Benders'dictionary of nutrition and food technology

347Oslo breakfast A breakfast requiring no preparation, introducedin Oslo, Norway, in 1929 for schoolchildren before classesstarted. It consisted of rye biscuit, brown bread, butter or vitaminisedmargarine, whey cheese and cod liver oil paste, 0.3 Lmilk, raw carrot, apple, half orange.osmazome Obsolete name given to an aqueous extract of meatregarded as the ‘pure essence of meat’.osmolality Concentration of osmotically active particles per kg ofsolvent.osmolarity Concentration of osmotically active particles per litreof solution.osmole Unit of osmotic pressure. Equals molecular mass of asolute, in grams, multiplied by the number of ions when it dissociatesin solution.osmophiles Micro-organisms that can flourish under conditionsof high osmotic pressure,e.g. in jams, honey, brine pickles; especiallyyeasts (also called xerophilic yeasts).osmosis The passage of water through a semipermeable membrane,from a region of low concentration of solutes to one ofhigher concentration.osmosis, reverse Or hyperfiltration, the passage of water from amore concentrated to a less concentrated solution through asemipermeable membrane by the application of pressure. Usedfor desalination of seawater, concentration of fruit juices andprocessing of whey. The membranes commonly used are celluloseacetate or polyamide with very small pores, 10 3 –10 4 µm.See also ultrafiltration; osmotic pressure.osmotic dehydration Partial dehydration of fruit by use of a concentratedsugar solution to extract water.osmotic pressure The pressure required to prevent the passage ofwater through a semipermeable membrane from a region of lowconcentration of solutes to one of higher concentration, byosmosis.Osmovac TM process Two-stage drying of fruits. In the first stage,about half the moisture is removed by osmotic dehydration, followedby vacuum drying.ossein The organic matrix of the bone left behind when themineral salts are removed by solution in dilute acid. Mainlycollagen, and hydrolysed by boiling water to gelatine.osteoblasts Cells that are responsible for the formation of bone.Differentiation of osteoblast precursor cells is stimulated byvitamin d, after osteoclasts have been activated.osteocalcin Calcium-binding protein in bone and cartilage that containsγ-carboxyglutamate (Gla) residues formed by a vitamink-dependent reaction; synthesis regulated by vitamin d.