Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 53
Table 4.3 contains the probability ( p ) of no correlation between temperature and Log P. All alcohols had p - values of less than 0.01 , indicating strong evidence of a correlation to temperature . All of the alcohols partitioned more ...
Table 4.3 contains the probability ( p ) of no correlation between temperature and Log P. All alcohols had p - values of less than 0.01 , indicating strong evidence of a correlation to temperature . All of the alcohols partitioned more ...
Page 64
4.3.4 Temperature dependent partitioning of alcohols in milk fat and water Both 1 - octanol and milk fat partitioning experiments show a positive correlation with temperature ( p < 0.01 , except for ethanol in milk fat ) and an apparent ...
4.3.4 Temperature dependent partitioning of alcohols in milk fat and water Both 1 - octanol and milk fat partitioning experiments show a positive correlation with temperature ( p < 0.01 , except for ethanol in milk fat ) and an apparent ...
Page 117
A method for the correlation of biological activity and chemical structure . The Journal of the American Chemical Society . 86 : 1616-1626 . Hansch , C. and A. Leo . 1979. Substituent Constants for Correlation Analysis in Chemistry and ...
A method for the correlation of biological activity and chemical structure . The Journal of the American Chemical Society . 86 : 1616-1626 . Hansch , C. and A. Leo . 1979. Substituent Constants for Correlation Analysis in Chemistry and ...
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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 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 error 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 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 Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning