Transport of physiologic saline through soft contact lenses is important to on-eye behavior. Using a specially designed Stokes-diaphragm cell, we measure aqueous NaCl permeabilities through commercial soft contact lenses at 35 C. The permeabilities increase exponentially with the water content of the lenses spanning a range from 10 À7 to 10 À5 cm 2 /s. Equilibrium partition coefficients are obtained by the backextraction of lenses initially immersed in 1M aqueous NaCl. Partition coefficients also increase with lens water content but over a smaller range, from 0.1 to 0.7. Because the partition coefficient values are smaller than the water content of the lenses, ideal theory is not followed. Donnan exclusion, bound water, and excluded volume are proposed explanations. The diffusion coefficients of aqueous NaCl through soft contact lenses increase with increasing lens water content following free-volume theory. Aqueous NaCl diffusivities in the lower water-content lenses are smaller than the diffusion coefficient of NaCl in water by factors up to 100 indicating very tortuous diffusion paths.
The effects of process pressure (220-500 bar) and temperature (35-65 • C) on yield and extract quality of pelletized Jalapeño peppers (Capsicum annuum L) treated with supercritical carbon dioxide (ScCO 2 ) were studied. Compaction was inadequate when using whole air-dried pepper flakes conditioned to high moisture as raw material, which resulted in high porosity pellets and low bed densities. Thus, reference pellet samples were produced from Jalapeño pepper flakes that were finely ground and conditioned to low moisture. Pressures ≥290 bar did not affect cumulative extraction of reference pellet samples at 45 • C. On the other hand, the extraction rate of reference pellet samples at 360 bar increased with process temperature, as a result of increments in solubility, improvements in mass transfer properties, and/or improvements in solute desorption from the solid matrix. With regard to pretreatment, finely ground pepper samples were extracted in half the time of reference pellets (120 versus 270 min) at 360 bar and 45 • C; increasing sample moisture prior to pelletization increased extraction yield; and decreasing particle size prior to pelletization increased extraction rate slightly. These results suggest that sample moisture is partially co-extracted by ScCO 2 , and that the extraction rate of pelletized Jalapeño peppers is controlled by internal mass transfer mechanisms. Chlorophyllian pigments were removed in the final stages of the extraction process. Furthermore, pigment extraction increased with process pressure at 45 • C, and it increased slightly with process temperature at 360 bar. On the other hand, the concentration of capsaicinoids in extract samples remained constant during ScCO 2 extraction.
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