Artículos de revistas: "Osmosis"

1

Kiil, F. "Molecular mechanisms of osmosis". American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 256, n.º 4 (1 de abril de 1989): R801—R808. http://dx.doi.org/10.1152/ajpregu.1989.256.4.r801.

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Osmosis across a semipermeable membrane is usually treated in terms of thermodynamics, but the equations for osmosis can also be derived from kinetic considerations. Since fewer solvent molecules bombard the semipermeable membrane from the solution side, a kinetic pressure difference (osmotic potential) is generated into pore openings. Intermolecular forces cancel each other and do not affect the osmotic potential. On the other hand, osmotic flow is dependent on intermolecular cohesive forces permitting the generation of large negative pressures in the membrane pores. Osmosis is therefore a unique property of liquids, whereas intermolecular cohesive forces do not affect diffusion. Osmotic pressure up to 180 atm can be correctly determined from the reduction in saturated vapor pressure above the solution because osmotic pressure and reduction in vapor pressure to some extent are analogous phenomena. Osmotic pressures up to 180 atm may also be correctly determined from kinetic considerations by accounting for binding between solvent and solute molecules (4-5 water molecules per solute molecule for sucrose solutions).

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2

Wu, Sihao, Juntao Wang, Lin Zhang, Sixin Liu y Congfa Li. "Effects of Osmotic Dehydration on Mass Transfer of Tender Coconut Kernel". Foods 13, n.º 14 (11 de julio de 2024): 2188. http://dx.doi.org/10.3390/foods13142188.

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Tender coconut water has been very popular as a natural beverage rich in various electrolytes, amino acids, and vitamins, and hence a large amount of tender coconut kernel is left without efficient utilization. To explore the possibility of making infused tender coconut kernel, we investigated the effects of two osmosis methods, including solid-state osmotic dehydration and liquid-state osmotic dehydration, as well as two osmosis agents such as sorbitol and sucrose, on the mass transfer of coconut kernel under solid-state osmotic dehydration conditions. The results showed that under the conditions of solid-state osmosis using sucrose and liquid-state osmosis using sucrose solution, the water diffusion coefficients were 9.0396 h−1/2 and 2.9940 h−1/2, respectively, with corresponding water mass transfer coefficients of 0.3373 and 0.2452, and the equilibrium water loss rates of 49.04% and 17.31%, respectively, indicating that the mass transfer efficiency of solid-state osmotic dehydration of tender coconut kernel was significantly higher than that of liquid-state osmotic dehydration. Under solid osmosis conditions, the water loss rates using sucrose and sorbitol were 38.64% and 41.95%, respectively, with dry basis yield increments of 61.38% and 71.09%, respectively, demonstrating superior dehydration efficiency of sorbitol over sucrose under solid-state osmosis. This study can provide a reference for the theoretical study of the mass transfer of tender coconut kernel through osmotic dehydration, and also provide technical support for the development and utilization of tender coconut kernel.

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3

Xiang, Pengfei, Yunliang Cui y Gang Wei. "Study on the Effect of Low-Temperature Anode Filled with FeCl3 Solution on Electro-Osmotic Reinforcement of Soft Clay". Applied Sciences 12, n.º 5 (28 de febrero de 2022): 2517. http://dx.doi.org/10.3390/app12052517.

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In order to study the effect of FeCl3 solution on the current, soil pH value, drainage volume, anode potential difference, energy consumption, and resistivity of electro-osmosis consolidation of soft clay with different moisture contents under a low temperature environment, we carried out 31 sets of model tests under different working conditions by using a self-made device and an improved Miller Soil Box. The test results showed that, under the same conditions, although the energy consumption coefficient of electro-osmosis had little change in the low temperature environment, the current, displacement, and electro-osmosis coefficient were obviously reduced, and the resistivity and anode potential difference was greatly increased, indicating that the low temperature environment reduces the efficiency of electro-osmosis of soft clay. After the anode was filled with FeCl3 solution, the current, water displacement, and electro-osmotic coefficient were clearly increased; the anode potential difference and electro-osmotic energy consumption coefficient were clearly decreased; and the resistivity was reduced to a certain extent, which indicates that the anode filled with FeCl3 solution is very beneficial in improving electro-osmotic efficiency and in saving energy. The electro-osmotic discharge after the anode filled with FeCl3 solution at low temperature was clearly higher than that after the anode was filled water at normal temperature, indicating that the effect of the anode filled with FeCl3 solution on electro-osmosis is greater than that of temperature. In the process of electro-osmosis of soft clay, the better the electro-osmosis effect, the smaller the pH value of the anode and the larger the pH value of the cathode. The pH value of the cathode and anode can be used as one of the indexes to reflect the electro-osmosis effect.

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4

Touati, Khaled, Fernando Tadeo y Hamza Elfil. "Osmotic energy recovery from Reverse Osmosis using two-stage Pressure Retarded Osmosis". Energy 132 (agosto de 2017): 213–24. http://dx.doi.org/10.1016/j.energy.2017.05.050.

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5

Odom, Arthur Louis, Lloyd H. Barrow y William L. Romine. "Teaching Osmosis to Biology Students". American Biology Teacher 79, n.º 6 (1 de agosto de 2017): 473–79. http://dx.doi.org/10.1525/abt.2017.79.6.473.

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Osmosis is a fundamental concept of great importance to understanding natural biological, physical, and chemical processes. We provide an instructional guide to assist instructors of advanced high school biology and college biology students in defining questions that are central to deriving a highly developed understanding of osmosis. We present teaching activities that focus on advancing multiple hypotheses about the cause of osmosis, presenting a tentative explanation and model of osmosis, and drawing scientifically accepted conclusions about osmotic processes.

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6

Kim, Jung Eun, Sherub Phuntsho, Syed Muztuza Ali, Joon Young Choi y Ho Kyong Shon. "Forward osmosis membrane modular configurations for osmotic dilution of seawater by forward osmosis and reverse osmosis hybrid system". Water Research 128 (enero de 2018): 183–92. http://dx.doi.org/10.1016/j.watres.2017.10.042.

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7

Jeyakanthan, V., C. T. Gnanendran y S. C. R. Lo. "Laboratory assessment of electro-osmotic stabilization of soft clay". Canadian Geotechnical Journal 48, n.º 12 (diciembre de 2011): 1788–802. http://dx.doi.org/10.1139/t11-073.

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The application of electro-osmosis (EO) for stabilizing soft clays is receiving more attention in geotechnical engineering. When the application of traditional ground improvement techniques, such as surcharge, pre-loading, wick drains, and vacuum pre-loading, is not appropriate for a particular situation, innovative techniques such as electro-osmosis need to be considered. Although the effectiveness of electro-osmosis has been widely demonstrated in many field applications, geotechnical engineers are still hesitant to apply electro-osmosis due to unknown effects such as electro-chemical changes, which could not be accounted for in the design. This paper presents a design of an electro-osmotic triaxial testing apparatus suitable for electro-osmotic treatment of soft clays and for measuring electro-osmotic permeability and generated pore-water pressure, as well as a testing procedure that accounts for the contribution of electro-chemical changes in the improvement of soil properties. A series of electro-osmotic triaxial tests with various initial stresses and boundary conditions were conducted and the results are presented in the paper.

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8

Spinelli Barria, Michele, Cecilia Morales, Cristian Merino y 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, n.º 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. This omission creates confusion between the state of osmotic equilibrium with the isotonic state by reducing the entire osmosis process to a mere process of diffusion by differences in concentrations. Moreover, in 4 of the biology textbooks, the presentation of the osmosis concept and osmotic equilibrium in cell system illustrations generates confusion between hydrostatic pressure generated by gravityvs.hydrostatic pressure generated by membrane tension or turgor pressure. Our results show that in most of the texts, the osmotic process is not connected with the non-equilibrium state, macroscopic dynamic state or equilibrium state, whereas in other textbooks, equivalence between these states and hypo–hyper and isotonic states is incorrectly presented.

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9

Marbach, Sophie y Lydéric Bocquet. "Osmosis, from molecular insights to large-scale applications". Chemical Society Reviews 48, n.º 11 (2019): 3102–44. http://dx.doi.org/10.1039/c8cs00420j.

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Osmosis is a universal phenomenon occurring in a broad variety of processes. It is both trivial in its fundamental expression, yet highly subtle in its physical roots. Here we give a global and unifying view of osmosis and its consequences with a multi-disciplinary perspective. Pushing the fundamental understanding of osmosis, we explore new perspectives in a variety fields and highlight a number of examples where osmotic processes show great promises in terms of applications.

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10

Rathna, Ravichandran y Ekambaram Nakkeeran. "Performance of High Molecular Weight Osmotic Solution for Opuntia Betacyanin Concentration by Forward Osmosis". Current Biotechnology 8, n.º 2 (20 de enero de 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 temperature (20 and 50ºC) of the feed solution and osmotic agent solution (OAS) were selected. The study focused on inquiring and developing a statistically significant mathematical model using four independent variables on transmembrane flux, concentration factor and concentrate recovery. Results: Betacyanin feed flow rate of 50 mL/min at 28ºC, and OAS flow rate of 150 mL/min at 50ºC were determined as optimal conditions with a 2.5-fold increase in total soluble solids for a processing time of 4 h. Furthermore, forward osmosis enhanced the betacyanin concentration from 898 to 1004 mg/L and 98.7% recovery with 0.40 L/m2h transmembrane flux with comparable improvement in its physicochemical characteristics. The lower p-value of the main effects on the responses validated the significance of the process parameters on betacyanin concentration. Conclusion: The study suggested that a high molecular weight sucrose could be used as an osmotic agent for the concentration of Opuntia betacyanin during forward osmosis.

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11

Sagiv, Abraham, Neta Avraham, Carlos G. Dosoretz y Raphael Semiat. "Osmotic backwash mechanism of reverse osmosis membranes". Journal of Membrane Science 322, n.º 1 (septiembre de 2008): 225–33. http://dx.doi.org/10.1016/j.memsci.2008.05.055.

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12

Rodríguez-Ramírez, Juan, Josué Barragán-Iglesias, Atenea J. Ramírez-Palma y Lilia L. Méndez-Lagunas. "Effect of Calcium and Osmotic Pretreatments on Mass Transfer and Texture Parameters during Processing of Chilacayote (Cucurbita ficifolia Bouché)". Journal of Food Processing and Preservation 2023 (29 de marzo de 2023): 1–14. http://dx.doi.org/10.1155/2023/3873662.

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The aim of this work was to analyze the effect of calcium and osmotic pretreatments on mass transfer and texture parameters of chilacayote (Cucurbita ficifolia Bouché). Samples were immersed in Ca(OH)2 solutions at concentrations of 0.5, 1, and 1.5 g/100 mL water; solution temperature of 20, 35, and 50 °C; and immersion times of 1.5, 3, and 4.5 h. Subsequently, pretreated samples with a Ca solution were osmotically dehydrated for 2 h with sucrose solutions at 30, 45, and 60 °Brix and temperatures of 30, 50, and 70 °C. Chilacayote tissue showed a positive response to interaction with Ca2+ ions, increasing the calcium content in the samples. The osmotic effect increased the water loss and the solute gain in the calcium impregnated samples. However, the calcium gained was leached, so the calcium retained decreased considerably. The hardness and adhesiveness increased significantly during calcium pretreatment, and it was maintained during osmosis by impregnated sucrose on the surface. Also, calcium increased the cohesiveness, but its values decreased after osmosis due to brittle behavior acquired. Samples acquired a more plastic than elastic behavior because the springiness decreased during both pretreatments. The gumminess and chewiness were affected by the decrease in cohesiveness and springiness, so less work is required to digest the osmosed samples. Calcium pretreatment (1 g/100 mL water, 35 °C, and 3 h) and osmosis (45 °Brix, 50 °C, and 2 h) were selected as appropriate process conditions for adequate calcium content, mass transfer, and texture parameters.

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13

Md. Shafiq Alam y Amarjit Singh. "Modelling ofMass Transfer in Osmotic Dehydration ofAonla Slices". Journal of Agricultural Engineering (India) 45, n.º 3 (30 de septiembre de 2008): 38–44. http://dx.doi.org/10.52151/jae2008453.1338.

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The study on osmotic dehydration of aonla slices was carried out in order to remove the moisture prior to the further mechanical drying. Three sugar concentration levels (500B, 600B and 700Brix), three temperature levels of osmotic solution (300e, 45°e and 60°C) and constant solution to fruit ratio of 6: 1 (V/W) were selected and the observations on water loss and solute gain were taken at an interval of 15, 30, 60, 90, 120, 180 and 240 min. A two parameter mathematical model developed by Azuara et al. was used for describing the mass transfer in osmotic dehydration of aonla slices. The effect of time on mass transfer kinetics was investigated and the constants of two parameter model and final equilibrium points for moisture loss as well as solute gain were found. The water loss from and solute gain by the aonla samples increased non-linearly with the duration of osmosis at all sugar concentrations, and both were higher in the initial period of osmosis than the later period. Further, both increased with increasing sugar concentration. The model was able to predict osmosis mass transfer data up to the equilibrium point using data for relatively short period of osmosis.

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14

Gibson, Rebecca Kaiser. "Osmosis". Massachusetts Review 62, n.º 2 (2021): 343. http://dx.doi.org/10.1353/mar.2021.0051.

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15

Baggott la Velle, Linda. "Osmosis". Journal of Biological Education 36, n.º 3 (junio de 2002): 145. http://dx.doi.org/10.1080/00219266.2002.9655821.

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16

Morelle, Johann, Amadou Sow, Charles-André Fustin, Catherine Fillée, Elvia Garcia-Lopez, Bengt Lindholm, Eric Goffin et al. "Mechanisms of Crystalloid versus Colloid Osmosis across the Peritoneal Membrane". Journal of the American Society of Nephrology 29, n.º 7 (29 de mayo de 2018): 1875–86. http://dx.doi.org/10.1681/asn.2017080828.

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Background Osmosis drives transcapillary ultrafiltration and water removal in patients treated with peritoneal dialysis. Crystalloid osmosis, typically induced by glucose, relies on dialysate tonicity and occurs through endothelial aquaporin-1 water channels and interendothelial clefts. In contrast, the mechanisms mediating water flow driven by colloidal agents, such as icodextrin, and combinations of osmotic agents have not been evaluated.Methods We used experimental models of peritoneal dialysis in mouse and biophysical studies combined with mathematical modeling to evaluate the mechanisms of colloid versus crystalloid osmosis across the peritoneal membrane and to investigate the pathways mediating water flow generated by the glucose polymer icodextrin.ResultsIn silico modeling and in vivo studies showed that deletion of aquaporin-1 did not influence osmotic water transport induced by icodextrin but did affect that induced by crystalloid agents. Water flow induced by icodextrin was dependent upon the presence of large, colloidal fractions, with a reflection coefficient close to unity, a low diffusion capacity, and a minimal effect on dialysate osmolality. Combining crystalloid and colloid osmotic agents in the same dialysis solution strikingly enhanced water and sodium transport across the peritoneal membrane, improving ultrafiltration efficiency over that obtained with either type of agent alone.Conclusions These data cast light on the molecular mechanisms involved in colloid versus crystalloid osmosis and characterize novel osmotic agents. Dialysis solutions combining crystalloid and colloid particles may help restore fluid balance in patients treated with peritoneal dialysis.

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17

Borovik, Vitaly S., Vitaly V. Borovik, Anastasiy V. Borovik y Daria M. Lepekhina. "Soil decompaction of pavement base observed in space and time". Journal of Physics: Conference Series 2388, n.º 1 (1 de diciembre de 2022): 012117. http://dx.doi.org/10.1088/1742-6596/2388/1/012117.

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Abstract It was found that at the time of completion of soil compaction it has content moisture of ∼ 4-8% and, therefore, the osmosis coefficient in the initial period of road use is minimal. The osmosis is mutually eliminated by antiosmosis, which determines the duration of the osmotic period. It was established that the magnitude of the osmosis coefficient is influenced by factors that also affect the parameters of the electric double layer: coefficient of soil compaction, mineral composition, type of exchangeable cations and the concentration of pore solution. The increased density of soil improves the capillary properties of soils and enhances the process of heat and moisture transfer, which makes it possible to make an assumption about the further development of osmotic processes with their subsequent stabilization, provided there are no additional sources of moisture.

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18

Zhao, Yang, Yonghui Song y Liang Duan. "Study on the Effect of Water Flux in Osmotic Microbial Fuel Cells on Membrane Water Content and Resistance". Water 14, n.º 6 (9 de marzo de 2022): 848. http://dx.doi.org/10.3390/w14060848.

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Osmotic microbial fuel cells (OsMFCs) can integrate forward osmosis into microbial fuel cells (MFCs), which are able to perform organic elimination, bioenergy production, and high-class water abstraction from wastewater. However, it is not well understood how the unique feature of OsMFCs, i.e., water flux, helps improve current generation. Based on experimental studies and the Springer model theory, a new method for representing water transmission in OsMFC membranes is put forward that considers water transmission by electro-osmosis resulting from proton flux through the membrane and by osmosis resulting from osmotic pressure grades of water. In this research, osmotic water transmission is associated with the permeable differential pressure resulting from the ionic differential concentration in the membrane, and electro-osmotic water transmission is found to be proportional to the current density employed but irrelevant to the composition gradients. The net water transmission in OsMFC depends on the operation time and increases accordingly with higher current density and composition gradients. Furthermore, the membrane’s proton conductibility and water-transmission capabilities are significantly affected by the moisture content, which decreases from the negative electrode to the positive electrode in the OsMFC system. Increasing water flux with higher osmotic pressure and current density is therefore able to diminish the resistance of the membrane.

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19

Permatasari, Dita, H. Laili y Issu Tarti. "Pengaruh Lama Waktu Dehidrasi Osmosis Strawberry Terhadap Sifat Fisik Warna dan Viskositas Desseert No Bake Strawberry Cheesecake". Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga 11, n.º 3 (1 de diciembre de 2020): 94. http://dx.doi.org/10.23887/jjpkk.v11i3.31651.

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Abstrak No baked strawberry cheesecake merupakan cold dessert yang mudah mencair bila berada si suhu ruang. Perlu dilakukan perlakuan untuk mengurangi kadar air dengan cara dehidrasi osmosis pada buah strawberry agar no baked strawberry cheesecake tidak mudah mencair pada suhu ruang. Perlakuan dehidrasi osmosis pada buah strawberry dilakukan dengan waktu yang berbeda (3 jam, 5 jam, dan 7 jam). Penelitian dilakukan untuk mengetahui sifat fisik (warna, viskositas), dan sifat kimia (pH dan vitamin C). Penelitian ini merupakan penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan yang berbeda yaitu pada waktu dehidrasi osmosis strawberry dan dengan dua kali pengulangan. Data dianalisis menggunakan ONE-WAY ANOVA dan apabila terdapat pengaruh, maka dilakukan uji lanjut DMRT. Hasil penelitian menunjukkan bahwa dehidrasi osmosis pada buah strawberry dengan waktu 3 jam memiliki sifat kimia terbaik yaitu pH 4,80, vitamin C 54,085 mg/100g. kecerahan warna (L) tertinggi terdapat pada waktu dehidrasi osmosis strawberry 3 jam dengan nilai 71,93. Warna kemerahan (a+) tertinggi.terdapat pada waktu dehidrasi osmosis strawberry 7 jam dengan nilai 19,147 dan warna kuning (b+) tertinggi terdapat pada waktu dehidrasi osmosis strawberry 7 jam dengan nilai 26,467. Viskositas tertinggi terdapat pada waktu dehidrasi osmosis strawberry 7 jam dengan nilai 163018,75 cP. Kata kunci: Strawberry, Cream Cheese, No Baked Strawberry Cheesecake, Dehidrasi Osmosis AbstractNo baked strawberry cheesecake is a cold dessert that melts easily at room temperature. The treatments are needed to be done to reduce water content by doing osmosis dehydration on strawberries, so that no baked strawberry cheesecake does not melt easily at room temperature. Osmosis dehydration treatment on strawberries was carried out at different times (there are 3 hours, 5 hours, and 7 hours). This study was conducted to determine the physical properties (like color, viscosity) and chemical properties (pH and vitamin C). This study is an experimental study that using RAL research design with three different treatment which are the time duration of strawberry osmosis dehydration and two repetitions The data were analyzed using ONE-WAY ANOVA and if there was a significant effect, a further DMRT test was carried out. The results showed that osmotic dehydration in strawberries within 3 hours had the best chemical properties, with the pH of 4.80, vitamin C 54.085 mg / 100g. The highest color brightness (L) was found at 3 hours of strawberry osmosis dehydration with a value of 71.93. The highest reddish color (a +) was found at 7 hours of strawberry osmosis dehydration with a value of 19.147 and the highest yellow color (b +) was at 7 hours of strawberry osmosis dehydration with a value of 26.467. The highest viscosity was found at 7 hours of strawberry osmosis dehydration with a value of 163018.75 cP. Keywords : Strawberry, Cream Cheese, No Baked Strawberry Cheesecake, Osmosis Dehidration.

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Permatasari, Dita, Laili Hidayati y Issutarti Issutarti. "Pengaruh Lama Waktu Dehidrasi Osmosis Strawberry terhadap Sifat Fisik Warna dan Viskositas Dessert No Bake Strawberry Cheesecake". Jurnal Inovasi Teknologi dan Edukasi Teknik 1, n.º 4 (28 de junio de 2021): 245–50. http://dx.doi.org/10.17977/um068v1n4p245-250.

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No baked strawberry cheesecake is a cold dessert that melts easily at room temperature. The treatments are needed to be done to reduce water content by doing osmosis dehydration on strawberries, so that no baked strawberry cheesecake does not melt easily at room temperature. Osmosis dehydration treatment on strawberries was carried out at different times (there are 3 hours, 5 hours, and 7 hours). This study was conducted to determine the physical properties (like color, viscosity) and chemical properties (pH and vitamin C). This study is an experimental study that using RAL research design with three different treatment which are the time duration of strawberry osmosis dehydration and two repetitions The data were analyzed using ONE-WAY ANOVA and if there was a significant effect, a further DMRT test was carried out. The results showed that osmotic dehydration in strawberries within 3 hours had the best chemical properties, with the pH of 4.80, vitamin C 54.085 mg / 100g. The highest color brightness (L) was found at 3 hours of strawberry osmosis dehydration with a value of 71.93. The highest reddish color (a +) was found at 7 hours of strawberry osmosis dehydration with a value of 19.147 and the highest yellow color (b +) was at 7 hours of strawberry osmosis dehydration with a value of 26.467. The highest viscosity was found at 7 hours of strawberry osmosis dehydration with a value of 163018.75 cP. No baked strawberry cheesecake merupakan cold dessert yang mudah mencair bila berada si suhu ruang. Perlu dilakukan perlakuan untuk mengurangi kadar air dengan cara dehidrasi osmosis pada buah strawberry agar no baked strawberry cheesecake tidak mudah mencair pada suhu ruang. Perlakuan dehidrasi osmosis pada buah strawberry dilakukan dengan waktu yang berbeda (3 jam, 5 jam, dan 7 jam). Penelitian dilakukan untuk mengetahui sifat fisik (warna, viskositas), dan sifat kimia (pH dan vitamin C). Penelitian ini merupakan penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan yang berbeda yaitu pada waktu dehidrasi osmosis strawberry dan dengan dua kali pengulangan. Data dianalisis menggunakan ONE-WAY ANOVA dan apabila terdapat pengaruh, maka dilakukan uji lanjut DMRT. Hasil penelitian menunjukkan bahwa dehidrasi osmosis pada buah strawberry dengan waktu 3 jam memiliki sifat kimia terbaik yaitu pH 4,80, vitamin C 54,085 mg/100g. kecerahan warna (L) tertinggi terdapat pada waktu dehidrasi osmosis strawberry 3 jam dengan nilai 71,93. Warna kemerahan (a+) tertinggi.terdapat pada waktu dehidrasi osmosis strawberry 7 jam dengan nilai 19,147 dan warna kuning (b+) tertinggi terdapat pada waktu dehidrasi osmosis strawberry 7 jam dengan nilai 26,467. Viskositas tertinggi terdapat pada waktu dehidrasi osmosis strawberry 7 jam dengan nilai 163018,75 cP.

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21

Toh, Kang Yang, Yong Yeow Liang, Woei Jye Lau y Gustavo A. Fimbres Weihs. "A Review of CFD Modelling and Performance Metrics for Osmotic Membrane Processes". Membranes 10, n.º 10 (15 de octubre de 2020): 285. http://dx.doi.org/10.3390/membranes10100285.

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Simulation via Computational Fluid Dynamics (CFD) offers a convenient way for visualising hydrodynamics and mass transport in spacer-filled membrane channels, facilitating further developments in spiral wound membrane (SWM) modules for desalination processes. This paper provides a review on the use of CFD modelling for the development of novel spacers used in the SWM modules for three types of osmotic membrane processes: reverse osmosis (RO), forward osmosis (FO) and pressure retarded osmosis (PRO). Currently, the modelling of mass transfer and fouling for complex spacer geometries is still limited. Compared with RO, CFD modelling for PRO is very rare owing to the relative infancy of this osmotically driven membrane process. Despite the rising popularity of multi-scale modelling of osmotic membrane processes, CFD can only be used for predicting process performance in the absence of fouling. This paper also reviews the most common metrics used for evaluating membrane module performance at the small and large scales.

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22

Karode, Sandeep. "COUPLING REVERSE OSMOSIS AND OSMOTIC DEHYDRATION: FURTHER INVESTIGATIONS". Separation Science and Technology 36, n.º 14 (2001): 3091–103. http://dx.doi.org/10.1081/ss-100107761.

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23

Dickel, Gerhard y Abdeslam Chabor. "Osmosis and reverse osmosis. Part 2.—The separation factor of reverse osmosis and its connection with isotonic osmosis". Journal of the Chemical Society, Faraday Transactions 1: Physical Chemistry in Condensed Phases 82, n.º 11 (1986): 3293. http://dx.doi.org/10.1039/f19868203293.

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Mohamad Idris, A. I., S. M. Mustapa Kamal, A. Sulaiman, R. Omar y M. Mohammad. "Passion fruit juice concentration using fabricated cellulose triacetate/cellulose acetate forward osmosis membrane". Food Research 8, n.º 4 (3 de julio de 2024): 10–16. http://dx.doi.org/10.26656/fr.2017.8(4).540.

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The concentration of juice using an evaporator is an energy-intensive process. Forward osmosis membrane can be used as an alternative for juice concentration at significantly low energy. In this work, fabricated cellulose triacetate (CTA)/cellulose acetate (CA) forward osmosis membrane was applied to concentrate passion fruit juice. The feasibility of the fabricated CTA/CA membrane on concentrating the passion fruit juice was determined. The FO membrane was prepared by fabricating the mixture of CTA/CA with the inclusion of polyvinylpyrrolidone (PVP) as an additive. The CTA/CA forward osmosis membrane was characterized and compared with the fabricated pure CA membrane (with the inclusion of PVP). The synthesized CTA/CA membrane was shown to have a high porosity, desired hydrophilicity, and a reduced impact of ICP, which generally affected the forward osmosis process. The concentration of passion fruit juice was successfully performed at an average of 2.2 LMH of water flux. The latter showed that the fabricated CTA/CA forward osmosis membrane has the potential to concentrate the passion fruit juice. It can be further improved by increasing the concentration of the draw solution (NaCl) or using another type of draw solution that has higher osmotic pressure.

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Hamzah, N. y C. P. Leo. "State-of-the-art Membrane Processing of Solution Rich in Phenolic Compounds". Journal of Applied Membrane Science & Technology 27, n.º 2 (24 de julio de 2023): 1–10. http://dx.doi.org/10.11113/amst.v27n2.265.

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Polyphenols and phenolic acids extracted from plants are natural antioxidants with high market value. However, they are susceptible to thermal processes, and a significant loss throughout food and beverage processing has been widely reported. This work reviews the state-of-the-aft membrane processing of the solution rich in phenolic compounds. Novel membrane processing allows phenolic concentration and water recovery simultaneously without using hazardous chemicals and high temperatures. Comparing pressure-driven membrane filtration processes with the advanced membrane processes at the low pressure in this review allowed the proper process selection to concentration phenolic coumpounds. Pressure-driven membrane filtration processes, namely microfiltration, ultrafiltration, nanofiltration, and reverse osmosis, have been studied. Nanofiltration membranes offer high retention of polyphenols due to their matching molecular weight cut-off. Osmotic distillation, membrane distillation and forward osmosis are membrane processes operated at low pressure. Osmotic distillation and forward osmosis require drawing solutions with osmotic pressure differences to separate water from phenolic compounds. A similar separation is attained in membrane distillation by creating vapour pressure differences. Membrane distillation without drawing solution is recommended since membrane fouling can be mitigated using superhydrophobic membranes with self-cleaning properties.

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Zhou, Zhou, Xiaopeng Li y Tadesse Weldu Teklu. "A Critical Review of Osmosis-Associated Imbibition in Unconventional Formations". Energies 14, n.º 4 (5 de febrero de 2021): 835. http://dx.doi.org/10.3390/en14040835.

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In petroleum engineering, imbibition is one of the most important elements for the hydraulic fracturing and water flooding processes, when extraneous fluids are introduced to the reservoir. However, in unconventional shale formations, osmosis has been often overlooked, but it can influence the imbibition process between the working fluid and the contacting formation rocks. The main objective of this study is to understand effects of fluid–rock interactions for osmosis-associated imbibition in unconventional formations. This paper summarizes previous studies on imbibition in unconventional formations, including shale, tight carbonate, and tight sandstone formations. Various key factors and their influence on the imbibition processes are discussed. Then, the causes and role of osmotic forces in fluid imbibition processes are summarized based on previous and recent field observations and laboratory measurements. Moreover, some numerical simulation approaches to model the osmosis-associated imbibition are summarized and compared. Finally, a discussion on the practical implications and field observations of osmosis-associated imbibition is included.

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Salahudeen, Nurudeen. "Process simulation of modelled reverse osmosis for desalination of seawater". Water Practice and Technology 17, n.º 1 (21 de diciembre de 2021): 175–90. http://dx.doi.org/10.2166/wpt.2021.127.

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Abstract Model equations for prediction of process parameters of reverse osmosis for desalination of seawater were developed via mathematical derivation from basic equations for the reverse osmosis process. A model equation relating the interfacial solute concentration () with the process pressure difference () was developed. Taking the of reverse osmosis as the basic independent variable, further model equations relating other process parameters such as the solute concentration polarity , water flux , osmotic pressure , water output rate (q), power density (Pd) and specific energy consumption (SEC) were developed. Simulation of hypothetical reverse osmosis data using Microsoft Excel Worksheet and Microsoft Windows 10 on a 64-bit operating system was carried out. Simulation results showed that the optimum fluid bulk concentration was = 0.0004 mole/cm3. The optimum rate of increase in the solute rejection factor per unit rise in ΔP was 0.45%. The optimum solute rejection factor was 97.6%. The optimum water output rate, specific energy consumption and power density were 103.2 L/h, 3.65 kWh/m3 and 6.09 W/m2, respectively.

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SUCHARD, EYTAN H. "SQUARE FRACTAL ALGORITHM". Fractals 13, n.º 01 (marzo de 2005): 43–55. http://dx.doi.org/10.1142/s0218348x05002763.

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Spanning a planar graph the way D. Hilbert's curve does has various image processing and industrial applications. Spanning a planar graph by two disjoint curves with fractal properties has even more scientific and industrial uses. For example, given two liquids and an active osmosis through membrane between them, we would like to both cool the liquids and to find a cost-effective structure for the osmosis to occur. Another equivalent problem is to expose two liquids to light that passes through a transparent slab as the osmosis between them occurs. Two disjoint curves can be the answer for the required structure. Differences of lengths between the curves can also be useful. A fractal structure is obvious in the lungs, where osmosis of oxygen is vital. Fractal structures are often found in organic osmotic processes in Nature. In this article, a method for spanning a planar graph by two disjoint curves will be presented.

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Di Fraia, Simona, Nicola Massarotti y P. Nithiarasu. "Modelling electro-osmotic flow in porous media: a review". International Journal of Numerical Methods for Heat & Fluid Flow 28, n.º 2 (5 de febrero de 2018): 472–97. http://dx.doi.org/10.1108/hff-11-2016-0437.

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Purpose This paper aims to provide a comprehensive literature review on modelling electro-osmotic flow in porous media. Design/methodology/approach Modelling electro-osmosis in fluid systems without solid particles has been first introduced. Then, after a brief description of the existing approaches for porous media modelling, electro-osmotic flow in porous media has been considered by analysing the main contributions to the development of this topic. Findings The analysis of literature has highlighted the absence of a universal model to analyse electro-osmosis in porous media, whereas many different methods and assumptions are used. Originality/value For the first time, the existing approaches for modelling electro-osmotic flow in porous have been collected and analysed to provide detailed indications for future works concerning this topic.

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Altaee, Ali, Guillermo Zaragoza y H. Rost van Tonningen. "Comparison between Forward Osmosis-Reverse Osmosis and Reverse Osmosis processes for seawater desalination". Desalination 336 (marzo de 2014): 50–57. http://dx.doi.org/10.1016/j.desal.2014.01.002.

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Sandengen, K., A. Kristoffersen, K. Melhuus y L. O. Jøsang. "Osmosis as Mechanism for Low-Salinity Enhanced Oil Recovery". SPE Journal 21, n.º 04 (15 de agosto de 2016): 1227–35. http://dx.doi.org/10.2118/179741-pa.

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Summary We believe that osmosis has been overlooked as a possible mechanism for observed low-salinity enhanced-oil-recovery (EOR) effects. Osmosis can occur in an oil/water/rock system when injecting low-salinity water, because the system is full of an excellent semipermeable membrane—the oil itself. In the present work, water transport through oil films was visualized both in 2D micromodels and in sandstone cores imaged in a microcomputed tomography (CT). After treating these model systems with hexamethyldisilazane (HMDS) to render them more oil-wet, water became discontinuous, and it was possible to establish osmotic gradients. Either expansion or contraction of the connate water was observed, depending on the direction of the imposed salinity gradient. Because osmosis could be the underlying mechanism for low-salinity EOR, two changes in research strategy are proposed: Most importantly, the use of spontaneous-imbibition tests as evidence for wettability alteration in low-salinity water should be critically reinvestigated. This is because observed production could have stemmed from “osmotic expansion” of the connate water rather than wettability change. Second, much research focus should be shifted from sandstone reservoirs to fractured oil-wet carbonates. Osmosis potentially yields larger responses for the latter reservoir type, whereas from a mechanistic perspective the reason behind low-salinity EOR functioning in both sandstones and carbonates deserves further attention.

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Han, Gang, Jian Zuo, Chunfeng Wan y Tai-Shung Chung. "Hybrid pressure retarded osmosis–membrane distillation (PRO–MD) process for osmotic power and clean water generation". Environmental Science: Water Research & Technology 1, n.º 4 (2015): 507–15. http://dx.doi.org/10.1039/c5ew00127g.

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Rahman, Md Mizanur, Md Miaruddin, MG Ferdous Chowdhury, Md Hafizul Haque Khan y Md Muzahid-E. Rahman. "Preservation of Jackfruit (Artocarpus heterophyllus) by Osmotic Dehydration". Bangladesh Journal of Agricultural Research 37, n.º 1 (11 de julio de 2012): 67–75. http://dx.doi.org/10.3329/bjar.v37i1.11178.

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Preservation of jackfruit (Artocarpus heterophyllus) by osmotic dehydration method has been standardized. Four treatments of sugar concentration viz. 35°:, 40°:, 45°:, and 50°: Brix were used for osmotic dehydration. After osmosis of the jackfruit slices in the sugar solutions these were laid on the cabinet drier for dehydration. After osmotic dehydration, the products were packed in high density polyethylene bags and stored in ambient temperature for a period of 8 months. The physico-chemical properties and the microbiological changes of the products were evaluated and a taste panel evaluated the organoleptic quality of the products during the storage period. Minimum microbial count was recorded for osmosis in 50°: Brix sugar solution followed by 45°: Brix sugar solution. The retention of vitamin A (ß- carotene), vitamin C, total acid and total sugar was also better for osmosis in 45°: Brix sugar solution followed by 50°: Brix sugar solution. The product of 45°: Brix solution when stored 8 months at room temperature secured highest score in organoleptic evaluation and was ranked "like moderately" followed by the product of 50°: Brix solution. Considering the overall acceptance of sensory evaluations, retention of nutritional quality and quantity of sugar needed, the osmotic dehydrated jackfruit prepared by 45°: Brix sugar solution could be selected for commercial processing.DOI: http://dx.doi.org/10.3329/bjar.v37i1.11178Bangladesh J. Agril. Res. 37(1): 67-75, March 2012

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Al-Alalawy, Ahmed Faiq, Talib Rashid Abbas y Hadeer Kadhim Mohammed. "Comparative Study for Organic and Inorganic Draw Solutions in Forward Osmosis". Al-Khwarizmi Engineering Journal 13, n.º 1 (31 de marzo de 2017): 94–102. http://dx.doi.org/10.22153/kej.2017.08.007.

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The present work aims to study forward osmosis process using different kinds of draw solutions and membranes. Three types of draw solutions (sodium chloride, sodium formate, and sodium acetate) were used in forward osmosis process to evaluate their effectiveness with respect to water flux and reverse salt flux. Experiments conducted in a laboratory-scale forward osmosis (FO) unit in cross flow flat sheet membrane cell. Three types of membranes (Thin film composite (TFC), Cellulose acetate (CA), and Cellulose triacetate (CTA)) were used to determine the water flux under osmotic pressure as a driving force. The effect of temperature, draw solution concentration, feed and draw solution flow rate, and membrane types, were studied with respect to water flux. The results showed an increase in water flux with increasing feed temperature and draw solution concentrations In addition, the flux increased with increasing feed flow rate while the flux was inversely proportional with the draw solution flow rate. The results showed that reverse osmosis membranes (TFC and CA) are not suitable for using in FO process due to the relatively obtained low water flux when compared with the flux obtained by forward osmosis membrane (CTA). NaCl draw solution gave higher water flux than other draw solutions and at the same time, revealed higher reverse salt flux.

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35

Goncharuk, V. V., T. N. Burdeinaya, I. Yu Romanyukina, M. D. Skil’skaya, V. Ya Demchenko y A. A. Kavitskaya. "Isotope osmosis—Osmotic transfer of water isotopologues through the polymer membrane in the course of direct osmosis". Journal of Water Chemistry and Technology 36, n.º 3 (mayo de 2014): 103–9. http://dx.doi.org/10.3103/s1063455x14030011.

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36

Tu, Qingsong, Tiange Li, Ao Deng, Kevin Zhu, Yifei Liu y Shaofan Li. "A scale-up nanoporous membrane centrifuge for reverse osmosis desalination without fouling". TECHNOLOGY 06, n.º 01 (marzo de 2018): 36–48. http://dx.doi.org/10.1142/s2339547818500024.

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A scale-up nanoporous membrane centrifuge is designed and modeled. It can be used for nanoscale scale separation including reverse osmosis desalination. There are micron-size pores on the wall of the centrifuge and nanoscale pores on local graphene membrane patches that cover the micron-size pores. In this work, we derived the critical angular velocity required to counter-balance osmosis force, so that the reverse-osmosis (RO) desalination process can proceed. To validate this result, we conducted a large scale (four million atoms) full atom molecular dynamics (MD) simulation to examine the critical angular velocity required for reverse osmosis at nanoscale. It is shown that the analytical results derived based on fluid mechanics and the simulation results observed in MD simulation are consistent and well matched. The main advantage of such nanomaterial based centrifuge is its intrinsic anti-fouling ability to clear [Formula: see text] and [Formula: see text] ions accumulated at the vicinity of the pores due to the Coriolis effect. Analyses have been conducted to study the relation between osmotic pressure, centrifugal pressure, and water permeability.

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Wibisono, Yusuf, Wahyunanto Agung Nugroho, Luhur Akbar Devianto, Akhmad Adi Sulianto y Muhammad Roil Bilad. "Microalgae in Food-Energy-Water Nexus: A Review on Progress of Forward Osmosis Applications". Membranes 9, n.º 12 (5 de diciembre de 2019): 166. http://dx.doi.org/10.3390/membranes9120166.

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Nowadays the world is facing vulnerability problems related to food, energy and water demands. The challenges in those subsystems are intertwined and thus require inter-discipline approaches to address them. Bioresources offer promising solutions of the dilemma. Microalgae biomass is expected to become a superfood and a favorable energy feedstock and assist in supplying clean water and treat wastewater. Efficient mass production of microalgae, both during upstream and downstream processes, is thus a key process for providing high quality and affordable microalgae biomass. This paper covers recent progress in microalgae harvesting and dewatering by using osmotic driven membrane process, i.e., forward osmosis. Critical factors during forward osmosis process for microalgae harvesting and dewatering are discussed. Finally, perspective on further research directions and implementation scenarios of the forward osmosis are also provided.

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KUMAR, P. SURESH y V. R. SAGAR. "Effect of concentration and temperature of osmotic solution on mass transfer kinetics and its influence on quality of aonla (Emblica officinalis) segments". Indian Journal of Agricultural Sciences 82, n.º 4 (10 de abril de 2012): 318–22. http://dx.doi.org/10.56093/ijas.v82i4.16639.

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An experiment was conducted to find out the optimum osmotic concentration and temperature for the preparation of osmo-vac dehydrated aonla segments. Blanched segments were dipped in various sugar concentration, viz. 400B, 500B, 600B and 700B with the temperature viz., 40°C, 50°C, 60°C and 70°C for six hours without any agitation. At the end of osmosis, segments were analyzed for various quality parameters and sensory attributes. It was indicated that water loss (WL) and solid gain (SG) increased with the increase in sugar concentrations and temperatures of the solution during osmosis process. The regression analysis showed that the process variables have significant effect on osmosis. Sensory attributes revealed that 60° B sugar concentration with 60°C temperature gave better results than the rest of the treatments.

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39

Allard, David W. y Royce L. Granberry. "Osmosis Revisited". American Biology Teacher 54, n.º 8 (1 de noviembre de 1992): 486–87. http://dx.doi.org/10.2307/4449555.

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Deshmukh, Sonali. "Scientific Osmosis". Journal of the International Clinical Dental Research Organization 9, n.º 2 (2017): 51. http://dx.doi.org/10.4103/jicdro.jicdro_30_17.

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41

Scott, K. "Electro-osmosis". Electrochimica Acta 41, n.º 6 (abril de 1996): 941. http://dx.doi.org/10.1016/s0013-4686(96)90049-3.

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42

Rao, Sudhakar M. "Reverse osmosis". Resonance 12, n.º 5 (mayo de 2007): 37–40. http://dx.doi.org/10.1007/s12045-007-0048-8.

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Rao, Sudhakar M. "Reverse Osmosis". Resonance 16, n.º 12 (diciembre de 2011): 1333–36. http://dx.doi.org/10.1007/s12045-011-0151-8.

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44

Wiesneth, Rebecca. "Understanding Osmosis". Hoosier Science Teacher 40, n.º 1 (2 de febrero de 2017): 14–15. http://dx.doi.org/10.14434/thst.v40i1.23274.

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45

Kaden, Heiner. "Electro-Osmosis". Zeitschrift für Physikalische Chemie 185, Part_1 (enero de 1994): 151. http://dx.doi.org/10.1524/zpch.1994.185.part_1.151.

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Contreras-Martínez, Jorge, Carmen García-Payo, Paula Arribas, Laura Rodríguez-Sáez, Amaia Lejarazu-Larrañaga, Eloy García-Calvo y Mohamed Khayet. "Recycled reverse osmosis membranes for forward osmosis technology". Desalination 519 (diciembre de 2021): 115312. http://dx.doi.org/10.1016/j.desal.2021.115312.

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47

Vyas, Prabhanshu y Smriti G. Solomon. "Knowledge regarding reverse osmosis (R.O) waste water utilization among general public in urban areas". Southeast Asian Journal of Case Report and Review 10, n.º 1 (15 de marzo de 2023): 13–19. http://dx.doi.org/10.18231/j.sajcrr.2023.003.

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Reverse osmosis (RO) is a water purification process that uses a partial permeable membrane to remove ions, unwanted molecules and larger particles from drinking water. In reverse osmosis, an applied pressure is used to overcome osmotic pressure, a colligative property that is driven by chemical potential differences of the solvent, a thermodynamic parameter. In the process of reverse osmosis the amount of water that is drained is a concern area for the people using the R.O. filtration device in their household because it wasted about 70% of the water to purify just one liter of water. This R.O. waste water can be utilized for various purposes such as washing vehicle like car bike etc, cleaning toilet this study is aimed to assess the knowledge reverse osmosis waste water utilization among general public at Indore.1.To assess the pretest knowledge regarding reverse osmosis (R.O) waste water utilization among general public. 2. To assess the posttest knowledge regarding reverse osmosis waste water utilization among general public. 3. To evaluate the effectiveness of structured teaching program on reverse osmosis (R.O) waste water utilization among general public.H1- there will be significant difference between pretest and posttest knowledge who received structured teaching program regarding the utilization of waste R.O water.Quantitative, pre-experimental, one group pretest posttest design was adopted for the study. Total of 60 general public selected by using simple randomized sampling technique was used. Structured knowledge questionnaire. Data was analyzes using descriptive and inferential statistics. In the pre-test majority of the sample (44 out of 60, 73.3%) had inadequate knowledge and in the post-test, majority (54 out of 60, 90%) had adequate knowledge regarding reverse osmosis. A paired‘t’ test was done and it showed a‘t’ value of 22.34 at 0.05 level of significance, this indicates the effectiveness of structured teaching programme in enhancing the knowledge of the general public. There was no association found between the mean pre-test knowledge of the general public. There was no association found between the mean pre-test knowledge scorer with the selected socio-demographic variable such as age (χ2 = 8.643), gender (χ2 = 4.455), education qualification (χ2 = 4.706), Occupation (χ2 = 2.531), number of family member (χ2 = 5.653) and previous knowledge about reverse osmosis filter water (χ2 =0.393). There is a significant difference between the mean pre-test and post-test knowledge score among general public regarding reverse osmosis waste water utilization.

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Wulan, Wulansari, Dwi Savitri Nur Hidayah, Ragil Johanda, Martin Horas Parulian Butarbutar, Agus Lintang Widodo, Abd Mutakkin y Diah Riski Gusti. "PENGOLAHAN AIR ASIN MENJADI AIR TAWAR MENGGUNAKAN METODE REVERSE OSMOSIS DI KELURAHAN MENDAHARA ILIR". Jurnal Pengabdian Masyarakat Pinang Masak 2, n.º 2 (31 de diciembre de 2021): 54–61. http://dx.doi.org/10.22437/jpm.v2i2.15331.

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Air mempunyai peranan yang sangat penting dalam kehidupan manusia sehari-hari. Di Indonesia, banyak daerah mengalami permasalahan sumber air. Salah satunya di Kelurahan Mendahara Ilir, Kecamatan Mendahara, Kabupaten Tanjung Jabung Timur, Provinsi Jambi yang mengalami kesulitan mendapatkan air bersih. Masyarakat daerah Mendahara Ilir biasanya mendapatkan air bersih dengan cara menampung air hujan dan sumur bor yang dapat menyebabkan masalah lingkungan seperti penurunan tingkat permukaan tanah. Air laut yang sangat berlimpah dapat dimanfaatkan dan diolah menjadi air bersih dengan menggunakan teknologi membran yaitu Teknologi Reverse Osmosis (RO) yang didalamnya terdapat membran semipermeabel yang mampu melakukan pemisahan air tawar dari larutan garam dengan tekanan yang lebih tinggi dari tekanan osmosa larutan garam. Hasil dari penggunaan tekonolgi reverse osmosis, didapatkanlah hasil perubahan fisik berupa warna, bau, dan juga rasa pada air. Dengan adanya teknologi Reverse osmosis ini diharapkan masyarakat dapat mengurangi kebiasaan menggunakan air hujan dan penggunaan sumur bor/ air tanah untuk memenuhi kebutuhan air bersih yang dapat menyebabkan penurunan tingkat permukaan tanah. Kata Kunci: Air bersih, Reverse osmosis, membran semipermeabel

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Mondal, Dibyendu, Ashesh Mahto, Polisetti Veerababu, Jitkumar Bhatt, Kamalesh Prasad y Sanna Kotrappanavar Nataraj. "Deep eutectic solvents as a new class of draw agent to enrich low abundance DNA and proteins using forward osmosis". RSC Advances 5, n.º 109 (2015): 89539–44. http://dx.doi.org/10.1039/c5ra20735e.

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Roettger, H. y D. Woermann. "Osmotic properties of polyelectrolyte membranes: positive and negative osmosis". Langmuir 9, n.º 5 (mayo de 1993): 1370–77. http://dx.doi.org/10.1021/la00029a034.

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