Guest guest Posted February 22, 2001 Report Share Posted February 22, 2001 Hi, Hud, >>The way this applies to the hydroxycobalamin solution is that the >>hydroxycobalamin molecule itself contributes to osmolarity. 10,000 mcg/mL >>(10 g/L) corresponds to an osmolarity of 7 mOsmos - or less than 3% of >>normal (physiological) saline. > >Are you sure? Then how come normal (physiological) saline solution is sold >as 0.9% NaCl (or 9 mg/mL = 9000 mcg/mL)? If you dissolve 10,000 mcg/mL of >hydroxycoblamine into water, wouldn't that bring the solution close to a >0.9% NaCl solution? I double-checked the calculation, and got about the same result. I think the difference that you aren't seeing is that the concentration of molecules depends on the molecular weight also, not just on the mass (weight). For those who want to check it themselves: The unit of concentration that is used in computing osmolarity is molarity - computed as weight concentration (in g/L) divided by molecular weight. 0.9% NaCl is 9g/L (=9 mg/mL). This works out to 150 mM (milliMolar), as the MW of NaCl is 58.4. Because each molecule of NaCl provides two ion (Na+ and Cl-), this gives an osmolarity of 300 mOs. To get a 300 mOs strength of hydroxycobalamine (MW 1329.4 if I corrected from cyanocobalamine MW correctly), you would need 300 mM (0.3 M) concentration. That would be a concentration of 1329.4 X 0.3 = 398.8 g/L = 398.8 mg/mL. A concentration of 10 mg/mL would be 7.5 mM, and 7.5 mOs - compared to 300 mOs physiological. Jerry _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2003 Report Share Posted August 29, 2003 > From: " may_flower57 " <basaraba@...> >Subject: Re: pickling non-pickling cucumbers >You can pickle the smaller ones. If you have larger ones, maybe try >the recipe in NT for fermented cukes using the sliced variation >rather than whole. An old method to keep pickles crisp is to add a >grape leaf or a piece of horseradish to the jar. I have done this >with regular canned pickles....haven't tried it yet with the >fermented ones, but think it's worth a try. Let us know how they >turn out! > >Connie Connie, I've used horsraddish leaf as well, and it gives a wonderful tart flavor. I haven't grown horsraddish for a few years but have made arrangements with a local farmer for some horshraddish and leaves.I better get them soon , I have so many gallons of pickles now! I'm doing some green tomatoes now, they would taste great with horsraddish leaf. Chas _________________________________________________________________ Get MSN 8 and enjoy automatic e-mail virus protection. http://join.msn.com/?page=features/virus Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2004 Report Share Posted July 5, 2004 Regarding Dr Volpe ~ I have heard only positive remarks regarging him and his office. Quote Link to comment Share on other sites More sharing options...
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