Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 4
... energy ( AG ) . By definition , AG is equal to the standard free energy change plus the product of the gas constant , absolute temperature and the natural logarithm of the quotient of product and reactant activities ( Nelson & Cox ...
... energy ( AG ) . By definition , AG is equal to the standard free energy change plus the product of the gas constant , absolute temperature and the natural logarithm of the quotient of product and reactant activities ( Nelson & Cox ...
Page 5
... energy of the mixture is still less than that of separate solvents ( Mead et al . , 1986 ) . For two solvents that are partially immiscible in each other , e.g. 1 - octanol and water , at equilibrium the free energy of each component is ...
... energy of the mixture is still less than that of separate solvents ( Mead et al . , 1986 ) . For two solvents that are partially immiscible in each other , e.g. 1 - octanol and water , at equilibrium the free energy of each component is ...
Page 12
... energy in bonding ) and higher entropy ( less orderly arrangement of water surrounding solvated hydrophobic groups ) . Since increases in enthalpy and entropy can offset each other in total free energy , the final change in Log P is not ...
... energy in bonding ) and higher entropy ( less orderly arrangement of water surrounding solvated hydrophobic groups ) . Since increases in enthalpy and entropy can offset each other in total free energy , the final change in Log P is not ...
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