Estimation of ice formation in mortar saturated with sodium chloride solutions

Buffered Sodium Chloride Solutions

were aged in vitro for 24 hours at 370C. Nor was the normal rate of loss of 2,3-diphosphoglycerate, ATP, or glutathione from the red cells affected by the presence of chloramphenicol over the same period. Consequently, this bacteriostatic agent can be added to blood samples taken under nonsterile conditions, such as from the heel of an infant, in order to preserve them from the effects of micro...

Evaporation of a sodium chloride solution from a saturated porous medium with efflorescence formation

Influence of moisture condition on chloride diffusion in partially saturated ordinary Portland cement mortar

Experiments have been carried out to study the influence of moisture condition, including moisture content and its distribution, on the chloride diffusion in partially saturated ordinary Portland cement mortar. The mortar samples with water-to-cement (w/c) ratios of 0.4, 0.5 and 0.6, cured for one year, were preconditioned to uniform water saturations ranging from 18% to 100%. The interior rela...

Use of saturated sodium chloride solution as a tissue fixative

The present study was carried out to examine the capability of saturated sodium chloride solution as a fixative agent instead of formalin which is regarded as a carcinogenic material. For this purpose 3 rabbits were used and their livers, kidneys and spleens were exposed and removed. Neutral buffered formalin solution, saturated sodium chloride solution and distilled water were used as fixative...

Electro-osmotic pumping of sodium chloride solutions

Electro-osmotic pumping (EOP) theory and its characteristics (transport numbers, brine concentration, current density, current efficiency, electro-osmotic coefficients, etc.) of Selemion AMV and CMV ion-exchange membranes were studied. The brine concentration increased with increase in current density and feed water concentration. Current efficiency was nearly constant in a wide range of curren...