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AIM: Percentage of water absorbed by raisins.

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1.Raisins are made from which fruit?

a. peanut

b. pine apple

c. grapes >>>>>>>>

d. litchi

2. What is the % of water absorbed by raisins when initial weight is 4g and final
weight is 6g.

a . 20%

b. 40% >>>>>>>>>

c. 50%

d. none of these

3. What happens to raisins during endosmosis?

a. swell up >>>>>>>>>>>

b. shrink

c. first swell up then shrink

d. remain same

4. students A, B and C were given 5 raisins each of equal weight. The raisins were
soaked in distilled water at room temperature. A removed the raisins after 20
minutes, B after 2 hours and C after 40 minutes. If PA, PB and PC denote
percentage absorption of water obtain by students A, B and C respectively, then

a. PA> PB > PC

b. PA < PB < PC

c. PA< PB > PC .. >>>>>>>>>>>>>>>>

d. PA = PB = PC

5. A student soaked 12g of raisins in 60 ml of distilled water in 2 beakers A and


B each. She maintained beaker A at 200 c and beaker B at 400 c . After an hour,
the percentage of water absorbed will be

a. the same in both A and B

b. more in A than in B

c. more in B than in A >>>>>>>>>>>


d. exactly twice as much in B as in A.

6. A student dissolved 2g of sugar in 100 ml of distilled water in beaker A. She


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

7. A dissolved 1g sugar in 10ml of water and B dissolved 10g sugar in 100ml


water. Then they dropped few raisins in each. After 2 hours

a. swollen in A and shrunken in B

b. shrunken in A and swollen in B

c. swollen in both >>>>>>>>>>>

d. shrunken in both

8. Dry raisins, when dipped in water, swell up due to

a. exosmosis

b. endosmosis

c. imbibitions

d. plasmolysis >>>>>>>>>>>>>>

9. Swelling of dry raisins indicate that

a. external solution is hypertonic

b. external solution is isotonic

c. external solution is hypotonic >>>>>>>>>>>>>>>>>>

d. skin of raisins is impermeable

10. Dry raisins, when dipped in water, swell up. The skin of raisins act as

a. semi permeable membrane >>>>>>>>>>>>>

b. impermeable membrane

c. permeable membrane

d. both (b) and (c)


11. When kept in hypertonic solution, the movement of water from dry raisins to
external solution is called

a. exosmosis >>>>>>>>>

b. endosmosis

c. plasmolysis

d. both (a) and (b)

12.The diffusion of water from external solution into dry raisins is called

a. exosmosis

b. endosmosis >>>>>>>>>>>>>

c. plasmolysis

d. imbibition

13. Fresh grapes, when dipped in concentrated salt solution, show

a. swelling due to endosmosis

b. shrinkage due to exosmosis >>>>>>>>>>>>>

c. swelling due to osmosis

d. shrinkage due to endosmosis

14. For determining the % 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 weighing balance, a thermometer, a filter paper

d. a graduated cylinder, a thermometer, a weighing balance

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