Repeat the calculations of Example 9.13, but for an initial protein concentration of the whey of \(30 \mathrm{~g} / \mathrm{L}\).

Data From Example 9.13:-

The coagulation process to produce cheese out of milk generates two phases: a solid portion known as the curd, and a liquid portion known as whey. Only the curd is used to make cheese; the whey is essentially a waste product. The whey produced at a cheese plant is to be further processed by UF at 293 K to recover the valuable proteins that it contains. Tubular membranes will be used with a diameter of 2 cm, a clean-membrane water permeance of 250 L/m2·h·atm, and a rejection of 100% for the whey proteins. The average diffusivity of the whey proteins at this temperature is 4 × 10–7 cm²/s. The protein concentration of the whey at a certain point in the equipment is 40 g/L, and the whey flows through the tube at a velocity of 1.5 m/s. The osmotic pressure of whey can be related to its protein concentration through the equation: