Factors affecting the rate of Imbibition\tNature of imbibant:Different types of organic substances have different imbibing capacities. Proteins have a very high imbibing capacity, starch has less capacity and cellulose is the weakest imbiber. That is why proteinaceous pea seeds swell more on imbibition than starchy wheat seeds\tTemperature:The rate of imbibition increases with the increase in temperature.\tConcentration of the solute: Increase in concentration of the solute decreases imbibition due to a decrease in the diffusion pressure gradient between the imbibant and the liquid being imbibed.\tSurface area of imbibant:The imbibition will be greater when the surface area of imbibant is larger.