An analysis of desarption isotherms for potato shows the following probable qualities in the water-potato sysarn. in the natural staa the walcr is bound rather strongly due to loss of rotational degrees of freedom in the sorbed molecules, which is caused by small molecular voids in the cellulose structure. This strucmre therefore is formcd as a uniformly cross bound state of the OH-groups. This slate prevails up to a cenin temperature, above which a reaction sas in. whcre OH bonds are successively braken, giving passibility for a panial rotation of sorbed molecules. in the range of lower moisture conlcnt the cellulose strucmre is changed into n crystalline slate a in wood, although the dcgrcc of crystallinity is lower, which is thc