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Journal articles on the topic 'Osmotic concentration'

Author: Grafiati

Published: 4 June 2021

Last updated: 3 February 2022

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1

Saranga, Yehoshua, Y. H. Kim, and Jules Janick. "Changes in Tolerance to Partial Desiccation and in Metabolite Content of Celery Somatic Embryos Induced by Reduced Osmotic Potential." Journal of the American Society for Horticultural Science 117, no. 2 (1992): 342–45. http://dx.doi.org/10.21273/jashs.117.2.342.

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Effects of reduced osmotic potential on somatic embryos of celery (Apium graveolens L.) were studied in an attempt to understand and improve their tolerance to partial desiccation. Embryos responded similarly to application of high osmoticum (384 mOs/kg H2O vs. 190 mOs/kg H2O in the control), achieved either by manipulation of sucrose or polyethylene glycol concentrations (PEG). Treatments of high osmotic concentration applied during the last 2 days of the embryo production cycle increased embryo survival and conversion after partial desiccation. The most striking effect of the high osmotic co

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2

LENART, A., and J. M. FLINK. "Osmotic concentration of potato." International Journal of Food Science & Technology 19, no. 1 (2007): 45–63. http://dx.doi.org/10.1111/j.1365-2621.1984.tb00326.x.

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3

LENART, A., and J. M. FLINK. "Osmotic concentration of potato." International Journal of Food Science & Technology 19, no. 1 (2007): 65–89. http://dx.doi.org/10.1111/j.1365-2621.1984.tb00327.x.

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4

Oymaci, Pelin, Pauline E. Offeringa, Zandrie Borneman, and Kitty Nijmeijer. "Effect of Osmotic Pressure on Whey Protein Concentration in Forward Osmosis." Membranes 11, no. 8 (2021): 573. http://dx.doi.org/10.3390/membranes11080573.

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Forward osmosis (FO) is an emerging process to dewater whey streams energy efficiently. The driving force for the process is the concentration gradient between the feed (FS) and the concentrated draw (DS) solution. Here we investigate not only the effect of the DS concentration on the performance, but also that of the FS is varied to maintain equal driving force at different absolute concentrations. Experiments with clean water as feed reveal a flux increase at higher osmotic pressure. When high product purities and thus low reverse salt fluxes are required, operation at lower DS concentration

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5

Rathna, Ravichandran, and Ekambaram Nakkeeran. "Performance of High Molecular Weight Osmotic Solution for Opuntia Betacyanin Concentration by Forward Osmosis." Current Biotechnology 8, no. 2 (2020): 116–26. http://dx.doi.org/10.2174/2211550108666191025112221.

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Background: Forward osmosis is a sustainable membrane process employed for concentrating thermo-sensitive compounds to minimize storage and transportation costs with improved shelf life. Objective: In this study, the intervention of high molecular weight osmotic agents in the concentration of Opuntia betacyanin using forward osmosis was studied. Furthermore, the statistical model was used to estimate the probabilistic behavior of the forward osmosis process during concentration. Method: By using 2k-full factor analysis, the hydrodynamic variables, such as flow rate (50 and 150 mL/min) and temp

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6

Feher, J. J., and G. D. Ford. "A simple student laboratory on osmotic flow, osmotic pressure, and the reflection coefficient." Advances in Physiology Education 268, no. 6 (1995): S10. http://dx.doi.org/10.1152/advances.1995.268.6.s10.

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Osmosis is usually taught from the point of view of the osmotic pressure developed when solutions of different concentrations of solute are separated by an ideal semipermeable membrane. The osmotic pressure is defined at equilibrium when there is no net flow, and it takes some time to reach this equilibrium. Although the osmotic pressure is certainly important, teaching only this point of view implicitly diminishes the importance of osmotic flow, which begins almost instantaneously across a membrane. A device was constructed with which students could measure the flow across a model membrane (d

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7

Petrotos, Konstantinos B., and Harris N. Lazarides. "Osmotic concentration of liquid foods." Journal of Food Engineering 49, no. 2-3 (2001): 201–6. http://dx.doi.org/10.1016/s0260-8774(00)00222-3.

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8

Grattoni, Alessandro, Manuele Merlo, and Mauro Ferrari. "Osmotic Pressure beyond Concentration Restrictions." Journal of Physical Chemistry B 111, no. 40 (2007): 11770–75. http://dx.doi.org/10.1021/jp075834j.

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9

Spinelli Barria, Michele, Cecilia Morales, Cristian Merino, and Waldo Quiroz. "Realist ontology and natural processes: a semantic tool to analyze the presentation of the osmosis concept in science texts." Chemistry Education Research and Practice 17, no. 4 (2016): 646–55. http://dx.doi.org/10.1039/c5rp00219b.

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In this work, we developed an ontological tool, based on the scientific realism of Mario Bunge, for the analysis of the presentation of natural processes in science textbooks. This tool was applied to analyze the presentation of the concept of osmosis in 16 chemistry and biology books at different educational levels. The results showed that more than 50% of the books present the process of osmosis connected just with concentration properties associated with the hydrodynamic state of the osmotic process, forgetting the properties of osmotic pressure to define the state of osmotic equilibrium. T

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10

Welti, J., E. Palou, A. Lopez-Malo, and A. Balseira. "Osmotic Concentration – Drying of Mango Slices." Drying Technology 13, no. 1-2 (1995): 405–16. http://dx.doi.org/10.1080/07373939508916960.

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11

Rippe, Bengt, El Rasheid Zakaria, and Ola Carlsson. "Theoretical Analysis of Osmotic Agents in Peritoneal Dialysis. What Size is An Ideal Osmotic Agent?" Peritoneal Dialysis International: Journal of the International Society for Peritoneal Dialysis 16, no. 1_suppl (1996): 97–103. http://dx.doi.org/10.1177/089686089601601s17.

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In this article the difference between osmotic fluid flow (ultrafiltration) as driven by osmotic pressure and diffusion through thin leaky membranes is discussed. It is pointed out that water transport induced by osmosis is fundamentally different from the process of water diffusion. Applying modern hydrodynamic pore theory, the molar solute concentration and the solute concentration in grams per 100 mL, exerting the same initial transmembrane osmotic pressure as a 1% glucose solution, was investigated as a function of solute molecular weight (MW). It was then assumed, based on experimental da

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12

Karode, S. K., S. S. Kulkarni, and M. S. Ghorpade. "Osmotic dehydration coupled reverse osmosis concentration: steady-state model and assessment." Journal of Membrane Science 164, no. 1-2 (2000): 277–88. http://dx.doi.org/10.1016/s0376-7388(99)00195-7.

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13

Zawieja, D. C., and B. J. Barber. "Lymph protein concentration in initial and collecting lymphatics of the rat." American Journal of Physiology-Gastrointestinal and Liver Physiology 252, no. 5 (1987): G602—G606. http://dx.doi.org/10.1152/ajpgi.1987.252.5.g602.

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Lymph samples were obtained from villus initial and mesenteric prenodal collecting lymphatics of the anesthetized rat using standard micropuncture techniques. The protein concentrations of the lymph samples were determined using a fluorometric microassay. These procedures were performed on preparations either superfused with a modified Krebs solution or covered with paraffin oil. The protein-concentrating ability of the intestinal lymphatics was evaluated to test the osmotic theory of lymph formation. The mean initial lymph protein concentration in superfused preparations was 2.08 g/dl (SE = 0

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14

Minkov, Ivan L., Emil D. Manev, Svetla V. Sazdanova, and Kiril H. Kolikov. "Equilibrium and Dynamic Osmotic Behaviour of Aqueous Solutions with Varied Concentration at Constant and Variable Volume." Scientific World Journal 2013 (2013): 1–7. http://dx.doi.org/10.1155/2013/876897.

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Osmosis is essential for the living organisms. In biological systems the process usually occurs in confined volumes and may express specific features. The osmotic pressure in aqueous solutions was studied here experimentally as a function of solute concentration (0.05–0.5 M) in two different regimes: of constant and variable solution volume. Sucrose, a biologically active substance, was chosen as a reference solute for the complex tests. A custom made osmotic cell was used. A novel operative experimental approach, employing limited variation of the solution volume, was developed and applied fo

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15

Davis, L. L., and A. B. A. M. Baudoin. "Effect of osmotic potential on synthesis and secretion of polygalacturonase and cellulase by Geotrichum candidum." Canadian Journal of Microbiology 33, no. 2 (1987): 138–41. http://dx.doi.org/10.1139/m87-024.

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In liquid cultures of Geotrichum candidum, amended with KCl, mannitol, or polyethylene glycol 400 to control osmotic potential, levels of both intracellular and extracellular endopolygalacturonase fell off rapidly with decreasing osmotic potential in the range of −0.5 to −2.5 MPa. Concentrations (units per millilitre) of intracellular endopolygalacturonase were higher than those of extracellular endopolygalacturonase at all osmotic potentials tested. The ratio of intracellular to extracellular endopolygalacturonase concentration increased with decreasing osmotic potential; this became most pro

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16

Jain, Mranal, Anthony Yeung, and K. Nandakumar. "Induced charge electro-osmotic concentration gradient generator." Biomicrofluidics 4, no. 1 (2010): 014110. http://dx.doi.org/10.1063/1.3368991.

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17

Yaroshchuk, Andriy. "Comment on “Osmotic Pressure beyond Concentration Restrictions”." Journal of Physical Chemistry B 112, no. 49 (2008): 15941–42. http://dx.doi.org/10.1021/jp8031995.

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18

Hongvaleerat, Chularat, Lourdes M. C. Cabral, Manuel Dornier, Max Reynes, and Suwayd Ningsanond. "Concentration of pineapple juice by osmotic evaporation." Journal of Food Engineering 88, no. 4 (2008): 548–52. http://dx.doi.org/10.1016/j.jfoodeng.2008.03.017.

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19

THOMAS, K. C., V. RAMACHANDHRAN, and B. M. MISRA. "Studies on Osmotic Concentration of Radioactive Effluents." ract 40, no. 4 (1986): 217–22. http://dx.doi.org/10.1524/ract.1986.40.4.217.

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20

Cey, Bradley D., S. L. Barbour, and M. Jim Hendry. "Osmotic flow through a Cretaceous clay in southern Saskatchewan, Canada." Canadian Geotechnical Journal 38, no. 5 (2001): 1025–33. http://dx.doi.org/10.1139/t01-033.

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Clays and shales can act as semipermeable membranes, causing osmotic flow and (or) osmotically induced fluid pressures. Despite laboratory proof of the osmotic behaviour of clay-rich geologic material, the influence of this osmotic behaviour on in situ groundwater flow and solute transport is inconclusive. This is due in part to the lack of laboratory experimental work involving undisturbed core samples, and to the lack of field-scale research. The ability of undisturbed clay samples to conduct flow hydraulically and osmotically was investigated using dilute salt solutions. Undisturbed Cretace

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21

Leahu, Ana, Cristina Ghinea, and Mircea-Adrian Oroian. "Osmotic dehydration of apple and pear slices: color and chemical characteristics." Ovidius University Annals of Chemistry 31, no. 2 (2020): 73–79. http://dx.doi.org/10.2478/auoc-2020-0014.

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AbstractOsmotic dehydration is the pre-treatment method of preservation the fruits and vegetables to increase their shelf life. This method consists of immersing fruits and vegetables in concentrated solutions of salt or sugar. The effect of osmotic dehydration was investigated on the color and chemical characteristics of dehydrated fruits (apple and pear) in fructose osmotic solutions. Difference in CIE-LAB, chroma - C* and hue angle H* were performed with a Chroma Meter CR-400/410. Apple (Malus domestica ‘Jonathan’) and sweet autumn pear variety (Pyrus comunis) were osmotically dehydrated in

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22

Premachandra, G. S., H. Saneoka, K. Fujita, and S. Ogata. "Seasonal changes in leaf water relations and cell membrane stability in orchardgrass (Dactylis glomerata)." Journal of Agricultural Science 121, no. 2 (1993): 169–75. http://dx.doi.org/10.1017/s0021859600077029.

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SUMMARYFifteen cultivars of orchardgrass (Dactylis glomerata L.) were grown in the field at Hiroshima University, Japan, to investigate seasonal changes in leaf water relations and cell membrane stability (CMS) measured by the polyethylene glycol (PEG) test. Leaf water potential and osmotic potential were measured from August 1988 to August 1989. Solute concentration in leaf cell sap was also estimated.Cell membrane stability increased, leaf water potential and osmotic potential decreased and turgor potential increased with decreasing environmental temperatures during autumn and winter. The si

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23

Geng, Longwu, Guangxiang Tong, Haifeng Jiang, and Wei Xu. "Effect of Salinity and Alkalinity on Luciobarbus capito Gill Na+/K+-ATPase Enzyme Activity, Plasma Ion Concentration, and Osmotic Pressure." BioMed Research International 2016 (2016): 1–7. http://dx.doi.org/10.1155/2016/4605839.

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We evaluated the individual and combined effects of salinity and alkalinity on gill Na+/K+-ATPase enzyme activity, plasma ion concentration, and osmotic pressure in Luciobarbus capito. Increasing salinity concentrations (5, 8, 11, and 14 g/L) were associated with an initial increase and then decrease in L. capito gill Na+/K+-ATPase activity. Activity was affected by the difference between internal and external Na+ ion concentrations and osmotic pressure (P<0.05). Both plasma ion (Na+, K+, and Cl−) concentration and osmotic pressure increased significantly (P<0.05). An increase in alkalin

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24

Marbach, Sophie, Hiroaki Yoshida, and Lydéric Bocquet. "Osmotic and diffusio-osmotic flow generation at high solute concentration. I. Mechanical approaches." Journal of Chemical Physics 146, no. 19 (2017): 194701. http://dx.doi.org/10.1063/1.4982221.

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25

Spetriani and Siti Fathurahmi. "PENGARUH KONSENTRASI DAN SUHU LARUTAN OSMOTIK TERHADAP PENYUSUTAN VOLUME, KEKERASAN DAN WARNA PADA BUAH NAGA." Jurnal Pengolahan Pangan 4, no. 2 (2019): 59–64. http://dx.doi.org/10.31970/pangan.v4i2.27.

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Osmotic dehydration is one of the methods in making of intermediate moisture food. Osmotic dehydration is done by immersing the material in a osmotic solution in the form of a sugar solution. The purpose of this research is to investigate the effect of concentration and temperature of osmotic solution on volume shrinkage, hardness and color change during the process of osmotic dehydration of dragon fruit.Dragon fruit has been immersed in osmotic solution with varying concentrations of 30 oBrix, 50 oBrix, and 70 oBrix and a solution temperature of 30 oC, 40 oC, and 50 oC. The average value of t

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26

Vinogradova, Elena. "USE OF SUCROSE AND MANNITOL FOR DIFFERENTIATION OF FLAX GENOTYPES BY RESISTANCE TO OSMOTIC STRESS." Vestnik of Kazan State Agrarian University 15, no. 3 (2020): 10–15. http://dx.doi.org/10.12737/2073-0462-2020-10-15.

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The studies were carried out with the aim of studying the effect of various concentrations of sucrose and mannitol on seeds, immature embryos, and callus cultures of flax to develop a method for obtaining genotypes resistant to osmotic stress. The work was carried out in the Tver region in the laboratory of breeding technologies in 2017–2019. Flax varieties Barbara, Belinka, LM-98, Aurore, Tverskoy, Svetoch, Diplomat, Symfonia were used as objects of research. The seeds were obtained from the National Flax Collection of the Federal Scientific Center for Bast Crops. The effect of sucrose soluti

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27

Knežević, Violeta, Vladimir Filipović, Biljana Lončar, et al. "Re-use of Osmotic Solution OF OSMOTIC SOLUTION." Analecta Technica Szegedinensia 8, no. 1 (2014): 72–76. http://dx.doi.org/10.14232/analecta.2014.1.72-76.

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In this paper the re-use of osmotic solution after osmotic treatment has been studied. A large amount of used osmotic solution remaining after the process is one of the major unsolved problems of osmotic treatment process. This problem has both ecological and economic aspects that should be concerned.Pork meat cubes were treated in three different osmotic solutions diluted with distilled water (R1 -sugar beet molasses, R2 – solution of salt and sucrose and R3 - combination of R1 and R2 solutions in a 1:1 mass ratio). Osmotic process has been observed during 5 hours, at temperature of 35oC and

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28

Jengsooksawat, Sirasa, and Sawanit Aichayawanich. "Influence of Osmotic Agent Concentration and Drying Temperature on the Osmotic Dehydration of Pomelo." Advanced Materials Research 554-556 (July 2012): 1466–69. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1466.

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This research aimed to study on the optimum condition for osmotic dehydration of pomelo. The experimental procedure was divided into 2 sections. For first section, the effect of sucrose solution concentration (50, 60, and 70 oBrix) on osmotic rate and moisture content of osmotic dehydrated pomelo were evaluated. After that, the effects of drying temperature (50, 65, and 80oC) on quality of osmotic dehydrated pomelo including, odor, texture, taste, and color were determined. The experimental results showed that the osmotic dehydration rate of pomelo were 6.4, 9.4, and 9.6 oBrix/hr when the pome

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29

Rego, TJ, NJ Grundon, CJ Asher, and DG Edwards. "Effects of Water Stress on Nitrogen Nutrition of Grain Sorghum." Functional Plant Biology 13, no. 4 (1986): 499. http://dx.doi.org/10.1071/pp9860499.

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A solution culture experiment was conducted to study the effects of solution osmotic potential and nitrogen (N) supply on growth and N content of grain sorghum cv. Texas 610SR. Polyethylene glycol-6000 was used to impose solution osmotic potentials of -0.1, -0.4, -0.8, and - 1.1 MPa during the fourth week of growth. Plants were harvested at 6 weeks. Dry matter yields, total plant N content and mean rate of N uptake per unit root weight were significantly decreased by decreases in solution osmotic potential and N supply. Numbers of leaves expanded after imposition of the solution osmotic potent

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30

Eakes, D. Joseph, Robert D. Wright, and John R. Seiler. "Water Relations of Salvia splendens `Bonfire' as Influenced by Potassium Nutrition and Moisture Stress Conditioning." Journal of the American Society for Horticultural Science 116, no. 4 (1991): 712–15. http://dx.doi.org/10.21273/jashs.116.4.712.

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The influence of K nutrition (25, 75, 150, 300, 450, and 600 mg K/liter) and moisture stress conditioning (MSC) (exposing plants to four sublethal dry-down cycles) on leaf water relations, evapotranspiration, growth, and nutrient content was determined for salvia (Salvia splendens F. Sellow `Bonfire'). Potassium concentration and MSC had an interactive influence on osmotic potential at full (π100) and zero (π0) turgor. Differences in osmotic potential between MSC and non-MSC plants for π100 and π0 increased with increasing K concentration. Increasing K concentration and MSC resulted in active

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31

Liu, Bei, and Bangzhu Peng. "Modelling and Optimization of Process Parameters for Strawberry Osmotic Dehydration Using Central Composite Rotatable Design." Journal of Food Quality 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/2593213.

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Osmotic dehydration conditions for strawberry were optimized using central composite rotatable design. The optimal conditions included osmotic dehydration temperature of 59.5°C, osmotic dehydration time of 245.6 min, and sorbitol concentration of 66.8%. Water loss (WL) exhibited a response value of 52.5% and was mainly influenced by sorbitol concentration (p≤0.01), followed by osmotic dehydration temperature (p≤0.01) and time (p≤0.01). The optimal condition was validated and found to be fitted well with the experimental data. The osmotic dehydration of strawberry was significantly influenced b

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32

Sharma, Amit, Damit Kumar, and Neelam Painuly. "A REVIEW ON OSMOTICALLY CONTROLLED DRUG DELIVERY SYSTEMS." Asian Journal of Pharmaceutical Research and Development 6, no. 4 (2018): 101–9. http://dx.doi.org/10.22270/ajprd.v6i4.383.

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Osmotically controlling drug delivery system is one of the best method of drug technology it is highly fruitful and effective. In this osmotic pressure is used to deliver drug properly as osmosis is the movement from lower concentration to the higher concentration. By this system we can release drug in proper manner as it is widely accepted technique with interesting facts and use. There are various drug delivery components like drugs. Osmotic agent and semi permeable membrane all are essential and have their own role to play, It is one of the best in best method used now a days to get best re

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33

Kim, David Inhyuk, Jongmoon Choi, and Seungkwan Hong. "Evaluation on suitability of osmotic dewatering through forward osmosis (FO) for xylose concentration." Separation and Purification Technology 191 (January 2018): 225–32. http://dx.doi.org/10.1016/j.seppur.2017.09.036.

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34

Sena, José Ozinaldo Alves de, Humberto Actis Zaidan, and Paulo Roberto de Camargo e. Castro. "Water osmotic absorption in Coleus blumei plants under salinity stress." Brazilian Archives of Biology and Technology 49, no. 6 (2006): 861–65. http://dx.doi.org/10.1590/s1516-89132006000700001.

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Three month old Coleus blumei plants in pots were treated with different NaCl concentrations: 0.00, 0.25, 0.50 and 1.00%. To determine the water osmotic absorption, the plants had their stems cut at 10 cm from the soil surface. The remaining stems were linked to glass tubes by flexible rubber tubes. Readings of the water column level in the glass tubes were performed at each 30 minutes, corresponding to the water osmotic absorption, with a total of eleven readings. Other Coleus blumei, with the same age, received the NaCl concentrations, and were evaluated under field conditions in terms of tr

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35

Nakajima, Naoki, and Yoshito Ikada. "Effect of Solution Osmotic Pressure on Cell Fusion by Poly(Ethylene Glycol)." Journal of Bioactive and Compatible Polymers 10, no. 1 (1995): 14–27. http://dx.doi.org/10.1177/088391159501000103.

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Effects of the osmotic pressure of culture medium on the membrane fusion of L929 cells in the monolayer state were investigated using polyethylene glycol) (PEG) with the molecular weight of 3,000 at various concentrations at phosphate buffer saline (PBS). Cell incubation for fusion was performed via three stages; (1) incubation before PEG treatment (preincubation), (2) incubation in the presence of PEG (PEG incubation), and (3) incubation after PEG treatment (postincubation). The PBS concentrations half that of a isotonic solution in the pre- and postincubation stages significantly accelerated

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36

Nagy, Endre, Imre Hegedüs, Danyal Rehman, Quantum J. Wei, Yvana D. Ahdab, and John H. Lienhard. "The Need for Accurate Osmotic Pressure and Mass Transfer Resistances in Modeling Osmotically Driven Membrane Processes." Membranes 11, no. 2 (2021): 128. http://dx.doi.org/10.3390/membranes11020128.

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The widely used van ’t Hoff linear relation for predicting the osmotic pressure of NaCl solutions may result in errors in the evaluation of key system parameters, which depend on osmotic pressure, in pressure-retarded osmosis and forward osmosis. In this paper, the linear van ’t Hoff approach is compared to the solutions using OLI Stream Analyzer, which gives the real osmotic pressure values. Various dilutions of NaCl solutions, including the lower solute concentrations typical of river water, are considered. Our results indicate that the disparity in the predicted osmotic pressure of the two

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37

Pavelkic, Vesna, Tanja Brdaric, Marija Petrovic, et al. "Application of Peleg model on mass transfer kinetics during osmotic dehydratation of pear cubes in sucrose solution." Chemical Industry and Chemical Engineering Quarterly 21, no. 4 (2015): 485–92. http://dx.doi.org/10.2298/ciceq141014004p.

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The applicability of Peleg?s model was investigated for predicting mass transfer kinetics during osmotic dehydration (OD) process of pears, at different concentrations (40%, 60% and 70% w/w) and temperatures (20?C, 35?C and 50?C) of sucrose solution. Increase in sucrose solution concentration resulted in higher water loss (WL) and solid gain (SG) values through the osmotic treatment period. After 360 minutes of osmotic treatment of pears, WL ranges from 23.71 % to 31.68 % at 20?C, from 24.80 % to 40.38 % at 35?C and from 33.30 % to 52.07 % at 50 ?C of initial weight of pears. The increase of d

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38

Singh, S., U. S. Shivhare, J. Ahmed, and G. S. V. Raghavan. "Osmotic concentration kinetics and quality of carrot preserve." Food Research International 32, no. 7 (1999): 509–14. http://dx.doi.org/10.1016/s0963-9969(99)00126-x.

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39

BISWAL, R. N., K. BOZORGMEHR, F. D. TOMPKINS, and X. LIU. "Osmotic Concentration of Green Beans Prior to Freezing." Journal of Food Science 56, no. 4 (1991): 1008–12. http://dx.doi.org/10.1111/j.1365-2621.1991.tb14628.x.

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40

Zambra, C., J. Romero, L. Pino, A. Saavedra, and J. Sanchez. "Concentration of cranberry juice by osmotic distillation process." Journal of Food Engineering 144 (January 2015): 58–65. http://dx.doi.org/10.1016/j.jfoodeng.2014.07.009.

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41

Sambrailo, D., and B. Kunst. "Technoeconomic considerations in reverse osmotic concentration of seawater." Desalination 81, no. 1-3 (1991): 209–18. http://dx.doi.org/10.1016/0011-9164(91)85054-x.

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42

Cassano, A., and E. Drioli. "Concentration of clarified kiwifruit juice by osmotic distillation." Journal of Food Engineering 79, no. 4 (2007): 1397–404. http://dx.doi.org/10.1016/j.jfoodeng.2006.04.021.

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43

Kůdela, Vlastimil, Klaus Richau, Olen Ryba, and Hans-Hartmuth Schwarz. "Orientation dependent concentration potentials of asymmetrical cellulose acetate membranes." Collection of Czechoslovak Chemical Communications 51, no. 7 (1986): 1419–29. http://dx.doi.org/10.1135/cccc19861419.

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Orientation dependent (asymmetrical) membrane potentials were observed on both reverse osmosis and ultrafiltration cellulose acetate and polymer sulfone membranes in contact with electrolyte solutions. It was shown that this phenomenon can be observed only on asymmetrical membranes with a gradient of fixed charge molality in the active layer (skin), provided that the activity of the more concentrated solution is comparable with or higher than the fixed charge molality in the active layer. This holds also for partly hydrolyzed reverse osmosis membranes. The origin of the orientation dependence

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44

Yoshida, Hiroaki, Sophie Marbach, and Lydéric Bocquet. "Osmotic and diffusio-osmotic flow generation at high solute concentration. II. Molecular dynamics simulations." Journal of Chemical Physics 146, no. 19 (2017): 194702. http://dx.doi.org/10.1063/1.4981794.

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Farningham, D. A. H., and C. C. Whyte. "The role of propionate and acetate in the control of food intake in sheep." British Journal of Nutrition 70, no. 1 (1993): 37–46. http://dx.doi.org/10.1079/bjn19930103.

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Sheep fed ad lib. on a good-quality pelleted diet (g/kg; hay 500, barley 300, molasses, fish meal and minerals) were infused via the hepatic portal vein with mixtures of the sodium salts of volatile fatty acids, acetate and propionate, and a variety of equivalent osmotic loads. Propionate infused at rates between 0·6 and 2·5 mmol/min consistently reduced food intake in a linear, dose-related manner. Propionate infusions resulted in consistent dose-related increases in peripheral venous plasma glucose concentration but variable changes in insulin concentration. Infusion of osmotically balanced

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RUBINSTEIN, I., and B. ZALTZMAN. "ELECTRO-OSMOTIC SLIP OF THE SECOND KIND AND INSTABILITY IN CONCENTRATION POLARIZATION AT ELECTRODIALYSIS MEMBRANES." Mathematical Models and Methods in Applied Sciences 11, no. 02 (2001): 263–300. http://dx.doi.org/10.1142/s0218202501000866.

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Theories of electro-osmotic slip, of either the equilibrium (first) or nonequilibrium (second) kind at a permselective conductive surface (ion exchange electrodialysis membrane, electrode) are reviewed. A slip condition for electro-osmosis of the second kind, relevant for a developed concentration polarization at an electrodialysis membrane, is derived through a boundary layer analysis of the appropriate convective electrodiffusion problem. Linear hydrodynamic stability of the quiescent concentration polarization in a diffusion layer at a cation exchange electrodialysis membrane is studied. It

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Qin, Jian-Jun, Maung Htun Oo, Guihe Tao, et al. "Optimization of Operating Conditions in Forward Osmosis for Osmotic Membrane Bioreactor." Open Chemical Engineering Journal 3, no. 1 (2009): 27–32. http://dx.doi.org/10.2174/1874123100903010027.

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Objective of this study was to conduct a baseline study of osmotic membrane bioreactor (OMBR) - optimization of operating conditions in forward osmosis (FO). Experiments were conducted with an FO pilot system. Tap water was used as the feed and NaCl and MgSO4 solutions were used as draw solution. Effects of various operating conditions on flux have been investigated. In addition, pure water permeability of the FO membrane was tested. It was observed that the plant operation could be stablized within 1 h. When the membrane selective layer faced to the feed, a flux of 6.3 lm-2h-1 (LMH) was achie

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Takács, László, and Gyula Vatai. "Osmotic Pressure Modeling of White Wine Diafiltration and Red Wine Concentration by Reverse Osmosis." Progress in Agricultural Engineering Sciences 2, no. 1 (2006): 119–32. http://dx.doi.org/10.1556/progress.2.2006.1.6.

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During our research concentrations of quality wines were investigated by membrane separation on nanofiltration and reverse osmosis membranes. The practicability of the process was examined by experimental design in our laboratory experiments. The effects of the operating parameters on the efficiency of the methods were analyzed, from which the conclusion was drawn that the sugar content of the wines affects the filtrate capacity considerably. This phenomenon was attributed to the resistance appearing during the process. This resistance is the osmotic pressure which is faced with the driving fo

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Islam, Das, Monalisa, and Sayem. "Influence of Osmotic Dehydration on Mass Transfer Kinetics and Quality Retention of Ripe Papaya (Carica papaya L) during Drying." AgriEngineering 1, no. 2 (2019): 220–34. http://dx.doi.org/10.3390/agriengineering1020016.

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The study aimed to investigate the mass transfer kinetics and nutritional quality during osmotic dehydration (OD) and air-drying of papaya. The papaya was osmotically pretreated by different concentrations of sugar solutions (40, 50 and 60 °Brix) and osmotic solution temperatures (35, 45 and 55 °C). The ratio of fruit to the solution was kept at 1:4 (w/v) and pretreated process duration varied from 0 to 240 min. The present study demonstrated that water loss and the solute gain rate increased with the increasing of osmotic solution temperature, concentration and time. Mass transfer kinetics of

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Ahlqvist, Johan. "Equation for osmotic pressure of serum protein (fractions)." Journal of Applied Physiology 96, no. 2 (2004): 762–64. http://dx.doi.org/10.1152/japplphysiol.00880.2003.

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The colloid or protein osmotic pressure (Π) is a function of protein molarity (linear) and of Donnan and other effects. Albumin is the major osmotic protein, but also globulins influence Π. Equations based on concentrations of albumin and nonalbumin (globulin concentration + fibrinogen concentration) protein approximate Π better than albumin alone. Globulins have a wide range of molecular weights, and a 1956 diagram indicated that Π of globulin fractions decreased in the order α1-, α2-, β-, and γ-globulin. The molecular weight of the serum protein fractions had been extrapolated, so van't Hoff

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