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Sieve cells are long, conducting cells in the phloem that do not form sieve tubes. The major difference between sieve cells and sieve tube members is the lack of sieve plates in sieve cells. [1] They have a very narrow diameter and tend to be longer in length than sieve tube elements as they are generally associated with albuminous cells. [4]
A sieve analysis (or gradation test) is a practice or procedure used in geology, civil engineering, [1] and chemical engineering [2] to assess the particle size distribution (also called gradation) of a granular material by allowing the material to pass through a series of sieves of progressively smaller mesh size and weighing the amount of material that is stopped by each sieve as a fraction ...
As a result, the concentration of sucrose increases in the sieve tube elements. This causes water to move into the sieve tube element by osmosis, creating pressure that pushes the sap down the tube. In sugar sinks, cells actively transport sucrose out of the sieve tube elements, first to the apoplast and then to the symplast of the sink.
A molecular sieve is a material with pores (voids or holes), having uniform size comparable to that of individual molecules, linking the interior of the solid to its exterior. These materials embody the molecular sieve effect , the preferential sieving of molecules larger than the pores.
A simple treatment assumes the particles are spheres that will just pass through a square hole in a "sieve". In practice, particles are irregular – often extremely so, for example in the case of fibrous materials – and the way in which such particles are characterized during analysis is very dependent on the method of measurement used.
Size-exclusion chromatography, also known as molecular sieve chromatography, [1] is a chromatographic method in which molecules in solution are separated by their shape, and in some cases size. [2] It is usually applied to large molecules or macromolecular complexes such as proteins and industrial polymers . [ 3 ]
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Metal laboratory sieves An ami shakushi, a Japanese ladle or scoop that may be used to remove small drops of batter during the frying of tempura ancient sieve. A sieve, fine mesh strainer, or sift, is a tool used for separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a woven mesh or net or perforated sheet ...