Water Uptake and Embryonic Development in Eggs of Chorthippus Brunneus Thunberg (Saltatoria: Acrididae)

1969 ◽  
Vol 50 (2) ◽  
pp. 327-333
Author(s):  
F. MORIARTY
Keyword(s):  
Sodium Chloride ◽  
Embryonic Development ◽  
Water Absorption ◽  
Osmotic Pressure ◽  
Water Uptake ◽  
Water Loss ◽  
Chloride Solutions ◽  
Sodium Chloride Solutions ◽  
Close Relationship ◽  
Further Development

1. The pattern of water absorption by eggs of Chorthippus brunneus varies greatly between individuals. 2. The time at which water is absorbed does not have a close relationship with the stage of embryonic development. 3. Water absorption is not essential for prediapause development. 4. Eggs can only undergo blastokinesis and further development, after diapause is broken, if some water has been absorbed. 5. The rate of water loss or gain varies with the osmotic pressure of sodium chloride solutions. 6. Eggs which have started to absorb water appear to become desiccated more rapidly than eggs which have not.

Osmotic Dehydration/Impregnation Kinetics of Padrón Pepper (Capsicum annuum L. Longum) with Sodium Chloride Solutions: Process Modelling and Colour Analysis

2006 ◽  
Vol 12 (3) ◽  
pp. 221-227 ◽  
Author(s):  
F. Chenlo ◽  
L. Chaguri ◽  
F. Santos ◽  
R. Moreira
Keyword(s):  
Mass Transfer ◽  
Sodium Chloride ◽  
Capsicum Annuum ◽  
Water Loss ◽  
Weight Reduction ◽  
Experimental Conditions ◽  
Chloride Solutions ◽  
Sodium Chloride Solutions ◽  
Capsicum Annuum L ◽  
Colour Changes

Experimental determinations were carried out to evaluate the dehydration/impregnation mass transfer rates that take place during osmotic processing of Padrón peppers ( Capsicum annuum L. var. Longum) with sodium chloride solutions. Several sodium chloride concentrations (from 17 to 26.5% w/w) and temperatures (from 25 to 45°C) and contact times (up to 8h) were selected as variables. Solids gain, weight reduction, water loss, normalised moisture content and normalised solids content were calculated at each experimental condition. These data allowed the calculation of water and salt mass transfer coefficients for modelling the corresponding kinetics. Additionally, pepper colour changes during osmotic contact at different experimental conditions were determined. In all cases, solids gain, weight reduction and water loss increased with temperature and salt concentration. Water loss values are low and water loss/salt gain ratio is also low (as it is usual when sodium chloride solutions are employed as osmotic media). In this way, osmotic process can be basically considered as an impregnation process. In all experimental conditions the colour changes were only significant at the highest temperature assayed and also depended on osmotic concentration.

Mass Transfer Analysis during Osmotic Dehydration of Eggplant Using Binary Solutions of Sucrose and Sodium Chloride

2008 ◽  
Vol 273-276 ◽  
pp. 413-418
Author(s):  
Ramón Moreira ◽  
Francisco Chenlo ◽  
N. Vallejo ◽  
Lionel Gerbet
Keyword(s):  
Mass Transfer ◽  
Sodium Chloride ◽  
Water Loss ◽  
Osmotic Dehydration ◽  
Chloride Solutions ◽  
Binary Solutions ◽  
Sodium Chloride Solutions ◽  
Effective Coefficients ◽  
Diffusional Model

Osmotic dehydration of eggplant slices in sucrose and sodium chloride solutions at different solution concentrations, stirring levels and time of process is studied. Water loss and solids gain kinetics were experimentally determined and modelled using a diffusional model and equilibrium values were predicted by means of Azuara model. Modelling was satisfactory and involved effective coefficients of diffusion useful to quantify the different mass transfer fluxes.

Thermodynamic Difference between Protocatechualdehyde andp-Hydroxybenzaldehyde in Aqueous Sodium Chloride Solutions

2017 ◽  
Vol 62 (3) ◽  
pp. 902-912 ◽  
Author(s):  
Jimin Xie ◽  
Min Liu ◽  
Guiqin Liu ◽  
Lixia Yuan ◽  
Dacheng Li ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Chloride Solutions ◽  
Aqueous Sodium ◽  
Sodium Chloride Solutions
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