Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 9
General recommendations for analysis call for a 0.01 M maximum solute concentration in both phases ( Leo et al . , 1971 ; US EPA , 1980 ) . Analysis of both phases is recommended when possible to avoid errors associated with adhesion to ...
General recommendations for analysis call for a 0.01 M maximum solute concentration in both phases ( Leo et al . , 1971 ; US EPA , 1980 ) . Analysis of both phases is recommended when possible to avoid errors associated with adhesion to ...
Page 65
Analysis of both phases will remove errors associated with concentration determination by subtraction . Furthermore , the mass balance could be examined by analysis of both phases to determine if accumulation at the interface is a ...
Analysis of both phases will remove errors associated with concentration determination by subtraction . Furthermore , the mass balance could be examined by analysis of both phases to determine if accumulation at the interface is a ...
Page 104
Sample sets for ANOVA analysis were conducted in an independent manner . Normality of observations was tested in large sample size experiments by a normal scores plot . Equal variance was assumed by comparing only similar condition ...
Sample sets for ANOVA analysis were conducted in an independent manner . Normality of observations was tested in large sample size experiments by a normal scores plot . Equal variance was assumed by comparing only similar condition ...
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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