Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 53
... 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 into the 1 - octanol phase at higher ...
... 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 into the 1 - octanol phase at higher ...
Page 64
... correlation with temperature ( p < 0.01 , except for ethanol in milk fat ) and an apparent leveling near 60 ° C. Linear regression slopes ranged from 0.00720 to 0.0131 A Log Kмw / ° C ( see Table 4.5 ) . The effect of temperature is ...
... correlation with temperature ( p < 0.01 , except for ethanol in milk fat ) and an apparent leveling near 60 ° C. Linear regression slopes ranged from 0.00720 to 0.0131 A Log Kмw / ° C ( see Table 4.5 ) . The effect of temperature is ...
Page 117
... 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 Biology . Wiley ...
... 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 Biology . Wiley ...
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