depends in addition to the chemical composition
and physical structure. We also determined whether the seed coat
plays a role in determination of diffusion rate or not. On
comparing the previous data of diffusion inside coated seeds with
the present data of diffusion inside peeled off seeds, it is inferred
that seed coating offers a significant resistance to water diffusion
through seeds. Diffusion of salted water is also seen. It has been
observed that rate of diffusion is decreased in presence of NaCl
but overall water absorbed(after long period of time) increases
with increasing concentration of NaCl in the
solution(water+NaCl).The decreased rate of diffusion can be due
to the decrease in water activity of the solution (due to the
presence of solute) and hence decreasing the driving force of
concentration gradient and thus the reduced diffusion rate.
Future Work:

In future we will be determining the diffusion rate dependence on

the following factors:

Water activity of the legume seeds

Protein content
pH of diffusing solution
temperature

We will also investigate the role of water activity of food products

in their spoilage by microorganisms, physical change and
chemical change.

Submitted by:
Supervisor:
Vinita Kumari
Sudip Pattanayek
2011ch70188

Prof.