Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 37
Acetone ( 99 . 7 % HPLC grade , Fisher Scientific Company , Pittsburgh , PA )
was also included in 1 - butanol standards , but was a was omitted from ethanol
and 1 - propanol due to its interference on chromatography . The ce volume of
each ...
Acetone ( 99 . 7 % HPLC grade , Fisher Scientific Company , Pittsburgh , PA )
was also included in 1 - butanol standards , but was a was omitted from ethanol
and 1 - propanol due to its interference on chromatography . The ce volume of
each ...
Page 41
For samples containing 1 - butanol , 1 - pentanol , 1 - hexanol or 1heptanol ,
1500 uL of acetone was added to the 2 mL vial . Dilution in acetone was necess
necessary to overcome column liquid phase incompatibility with predominantly ...
For samples containing 1 - butanol , 1 - pentanol , 1 - hexanol or 1heptanol ,
1500 uL of acetone was added to the 2 mL vial . Dilution in acetone was necess
necessary to overcome column liquid phase incompatibility with predominantly ...
Page 106
Prior to preparing the alcohol standard solution as described in 3 . 1 . 2 , a
standard solution was prepared in acetone , as as each of the alcohols is
miscible or soluble in acetone ( CRC , 2002 ) . A highly linear standard curve was
achieved .
Prior to preparing the alcohol standard solution as described in 3 . 1 . 2 , a
standard solution was prepared in acetone , as as each of the alcohols is
miscible or soluble in acetone ( CRC , 2002 ) . A highly linear standard curve was
achieved .
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Common terms and phrases
1-butanol 1-heptanol 1-octanol and water 1-propanol according acetone achieved acid 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 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 Log Kmw 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 saturated separate slope solid fat content solubility solute solvent stirring suggest Table understanding values verify versus vial volatiles volume water partitioning
Bibliographic information
| Title | Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
| Author | Daniel P. Berg |
| Publisher | University of Wisconsin--Madison, 2003 |
| Original from | the University of Wisconsin - Madison |
| Digitized | 19 Sep 2007 |
| Length | 252 pages |
| Export Citation | BiBTeX EndNote RefMan |