Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
Results 1-3 of 18
Page v
... 1 - octanol and water versus in milk fat and water as influenced by temperature ... .79 4.2 Deviation between 1 ... heptanol partitioning in 1 - octanol and water versus in milk fat and water as influenced by temperature ...
... 1 - octanol and water versus in milk fat and water as influenced by temperature ... .79 4.2 Deviation between 1 ... heptanol partitioning in 1 - octanol and water versus in milk fat and water as influenced by temperature ...
Page 37
... 1 - propanol ( 99.5 % HPLC grade , Sigma - Aldrich Company , St. Louis , MO ) and 1 - butanol ( 99.8 % HPLC grade ... heptanol , are slightly soluble in water , but soluble in acetone ( CRC , 2002 ) . The mass of 110 μL of 1 - pentanol ...
... 1 - propanol ( 99.5 % HPLC grade , Sigma - Aldrich Company , St. Louis , MO ) and 1 - butanol ( 99.8 % HPLC grade ... heptanol , are slightly soluble in water , but soluble in acetone ( CRC , 2002 ) . The mass of 110 μL of 1 - pentanol ...
Page 51
... 1 - heptanol resulted in negative concentrations . To correct for this , the regression line for 1 - heptanol was forced through zero . This adjustment had an acceptable minor impact on the regression fit ( R2 reduced from 0.9983 to ...
... 1 - heptanol resulted in negative concentrations . To correct for this , the regression line for 1 - heptanol was forced through zero . This adjustment had an acceptable minor impact on the regression fit ( R2 reduced from 0.9983 to ...
Contents
Review of Literature | 3 |
Materials and Methods | 35 |
Results and Discussion | 50 |
4 other sections not shown
Common terms and phrases
1-butanol 1-heptanol 1-octanol and water 1-propanol according acetone achieved activity Additional alcohols allowed analysis anhydrous milk fat approximately aqueous phase associated calculated cheese chromatography compared comparison compounds concentration conducted constant containing correlation crystal curve decrease dependent determined Deviation difference diffusion dissolved effect emulsion energy enthalpy entropy equilibrium conditions et al ethanol evidence experiments factor fat and water flavor development globule greater groups hydrophobic impact improve increase indicates influenced by temperature initially injection standard interactions less levels limited lipid liquid mass mean measured melting method milk fat minutes mixing models needed observed partition coefficient peak area physical polar prepared properties proteins ratio reactions reduced regression reported sample Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning