Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
Results 1-3 of 12
Page 50
Daniel P. Berg. Chapter 4 Results and Discussion 4.1 Standard Curve A standard curve is used to determine solute concentration based on the mass selective detector response of the solute and injection standard . Sections 3.1.1 to 3.1.5 ...
Daniel P. Berg. Chapter 4 Results and Discussion 4.1 Standard Curve A standard curve is used to determine solute concentration based on the mass selective detector response of the solute and injection standard . Sections 3.1.1 to 3.1.5 ...
Page 54
... curves were fitted in Figs . 4.1 - 4.6 to estimate the change in slope over temperature . The first derivative of a curve , dy dx can be used to calculate the slope at any point . At 10 ° C , slopes ranged from 0.00342 to 0.00717 A Log ...
... curves were fitted in Figs . 4.1 - 4.6 to estimate the change in slope over temperature . The first derivative of a curve , dy dx can be used to calculate the slope at any point . At 10 ° C , slopes ranged from 0.00342 to 0.00717 A Log ...
Page 106
... curve is necessary to compare the mass selective detector response of alcohols to the injection standard . Prior to preparing the alcohol standard solution as described in 3.1.2 , a standard solution was prepared in acetone , as each of ...
... curve is necessary to compare the mass selective detector response of alcohols to the injection standard . Prior to preparing the alcohol standard solution as described in 3.1.2 , a standard solution was prepared in acetone , as each of ...
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