Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 39
Analysis for ethanol and 1 - propanol was conducted in the same manner as the longer chain alcohols with some method modifications to improve chromatography . Samples were injected into the inlet , while set at a 35 : 1 split .
Analysis for ethanol and 1 - propanol was conducted in the same manner as the longer chain alcohols with some method modifications to improve chromatography . Samples were injected into the inlet , while set at a 35 : 1 split .
Page 42
3.1.6.2 Partitioning of alcohols as influenced by temperature In the temperature partitioning experiment , primary n - chain alcohols , ethanol through 1 - heptanol , were weighed and dissolved in 1 - octanol , which was saturated with ...
3.1.6.2 Partitioning of alcohols as influenced by temperature In the temperature partitioning experiment , primary n - chain alcohols , ethanol through 1 - heptanol , were weighed and dissolved in 1 - octanol , which was saturated with ...
Page 53
Empirical results at 25 ° C show a range of +0.52 to +0.67 as methylene groups are added to this alcohol series ( Leo et al ... Table 4.3 contains the probability ( p ) of no correlation between temperature and Log P. All alcohols had p ...
Empirical results at 25 ° C show a range of +0.52 to +0.67 as methylene groups are added to this alcohol series ( Leo et al ... Table 4.3 contains the probability ( p ) of no correlation between temperature and Log P. All alcohols had p ...
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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 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 error 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 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 Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning