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Determining the osmotic pressure (freezing point) of human plasma by freezing point drop method (CAT#: STEM-PPA-0170-LJX)

Introduction

Plasma osmotic pressure is one of the important indicators to reflect the internal environment of the body. Healthy people have a perfect system to regulate the balance of osmotic pressure in the body, and all organs and tissues have almost the same osmotic pressure environment. Once the osmotic pressure balance of body fluids is disturbed or destroyed, it will cause the movement of water between various body fluids and between inside and outside cells, resulting in changes in the content of water, electrolyte and organic matter in body fluids, and finally lead to the disturbance of body function activities. Freezing point drop method is the "gold standard" of osmotic pressure.




Principle

Freezing point drop method is a commonly used method to measure the osmotic pressure (freezing point) of organisms. The method uses the Raoult freezing point principle, that is, any solution, if the total number of solute particles dissolved per unit volume is the same, the value that causes the freezing point of the solution to drop is the same.

Applications

For determining the freezing point and osmotic pressure of biological fluid

Procedure

1. Measure the freezing point of pure water
2. Load the sample solution into the osmometer, so that the water in the sample begins to freeze, and record the temperature drop of the sample
3. When the temperature drops to a certain value, all the water in the sample freezes to form ice crystals. At this time, the sample temperature stops falling and the temperature value is recorded, which is the sample freezing point
4. The osmotic pressure of the sample can be calculated by establishing a standard curve

Materials

• Sample Type:
Human plasma

Notes

1. During the experiment, strictly avoid the contact between the sample and the air to prevent the sample from losing water or absorbing water, which will affect the experimental results.
2. At the same time, the pH value, temperature, stirring time and other factors of the sample will also affect the experimental results and need to be controlled.
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