Abstract
The present paper shows the detectable factors on which a sorption isotherm depends. Even if it is well-known that a sorption isotherm is most essentially conditioned by influences of the respective tobacco variety, other factors, such as temperature, initial moisture content, or fibre dimension, play a part as well. In general, a sorption isotherm constitutes a ''summation'' of such factors and, in the end, a combination of desorption and adsorption if the tobacco is dried or moistened from the average commercial moisture content. The tobacco hysteresis is experimentally investigated and discussed