Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 41
... containing 1 - butanol , 1 - pentanol , 1 - hexanol or 1- heptanol , 1500 μL of acetone was added to the 2 mL vial . Dilution in acetone was necessary to overcome column liquid phase incompatibility with predominantly aqueous samples ...
... containing 1 - butanol , 1 - pentanol , 1 - hexanol or 1- heptanol , 1500 μL of acetone was added to the 2 mL vial . Dilution in acetone was necessary to overcome column liquid phase incompatibility with predominantly aqueous samples ...
Page 96
... Containing water saturated with 1 - octanol ( left ) and water saturated with milk fat ( right ) 216/08 Water Sat feld Set : Fig . 6.3 Refrigerated incubator . Containing 1 ) separatory. 96 Appendix Photographs of partitioning experiments.
... Containing water saturated with 1 - octanol ( left ) and water saturated with milk fat ( right ) 216/08 Water Sat feld Set : Fig . 6.3 Refrigerated incubator . Containing 1 ) separatory. 96 Appendix Photographs of partitioning experiments.
Page 106
... containing samples , with the exception of ethanol and 1 - propanol . The influence of a small amount of water ( ~ 12 % ) had a large effect on the relative peak areas of alcohols and thus on the slope of a standard curve to compare ...
... containing samples , with the exception of ethanol and 1 - propanol . The influence of a small amount of water ( ~ 12 % ) had a large effect on the relative peak areas of alcohols and thus on the slope of a standard curve to compare ...
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-butanol in milk 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone analysis anhydrous milk fat ANOVA aqueous phase aroma compounds calculated Cheddar cheese confidence interval crystal Deviation difference Differential scanning calorimetry diffusion dissolved in milk effect emulsion enthalpy entropy equilibration equilibrium conditions ethanol ethyl butyrate fat and water flavor compounds flavor development flavor formation flavor release impact influenced by temperature initially dissolved injection standard interactions isoamyl alcohol lipid lipid phase liquid fat liquid milk fat Log KMW Log P values measured Log milk fat globule milk fat partitioning milk fat phase mixing ml milk fat n-chain octanol partition coefficient partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies partitioning vial phase volume polar proteins sample Sangster solid fat content solid milk fat solubility solvent standard curve standard solution stir bar substrate availability verify versus in milk Walstra water as influenced water partitioning water versus