Effect Of Dehydration Research Articles

Effect of Dehydration on Light-Adapted States of Bacterial Reaction Centers Studied by Time-Resolved Rapid-Scan FTIR Difference Spectroscopy

Dehydration is known to affect the rate of electron transfer backreaction from the light-induced charge separation state P+QA− to the neutral ground state PQA in photosynthetic bacterial Reaction Centers. On the other hand, a 20 s continuous illumination period has been demonstrated to induce (at 297 K) formation of one or more light-adapted states at different levels of dehydration; these light-adapted states are believed to be related to peculiar response(s) from the protein. In this work, we applied time-resolved rapid-scan FTIR difference spectroscopy to investigate the protein response under dehydrated conditions (RH = 11%) at 281 K both after a flash and under prolonged continuous illumination. Time-resolved FTIR difference spectra recorded after a laser flash show a protein recovery almost synchronous to the electron transfer backreaction P+QA− → PQA. Time-resolved FTIR difference spectra recorded after 20.5 s of continuous illumination (RH = 11%, T = 281 K) surprisingly show almost the same kinetics of electron transfer back reaction compared to spectra recorded after a laser flash. This means that the mechanism of formation of a light-adapted stabilized state is less effective compared to the same hydration level at 297 K and to the RH = 76% hydration level (both at 281 K and 297 K). Time-resolved FTIR difference spectra after continuous illumination also suggest that the 1666 cm−1 protein backbone band decays faster than marker bands for the electron transfer back reaction P+QA− → PQA. Finally, FTIR double-difference spectra (FTIR difference spectrum recorded after 18.4 s illumination minus flash-induced FTIR difference spectrum) suggest that at RH = 11%, a light-adapted state different from the one observed at RH = 76% is formed. A possible interpretation is that at RH = 11%, the protein response is modified by the fact that only protons can move easily, differently from water molecules, as instead observed for RH = 76%. This probably makes the formation of a real light-adapted P+QA− stabilized state at RH = 11% unfeasible.

The Effect of Laryngeal Dehydration and Nebulized Osmotic Agents on the Voice.

This study investigates the effects of dehydration induced by dry air breathing and the nebulization of various osmotic agents on vocal parameters, including perceptual, acoustic, and electroglottographic measures. Thirty normophonic females (age x̅ = 26, SD = 1.67)participated over three consecutive days. On the first day, the baseline data were meticulously collected before the participants underwent a 22-minute session of transoral dry air breathing. Immediately after this desiccation protocol, measurements were taken to establish the initial effects. Subsequently, one of three osmotic agents was randomly selected for each participant. These agents included hypotonic distilled water, 0.9% isotonic saline, and 3% hypertonic saline. Each participant then underwent a 10-minute nebulization session with 5 mL of the assigned osmotic agent. The process was repeated on the second and third days. Each day, the participants again experienced the 22-minute transoral dry air breathing session. The evaluations were performed by Borg CR-10 (perceived vocal effort), electroglottography (EGG), voice onset time (VOT), nasalance score (NS), and cepstral peak prominence analyses with CAPE-V sentences (s). No statistically significant differences were found in the EGG parameters between the preliminary recordings, post transoral medical-grade dry air protocol, and after each of task-hypotonic, task-isotonic, and task-hypertonic. Following the transoral medical-grade dry air protocol, both /s1/-CPP and /s5/-CPP values decreased compared with the preliminary recordings. Only /s1/-CPP values increased after the 0.9% isotonic saline nebulization. NS from preliminary measurements was higher for both oronasal and nasal texts compared with scores after the dry air protocol and nebulization. Voiceless plosive VOT values decreased solely after the 0.9% isotonic saline nebulization. Participants' Borg CR-10 scores increased after transoral medical-grade dry air protocol and decreased after nebulization with distilled water and 0.9% isotonic saline. Isotonic saline and distilled water nebulization protocols demonstrated a trend towardmitigating the adverse effects of the transoral medical-grade dry air inhalation protocol on vocal parameters.

Application of spray-dried bacteriocins as cheese biopreservatives.

Listeria monocytogenes can contaminate refrigerated ready-to-eat foods, such as cheeses. Enterocins, with a strong listericidal effect, constitute a natural alternative to control this pathogen in food. To optimize their antimicrobial action in food matrices, bacteriocins can be immobilised in edible coatings through spray drying technology which allows the large-scale production of microcapsules of bioactive molecules. The aim of this work was to evaluate the antimicrobial effectiveness of Enterococcus avium DSMZ17511 bacteriocins, obtained in a low-cost culture broth (HS-L), spray-dried assaying different thermoprotective materials (maltodextrin, cheese whey and brea gum), and incorporated into agar-based active coatings applied on goat cheese pieces artificially contaminated with L. monocytogenes 99/287. The bacteriocin solution (BS) powders, labelled HS-L BS, maintained the antimicrobial activity even after 90days of storage, with titres up to 128,000 UA/g, with the least thermoprotective effect exerted by brea gum (64,000-32,000 UA/g). An increase in antimicrobial titre was observed for all bacteriocin powders after 3months, despite storage conditions; probably due to a release effect from the encapsulated bacteriocin or a combined release and gradual dehydration effect of the encapsulating matrix. Also, the dried products stored at 25°C hydrated easily, while refrigeration or freezing did not affect the powders texture. For coatings applied on fresh goat cheese, only a difference of 0.5 log cfu/mL was observed between the viability of L. monocytogenes in the contaminated active-coated cheese and the control without coating. Instead, for the commercial goat cheese, with a drier matrix, the viability values stood 1.0 log cfu/mL below the control uncoated cheeses for up to 10days. These spray dried bacteriocin powders provide an alternative for their application as food biopreservatives, since stable dehydrated products were obtained, with prolonged antimicrobial activity, and with verified inhibitory action in a food matrix.

Cardiac and vascular findings using ultrasound in hypovolemic children.

Ultrasound is a non-invasive tool that helps assess volume status. To assess the dehydration and passive leg raising impact on ultrasound-derived cardiac and inferior vena cava parameters to improve early detection of hypovolemia in children. Prospective observational study in a tertiary paediatric intensive care unit. We recruited 66 healthy children 8-14 years old who fasted in Ramadan. Inferior vena cava diameter, inferior vena cava collapsibility, velocity time integral and maximum velocity (Vmax) were measured at left ventricle outflow tract pre- and post-fasting, with and without passive leg raising. Aorta diameter in systole was also measured pre- and post-fasting. Inferior vena cava diameter and collapsibility, velocity time integral and Vmax with and without passive leg raising, pre and post fasting, and inferior vena cava/Ao ratio pre and post fasting were measured. Median percentage of weight loss after fasting was 1.1% (range, 0%-3.9%). Inferior vena cava maximum diameter and inferior vena cava/aorta did not change significantly after fasting (p < 0.05). Inferior vena cava diameters increased and inferior vena cava collapsibility decreased after passive leg raising (p < 0.001) pre and post fasting. Velocity time integral increased with passive leg raising (p < 0.001) but was not affected by fasting (p = 0.17). Vmax increased with passive leg raising and decreased in fasting (p = 0.001). Passive leg raising affected ultrasound measurements. Left ventricle outflow tract Vmax was affected by fasting/mild dehydration, and further trials are needed to confirm its value in predicting hypovolemia in children. There was no significant effect of dehydration on the measurements probably because of the small sample and mild dehydration. This cannot be generalised because it is a single-centre study and younger children were not included.

Effect of Pulsed Electric Fields and Osmotic Dehydration on the Quality of Modified-Atmosphere-Packaged Fresh-Cut and Fried Potatoes

The aim of this research was to study the effect of osmotic dehydration (OD) and/or pulsed electric field (PEF) on the quality of MAP-packed potatoes, both as raw materials and after deep frying. Fresh-cut potato strips (from Naxos island) were osmotically dehydrated using a solution of 20% glycerol, 5% sodium chloride, and 1% ascorbic acid (wt) at a 5:1 liquid-to-food ratio at 35 °C for 120 min. OD-treated and untreated samples were packaged at MAP (0.2% O2 + 12% CO2) and stored at 4, 8, and 12 °C. Color (Browning Index, BI), texture (hardness, Fmax), sensory characteristics (including total sensory quality), and microbial stability (total aerobic and anaerobic counts, Pseudomonas, Entrobacteriaceae, and yeasts/molds) were monitored during storage. After package opening, samples were deep-fried at 180 °C for up to 8 min, and the oil content of fried samples was quantified. Sensory evaluation of raw and fried samples was conducted. Untreated fresh-cut potatoes were characterized by detrimental color degradation starting from the third day of storage at 4 °C and presented microbial growth (total viable counts: 6 log (CFU)/g) on the sixth day, whereas pre-treated potato samples retained their color and microbiological stability after 15 and 18 days of cold storage, respectively. OD pre-treatment reduced the oil uptake during frying (up to 30%).

Passive dehydration reduces muscle thickness after resistance exercise

ABSTRACT Dehydration-induced increased plasma osmolality (Posmo) alters whole body fluid balance which could alter resistance exercise (RE) induced intramuscular (IM) fluid shift. PURPOSE: The purpose of the current report was to investigate the effect of dehydration on RE-induced change in whole body fluid balance in resistance trained (RT) men. METHODS: Fourteen RT men performed two identical RE sessions, either in a hydrated (EUHY) or dehydrated (DEHY) state induced by a 24 hr fluid restriction. Total body fluid, urine osmolality (Uosmo), urine specific gravity (USG), Posmo, hematocrit (HCT), muscle thickness were measured and plasma volume (%ΔPV) was calculated using HCT. RESULTS: A significant (p < 0.050) condition effect was observed for total body fluid and muscle thickness such that EUHY was 2.6% and 13.0% greater than DEHY, respectively. Significant time × condition effects were observed for Posmo, Uosmo, and USG. At all times, EUHY (collapsing for time: Posmo: 3.9%; Uosmo: 133.5%; USG: 1.6%) was lower than DEHY. A significant time effect was observed for %ΔPV. %ΔPV 5 min after RE was −12.5% lower than PRE. CONCLUSION: Dehydration with RE altered whole body fluid balance indicated by greater fluid retention and efflux of IM fluid could at least partly maintain %ΔPV following DEHY in RT men.

Comparison of different freezing rates on post-thaw viability, proliferation, and stemness of sheep spermatogonial stem cells.

The application of spermatogonial stem cells (SSC) will be more effective and feasible following the successful cryopreservation and transfer of SSCs in livestock. Like other cells, SSCs are also sensitive to cryoinjury; hence composition of the cryomedia and freezing protocols need to be optimized. The present study aims to optimising the best freezing rates by minimising the ice crystallization and dehydration effect in order to maximize the post-thaw SSCs survivability and stemness characteristics. Three different freezing protocols with varied cooling profiles, cooling profile 1 (isopropanol based freezing): 1°C/min from 0°C to -10°C, 0.5°C/min upto -40°C, further reduced to 0.25°C/min upto -50°C and 0.1°C/min to -60°C, cooling profile 2 (using programmable freezer): 1°C/min up to 4°C, 0.3°C/min up to -8°C, and cooled at 0.5°C/min to -50°C, further decrease to -90°C (8°C/min) and cooling profile 3 (uncontrolled rapid freezing): 3.3°C/min from 0°C to -10°C, 5°C/min upto -40°C, 2°C/min to -50°C and 1.2°C/min upto -60°C, were compared for cryopreservation efficiency. The overall viability (91.41 ± 2.00% Vs 74.59 ± 2.34%), stemness activity (1.34 ± 0.095 OD units Vs 0.356 ± 0.026 OD units), and proliferation rate (0.849 ± 0.019 OD units Vs 0.749 ± 0.015 OD units) of post-thaw SSC culture irrespective of the freezing regimes was significantly decreased when compared to pre-freeze SSC culture characteristics. The post-thaw viability was significantly greater in cooling profile 1 (79.64 ± 4.1%) when compared to cooling profile 2 (69.72 ± 2.4%) and cooling profile 3 (75.43 ± 4.8%). Also, cooling profile 1 yielded greater (p<0.05) post-thaw stemness activity (0.456±0.044 OD units) when compared to other methods. The study suggests that the cooling profile 1 using isopropanol based freezing can be recommended for preservation of viability and stemness characteristics of SSCs.

Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China

Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China

Effect of Physiologically Relevant Dehydration on the Dielectric Properties of Ground Beef.

Readily available animal tissue, such as ground beef, is a convenient material to represent the dielectric properties of biological tissue when validating microwave imaging and sensing hardware and techniques. The reliable use of these materials depends on the accurate characterization of their properties. In this work, the effect of physiologically relevant levels of dehydration on ex vivo tissue samples is quantified while controlling for variation within and between samples. Seven commercial ground beef samples (90% lean muscle, 10% fat) are dehydrated from 0.0% to 7.0% in 1.0% increments by weight. Dielectric measurements are collected using a conventional dielectric probe technique from 0.2 to 6 GHz. A linear mixed-effects model is used to control for within- and between-sample variation while modeling the effect of dehydration and dispersion across frequency. Significant ( ) changes are noted in both permittivity and conductivity due to sample dehydration. For a 1% change in weight due to dehydration, changes in permittivity (5.1%-5.6%) and conductivity (3.2%-5.7%) are reported. These changes are important for the use of large muscle-based phantoms in microwave sensing and imaging validation, as well as the feasibility of microwave hydration assessment. The statistical model used here can be applied to similar research questions and can augment existing frameworks for reporting dielectric measurements.

A medicine-inspired hydroxyl-rich equimolar ZnSO4/d-mannitol electrolyte enables horizontally stacked Zn deposition for long-cycling aqueous batteries

The present work incorporates 1 M d-mannitol (MNT) at an equimolar concentration into the conventional 1 M ZnSO4 aqueous electrolyte inspired by the high osmotic dehydration effect in medicine to improve the electrochemical performance of AZMBs.

The effects of fasting and dehydration on pupillary light reflex as detected by pupillometry

AbstractThe pupillary light reflex could serve as a valuable method for measuring dynamic responses in the autonomic nervous system (ANS). However, it remains unclear whether physiological conditions such as fasting and dehydration affect pupillary reflexes. In this study, we investigated the effects of fasting and dehydration on pupillary responses using pupillometry. Measurements were taken after at least 12 h of Ramadan fasting (RF) and under a normal dietary pattern (NDP). Forty‐nine volunteers, who had no complaints related to the ANS, participated in the study. The initial pupil diameter (IPD), amplitude of contraction, contraction velocity, contraction latency, dilatation duration, and dilation velocity were recorded. The IPD was 5.91 ± 0.65 mm in the RF condition and 5.72 ± 0.65 mm in the NDP condition (p &lt; 0.001). Both contraction amplitude (CA) and dilatation velocity (DV) were higher in the RF condition (p = 0.010 and p = 0.022, respectively). Females exhibited a greater IPD in the NDP condition (p = 0.023). Differences between genders in the RF condition were observed in CA (p = 0.002), dilation duration (p = 0.016) and dilation latency (p = 0.041). These findings indicate that fasting and dehydration influence IPD, CA and DV. Therefore, it is informative to consider fasting and dehydration status when evaluating pupillometry results.

Photoluminescence and Dye Adsorption Mechanism of Dehydrated Carbon Quantum Dots

The role of oxygen-based functional groups in the photoluminescence of dehydrated carbon dots (DCs) and the adsorption mechanism of dye molecules onto the surface of DC is investigated. DC were prepared from orange peel for the first time via the chemical dehydration effect of sulfuric and phosphoric acid at 180 oC. We compared the emission spectra of DCs in different solvents in great detail. The solvatochromism of DC in different solvents is discussed. The role of oxygen-based functional groups in the light emission process is examined. Adsorption of methylene blue (MB) on the surface of DC was studied at different contact times, pH, concentrations, and temperatures. In this work, we used Langmuir and Freundlich adsorption models for the analysis. Sorption kinetic data were found to fit well with the pseudo-second-order model. Our results also showed increased MB adsorption capability with temperature. The results are essential for the application of CQDs, such as in wastewater treatment. Keywords: Photoluminescence; Adsorption; Solvatochromism; Carbon dots; Methylene blue (MB).

Effect of osmotic dehydration with binary/ternary sugar solutes on macro-& micro-structure, chromaticity and thermal stability of dehydrated peach slices prepared by heat pump drying.

The binary solution (sucrose/erythritol solution) and ternary solution (compound sucrose/erythritol with maltitol/fructooligosaccharide) were prepared as osmotic dehydration (OD) pretreatment before hot-pump-dried (HPD). Based on the analysis of OD solutions, the analysis of quality of dehydrated yellow peach slices (DYPS) were emphasized on the soluble sugar content, macro-&micro-structure and thermal stability. Following with sucrose and maltitol (SM)-OD pretreatment, DYPS showed the decreased free sugar content and improved cohesiveness (0.85±0.01) and springiness (97.92±1.47mm). Moreover, the highest L* value (71.35±4.39) observed in Erythritol group was related to the sugar layer on the DYPS surface. The biggest b* (44.41±3.63) value was observed in EM group, which was in line with the high content of carotenoids (24.52±1.84μg/mL). However, no significant differences were observed in total phenol content of DYPS with various pretreatments. The penetration of sucrose compounded with maltitol into DYPS tissue supported the homogeneous and regular cellular arrangement, which improved thermal stability of cell wall polysaccharides. As a whole, SM was expected to be the promising ternary osmotic solution for DYPS.

Determining the Minimum Time Interval for Completely Eliminating the Carryover Effect of Dehydration in Heat-Stressed Goats: Insights from Physiochemical Mechanisms

Determining the Minimum Time Interval for Completely Eliminating the Carryover Effect of Dehydration in Heat-Stressed Goats: Insights from Physiochemical Mechanisms

Promotion effect of the 1, 2-propanediol on the gel-related properties of locust bean gum/xanthan synergistic gel system.

The synergistic interaction gels of locust bean gum (LBG) /xanthan show great potential for application in the food industry, such as 3D printing and taste/texture simulation. Including 1, 2-propanediol (PDO) significantly promoted the gel-related properties of LBG/xanthan gels. The synergistic interaction between LBG and xanthan was enhanced with the presence of small amounts of PDO (≤ 20%) due to the dehydration effect of PDO and the resulting promotion of the molecular association. As a result, this further improved the gel network and the gel strength (G' value and gel hardness). However, more significant amounts of PDO (20%-40%) imposed adverse effects with the weakened gel structure and the reduced strength, which was related to the excessive hydration effect and the decreased association of LBG with xanthan. These findings favor the design and development of the synergistic interaction gels with the improved gel structure, gelling temperature, and mechanical strength.

Rapid Immobilisation of Chemical Reactions in Alkali-Activated Materials Using Solely Microwave Irradiation

Efflorescence, a time-dependent and water-driven phenomenon, is a major concern in alkali-activated materials (AAMs), impacting their practical use and preservation in a time-frozen state for post-characterisation. Although a method for stopping chemical reactions in conventional cements exists, it is time-consuming and not chemical-free. Therefore, this study explored the effects of low-power microwave-induced dehydration on efflorescence, mechanical performance, and structural integrity in AAMs, to create an alternative and more “user-friendly” dehydration method. For this purpose, several mixtures based on secondary raw (slag, fly ash, glass wool, and rock wool) and non-waste (metakaolin) materials were activated with a commercial Na-silicate solution in ratios that promoted or prevented efflorescence. Characterisation techniques, including Fourier-transform infrared spectroscopy and X-ray diffraction, showed that microwave dehydration effectively removed water without altering crystallinity, while mercury intrusion porosimetry and compressive strength tests confirmed increased porosity. In addition to being an efficient, time-saving, and solvent-free manner of stopping the reactions in AAMs, microwave irradiation emerged as an innovative, chemical-free method for evaluating curing finalisation and engineering foams in a stage when all other existing methods fail. However, the artificially provoked efflorescence in aged dehydrated AAMs connected the slipperiness of AAM with the instant extraction of Na, which raised the need for further research into alternative alkali replacements to evaluate the practical use of AAM.

Effect of Pretreatment and Osmotic Dehydration on the Quality and Technological Properties of Dried Banana (cv. Thap Maeo)

The banana is a product to preserve banana, avoid post-harvest losses and add value. This study aims to evaluate pre-treatments of prevention enzymatic browning and osmotic dehydration, influence on drying time, proximate analysis, physicochemical characterization, color and yield in bananas cv. Thap Maeo. The biometric characterization was performed. Bananas cv. Thap Maeo was submitted to pre-processing: antioxidant (acid ascorbic (0.25%), acid citric (0.30%)), bleaching (94°C), sulphitation (Na2S2O5/0.01%), with and without osmotic dehydration in sucrose solution (65°Brix/6h) and oven dried (65°C). The obtained products were evaluated for drying curve, chemical composition, physicochemical characteristics, internal color and external color, and dried banana yield. The banana of cv. Thap Maeo presents big bunches, high number of fruits, class 12, medium fruits, moderately sweet, low acidity, pulp yield (80.47%) e 92.65 kcal). These technological properties are interesting for agribusiness. There are significant differences for prevention and enzymatic browning, osmotic dehydration and interaction for several evaluated parameters. Dried banana with osmotic dehydration dried in 32 h, dry matter (80.1%), carbohydrates (74%), TSS (65º Brix), TSS/TTA ratio (59.3), ash content (0.4%), lower Aw (0.59), moisture content (19.9%), lower texture (2.23 N), 312 Kcal. Bleaching was the best in preventing the enzymatic browning in dried banana, with lower values of crude fat (0.24%), DM (78.1%), texture (less hard, 2.43 N), low moisture content (21.9%), low pH (4.26), AW (0.66), high yield (39%). Color light, red and yellow: color external (L*(29.1), a*(10), b*(10.3)) and color internal (L*(38.9), a*(12.1), b*(19.9)). The dried banana blanched with osmotic dehydration can be an opportunity for agribusiness bananas, added value, and conservation bananas, and can serve as a basis for Local Productive Arrangements - APL’s, in the Amazon. We recommend that further studies bleaching be carried in bananas with peel, steam blanching, immersion in liquid nitrogen, freeze cycles, and loss of minerals.

The Effect of Osmotic Dehydration Conditions on the Potassium Content in Beetroot (Beta vulgaris L.).

Osmotic dehydration as a process of removing water from food by immersing the raw material in a hypertonic solution is used primarily to extend the shelf life of products and as a pretreatment before further processing steps, such as drying and freezing. However, due to the bi-directional mass transfer that occurs during osmotic dehydration, the process can also be used to shape sensory properties and enrich the plant matrix with nutrients. The purpose of this study was to evaluate the effect of osmotic dehydration on the absorption of potassium by beet pulp immersed in various hypertonic solutions (sucrose, inulin, erythritol, xylitol solutions) with the addition of three chemical forms of potassium (gluconate, citrate, chloride) using variable process conditions. The study proved that osmotic dehydration is an effective way to enrich food. The highest potassium content (5779.03 mg/100 g) was found in a sample osmotically dehydrated in a 50% erythritol solution with 5.0% potassium chloride addition with a process that lasted 180 min and took place at 30 °C. The results obtained indicate the high potential of osmotic dehydration in improving the health values of food products. In addition, the antioxidant activity and proximate composition of osmotically dehydrated samples were also characterized in this study.

Effect of trehalose dehydration on crystal morphology and food caking during post-treatment

Morphological changes of trehalose crystals during drying and reprocessing lead to a series of post-processing problems, which result in a significant investment in production costs. In this work, the mechanism of drying temperature on the morphology and caking behavior of trehalose was investigated. When the drying temperature was too high (≥393.15 K), a large number of pores, cracks and burrs appeared on the surface of crystals. These lead to crystal fragmentation during agitated drying process. The dehydration kinetics showed that the rearrangement of the new structure after dehydration and the change of the dehydration mechanism were the reasons for the morphological changes of trehalose crystals. Caking experiments showed that the dried product exhibited higher hygroscopicity and tendency to caking. Compared with trehalose dihydrate, the product flowability decreased by 30.0 %, critical caking period decreased by 82.1 %, and caking strength increased by 13 times after high-temperature drying (413.15 K).

A Review on In Vivo Research Dehydration Models and Application of Rehydration Strategies

Background: Dehydration, a common condition where the amount water lost from the body exceeds intake, disrupts metabolic processes and negatively impacts health and performance. Rehydration, the process of restoring body fluids and electrolytes to normal levels, is crucial for maintaining physiological health. In vivo dehydration models are experimental systems used to study the effects of dehydration on living organisms. However, a comprehensive summary of in vivo models and the application of human rehydration strategies is lacking. Methods: This review provides a comprehensive overview of various in vivo models and rehydration strategies. Results: In vivo models, stimulated by fluid restriction, exercise, thermal exposure, and chemicals, have been used to study dehydration. Importantly, the principles, characteristics, and limitations of the in vivo models are also discussed, along with rehydration administration methods, including oral, intestinal, intravenous, subcutaneous, and intraperitoneal routes. Additionally, rehydration strategies and the application for managing different dehydration conditions both in daily life and clinical settings have been summarized. Conclusions: Overall, this review aims to enhance the understanding of the conditions in which in vivo dehydration models and rehydration strategies are applicable, thereby advancing research into the physiological and pathological mechanisms of dehydration and supporting the development of effective rehydration therapies.