Diffusion

Q.

State two characteristics of matter demonstrated by:

1. Diffusion
2. Brownian motion

Q.

Explain the schematic representation of gaseous exchange in tissues?

Q.

Is the process of diffusion dependent on a living system?

Q. Define Diffusion/ Osmosis ?

Q.

The process in which gas molecules intermingle as a result of random motion is known as ___________.

1. effusion

2. distillation

3. filtration

4. diffusion

Q.

The process by which water enters the root hair cell is __________ .

Q.

Diffusion needs a semi-permeable membrane for its occurrence.

1. True
2. False

Q.

Is imbibition a type of diffusion?

Q.

Why does facilitated diffusion require no energy?

Q. Gases, especially oxygen and carbon dioxide, are essential for the survival of aquatic animals and plants. Which of the following process is responsilble for transfer of oxygen and carbon dioxide from the atmosphere into sea?

1. Condensation
2. Solidification
3. Diffusion
4. Deposition

Q.

Whenever a bottle of perfume is opened in a corner, we can identify its smell all over the room. So, what can we infer from this?

1. perfume molecules move from high concentration area to low concentration area.

2. perfume molecules spread through gaps between the air particles

3. they diffuse.

4. they are carried by the person who opens the bottle.

Q. What are the factors that affect the rate of diffusion ?

Q.

Name the process by which water enters the root hairs.

Q.

Are aquaporins used in osmosis?

Q. Gas particles diffuse quickly because:

1. they have more space between them.
2. they have definite shape.
3. they are continuously moving.
4. they have a fixed volume.

Q. The rate of diffusion of liquid is _______ that of solid.

1. more than or equal to
2. more than
3. less than or equal to
4. less than

Q.

Which of these gases are soluble in liquids?

1. Hydrogen

2. Nitrogen

3. Helium

4. Carbon dioxide

Q.

Intermixing of particles of two different types of matter is called

1. Corrosion

2. Extraction

3. Diffusion

4. Sublimation

Q.

What type of transport is simple diffusion?

Q. During the Holi festival, we add solid colours to the water and the entire solution gets coloured. Which among the following phenomenon is responsible for the change of colour?

1. Sublimation
2. Boiling
3. Diffusion
4. Melting

Q. Diffusion is a slow process and is not dependent on a system. Why?

Q.

Which of the following process does not requires a semi permeable membrane?

1. Osmosis

2. Diffusion

3. Active transport

4. Transpiration

Q. Smell of the perfume sprayed at one end of the room spreads throughout the room by the process of __________.

1. diffusion
2. sublimation
3. dissolution
4. condensation

Q. Rate of diffusion of $C{O}_2$ is $20$ times higher than $O_2$, as it depends upon?

1. Solubility of gases
2. Partial pressure
3. All of these
4. Thickness of membrane

Q. Why do the doctors advise to put strips of wet cloth on the forehead of a person having high fever?

Q. Whenever a bottle of perfume is opened in a corner, we can identify its smell across the room. Choose the correct option of what happens in this process.

1. Perfume molecules move from high concentration area to low concentration area.
2. Perfume molecules spread through gaps between the air particles
3. They diffuse.
4. They are carried by the person who opens the bottle.

Q. The factor which does not affect the rate of alveolar diffusion is ______.

1. thickness of the membranes
2. solubility of gases
3. reactivity of the gases.
4. pressure gradient

Q. Movement of the molecules of solids, gases or liquids from the region of their higher concentration to the region of their lower concentration is known as ___________.

1. Diffusion
2. Osmosis
3. Imbibition
4. Active transport

Q.

Root hair absorb water from the soil by

Q.

The smell of hot sizzling food reaches several metres away, but to get the smell from cold food, we have to go close. Which of the following reason best explains the given observation?

1. Higher the temperature, higher the kinetic energy of food particles

2. Higher the temperature, lower the kinetic energy of the food particles

3. The kinetic energy of food particles changes irrespective of temperature

4. Lower the temperature, higher the kinetic energy of food particles