Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 43
... described in section 3.1.6.2 , with two minutes of inversion to mix 1 - butanol between water and 1- octanol . Samples were drawn over time ( t = 0 , 0.08 , 1 , 3.5 , 21 , 165 and 167 hours ) to observe any change in measured Log P ...
... described in section 3.1.6.2 , with two minutes of inversion to mix 1 - butanol between water and 1- octanol . Samples were drawn over time ( t = 0 , 0.08 , 1 , 3.5 , 21 , 165 and 167 hours ) to observe any change in measured Log P ...
Page 46
... described for 1 - octanol ( see section 3.1.6 ) . Milk fat partition experiments were conducted in a 40 mL glass vial with a Teflon septum , at temperatures of 30 to 60 ° C. Below 30 ° C , a 20 mL glass vial , identical to the 40 mL ...
... described for 1 - octanol ( see section 3.1.6 ) . Milk fat partition experiments were conducted in a 40 mL glass vial with a Teflon septum , at temperatures of 30 to 60 ° C. Below 30 ° C , a 20 mL glass vial , identical to the 40 mL ...
Page 106
... described in 3.1.2 , a standard solution was prepared in acetone , as each of the alcohols is miscible or soluble in acetone ( CRC , 2002 ) . A highly linear standard curve was achieved . The aqueous phases were directly injected after ...
... described in 3.1.2 , a standard solution was prepared in acetone , as each of the alcohols is miscible or soluble in acetone ( CRC , 2002 ) . A highly linear standard curve was achieved . The aqueous phases were directly injected after ...
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