Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page ii
... Comparison of measured partition results to literature values 3.1.6.2 Partitioning of alcohols as influenced by temperature . ........ 41 42 3.1.6.3 Measurement of partitioning equilibrium conditions 43 3.2 Partitioning between milk fat ...
... Comparison of measured partition results to literature values 3.1.6.2 Partitioning of alcohols as influenced by temperature . ........ 41 42 3.1.6.3 Measurement of partitioning equilibrium conditions 43 3.2 Partitioning between milk fat ...
Page 59
... comparisons at 2 , 4 , 8 , 18 , 24 and 90 hours gave no evidence of a difference with p > 0.1 . Independent sample comparison allows for a direct comparison of treatments at a single time point , as opposed to an ANOVA evaluation ...
... comparisons at 2 , 4 , 8 , 18 , 24 and 90 hours gave no evidence of a difference with p > 0.1 . Independent sample comparison allows for a direct comparison of treatments at a single time point , as opposed to an ANOVA evaluation ...
Page 105
... comparison of means In order to establish a more accurate sample variance , a pooled variance ( sp2 ) was utilized according to the following formula : 2 - 2 ( n − 1 ) s , 2 + ( n2 − 1 ) s22 n1 + n2-2 2 - The standard deviation for a ...
... comparison of means In order to establish a more accurate sample variance , a pooled variance ( sp2 ) was utilized according to the following formula : 2 - 2 ( n − 1 ) s , 2 + ( n2 − 1 ) s22 n1 + n2-2 2 - The standard deviation for 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-heptanol 1-octanol and water 1-propanol according acetone achieved 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 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 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