Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 8
According to Nernst , the partition coefficient ( P ) is a constant for a single
molecular species partitioned between two phases . Partitioning follows Henry ' s
law as a linear relationship occurs between the concentration of each phase , so
that ...
According to Nernst , the partition coefficient ( P ) is a constant for a single
molecular species partitioned between two phases . Partitioning follows Henry ' s
law as a linear relationship occurs between the concentration of each phase , so
that ...
Page 55
1 Constant equilibrium conditions over time Equilibration studies verified
adequacy of the 1 - octanol and water partitioning methods . Log P
measurements remained consistent ( relative standard deviation s 2 . 4 % )
regardless of the time ...
1 Constant equilibrium conditions over time Equilibration studies verified
adequacy of the 1 - octanol and water partitioning methods . Log P
measurements remained consistent ( relative standard deviation s 2 . 4 % )
regardless of the time ...
Page 63
Development of fragmental constant models for milk fat based on adjustments to
Log P constants may be feasible with a greater MW understanding of how solute
structure relates to Log Kmw . Rekker and Mannhold ( 1992 ) also presented a ...
Development of fragmental constant models for milk fat based on adjustments to
Log P constants may be feasible with a greater MW understanding of how solute
structure relates to Log Kmw . Rekker and Mannhold ( 1992 ) also presented a ...
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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