Intra- and extracellular osmotic regulation in the hololimnetic Caridea and Anomura: a phylogenetic perspective on the conquest of fresh water by the decapod Crustacea

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)

The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C) in fresh pepper and pepper with 45% humidity. The experiments were carried out using the peppers cut in half, with and without osmotic pre-treatment, followed by drying in an oven at 70 ºC. The results showed that the osmotic pretreatment did not influence the retention of ascorbic acid during the drying of pepper. The sensory analysis regarding the color, flavor, and texture attributes revealed that there was no difference in the acceptability.

Senna occidentalis Link. (Caesalpiniaceae) imbibition curves for NaCl osmotic potential levels up to 0.6 MPa

An investigation is reported on the statistical model of imbibition curves of the seeds of Senna occidentalis Link. (Caesalpiniaceae), up to Phase II (start of root emission) in osmotic potential levels (0; -0.2; -0.4 and -0.6 MPa), induced NaCl or PEG 6000. The statistical model for both solutions was y = a [1 b exp(-cx)] where y is the fresh matter of seed in g, and x the time of evaluation in h. The analysis of variance of the estimated parameters, showed that with the NaCl solution, the -0.4 and -0.6 MPa levels differed significantly from the 0 and -0.2 MPa levels, and that with the PEG solution, the -0.6 MPa differed from the rest. Prolongation of Phase II occurred as the potential decreased, with both solutions. More reduction in water uptake and prolongation of this phase occurred with the PEG treatment.

Osmotic dehydration process for low temperature blanched pumpkin

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Osmotic dehydration of apples in sugar/salt solutions: Concentration profiles and effective diffusion coefficients

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effective diffusion coefficients behavior in osmotic dehydration of apple slices considering shrinking and local concentration dependence

The mass transfer during osmotic dehydration of apple slices immersed in 40, 50 and 60% (w/w) aqueous sucrose solutions was investigated to evaluate the influence of solution concentration on diffusivities. In the mathematical model, the diffusion coefficients were functions of the local water and sucrose concentration. The mass transfer equations were, simultaneously, solved for water and sucrose using an implicit numerical method. Material coordinates following the shrinkage of the solid were used. The predicted concentration profiles were integrated and compared to experimental data, showing a reasonable agreement with the measured data. on average, the effective diffusion coefficients for water and sucrose decreased as the osmotic solution concentration increased; that is the behavior of the binary coefficients in water-sucrose solutions. However, the diffusivities expressed as a function of the local concentration in the slices varied between the treatments. Water diffusion coefficients showed a remarkable variation throughout the slice and unusual behavior, which was associated to the cellular structure changes observed in tissue immersed in osmotic solutions. Cell structure changes occurred in different ways: moderate plasmolysis at 40%, accentuated plasmolysis at 50% and generalized damage of the cells at 60%. Intact vacuoles were observed after a long time of exposure (30 h) to 40 and 50% solutions. Effects of the concentration on tissue changes make it difficult to generalize the behavior of diffusion coefficients.

Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata)

Kinetics of osmotic dehydration (OD) and effects of sucrose impregnation on thermal air-drying of pumpkin slices were investigated. A simplified model based on the solution of Fick's Law was used to estimate effective diffusion coefficients during OD and air-drying. In order to take into account shrinkage, average and variable thicknesses were considered. Pumpkin slices were dehydrated in sucrose solutions (40%, 50% and 60%, w/w, 27 degrees C. The effective water diffusion coefficients were higher than the sucrose, and low diffusivity dependence with solution concentration was observed. Samples non-treated and pre-treated in 60% osmotic solutions during one hour were dried in a hot-air-dryer at 50 and 70 degrees C (2 m/s) until equilibrium was achieved. Pre-treatment enhanced mass transfer during air-drying. Great volume reduction was observed in pre and non-treated dried samples. Using variable thickness in the model diminished the relative deviations between predicted and experimental OD and drying data. (C) 2007 Elsevier Ltd. All rights reserved.

Water osmotic absorption in Coleus blumei plants under salinity stress

Mudas envasadas de Coleus blumei, com três meses de idade, foram submetidas a diferentes concentrações de cloreto de sódio (NaCl: 0,00; 0,25; 0,50 e 1,00%). Visando determinar a absorção osmótica, as mudas tiveram seus caules cortados a 10 cm acima do solo. Os caules remanescentes foram interligados a tubos de vidro por tubos flexíveis de borracha. Foram feitas leituras (cm) a cada 30 minutos dos níveis das colunas de água nos capilares, correspondentes às absorções osmóticas de água, sendo ao todo realizadas onze leituras. em outro momento, mudas de C. blumei, com a mesma idade das anteriores, receberam as mesmas concentrações de NaCl descritas anteriormente, e, ao ar livre, foram avaliadas em termos de transpiração e resistência estomática, usando-se para isto porômetro LI 1600. Usou-se delineamento em blocos casualizados, com cinco repetições, submetendo-se os dados à análise de variância e regressão polinomial. Verificou-se para todos os tratamentos aumento da absorção osmótica até três horas após a adição das soluções. A partir desse momento observou-se reversão da absorção osmótica proporcional ao aumento da concentração salina, sendo esse efeito mais pronunciado em 1,00 % de NaCl, o que reflete perdas crescentes de água pelas raízes. No controle a absorção osmótica apresentou comportamento crescente e linear com o passar do tempo. A transpiração foi proporcionalmente reduzida com o aumento da concentração salina.

Diffusion coefficients during osmotic dehydration of tomatoes in ternary solutions

The apparent diffusion coefficients for sucrose, NaCl and water during osmotic dehydration of tomatoes in ternary solutions were determined. Long time experiments (up to 60 h) were carried out in order to determine equilibrium concentrations inside tomatoes, whereas short time experiments (up to 4 h) were performed to provide detailed information on kinetics of water loss and solids gain at the beginning of osmotic treatment. The mass transfer rates for water and solutes showed to be dependent of NaCl and sucrose concentrations in osmotic solution and simple regression models as functions of solutes concentration were determined for diffusion coefficients. Salt and sucrose diffusivities showed to be interdependent, with increasing NaCl concentration causing the enhancement of water loss, at the same time that higher sucrose contents hindered the excessive salt penetration. (C) 2003 Elsevier Ltd. All rights reserved.

THE B-FORM TO Z-FORM TRANSITION OF POLY(DG-M(5)DC) IS SENSITIVE TO NEUTRAL SOLUTES THROUGH AN OSMOTIC-STRESS

Several neutral solutes, ranging in size from methanol to a tetrasaccharide, stachyose, are shown to stabilize the left-handed Z form of the methylated polynucleotide poly(dG-m(5)dC). The action of these solutes is consistent with an osmotic stress, that is, with their effect on water chemical potentials coupled to a difference in the number of-associated water molecules between the B and Z conformations. The apparent difference in hydration between the two forms is, however, dependent on the particular solute used to probe the reaction. The effect of solutes is not consistent either with a direct binding of solute or with an indirect effect on electrostatics or ion binding through changes in the solution dielectric constant. The interplay of NaCl and neutral solute in modulating the B-Z transition suggests that salt also could be stabilizing the Z form through an osmotic stress.

Determination of site-site distance and site concentration within polymer beads: A combined swelling-electron paramagnetic resonance study

[GRAPHICS]This work proposes a combined swelling-electron paramagnetic resonance (EPR) approach aiming at determining some unusual polymer solvation parameters relevant for chemical processes occurring inside beads. Batches of benzhydrylamine-resin (BHAR), a copolymer of styrene-1% divinylbenzene containing phenylmethylamine groups were, labeled with the paramagnetic amino acid 2,2,6,6-tetramethylpiperidine-1-oxyl-4-amine-4-carboxylic acid (TOAC), and their swelling properties and EPR spectra were examined in DCM and DMF. By taking into account the BHARs labeling degrees, the corresponding swelling values, and some polymer structural characteristics, it was possible to calculate polymer swelling parameters, among them, the volume and the number of sites per bead, site-site distances and site concentration. The latter values ranged from 17 to 170 angstrom and from 0.4 to 550 mM, respectively. EPR spectroscopy was applied to validate the multistep calculation strategy of these swelling parameters. Spin-spin interaction was detected in the labeled resins at site-site distances less than approximately 60 A or probe concentrations higher than approximately 1 x 10(-2) M, in close agreement with the values obtained for the spin probe free in solution. Complementarily, the yield of coupling reactions in different resins indicated that the greater the inter-site distance or the lower the site concentration, the faster the reaction. The results suggested that the model and the experimental measurements developed for the determination of solvation parameters represent a relevant step forward for the deeper understanding and improvement of polymer-related processes.

Evaluation of water and sucrose diffusion coefficients in potato tissue during osmotic concentration

The water and sucrose effective diffusion coefficients behavior were studied in potato tubers immersed in aqueous sucrose solution, 50% (w/,A), at 27 degreesC. Water and sucrose concentration profiles were measured as function of the position for 3, 6 and 12 h of immersion. These were adjusted to a mathematical model for three components that take into account the bulk flow in a shrinking tissue and the concentration dependence of the diffusion coefficients.The binary effective coefficients were an order of magnitude lower than those for pure solutions of sucrose. These coefficients show an unusual concentration dependence. Analysis of these coefficients as functions of the concentration and position demonstrates that, cellular tissue promotes high resistance to diffusion in the tuber and also the elastic contraction of material influences the species diffusion. (C) 2003 Elsevier B.V. Ltd. All rights reserved.