Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 37
... acetone to aqueous standards , 15 : 2 ( 6000 μL : 800 μL ) , was the same as the ratio used for analysis of the water partitioning phase plus an injection standard , both diluted in acetone , 1500 μL : 200 μL . The longer chain alcohols ...
... acetone to aqueous standards , 15 : 2 ( 6000 μL : 800 μL ) , was the same as the ratio used for analysis of the water partitioning phase plus an injection standard , both diluted in acetone , 1500 μL : 200 μL . The longer chain alcohols ...
Page 41
... acetone was added to the 2 mL vial . Dilution in acetone was necessary to overcome column liquid phase incompatibility with predominantly aqueous samples . The 2 mL vial was shaken briefly by hand . Acetone was not used for ethanol or 1 ...
... acetone was added to the 2 mL vial . Dilution in acetone was necessary to overcome column liquid phase incompatibility with predominantly aqueous samples . The 2 mL vial was shaken briefly by hand . Acetone was not used for ethanol or 1 ...
Page 106
... acetone , as each of the alcohols is miscible or soluble in acetone ( CRC , 2002 ) . A highly linear standard curve was achieved . The aqueous phases were directly injected after mixing with an aqueous injection standard . The ...
... acetone , as each of the alcohols is miscible or soluble in acetone ( CRC , 2002 ) . A highly linear standard curve was achieved . The aqueous phases were directly injected after mixing with an aqueous injection standard . The ...
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