Eastern European farmers produce a variety of fruit juices, which they wish to dehydrate to prolong shelf-life and facilitate transportation. One very simple dehydration method is to put the juice in a plastic bag and drop the bag into brine at \(283 \mathrm{~K}\). If the bag is permeable to water but not to salt or juice components, then osmotic flow will concentrate the juice. Is the osmotic pressure generated in this way significant? Assume that the juice contains a solids concentration equivalent to \(1.0 \mathrm{wt} \%\) sucrose ( \(342 \mathrm{~g} / \mathrm{mol}\) molecular weight) and that the brine contains \(35 \mathrm{~g}\) of \(\mathrm{NaCl}\) per \(100 \mathrm{~g}\) of water. For simplicity, assume that the juice and the brine are ideal solutions.