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Diffusion vs Osmosis

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  • Meathead
    BBQ Whisperer, Mythbuster
    • May 2014
    • 1206
    • Chicago area
    • Remember, no rules in the bedroom or kitchen
      Meathead

    Diffusion vs Osmosis

    Most of the cookbooks tell us that salt is pulled out of the brine and into the meat by osmosis, a phenomenon we learned about in high school when we were not napping and passing notes. Osmosis plays a role because when you brine the salt pulls myowater to the surface to dissolve the salt. It then diffuses into the meat by going through wide open pores, sliced muscle fibers, capillaries, and mixing with intracellular myowater. Click image for larger version

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  • NapMaster
    Club Member
    • Jan 2019
    • 575
    • Denham Springs, LA
    • WebberSummitGold6burnerLP, ShotGunSmoker

      Avid Armor Vacuum Sealer

    #2
    Nice, simple, clear explanation. Kudos for following the KISS principle.

    Comment

    • Troutman
      Club Member
      • Aug 2017
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      #3
      I knew that, I think

      Comment

      • Steve B
        Club Member
        • Jun 2016
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        #4
        Thanks to you Meathead and your insights, this is exactly why I now “dry brine” all of my meats and try to go at least 24 hrs. To let the salt permeate as much as possible. Which in turns tenderizes the meat. Making it more flavorful.
        Whew. Am I talking out of my, well, or am I correct.
        Keep up the good work my friend and brother.

        Comment


        • FireMan
          FireMan commented
          Editing a comment
          Yer talking out of yer well. 🕶
      • gcdmd
        Charter Member
        • Sep 2014
        • 927
        • The Republic of Texas

        #5
        When I was teaching anatomy and physiology at the college level I used to point out to my students that there were actually two concentration gradients, the concentration of solute and that of solvent.


        In the diffusion illustration the solute (salt) is moving from high concentration to low concentration, i.e., down its concentration gradient, from right to left. At the same time the solvent (water) is moving down its own concentration gradient, from left to right.


        In osmosis, whichever substance is able to cross the semi-permeable, or selectively permeable, membrane moves down (from high to low) its own concentration gradient.


        In the osmosis illustration the solvent (water) is moving from a high concentration of water to a lower concentration of water, left to right. The net movement of water across the membrane will become zero when the hydrostatic pressure of the height of the fluid column on the right equals the osmotic pressure.
        Last edited by gcdmd; March 4th, 2019, 06:10 AM.

        Comment


        • FireMan
          FireMan commented
          Editing a comment
          I’m going through your post & everything is ok, yup, ok, & then the final sentence. I understood it, much to my surprise. Thanks.

        • holehogg
          holehogg commented
          Editing a comment
          FireMan the last sentence being "Last edited by gcdmd......."

        • tbob4
          tbob4 commented
          Editing a comment
          I remember all of that!!!! Dang, I loved science. Thank you and all of my Profs/teachers.
      • Medic abroad
        Founding Member
        • Aug 2014
        • 3
        • Aquidneck island RI

        #6
        I'm bringing this post to my next acid base balance class I have to teach to future paramedics. it was the hardest concept to understand because no one out it in these simple terms.

        Thanks Meathead

        Comment


        • texastweeter
          texastweeter commented
          Editing a comment
          reading that on acid might result in confusion.
      • klflowers
        Club Member
        • Sep 2015
        • 2380
        • Tennessee

        #7
        Dang

        Comment

        • johnmcq4
          Club Member
          • Jan 2017
          • 14
          • Indianapolis, Indiana

          #8
          The osmosis graphic text is confusing me. Based on the article text which made sense to me, it seems the graphic text should read that water moves from high to low. Or not? I think I will just go with the article which is clear to me.

          Comment


          • Ahumadora
            Ahumadora commented
            Editing a comment
            As gcdmd said " In the osmosis illustration the solvent (water) is moving from a high concentration of water to a lower concentration of water, left to right. The net movement of water across the membrane will become zero when the hydrostatic pressure of the height of the fluid column on the right equals the osmotic pressure."

          • johnmcq4
            johnmcq4 commented
            Editing a comment
            That makes sense to me. I just don't see that in the illustration. Maybe if the left and right image were swaped. Doesn't matter. We dry brine because it works very well.
        • HouseHomey
          Club Member
          • May 2016
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          #9
          Huh?

          Comment

          • Robert M
            Club Member
            • Aug 2019
            • 6

            #10
            on this subject how about discussing store bought frozen turkeys with anywhere from 8 -15% injected mystery fluid, the labels show something I can't remember, brine and flavoring, whatever that is. should you brine the turkey at all in this case? I suspect the meat would reach equilibrium for salt and stop absorbing but would it be too salty to eat at that point?

            Comment

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