conventional processes of food dewatering, such as thermal, have undesirable and destruction effects on vitamins, aromatic compounds and pigments. in addition, they are accompanied with some technological complications and energy consumption. thus, food concentration processes are directed to non-thermal techniques or methods with reduced heat effects. superabsorbents are highly hydrophilic pol...

Studies using the alphavirus Semliki Forest virus have indicated that the viral E1 fusion protein forms two types of pore: fusion pores and ion-permeable pores. The formation of ion-permeable pores has not been generally accepted, partly because it was not evident how the protein might form these different pores. Here it is proposed that the choice of the target membrane determines whether a fu...

The 1st report1) in a series of these studies, which was deduced from the report by Miyamoto and Takikawa2) that a precipitate of calcium silicate and magnesium silicate formed a semi-permeable membrane at the Pringsheim'a equilibrium point, recognized a formation of the so-called •hCrystal semi-permeable membrane•h also in a common water-insoluble salt (In this case, sodium carbonate and calci...

present for the formation mechanism. A famous •gPfeffer's semi-permeable membrane•h made of potassium ferrocyanide and copper sulfate in unglazed pottery cylinder by W. Pfeffer in 1877 is quite different from an artificial semi-permeable membrane at present, which is organized only by handling of extending high molecular substances, that is, collodium, cellophane, and various synthetic resins. ...

membranes to completely remove, replace, or lower the concentration of salts or solvents from solutions containing proteins, peptides, nucleic acids, and other biomolecules. The process selectively utilizes permeable (porous) membrane filters to separate the components of solutions and suspensions based on their molecular size. An ultrafiltration membrane retains molecules that are larger than ...