Figure 9.
Water flux of the membranes in longer periods of whey filtration (three times, in total ~17 h) with intermediate rinsing and measuring with UPW FS with (a) 0.25 M; (b) 0.5 M; (c) 1.2 M; (d) 2.5 M and (e) 4.5 M NaCl DS concentrations.
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