Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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... s free energy gas chromatography enthalpy null hypothesis HPLC high
performance liquid chromatography number of treatments partition coefficient
KAHC aliphatic hydrocarbon and water partition coefficient Kea equilibrium
constant Kuw ...
... s free energy gas chromatography enthalpy null hypothesis HPLC high
performance liquid chromatography number of treatments partition coefficient
KAHC aliphatic hydrocarbon and water partition coefficient Kea equilibrium
constant Kuw ...
Page 38
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 a
mass ...
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 a
mass ...
Page 106
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 account
...
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 account
...
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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