# Osmolality of Components and Their Application in the Design of Functional Recovery Drinks
## 3 Results and Discussion
### Determining the Composition and Physico-Chemical Properties of Recovery Drinks
The osmolalities in Table 2 demonstrate that the tested beverages are hypertonic, providing carbohydrates and rehydrating the body, and can so be particularly recommended after doing intensive exercise. Osmolalities in three designed drinks were low and ranged from 401 to 466 mOsm/kg H\({}_{2}\)O, whilst in the case of others the osmolalities were 557 to 564 mOsm/kg H\({}_{2}\)O. These values fell within the lower regions of the 500 to 800 mOsm/kg H\({}_{2}\)O range considered adequate to rehydrate the body [7]. Ina study by [PERSON] et al. (2015) [22], characteristics of sports drinks were taken before, during, and after the training. Before: isotonic or slightly hypotonic (4 to 6% sugar and 0.5 to 0.7 g Na/L), during: (6 to 9% sugars, 0.5 to 0.7 g Na/L, and 0.7 to 1.2 g Na/L if longer than one hour or under heat stress), after: (9 to 10% sugars, 1 to 1.5 g Na/L). The osmolarity of sports drinks taken during exercise had a minimum of 200 to a maximum of 330 mOsm/L. According to this classification, the designed drinks should be classified as hypertonic sports drinks taken after the training. Calculated osmolalities of the test drinks obtained from the regression equations based on drinks components (Table 2) were higher by 14 to 33% than those measured; a likely reason is due to the interactions between individual drink components [22]. Table 3 shows the physico-chemical properties of the designed drinks. The soluble solids containing solutes and non-volatile (e.g., mainly CHOs and acids) content ranged from 7.5 Bx to 8.5 \({}^{\circ}\)Bx. Such soluble solids contents, pH and CHOs, were consistent with levels found in the literature for commercially available recovery beverages [1,11]. Table 4 presents the content of vitamin C, polyphenols, and antioxidant activity in the designed drinks based on blackcurrant powders. Vitamin C content was high, ranging from 25 to 36 mg/100 g, \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Beverage** & \multicolumn{2}{c}{**Osmolalities Calculated by Regression Equations**} & **Measured Osmolality** \\ \hline \multirow{2}{*}{Version 1} & \(\text{OSM}=(15.33+29.19\times 3)+(8.73+52.92\times 5)+(8.30+\) & \multirow{2}{*}{557.67 \(\pm\) 0.58 d} \\  & \(\text{330.42}\times 0.2)+(13.11+244.87\times 0.025)=469.85 & & \\ \hline \multirow{2}{*}{Version 2a} & \(\text{OSM}=(15.33+29.19\times 4)+(8.73+52.92\times 5)+(8.30+\) & \multirow{2}{*}{564.00 \(\pm\) 1.00 e} \\  & \(\text{330.42}\times 0.1)+(13.11+244.87\times 0.025)=465.99 & & \\ \hline \multirow{2}{*}{Version 2b} & \(\text{OSM}=(15.33+29.19\times 4)+(4.90+31.72\times 5)+(8.30+\) & \multirow{2}{*}{425.57 \(\pm\) 0.58 b} \\  & \(\text{30.42}\times 0.1)+(13.11+244.87\times 0.025)=326.16 & & \\ \hline \multirow{2}{*}{Version 3} & \(\text{OSM}=(7.00+24.55\times 7)+(8.73+52.92\times 1)+(8.30+\) & \multirow{2}{*}{401.33 \(\pm\) 0.58 a} \\  & \(\text{330.42}\times 0.1)+(13.11+244.87\times 0.025)=301.35 & & \\ \hline \multirow{2}{*}{Version 4} & \(\text{OSM}=(7.00+24.55\times 6)+(8.73+52.92\times 3)+(8.30+\) & \multirow{2}{*}{436.33 \(\pm\) 0.58 c} \\  & \(\text{330.42}\times 0.1)+(13.11+244.87\times 0.025)=382.35 & & \\ \hline \hline \end{tabular} The osmolality values (OSM) were calculated based on the sum of the osmolality values obtained from the regression equations (Figures 1\(-\)4) for the individual components used in designed drinks. The results are expressed as the mean of three replications \(\pm\) SD; a——values marked by different letters differ significantly (\(p<0.05\)).  
\end{table} 
Table 2: Osmolalities of designed beverages.