Imbibition is the absorption of water by the solid particles without forming a solution. Solid substances are called imbibants. The liquid (Usually water) is known as imbibate. The imbibate is held in between and over the surface of particles of imbibant through the processes of capillarity and adsorption.
Plants imbibants are hydrophillic colloids. Imbibition increases the volume of the imbibant but the increase is less than the volume of water absorbed. It is caused by compression of water which releases energy in the form heat(heat of wetting). The swelling imbibant also develops a pressure called imbibition pressure (matric potential). It is the maximum pressure which can develop in an imbibant when it is bought in contact with water without allowing the former to swell up. It is usually ver high.
Imbibition capacity is maximumin phycocolloids followed by proteins, starch and cellulose. Lignin is hydrophobic.
It, therefore, does not show imbibition of water. Imbibition is influenced by a number of factors like texture (looseness more and comnpactness less imbibition) of the imbibant, temperature (rises with rise of temperature), presuure ( decreases if pressure is against imibant), electrolytes( decreases) and pH(decreses or increases depending upon change of imbibant).
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