Imbibition
Early water uptake can be reversed if the seed dries; similarly, early-stage preparation can be paused before the 'radicle emergence' of public launch.
Imbibition is the process of water uptake by seeds. Seeds can lose 90-95% of their water content and enter quiescence - metabolically almost dead, but not quite. A typical pea seed (dry weight: 0.2 grams) absorbs 0.3-0.4g of water during imbibition, reaching 0.5-0.6g total mass - a 2.5-3× increase over 24-48 hours. The seed coat (testa) controls water entry. Water triggers enzyme activation: in cereal grains, gibberellins signal the aleurone layer to produce amylase enzymes; in beans and peas, cotyledons produce enzymes to mobilize stored reserves.
Business Application of Imbibition
Imbibition parallels early resource absorption in startups - the initial funding, talent, and market research that activates the venture but hasn't yet committed it to irreversible growth. Early water uptake can be reversed if the seed dries; similarly, early-stage preparation can be paused before the 'radicle emergence' of public launch.