Search results
Results from the WOW.Com Content Network
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 ...
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.
Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer.
Botulism, however, is an extremely rare disease (less than 1000 cases per year reported worldwide) and is almost always associated with home preparations of preserved food. [27] [17] For example, all Parma ham has been made without nitrites since 1993, but was reported in 2018 to have caused no cases of botulism. [17]
Food & Wine / Photo by Robby Lozano / Food Styling by Jasmine Smith / Prop Styling by Tucker Vines. Bacon, melted American cheese, and a poached egg turn ramen into breakfast.
This allows, for example, the ingestion of water from surface waters (streams, ponds, puddles, etc.) that may be expected to contain pathogens or toxins that are readily rejected by the FO membrane. With sufficient contact time, such water will permeate the membrane bag into the draw solution, leaving the undesirable feed constituents behind.
Osmotic pressure is the basis of filtering ("reverse osmosis"), a process commonly used in water purification. The water to be purified is placed in a chamber and put under an amount of pressure greater than the osmotic pressure exerted by the water and the solutes dissolved in it.
If a person is a stickler for measuring, Sergentakis recommended adding 10 grams of salt per liter of cooking water. Unlike others, he is not necessarily a fan of the "salty as the sea" adage.