Effects of anterior chamber irrigation and irrigating solutions on the blood aqueous barrier
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Balanced salt solution
Barrier function
Salt solution
Under the experiment, we have given an impact assessment of a natural salt solution with herbicide activity on the chemical properties of a quazizemon the highway slope. We have used crude raw brines from the Troitsky deposit of the Krasnoyarsk Territory to study the action mechanism of natural salt with a concentration of 30% on the plant-soil system and the change in its chemical status. According to studies, the natural salt application as an herbicide caused soil alkalinization by 0.11-0.13 pH units while maintaining a neutral response of the soil solution and a composition change in the salts of the aqueous migrate. The maximum amount of toxic salts with a prevalence of NaCl and MgCl2 in the aqueous migrate is found in the variant of 30% natural salt solution + adjuvant Satellite, L.A single treatment of plants by a 30% salt solution with and without an adjuvant defined the occurrence of a weak salinity level of 0-20 cm of the quazizemlayer.A retreatment resulted in the average salinity level in the variant of 30% natural salt solution + adjuvant Satellite, L.The alcalination of the quazizemis impossible.
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This research explores the effects of selected salts on the microwave heating profile of a 5% (w/w) starch solution containing salt. the salts used were NaCl, CaCl2, FeCl3, Na4P2O7, or Na5P3O10 at a concentration of 1% (w/w). the temperature of the starch solution was taken every 10 s for 90 s, and the heating curves have been plotted to show the effects of different salts on the heating of the starch solutions. There was a significant difference in the heating profile of samples containing salts versus those with without salt. However, there was no significant effect of type of salt used in the starch solution.
Salt solution
Microwave heating
Modified starch
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Based on the molecular topological theory,we introduce a new topological index Y and use it to study for salt effect constant k s of aliphatic acids in the salt solution.Our research indicates that for the above salt effect constant k s,there is a good linear relation between Y and k s and the related equation is eslablished.For this new method the calculation is convenient and the result is accurate.It has clear physical significane.
Constant (computer programming)
Salt solution
Topological index
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For solving the market of purified industrial Salt,Tianjin Changlu Hangu Salt Works cooperated with Bohai Tianhua Co.,Ltd,to seek the improving measurement of technic of purified industrial salt.By researching and demonstrating in Taiyuan chemical factory,the improved technic of purification of salty water was implemented in Bohai Tianhua Co.,Ltd.The result shows that there is a good market for purified industrial salt.
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Salt water
Factory (object-oriented programming)
Purified water
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Salt solution
Generality
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Salt-soluble protein was obtained from defatted proso millet powder by NaCl solution extracted. We studied the effects of concentration of NaCl solution, extraction time and powder-to-salt solution ratio. After that we adopted L_9(3~3)orthogonal experiments to determine the optimal extraction condition, and found that the optimal extraction condition were extraction time 30min, powder-to-salt solution ratio.1∶9 and concentration of NaCl solution 2%.Under this condition,yield of protein was 3.96%.
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Summary Heat treatment and salt addition on the physicochemical properties and quality of fresh noodles were investigated. The water activity was decreased, while the bound water content was increased after heat treatment, and this effect was dependent on the treated intensity and salt concentration, which extended the shelf life of noodles. The content of SDS‐soluble protein was decreased after heat treatment, and this effect was dependent on the treated intensity. However, 3% salt concentration can reduce the aggregation of SDS‐soluble protein. The paste viscosities were reduced, whereas the gelatinisation temperatures increased after heat treatment, and the variation was increased with increasing salt concentration. The hardness and chewiness of cooked noodles were increased after heat treatment, but adding salt reduced this effect. Results showed the quality of heat‐treated noodles can be precisely controlled by the addition of salt, and the optimal treatment condition was 98 °C and 2% salt concentration.
Chewiness
Salt solution
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A modified Arrhenius equation, in which thermal energy is replaced with chemical (Gibbs) potential, and a special calculation procedure were used to evaluate the flotation activation energy for salt solutions in the one molar range of concentrations.The proposed formula overcomes the difficulties of calculating the salt flotation activation energy caused by mathematical problems of finding 1/(ln(c/co)) for the standard salt concentration co=1 M (1 kmol/m 3 and when the applied salt concentration c is in the vicinity of 1 M.The salt flotation activation energy was calculated for flotation of copper-bearing carbonaceous shale in the 0.25, 0.50, 1.00 and 2.00 M NaCl solutions performed in a laboratory machine as equal to 1.9 RT for standard salt solution equal to 1 M.
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Molar ratio
Molar concentration
Salt water
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Thirteen eggplant varieties were treated with different concentrations of NaCl(0,30,60,90,150 mmol/L and 180 mmol/L) and the salt tolerances were studied at germination stage.The results showed that the seed germination of some varieties was promoted under low concentration of NaCl(less than 90 mmol/L) and was repressed under high concentration(higher than 120 mmol/L).Salt tolerances of 13 materials were significantly different,and among them,2 cultivars were salt tolerant,3 cultivars fairly salt sensitive,and the rest comparatively salt tolerance.120 mmol/L NaCl was critical concentration,and laid down theoretical basis for screening salt tolerance of eggplant.
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