Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
From inside the book
Results 1-3 of 11
Page 59
The large sample size at 20°C allowed for a more precise evaluation of the ra mo
se e probability behind equilibrium conditions versus stirring time . The means of
samples S ve initially dissolved in water were compared to samples dissolved ...
The large sample size at 20°C allowed for a more precise evaluation of the ra mo
se e probability behind equilibrium conditions versus stirring time . The means of
samples S ve initially dissolved in water were compared to samples dissolved ...
Page 93
... the system was allowed to reach equilibrium conditions , the Log P
measurement remained constant . Temperature has a positive , but non - linear ,
correlation to Log P for n - chain alcohols . Alcohols partition more strongly into
the aqueous ...
... the system was allowed to reach equilibrium conditions , the Log P
measurement remained constant . Temperature has a positive , but non - linear ,
correlation to Log P for n - chain alcohols . Alcohols partition more strongly into
the aqueous ...
Page 108
The one hour of setting allowed the phases to adequately separate . This
technique was repeated at 40 and 60° C , with similar success in achieving the
same measured Log Kuw regardless of which phase contained dissolved 1 -
butanol .
The one hour of setting allowed the phases to adequately separate . This
technique was repeated at 40 and 60° C , with similar success in achieving the
same measured Log Kuw regardless of which phase contained dissolved 1 -
butanol .
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
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 |