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The process of osmosis over a semipermeable membrane.The blue dots represent particles driving the osmotic gradient. Osmosis (/ ɒ z ˈ m oʊ s ɪ s /, US also / ɒ s-/) [1] is the spontaneous net movement or diffusion of solvent molecules through a selectively-permeable membrane from a region of high water potential (region of lower solute concentration) to a region of low water potential ...
For example, concentration gradients in ethanol solutions in water move 1 μm diameter colloidal particles with diffusiophoretic velocities of order 0.1 to 1 μm/s, the movement is towards regions of the solution with lower ethanol concentration (and so higher water concentration). [6]
Osmosis is important in regulating the balance of water and salt within cells, thus it plays a critical role in maintaining homeostasis. [15] Aquaporins are integral membrane proteins that allow for the rapid passage of water and glycerol through membranes. The aquaporin monomers consist of six transmembrane alpha-helix domains and these ...
Osmoregulation is the active regulation of the osmotic pressure of an organism's body fluids, detected by osmoreceptors, to maintain the homeostasis of the organism's water content; that is, it maintains the fluid balance and the concentration of electrolytes (salts in solution which in this case is represented by body fluid) to keep the body fluids from becoming too diluted or concentrated.
The self-diffusion coefficient of water has been experimentally determined with high accuracy and thus serves often as a reference value for measurements on other liquids. The self-diffusion coefficient of neat water is: 2.299·10 −9 m 2 ·s −1 at 25 °C and 1.261·10 −9 m 2 ·s −1 at 4 °C. [2]
Aquaporins are "the plumbing system for cells". Water moves through cells in an organized way, most rapidly in tissues that have aquaporin water channels. [28] For many years, scientists assumed that water leaked through the cell membrane, and some water does. However, this did not explain how water could move so quickly through some cells. [28]
Cooking odors from fish, onion, garlic, burnt foods and fried foods can last especially long. From the wonders of vinegar to the tantalizing aroma of freshly baked cookies, try out these quick ...
The increased salinity of the cell fluid causes the cell to absorb water from the brine via osmosis. [2] The salt introduced into the cell denatures its proteins. [2] The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking. [6] This prevents the meat from dehydrating.