Effect of Salt Concentration on Oil Recovery during Polymer Flooding: Simulation Studies on Xanthan Gum and Gum Arabic

Oil recoveries from medium and heavy oil reservoirs under natural recovery production are small because of the high viscosity of the oil. Normal water flooding procedures are usually ineffective, as the injected water bypasses much of the oil because of its high mobility. Thermal flooding processes are desirable but have many disadvantages from costs, effects on the environment, and loss of lighter hydrocarbons. Chemical flooding options, such as bio-polymer flooding options, are attractive, as they are environmentally friendly and relatively cheap to deploy and help to increase the viscosity of the injecting fluid, thereby reducing its mobility and increasing its oil recovery. The downside to polymer flooding includes reservoir temperature, salinity, molecular weight, and composition. Six weight percentages of two polymers (xanthan gum, XG, and gum arabic, GA) are dissolved in water, and their viscosity is measured in the laboratory. These viscosities are incorporated with correlations in the Eclipse software to create models with different polymer concentrations of (0.1% wt., 0.2% wt., 0.3% wt., 0.4% wt., 0.5% wt., and 1% wt.). A base case of natural recovery and water injection was simulated to produce an oil recovery of 5.9% and 30.8%, respectively, while at 0.1% wt. and 1% wt., respectively, oil recoveries of 38.8% and 45.7% (for GA) and 48.1% and 49.8% (for XG) are estimated. At 5% and 10% saline conditions, a drop in oil recovery of (4.6% and 5.3%) is estimated during GA flooding and (1.2% and 1.7%) for XG flooding at 1% wt., respectively. XG exhibits higher oil recoveries compared to GA at the same % wt., while oil recoveries during GA floodings are more negatively affected by higher saline concentrations.

Strontium isotope analysis of otoliths reveals differences in the habitat salinity among three sympatric stickleback species of the genus Pungitius

The analysis of otolith Sr isotope ratios (87Sr/86Sr) is a powerful method to study fish migration in freshwater areas. However, few studies have applied this method to study fish movement in brackish-water environments. Furthermore, despite the fact that habitat differentiation has been shown to drive genetic differentiation and reproductive isolation among stickleback fish, no studies have used the otolith 87Sr/86Sr ratios to analyze habitat differentiation between stickleback ecotypes and species. In this study, we analyzed the otolith 87Sr/86Sr ratios of three sympatric stickleback species of the genus Pungitius in the Shiomi River on Hokkaido Island, Japan: P. tymensis, the brackish-water type of the P. pungitius-P. sinensis complex, and the freshwater type of the P. pungitius-P. sinensis complex. First, we created a mixing equation to depict the relationship between habitat salinity and the 87Sr/86Sr ratios of river water. We found that the otolith 87Sr/86Sr ratios differed significantly among the three species, indicating that the three species utilize habitats with different salinities: P. tymensis and the brackish-water type inhabit freshwater and brackish-water environments, respectively, with the freshwater type using intermediate habitats. In addition, we found that some freshwater individuals moved to habitats with higher salinities as they grew. Our study demonstrates that the analysis of otolith 87Sr/86Sr ratios is a useful method for studying the habitat use of fish in brackish-water environments and habitat differentiation among closely related sympatric and parapatric species.

Optimal Conditions for In Vitro Assembly of Respiratory Syncytial Virus Nucleocapsid-like Particles

The nucleocapsids (NCs) of the respiratory syncytial virus (RSV) can display multiple morphologies in vivo, including spherical, asymmetric, and filamentous conformations. Obtaining homogeneous ring-like oligomers in vitro is significant since they structurally represent one turn of the characteristic RSV NC helical filament. Here, we analyzed and optimized conditions for forming homogenous, recombinant nucleocapsid-like particles (NCLPs) of RSV in vitro. We examined the effects of modifying the integrated RNA length and sequence, altering incubation time, and varying buffer parameters, including salt concentration and pH, on ring-like NCLPs assembly using negative stain electron microscopy (EM) imaging. We showed that high-quality, homogeneous particles are assembled when incubating short, adenine-rich RNA sequences with RNA-free N associated with P (N⁰P). Further, we reported that a co-incubation duration greater than 3 days, a NaCl concentration between 100 mM and 200 mM, and a pH between 7 and 8 are optimal for N-RNA ring assembly with polyadenine RNA sequences. We believe assembling high-quality, homogeneous NCLPs in vitro will allow for further analysis of RSV RNA synthesis. This work may also lend insights into obtaining high-resolution nucleocapsid homogeneous structures for in vitro analysis of antiviral drug candidates against RSV and related viruses.

The influence of KCl concentration on the gelation of myofibrillar protein giant squid (Dosidicus gigas) due to molecular conformation change

Introduction

Protein gelation process is of importance in food industry. The objective of this study is to investigate the influence of salt concentration variation, which induced protein conformation change, on protein's intermolecular interactions and its gelation process.

Methods

Paramyosin has been separated and purified from myofibrillar protein extracted from giant squid. Then Giant squid's paramyosin molecular mass and intermolecular interactions were quantified by means of light scattering techniques. Finally, the micro-rheology study via diffusing wave spectroscopy (DWS) technique revealed that this conformation change dramatically affected myofibrillar protein gelation process.

Results

The obtained apparent molecular weight (ca 2 × 10⁵ g/mol) suggested that protein molecules existed as dimers, while the second virial coefficient A2 significantly reduced from -3.98456 × 10^-5 to -5.07575 × 10^-4 ml mol/g² when KCl concentrated from 0.15 to 1 mol/L. Light scattering data also suggest that paramyosin dimers are stiff, with a persistence length of 120 nm, almost the length of a molecule and independent of salt concentration. Mean-square displacement (MSD) of tracer particles at 5 temperatures with 4 salt concentrations displayed that this conformation change had dramatic effect. Therefore, G' and G" were remarkably altered with at least one order of magnitude difference owing to this event occurrence.

Conclusions

Paramyosin conformation change due to KCl concentrated enhances attractive interactions with apparent molecular mass increase, which resulted in majority paramyosin molecules (> 99%) in dimeric form and promoted aggregates formation. DWS technique revealed that the conformation change dramatic affected this process characterized by the correlation functions, MSD, and G' and G". This study brings forward data on understanding the effect of a major salt supplement, KCl, on the chemical physics of a major muscle protein.

Characterization of the sodium binding state in several food products by 23 Na nuclear magnetic resonance spectroscopy

In food, salt has several key roles including conservative and food perception. For this latter, it is well-known that the interaction of sodium with the food matrix modifies the consumer perception. It is then critical to characterize these interactions in various real foods. For this purpose, we exploited the information obtained on both single and double quantum ²³ Na nuclear magnetic resonance (NMR) spectroscopies. All salted food samples studied showed strong interactions with the food matrix leading to quadrupolar interactions. However, for some of them, the single quantum analysis did not match the theoretical prediction. This was explained by the presence of another type of sodium population, which did not produce quadrupolar interactions. This finding is of critical importance to perform quantitative magnetic resonance imaging (MRI) and to understand the consumer salty taste perception.

Moench) grain

This study aimed to estimate the γ-aminobutyric acid (GABA) content and glutamate decarboxylase activity (GAD) in germinated sorghum grain as affected by different concentrations of NaCl, pyridoxal 5-phosphate (PLP), and CaCl₂. In general, the obtained results revealed that the addition of low doses of NaCl (40 mmol/L), PLP (90 mmol/L), and CaCl₂ (0.5 mmol/L) to the germination culture significantly (p < .05) enhanced the GABA content and subsequently improved the GAD activity in sorghum grains. Moreover, CaCl₂ played a dominant role in the extent of enzymolysis, followed by NaCl and PLP. Regarding the GABA content, the optimal concentration of the NaCl, PLP, and CaCl₂ was estimated as 41.07 mmol/L, 82.62 μmol/L, and 0.40 mmol/L, respectively. Under this optimal culture medium, the maximum GABA content was 0.336 mg/g. In conclusion, the findings of this work would provide a scientific basis for the industrialized production of GABA-enriched sorghum foods.

Effects of salt concentration on the quality of paocai, a fermented vegetable product from China

BACKGROUND

Paocai is a traditional Chinese fermented vegetable food. As the most important ingredient, salt has crucial effects on the bacterial community and volatile compounds of paocai. To demonstrate the effects of salt on the fermentation of paocai, the bacterial composition and volatile compounds were investigated using high-throughput sequencing and gas chromatography-mass spectrometry (GC-MS).

RESULTS

The salt had no significant effects on the bacterial community at the phylum level. Proteobacteria and Bacteroidetes gradually decreased during the fermentation, and Firmicutes gradually increased as the dominant bacteria in the late stage of fermentation. At the genus level, Lactobacillus and Lactococcus gradually increased in relative abundance during the fermentation and became the dominant bacteria in paocai. High salt levels can contribute to the growth of Lactobacillus, which became the dominant genus in paocai. The salt concentration affected the profiles of volatile compounds in paocai after fermentation. A total of 42 volatile components were detected by GC-MS, among which phenols, aldehydes, and nitriles were the main ones. A high salt concentration will increase the volatile compound content, mainly aldehydes and alcohols, and improve the flavor of paocai. At the same time, the electronic tongue analysis also showed that a high salt concentration made a major contribution to the flavor of paocai.

CONCLUSIONS

These data are helpful to elucidate the effects of salt on the quality of paocai and contribute to improving the quality and reducing the use of salt. © 2021 Society of Chemical Industry.

Molecular Dynamics Study of Ion Transport in Polymer Electrolytes of All-Solid-State Li-Ion Batteries

Atomistic analysis of the ion transport in polymer electrolytes for all-solid-state Li-ion batteries was performed using molecular dynamics simulations to investigate the relationship between Li-ion transport and polymer morphology. Polyethylene oxide (PEO) and poly(diethylene oxide-alt-oxymethylene), P(2EO-MO), were used as the electrolyte materials, and the effects of salt concentrations and polymer types on the ion transport properties were explored. The size and number of LiTFSI clusters were found to increase with increasing salt concentrations, leading to a decrease in ion diffusivity at high salt concentrations. The Li-ion transport mechanisms were further analyzed by calculating the inter/intra-hopping rate and distance at various ion concentrations in PEO and P(2EO-MO) polymers. While the balance between the rate and distance of inter-hopping was comparable for both PEO and P(2EO-MO), the intra-hopping rate and distance were found to be higher in PEO than in P(2EO-MO), leading to a higher diffusivity in PEO. The results of this study provide insights into the correlation between the nanoscopic structures of ion solvation and the dynamics of Li-ion transport in polymer electrolytes.

Modelling the Effect of Salt Concentration on the Fate of Listeria monocytogenes Isolated from Costa Rican Fresh Cheeses

“Turrialba cheese” is a Costa Rican fresh cheese highly appreciated due to its sensory characteristics and artisanal production. As a ready-to-eat dairy product, its formulation could support Listeria monocytogenes growth. L. monocytogenes was isolated from 14.06% of the samples and the pathogen was able to grow under all tested conditions. Due to the increasing demand for low-salt products, the objective of this study was to determine the effect of salt concentration on the growth of pathogen isolates obtained from local cheese. Products from retail outlets in Costa Rica were analyzed for L. monocytogenes. These isolates were used to determine growth at 4 °C for different salt concentration (0.5–5.2%). Kinetic curves were built and primary and secondary models developed. Finally, a validation study was performed using literature data. The R² and Standard Error of fit of primary models were ranked from 0.964–0.993, and 0.197–0.443, respectively. An inverse relationship was observed between growth rate and salt concentration. A secondary model was obtained, with R² = 0.962. The model was validated, and all values were B_f > 1, thus providing fail-safe estimations. These data were added to the free and easy-to-use predictive microbiology software “microHibro” which is used by food producers and regulators to assist in decision-making.

Evolution of Protrusions on Lithium Metal Anodes Stabilized by a Solid Block Copolymer Electrolyte Studied Using Time-Resolved X-ray Tomography

Growing demand for rechargeable batteries with higher energy densities has motivated research focused on enabling the lithium metal anode. A prominent failure mechanism in such batteries is short circuiting due to the uncontrolled propagation of lithium protrusions that often have a dendritic morphology. In this paper, the electrodeposition of metallic lithium through a rigid polystyrene-b-poly(ethylene oxide) (PS-b-PEO or SEO) block copolymer electrolyte was studied using hard X-ray microtomography. In this system, protrusions were approximately ellipsoidal globules: we take advantage of this simple geometry to quantify their growth as a function of polarization time and electrolyte salt concentration. The growth of 47 different globules was tracked with time to obtain average velocities of globule growth into the electrolyte. The globule diameter was a linear function of globule height in the electrolyte with a slope of about 6, independent of time and electrolyte salt concentration.

Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch

The aim of this study was to evaluate quality characteristics of pork myofibrillar protein (MP) added with cornstarch as affected by different pH values and salt cocnentrations. MP mixtures were prepared with three different pH values (pH 6.00, 6.25, and 6.50) and three different salt concentrations (0.15, 0.30, and 0.45 M). Cooking yield (CY), gel strength, viscosity, and scanning electron microscopy were measured to evaluate characteristics of MPs. CYs of MPs with cornstarch at above pH 6.25 or salt 0.30 M were increased compared to those at pH 6.00 or salt 0.15 M. However, gel strengths of MPs at salt 0.45 M were higher than those at salt 0.30 M. In microstructure analysis, MP gels with increasing pH value and salt concentration showed compact and uniform structure. Thus, MP gels with pH 6.25 and salt concentration of 0.30 M would be better for manufacturing meat products containing cornstarch to increase their water holding ability.

Impact of Salt Concentration on Nonuniform Lithium Electrodeposition through Rigid Block Copolymer Electrolytes

There is a growing demand for higher energy density lithium batteries. One approach for addressing this demand is enabling lithium metal anodes. However, nucleation and growth of electronically conductive protrusions, which cause short circuits, prevent the use of this technology with liquid electrolytes. The use of rigid solid electrolytes such as polystyrene-b-poly(ethylene oxide) electrolytes is one solution. An additional requirement for practical cells is needed to use electrolytes with high salt concentration to maximize the flux of lithium ions in the cell. The first systematic study of the effect of salt concentration on the morphology of electrodeposited lithium through a rigid block copolymer electrolyte is presented. The nature, areal density, and morphologies of defective lithium deposits created during galvanostatic cycling of lithium-lithium symmetric cells were determined using hard X-ray microtomography. Cycle life decreases rapidly with increasing salt concentration. X-ray microtomography reveals the presence of multiglobular protrusions, which are nucleated at impurity particles at low salt concentrations; here, the areal density of defective lithium deposits was independent of salt concentration. At the highest salt concentration, this density increases abruptly by a factor of about 10, and defects were also nucleated at locations where no impurities were visible.

Multifaceted activities of plant gum synthesised platinum nanoparticles: catalytic, peroxidase, PCR enhancing and antioxidant activities

A single pot, green method for platinum nanoparticles (Pt NP) production was devised with gum ghatti (Anogeissus latifolia). Analytical tools: ultraviolet-visible (UV-vis), dynamic light scattering, zeta potential, transmission electron microscope, X-ray diffraction (XRD), and Fourier transform infrared spectroscopy were employed. Wide continuous UV-vis absorption and black solution colouration proved Pt NP formation. Face-centred cubic crystalline structure of NP was evidenced from XRD. NPs formed were nearly spherical with a mean particle size of 3 nm. NP demonstrated a myriad of properties including catalytic, peroxidase, polymerase chain reaction (PCR) enhancing and antioxidant activities. Catalytic action of NP was probed via NaBH4 reduction of arsenazo-III dye. NP displayed considerable peroxidase activity via catalysis of 3, 3', 5, 5'-tetramethylbenzidine oxidation by H2O2. NP showed exceptional stability towards varying pH (3-11), temperature (25-100°C), salt concentration (0-100 mM) and storage time duration (0-12 months). In comparison with horse radish peroxidase, its applicability as an artificial peroxidase is advantageous. NP caused a two-fold enhancement in PCR yield at 0.4 nM. Also showed significant 1', 1' diphenyl picryl-hydrazyle scavenging (80.1%) at 15 µg/mL. Author envisages that the biogenic Pt NP can be used in a range of biological and environmental applications.

DelPhiPKa: Including salt in the calculations and enabling polar residues to titrate

DelPhiPKa is a widely used and unique approach to compute pK_a 's of ionizable groups that does not require molecular surface to be defined. Instead, it uses smooth Gaussian-based dielectric function to treat computational space via Poisson-Boltzmann equation (PBE). Here, we report an expansion of DelPhiPKa functionality to enable inclusion of salt in the modeling protocol. The method considers the salt mobile ions in solvent phase without defining solute-solvent boundary. Instead, the ions are penalized to enter solute interior via a desolvation penalty term in the Boltzmann factor in the framework of PBE. Hence, the concentration of ions near the protein is balanced by the desolvation penalty and electrostatic interactions. The study reveals that correlation between experimental and calculated pK_a 's is improved significantly by taking into consideration the presence of salt. Furthermore, it is demonstrated that DelphiPKa reproduces the salt sensitivity of experimentally measured pK_a 's. Another new development of DelPhiPKa allows for computing the pK_a 's of polar residues such as cysteine, serine, threonine and tyrosine. With this regard, DelPhiPKa is benchmarked against experimentally measured cysteine and tyrosine pK_a 's and for cysteine it is shown to outperform other existing methods (DelPhiPKa RMSD of 1.73 vs RMSD between 2.40 and 4.72 obtained by other existing pK_a prediction methods).

Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-Thaw Stability

The development of multilayered interfacial engineering on the emulsion freeze-thaw properties has recently attracted widespread attention, because of the essential freeze-thaw storage process in some emulsion-matrix food products. In this research, we studied the role of salt concentration on the freeze-thaw properties of quinoa protein (QPI) nanoparticles-stabilized Pickering emulsions. The QPI nanoparticles (particle concentration c = 2%, w/v) with increasing particle size and surface hydrophobicity ( H₀) were fabricated by ultrasound treatment at 100 W for 20 min, by varying the NaCl addition (salt concentrations, 0-500 mM). The sonicated QPI nanoparticles with increasing salt concentrations showed higher β-sheet structure contents and stronger hydrophobic interactions, which were attributed to the decreasing charged groups and particle aggregation by electrostatic interactions. As compared to the sonicated QPI nanoparticles-stabilized Pickering emulsions ( c = 2%, oil fraction φ = 0.5) without salt accretion, the emulsions with salt accretion exhibited better freeze-thaw properties after three freeze-thaw circulations, which might be mainly caused by the generation of gel-like three-dimensional structure and multilayered network at the droplets' interface with smaller droplet sizes. Increasing the salt concentration progressively enhanced the freeze-thaw properties of sonicated QPI nanoparticles-stabilized Pickering emulsions probably due to the inhibit formation of ice crystal by the "salting-out" effects. The results of this study would provide great significance to investigate the role of salt concentration in the freeze-thaw properties of protein-stabilized Pickering emulsions.

In Vivo Non-Destructive Monitoring of Capsicum Annuum Seed Growth with Diverse NaCl Concentrations Using Optical Detection Technique

We demonstrate that optical coherence tomography (OCT) is a plausible optical tool for in vivo detection of plant seeds and its morphological changes during growth. To investigate the direct impact of salt stress on seed germination, the experiment was conducted using Capsicum annuum seeds that were treated with different molar concentrations of NaCl. To determine the optimal concentration for the seed growth, the seeds were monitored for nine consecutive days. In vivo two-dimensional OCT images of the treated seeds were obtained and compared with the images of seeds that were grown using sterile distilled water. The obtained results confirm the feasibility of using OCT for the proposed application. Normalized depth profile analysis was utilized to support the conclusions.

Quality Evaluation of Bakasang Processed with Variation of Salt Concentration, Temperature and Fermentation Time

BACKGROUND AND OBJECTIVE

Production of bakasang in North Sulawesi has not been standardized. Local people still produce it without considering the optimal conditions and the fermentation is done in a simple way. The fish viscera is traditionally fermented inside a bottle with addition of salt and incubated under the sun for a few days until it turns into a liquid. In this present study, the quality of bakasang was assessed during various fermentation condition.

MATERIALS AND METHODS

The viscera of fresh cakalang (Katsuwonus pelamis) fish was fermented under various temperatures (30, 50 and 70°C) for 5, 10 and 15 days with the addition of 10, 20 and 30% of salt. The property of quality included pH, moisture content, free fatty acid (FFA) and thiobarbituric acid (TBA) of the bakasang product.

RESULTS

The results of this study indicated that moisture content ranged from 16.42-77.98%. Moisture content decreased with increasing the salinity, fermentation temperature and fermentation time. The pH of bakasang ranged from 5.66-6.73. The pH of bakasang decreased with the increasing salinity. The FFA level ranged from 1.42-5.18, it increased with increasing fermentation time but decreased with increasing fermentation temperature and increased salt level. The TBA (expressed in malondialdehyde/MDA) level varied from 0.53-4.81 g/100 g, it decreased with increasing salinity and fermentation temperature but decreased with increasing fermentation time.

CONCLUSION

The data revealed that based on the property of quality, the best product was bakasang produced using salt 20-30% at 70°C which was fermented for 15 days.

Heating and temperature gradients of lipid bilayer samples induced by RF irradiation in MAS solid-state NMR experiments

The MAS solid-state NMR has been a powerful technique for studying membrane proteins within the native-like lipid bilayer environment. In general, RF irradiation in MAS NMR experiments can heat and potentially destroy expensive membrane protein samples. However, under practical MAS NMR experimental conditions, detailed characterization of RF heating effect of lipid bilayer samples is still lacking. Herein, using ¹ H chemical shift of water for temperature calibration, we systematically study the dependence of RF heating on hydration levels and salt concentrations of three lipids in MAS NMR experiments. Under practical ¹ H decoupling conditions used in biological MAS NMR experiments, three lipids show different dependence of RF heating on hydration levels as well as salt concentrations, which are closely associated with the properties of lipids. The maximum temperature elevation of about 10 °C is similar for the three lipids containing 200% hydration, which is much lower than that in static solid-state NMR experiments. The RF heating due to salt is observed to be less than that due to hydration, with a maximum temperature elevation of less than 4 °C in the hydrated samples containing 120 mmol l^-1 of salt. Upon RF irradiation, the temperature gradient across the sample is observed to be greatly increased up to 20 °C, as demonstrated by the remarkable broadening of ¹ H signal of water. Based on detailed characterization of RF heating effect, we demonstrate that RF heating and temperature gradient can be significantly reduced by decreasing the hydration levels of lipid bilayer samples from 200% to 30%. Copyright © 2016 John Wiley & Sons, Ltd.

Three-dimensional study of poly(lactic co-glycolic acid) micro-porous microspheres using hard X-ray nano-tomography

Poly(lactic co-glycolic acid) (PLGA) is widely used in diverse fields, especially in delivering biologically active proteins and drugs. For these applications, the knowledge of morphology and microstructure of PLGA micro-porous microspheres is of great importance since they strongly influence the drug delivering efficiency. In this study, micro-porous PLGA microspheres loaded by bovine serum albumin are investigated by using a full-field Zernike phase contrast transmission hard X-ray microscope. From three-dimensional reconstructions and segmentations, fundamental microstructural parameters such as size, shape, distribution and volume ratio among pores and proteins inside PLGA microspheres were obtained. These parameters are useful to understand the relationship between the internal microstructure and drug encapsulation, as well as the drug release efficiency of PLGA microspheres. The presented results demonstrate the capability of hard X-ray nano-tomography to characterize porous microspheres loaded with proteins and drugs, and also open a way to analyse, optimize and design new PLGA microspheres for specific applications.

Optimization of salt concentration in PEG-based crystallization solutions

Although polyethylene glycol (PEG) is the most widely used precipitant in protein crystallization, the concentration of co-existing salt in the solution has not been well discussed. To determine the optimum salt concentration range, several kinds of protein were crystallized in a 30% PEG 4000 solution at various NaCl concentrations with various pH levels. It was found that, if crystallization occurred, the lowest effective salt concentration depended on the pH of the protein solution and the pI of the protein molecule; that is, higher salt concentrations were required for crystal growth if the difference between pH and pI was increasing. The linear relationship between the charge density of the protein and the ionic strength of the crystallization solution was further verified. These results suggested that the lowest effective concentration of salt in a crystallization solution can be predicted before performing a crystallization experiment. Our results can be a tip for tuning crystallization conditions by the vapor-diffusion method.

Effect of medium salt concentration on differentiation and maturation of somatic embryos of cassava (Manihot esculenta Crantz)

Culture of cassava somatic embryos on media with an altered macro- and micro-nutrient salt concentration affected embryo development and germination capability. In the tests, quarter-, half-, full- or double-strength Murashige and Skoog (MS) media were compared. The maximum number of somatic embryos differentiated from a proliferative nodular embryogenic callus (NEC) on either half- or full-strength MS medium, and the greatest numbers of cotyledonary stage embryos were formed on full-strength MS medium. Developed somatic embryos were then desiccated above a saturated K2SO4 solution for 10 d. After transfer to germination medium, embryos that had developed on half- and full-strength MS medium yielded 8.3 and 8.6 germinants g(-1) NEC tissue, respectively. For this important but often disregarded culture factor, either half- or full-strength MS medium is recommended for both the differentiation and development of cassava somatic embryos that are capable of germination.