Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 39
... alcohols from residual acetone , background and contaminants , a single ion ( m / z ) was measured for each of the alcohols ( Elmore & Langley , 1996 ) . Ions were chosen to give a high response for the alcohol of interest , while also ...
... alcohols from residual acetone , background and contaminants , a single ion ( m / z ) was measured for each of the alcohols ( Elmore & Langley , 1996 ) . Ions were chosen to give a high response for the alcohol of interest , while also ...
Page 42
... 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 water . For the longer ...
... 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 water . For the longer ...
Page 53
... alcohols had p - values of less than 0.01 , indicating strong evidence of a correlation to temperature . All of the alcohols partitioned more into the 1 - octanol phase at higher temperatures . This is in agreement with empirical ...
... alcohols had p - values of less than 0.01 , indicating strong evidence of a correlation to temperature . All of the alcohols partitioned more into the 1 - octanol phase at higher temperatures . This is in agreement with empirical ...
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