Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 8
... 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 the slope is constant and equivalent to the ...
... 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 the slope is constant and equivalent to the ...
Page 55
... Constant equilibrium conditions over time Equilibration studies verified adequacy of the 1 - octanol and water partitioning methods . Log P ... Constant equilibrium conditions over time Constant equilibrium despite agitation treatment.
... Constant equilibrium conditions over time Equilibration studies verified adequacy of the 1 - octanol and water partitioning methods . Log P ... Constant equilibrium conditions over time Constant equilibrium despite agitation treatment.
Page 63
... constant models for milk fat based on adjustments to Log P constants may be feasible with a greater understanding of how solute structure relates to Log KMw . Rekker and Mannhold ( 1992 ) also presented a modification to Log P fragment ...
... constant models for milk fat based on adjustments to Log P constants may be feasible with a greater understanding of how solute structure relates to Log KMw . Rekker and Mannhold ( 1992 ) also presented a modification to Log P fragment ...
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