straining

Straining refers to the act of applying substantial force to achieve a result, or to the process of separating solids from liquids by passing a mixture through a barrier such as a sieve or cloth. The term has applications in physical effort, cooking and food preparation, and medicine.

As exertion: Straining commonly describes intense muscular or cardiovascular effort, such as lifting a heavy load, climbing stairs, or during athletic activity. It may be voluntary, as in exercise, or involuntary in strenuous tasks. Prolonged or improper straining can cause fatigue, breathlessness, and an elevated heart rate; in some cases it can contribute to hernias or other injuries if the body's structures are stressed beyond capacity.

As filtration: Straining is a method of separation that relies on a barrier with pores smaller than the solids to retain solids while letting liquid pass. Common implements include strainers, sieves, colanders, cheesecloth, and filter papers. Materials range from vegetables to cooked grains and sauces. In cooking, straining is used to clarify broths, drain pasta, or remove solids from liquids. In chemistry and biology, filtration with a membrane or fabric achieves similar separation.

In medicine and anatomy: A muscle strain is an injury to a muscle or its tendon caused by overstretching or overuse, characterized by pain, weakness, and sometimes swelling. Strains are distinguished from sprains, which involve ligaments.

Prevention and treatment: For overexertion, rest and gradual return to activity are advised; strains may require rest, ice, compression, elevation, and physical therapy. In filtration contexts, routine cleaning and correct sizing of the sieve prevent clogs.