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Content material: Lindman, B. and Wennerström, H. Micelles. Amphiphile aggression in aqueous resolution. -- Eicke, H. -F. Surfactants in nonpolar solvents. Aggregation and micellization

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Reverse osmosis was f i r s t proposed as a method f o r the conc e n t r a t i o n of l i q u i d foods some f i f t e e n years ago (12), and s i n c e that time, numerous s t u d i e s have been reported on aspects of the u l t r a f i l t r a t i o n and reverse osmosis of whey. A common observati o n has been the d e c l i n e i n f l u x r a t e through the membrane that occurs during operation due to the accumulation of f o u l i n g l a y e r s on the membrane surface Membrane F o u l i n g Studies on Whey Lim et a l .

1 Teppo-cho, Sakai-shi 590, Japan M . M A E K A W A , T. K I S H I M O T O , and S. Y A M A G A M I Osaka City University Medical School, 1-5-7 Asahi-machi, Abeno-ku, Osaka-shi 545 Japan Since Henderson opene gat applicatio of ultrafiltration t o r e n a l failure as an alternative to hemodialysis and p e r i t o n e a l dialysis, the ultrafiltration o f blood, hemofiltration, has been i n c r e a s i n g l y attracting both clinical and pathological interest. I n the course of h e m o f i l t r a t i o n s t u d i e s , it has been amply confirmed that t h i s new therapy is effective f o r treatment o f hemodialysis-difficulties p a t i e n t s who a r e not compatible w i t h hemodialysis due t o s e r i o u s syndrome.

This source of f o u l i n g could be removed e i t h e r by exchanging the calcium i n the whey f o r sodium, or by s l i g h t l y lowering the pH of the whey. As noted by Matthews (17), the s t u d i e s on membrane f o u l i n g published so f a r would suggest that some of the p r o t e i n components causing f o u l i n g are a f f e c t e d by such f a c t o r s as pH, i o n i c s t r e n g t h and i o n i c composition ( p a r t i c u l a r l y calcium c o n c e n t r a t i o n ) I n t e r a c t i o n s between th shown by P e r i and Dunkle osmosis of s o l u t i o n s of whey components showed l i t t l e i n d i c a t i o n of f o u l i n g ; only whole whey gave a steady d e c l i n e i n f l u x r a t e w i t h time.

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