Osmolar Concentration

"Osmolar Concentration" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus, MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure, which enables searching at various levels of specificity.

MeSH information

Definition | Details | More General Concepts | Related Concepts | More Specific Concepts

The concentration of osmotically active particles in solution expressed in terms of osmoles of solute per liter of solution. Osmolality is expressed in terms of osmoles of solute per kilogram of solvent.

Descriptor ID	D009994
MeSH Number(s)	G02.640
Concept/Terms	Osmolar Concentration Osmolar Concentration Concentration, Osmolar Concentrations, Osmolar Osmolar Concentrations Osmolarity Osmolarities Osmolality Osmolality Osmolalities Ionic Strength Ionic Strength Ionic Strengths Strength, Ionic Strengths, Ionic

Below are MeSH descriptors whose meaning is more general than "Osmolar Concentration".

Biological Sciences [G]
Chemical Phenomena [G02]
Osmolar Concentration [G02.640]

Below are MeSH descriptors whose meaning is more specific than "Osmolar Concentration".

Osmolar Concentration
Osmotic Pressure
Salinity

publications

Timeline | Most Recent

This graph shows the total number of publications written about "Osmolar Concentration" by people in this website by year, and whether "Osmolar Concentration" was a major or minor topic of these publications.

Bar chart showing 72 publications over 26 distinct years, with a maximum of 7 publications in 2011

To see the data from this visualization as text, click here.

Year	Major Topic	Minor Topic	Total
1996	0	4	4
1997	0	1	1
1998	0	1	1
2000	0	1	1
2001	0	3	3
2002	0	4	4
2003	0	3	3
2004	0	3	3
2005	1	3	4
2006	0	3	3
2007	0	3	3
2008	0	2	2
2009	0	3	3
2010	0	5	5
2011	0	7	7
2012	0	2	2
2013	0	2	2
2014	0	1	1
2015	0	4	4
2016	0	3	3
2017	0	1	1
2018	0	3	3
2019	0	4	4
2020	0	2	2
2022	0	1	1
2023	0	2	2

Below are the most recent publications written about "Osmolar Concentration" by people in Profiles.

Ju Q, Wang J, Zhou H, Qin D, Hu X, McClements DJ, Luan G. Influence of pH and ionic strength on the physicochemical and structural properties of soybean ?-conglycinin subunits in aqueous dispersions. Int J Biol Macromol. 2023 Dec 31; 253(Pt 3):126927.

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Lund J, Breum AW, Gil C, Falk S, Sass F, Isidor MS, Dmytriyeva O, Ranea-Robles P, Mathiesen CV, Basse AL, Johansen OS, Fadahunsi N, Lund C, Nicolaisen TS, Klein AB, Ma T, Emanuelli B, Kleinert M, S?rensen CM, Gerhart-Hines Z, Clemmensen C. The anorectic and thermogenic effects of pharmacological lactate in male mice are confounded by treatment osmolarity and co-administered counterions. Nat Metab. 2023 04; 5(4):677-698.

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Brancolini G, Rotello VM, Corni S. Role of Ionic Strength in the Formation of Stable Supramolecular Nanoparticle-Protein Conjugates for Biosensing. Int J Mol Sci. 2022 Feb 21; 23(4).

View in: PubMed
Verma A, Patel AB, McMahon GM. The Case | Hyponatremia with an increased osmolar gap. Kidney Int. 2020 09; 98(3):797-798.

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Dai T, Li T, Li R, Zhou H, Liu C, Chen J, McClements DJ. Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins. Food Chem. 2020 Nov 01; 329:127219.

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Mitbumrung W, Suphantharika M, McClements DJ, Winuprasith T. Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses. J Food Sci. 2019 Nov; 84(11):3213-3221.

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Cheng C, Wu Z, McClements DJ, Zou L, Peng S, Zhou W, Liu W. Improvement on stability, loading capacity and sustained release of rhamnolipids modified curcumin liposomes. Colloids Surf B Biointerfaces. 2019 Nov 01; 183:110460.

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Zhu Y, McClements DJ, Zhou W, Peng S, Zhou L, Zou L, Liu W. Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels. Food Chem. 2020 Jan 15; 303:125401.

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Yan C, Fu D, McClements DJ, Xu P, Zou L, Zhu Y, Cheng C, Liu W. Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin. Food Res Int. 2019 05; 119:315-324.

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Li R, Zeng Z, Fu G, Wan Y, Liu C, McClements DJ. Formation and characterization of tannic acid/beta-glucan complexes: Influence of pH, ionic strength, and temperature. Food Res Int. 2019 06; 120:748-755.

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