Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page vii
... phase Di diffusion coefficient DSC differential scanning calorimetry G Gibb's free energy GC gas chromatography H enthalpy H. null hypothesis HPLC high performance liquid chromatography k number of treatments K partition coefficient ...
... phase Di diffusion coefficient DSC differential scanning calorimetry G Gibb's free energy GC gas chromatography H enthalpy H. null hypothesis HPLC high performance liquid chromatography k number of treatments K partition coefficient ...
Page 38
3.1.4 Gas chromatography with mass selective detection Assays for all volatile partitioning experiments , as well as calibration standards were conducted on a gas chromatograph ( 6890N , Agilent Technologies Inc. , Palo Alto , CA ) and ...
3.1.4 Gas chromatography with mass selective detection Assays for all volatile partitioning experiments , as well as calibration standards were conducted on a gas chromatograph ( 6890N , Agilent Technologies Inc. , Palo Alto , CA ) and ...
Page 106
6.4 Gas chromatography method development Delivery of GC injection samples onto a GC column lacks precision due to the sample size and losses in the inlet . Use of a known concentration injection standard allows for correction to ...
6.4 Gas chromatography method development Delivery of GC injection samples onto a GC column lacks precision due to the sample size and losses in the inlet . Use of a known concentration injection standard allows for correction to ...
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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