An increase in solute coefficients after dietary fibre perfusion reconciles theory with experimental observations of unstirred layer thickness in vivo in rat proximal jejunum.

Michael L. Lucas; Gordon T.A. McEwan; Loopinder Sood; Angela Watt; John C. Taylor

An increase in solute coefficients after dietary fibre perfusion reconciles theory with experimental observations of unstirred layer thickness in vivo in rat proximal jejunum.

Michael L. Lucas^*, Gordon T.A. McEwan, Loopinder Sood, Angela Watt, John C. Taylor

^*Corresponding author for this work

Medical Education

Research output: Chapter in Book/Report/Conference proceeding › Published conference contribution

Original language	English
Title of host publication	Journal of Physiology
Pages	106P
Number of pages	1
Volume	479
Publication status	Published - 1994

Cite this

An increase in solute coefficients after dietary fibre perfusion reconciles theory with experimental observations of unstirred layer thickness in vivo in rat proximal jejunum. / Lucas, Michael L.; McEwan, Gordon T.A.; Sood, Loopinder et al.
Journal of Physiology. Vol. 479 1994. p. 106P.

Research output: Chapter in Book/Report/Conference proceeding › Published conference contribution

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title = "An increase in solute coefficients after dietary fibre perfusion reconciles theory with experimental observations of unstirred layer thickness in vivo in rat proximal jejunum.",

author = "Lucas, {Michael L.} and McEwan, {Gordon T.A.} and Loopinder Sood and Angela Watt and Taylor, {John C.}",

year = "1994",

language = "English",

volume = "479",

pages = "106P",

booktitle = "Journal of Physiology",

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T1 - An increase in solute coefficients after dietary fibre perfusion reconciles theory with experimental observations of unstirred layer thickness in vivo in rat proximal jejunum.

AU - Lucas, Michael L.

AU - McEwan, Gordon T.A.

AU - Sood, Loopinder

AU - Watt, Angela

AU - Taylor, John C.

PY - 1994

Y1 - 1994

M3 - Published conference contribution

VL - 479

SP - 106P

BT - Journal of Physiology

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