Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 40
... concentrations ( < 10 mM ) to minimize deviations from an ideal solution . Under these conditions , concentration was used directly rather than determining actual activity . All samples and standards were held at a constant temperature ...
... concentrations ( < 10 mM ) to minimize deviations from an ideal solution . Under these conditions , concentration was used directly rather than determining actual activity . All samples and standards were held at a constant temperature ...
Page 50
... concentration ratio of alcohols to isoamyl alcohol in a series of five standards . Results confirmed a linear response ( R2 > 0.99 ; see Table 4.1 ) . Linear regression of the data yielded a formula to predict alcohol concentration ...
... concentration ratio of alcohols to isoamyl alcohol in a series of five standards . Results confirmed a linear response ( R2 > 0.99 ; see Table 4.1 ) . Linear regression of the data yielded a formula to predict alcohol concentration ...
Page 51
... concentration in the analyzed phase was according to formula ( 4.1 ) . Alcohol concentration in the 1 - octanol phase was determined by difference , using formula ( 2.1 ) . The partition coefficient ( P ) is determined by division of ...
... concentration in the analyzed phase was according to formula ( 4.1 ) . Alcohol concentration in the 1 - octanol phase was determined by difference , using formula ( 2.1 ) . The partition coefficient ( P ) is determined by division of ...
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