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Disorder of Water Balance01:29

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Water balance disorders are medical conditions that occur when there is a deviation from the body's water volume or osmolarity, disrupting normal homeostasis and leading todehydration, hypotonic hydration, hyperhydration, edema, or water intoxication.
Dehydration
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The major causes of dehydration include excessive sweating, fever, vomiting, diarrhea, and diuresis.
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Osmolality refers to the number of solute particles per kilogram of solvent in a solution. Plasma osmolality specifically indicates the total number of solute particles per kilogram of water in blood plasma. This value reflects the body's hydration status and is tightly regulated through mechanisms controlling water intake and output. While water consumption is a conscious decision, the body has intrinsic regulatory systems to maintain fluid balance. Dehydration, a state of water deficit...
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Osmosis00:47

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Approximately 60% to 95% of the weight of living organisms is attributed to water. Therefore, maintaining appropriate water balance within cells is of paramount importance. Osmosis is the movement of water across a semipermeable membrane, such as a cell’s plasma membrane. In living organisms, water plays a crucial role as a solvent—a molecule that dissolves other molecules.
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The formation of dilute urine is a critical renal adaptation that maintains fluid balance, particularly during periods of high fluid intake. This process primarily involves the juxtamedullary nephrons. By adjusting the permeability of water and ions in response to physiological conditions, the kidneys can either conserve or excrete water, resulting in concentrated or dilute urine.
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A number of natural and synthetic materials exhibit selective permeation, meaning that only molecules or ions of a certain size, shape, polarity, charge, and so forth, are capable of passing through (permeating) the material. Biological cell membranes provide elegant examples of selective permeation in nature, while dialysis tubing used to remove metabolic wastes from blood is a more simplistic technological example. Regardless of how they may be fabricated, these materials are generally...
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There is a gradient of solutes in the interstitial fluid from the renal cortex through the medulla, known as the medullary osmotic gradient. The juxtamedullary nephrons establish and maintain this gradient using countercurrent mechanisms with loops extending deep into the medulla. These nephrons also use countercurrent mechanisms to regulate urine volume and concentration. The interaction between the descending and ascending limbs of the nephron loop creates an osmotic gradient through...
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Osmotic dehydration: More than water loss and solid gain.

Fernanda Rezende Abrahão1, Jefferson Luiz Gomes Corrêa1

  • 1Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil.

Critical Reviews in Food Science and Nutrition
|September 29, 2021
PubMed
Summary

Osmotic dehydration (OD) removes water and adds solids to food. This compilation reviews physicochemical and nutritional changes during OD to improve food quality.

Keywords:
Osmotic dehydrationphysicochemical propertiessolution reusestructural alterations

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Area of Science:

  • Food Science
  • Chemical Engineering
  • Biotechnology

Background:

  • Osmotic dehydration (OD) is a process involving water loss (WL) and solid gain (SG) when food is immersed in a hypertonic solution.
  • OD is widely used for producing semi-dehydrated foods and for incorporating compounds into the food matrix.
  • While WL and SG are primary focuses, physicochemical and nutritional alterations are also significant.

Purpose of the Study:

  • To compile research on the physicochemical and nutritional changes occurring during osmotic dehydration.
  • To highlight the importance of managing these changes for enhanced food product quality.
  • To provide a comprehensive overview of the broader impacts of OD beyond water and solid transfer.

Main Methods:

  • Literature review and compilation of existing studies on osmotic dehydration.
  • Analysis of reported data on food matrix modifications and osmotic solution composition changes.
  • Synthesis of findings related to nutritional and physicochemical property alterations.

Main Results:

  • Osmotic dehydration significantly impacts the food matrix, altering texture, color, and flavor.
  • Nutritional components within the food can be degraded or modified during the process.
  • The osmotic solution undergoes changes in composition due to solute migration and potential leaching of food components.

Conclusions:

  • Understanding and managing physicochemical and nutritional changes is crucial for optimizing osmotic dehydration.
  • Further research is needed to fully elucidate and control these complex interactions for improved food processing.
  • This compilation serves as a resource for researchers and food technologists focusing on advanced osmotic dehydration applications.