Iran is located in a hot and dry region. As a result of low precipitation and a vast area of salty and alkali soil, osmotic pressure is very high in most parts of the country (i.e., osmotic potential is more negative). In the present study four levels of osmotic pressure (-0.25, -0.35, -0.45, -0.50 MPa) were created artificially, by polyethylene glycol (PEG) and treatment of three seed types, n...

1. It is shown that when part of the gelatin in a solution of gelatin chloride is replaced by particles of powdered gelatin (without change of pH) the membrane potential of the solution is influenced comparatively little. 2. A measurement of the hydrogen ion concentration of the gelatin chloride solution and the outside aqueous solution with which the gelatin solution is in osmotic equilibrium,...

This paper criticizes the model and the new definition for osmotic pressure given by Parsafar et al. [J. Sci. I. R. Iran, Vol. 10, No. 4, 233 (1999)]. The model is a closed system containing 1 kg of solvent plus m mole of solute at constant temperature and under pressure P0 + ? where P0 is the standard pressure and ? is the osmotic pressure of the corresponding m molal solution. While the total...

In this work we have used a closed system model to derive an analytical equation for the osmotic pressure of two component electrolyte and non-electrolyte solutions. In order to do so, we have used an equation of state, known as the dense system equation of state (DSEOS), for the model system. Based on the model, a new definition is given for the osmotic pressure of a closed system. Good ag...

osmotic dehydration under discontinuous reduced pressure is one of the new methods of preparation fruits and vegetable processing with in view of good health. processing of foods at high temperatures used to cook them can cause the formation of carcinogenic substances like acrylamide, and this risk remains even if the trans-fat is removed. the low temperatures employed in this method resulted i...

food dehydration process in several reasons, causes deteriorate qualitative characteristics in final products. it is necessary to use some pretreatments such as osmotic dehydration. in this research, during osmotic dehydration of pear rings, the effects of concentration of sucrose solutions of 50 and 60 percent (w/w), in constant temperature of 30ºc, and reconstitution of osmotic solutions (unt...

1. The swelling and the osmotic pressure of gelatin at pH 4.7 have been measured in the presence of a number of salts. 2. The effect of the salts on the swelling is closely paralleled by the effect on the osmotic pressure, and the bulk modulus of the gelatin particles calculated from these figures is constant up to an increase in volume of about 800 per cent. As soon as any of the salts increas...

Nastic structures are potentially high-energy density smart materials that will be capable of achieving controllable deformation and shape change due to internal microactuation that functions on principles found in the biological process of nastic motion. In plants, nastic motion is accomplished through osmotic pressure changes causing a respective increase or decrease in cell volume, thereby c...