Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 40
The concentration of the alcohols and the injection standard were calculated according to the mass measured during preparation . A concentration ratio was calculated according to ( individual alcohol ] / [ isoamyl alcohol injection ...
The concentration of the alcohols and the injection standard were calculated according to the mass measured during preparation . A concentration ratio was calculated according to ( individual alcohol ] / [ isoamyl alcohol injection ...
Page 105
+ ( n2 – 1 ) sz ? ni + n2 - 2 ( 6.3 ) The standard deviation for a comparison of means is calculated by : 2 = S ( + , - ) -1 S. + ( 6.4 ) ni n2 The t - statistic is calculated according to : t = ( - # 2 ) – 4 ( 5 , -73 ) 1 - .7 ) $ ( ...
+ ( n2 – 1 ) sz ? ni + n2 - 2 ( 6.3 ) The standard deviation for a comparison of means is calculated by : 2 = S ( + , - ) -1 S. + ( 6.4 ) ni n2 The t - statistic is calculated according to : t = ( - # 2 ) – 4 ( 5 , -73 ) 1 - .7 ) $ ( ...
Page 106
Minitab was used to calculate p ( x ( μ from t and the degrees of freedom ( nı + n2 - 2 ) . 6.4 Gas chromatography method ... The partitioned samples exhibited poor chromatography and erratic calculated concentrations ( not shown ) .
Minitab was used to calculate p ( x ( μ from t and the degrees of freedom ( nı + n2 - 2 ) . 6.4 Gas chromatography method ... The partitioned samples exhibited poor chromatography and erratic calculated concentrations ( not shown ) .
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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