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Absorption is a physical or chemical phenomenon or a process in which atoms, molecules or ions enter the liquid or solid bulk phase of a material. This is a different process from adsorption , since molecules undergoing absorption are taken up by the volume, not by the surface (as in the case for adsorption).
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Absorption of water-Plants generally absorb capillary water from the soil through their roots. The diffusion pressure deficit in a cell of a leaf is developed because of transpiration then water from the adjacent cell moves towards the cell in the same way diffusion pressure deficit is developed in the second cell and water moves to it from the ...
The adsorption rate is dependent on the temperature, the diffusion rate of the solute (related to mean free path for pure gas), and the energy barrier between the molecule and the surface. The diffusion and key elements of the adsorption rate can be calculated using Fick's laws of diffusion and Einstein relation (kinetic theory) .
Gas–liquid absorption (a) and liquid–solid adsorption (b) mechanism. Blue spheres are solute molecules. Sorption is a physical and chemical process by which one substance becomes attached to another. Specific cases of sorption are treated in the following articles: Absorption
In biochemistry, the molar absorption coefficient of a protein at 280 nm depends almost exclusively on the number of aromatic residues, particularly tryptophan, and can be predicted from the sequence of amino acids. [6] Similarly, the molar absorption coefficient of nucleic acids at 260 nm can be predicted given the nucleotide sequence.
Absorption (economics), the total demand of an economy for goods and services both from within and without Absorption (logic), one of the rules of inference Absorption costing, or total absorption costing, a method for appraising or valuing a firm's total inventory by including all the manufacturing costs incurred to produce those goods
Assimilation is the process of absorption of vitamins, minerals, and other chemicals from food as part of the nutrition of an organism. In humans, this is always done with a chemical breakdown (enzymes and acids) and physical breakdown (oral mastication and stomach churning).