Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
From inside the book
Results 1-3 of 22
Page 3
Dissolution can be considered a reversible process ( Mead et al . , 1986 ) : solute
+ solvent = solution The equilibrium condition is one at which the activities on
both sides of an equation yield the lowest total Gibb ' s free energy ( G ) .
Dissolution can be considered a reversible process ( Mead et al . , 1986 ) : solute
+ solvent = solution The equilibrium condition is one at which the activities on
both sides of an equation yield the lowest total Gibb ' s free energy ( G ) .
Page 14
83 . Unlike the 1 - octanol system , 1 - butanol prefers the aqueous phase over a
much more non - polar hydrocarbon phase . Log P group activity models are a
specific application of UNIFAC ( Universal function for activity coefficients ) .
83 . Unlike the 1 - octanol system , 1 - butanol prefers the aqueous phase over a
much more non - polar hydrocarbon phase . Log P group activity models are a
specific application of UNIFAC ( Universal function for activity coefficients ) .
Page 31
Keq for a reaction is dependent on the concentrations , or more accurately the
activities of each participant . A ethyl butyrate · A water Kean Aethanol . A butyric
acid Previous research has focused on the activity of enzymes and the ...
Keq for a reaction is dependent on the concentrations , or more accurately the
activities of each participant . A ethyl butyrate · A water Kean Aethanol . A butyric
acid Previous research has focused on the activity of enzymes and the ...
What people are saying - Write a review
We haven't found any reviews in the usual places.
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