Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 40
Daniel P. Berg. The concentration of the alcohols and the injection standard were calculated according to the mass ... calculate unknown alcohol concentrations . The injection standard corrects for variations in injection volume . 3.1.6 ...
Daniel P. Berg. The concentration of the alcohols and the injection standard were calculated according to the mass ... calculate unknown alcohol concentrations . The injection standard corrects for variations in injection volume . 3.1.6 ...
Page 105
... calculated by : = - S 2 P + n2 nj The t - statistic is calculated according to : ( 6.3 ) ( 6.4 ) - ( X1 - X2 ) — μ ( x1- X2 ) - ( 6.5 ) = S ( x - x2 ) Where x = mean of a sample μ = true mean of a population ( Nordheim & Clayton , 1996 ) ...
... calculated by : = - S 2 P + n2 nj The t - statistic is calculated according to : ( 6.3 ) ( 6.4 ) - ( X1 - X2 ) — μ ( x1- X2 ) - ( 6.5 ) = S ( x - x2 ) Where x = mean of a sample μ = true mean of a population ( Nordheim & Clayton , 1996 ) ...
Page 106
... calculate p - from t and the degrees of freedom ( n , + n2 − 2 ) . 6.4 Gas chromatography method development Delivery ... calculated concentrations ( not shown ) . Aqueous samples produced broad , tailing peaks . Since water elutes at a ...
... calculate p - from t and the degrees of freedom ( n , + n2 − 2 ) . 6.4 Gas chromatography method development Delivery ... calculated concentrations ( not shown ) . Aqueous samples produced broad , tailing peaks . Since water elutes at a ...
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-butanol in milk 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone analysis anhydrous milk fat ANOVA aqueous phase aroma compounds calculated Cheddar cheese confidence interval crystal Deviation difference Differential scanning calorimetry diffusion dissolved in milk effect emulsion enthalpy entropy equilibration equilibrium conditions ethanol ethyl butyrate fat and water flavor compounds flavor development flavor formation flavor release impact influenced by temperature initially dissolved injection standard interactions isoamyl alcohol lipid lipid phase liquid fat liquid milk fat Log KMW Log P values measured Log milk fat globule milk fat partitioning milk fat phase mixing ml milk fat n-chain octanol partition coefficient partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies partitioning vial phase volume polar proteins sample Sangster solid fat content solid milk fat solubility solvent standard curve standard solution stir bar substrate availability verify versus in milk Walstra water as influenced water partitioning water versus