Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 5
... enthalpy . An increase in entropy is intuitively expected as you go from ordered , separate compounds to a mixture . A decrease in enthalpy occurs in exothermic , or heat releasing reactions . Since solubility is dependent on the ...
... enthalpy . An increase in entropy is intuitively expected as you go from ordered , separate compounds to a mixture . A decrease in enthalpy occurs in exothermic , or heat releasing reactions . Since solubility is dependent on the ...
Page 6
... enthalpy when in solution of 1 - octanol , which allows the entropy factor to distribute a considerable portion of water into the hydrophobic phase . On the other hand , 1 - octanol , encounters a relatively unfavorable enthalpy in ...
... enthalpy when in solution of 1 - octanol , which allows the entropy factor to distribute a considerable portion of water into the hydrophobic phase . On the other hand , 1 - octanol , encounters a relatively unfavorable enthalpy in ...
Page 12
... enthalpy realized in a system . Free energy from entropy is a direct function of temperature ( TAS ) , however temperature can also impact enthalpy . As temperature rises water becomes less polar and , in effect , a better solvent for ...
... enthalpy realized in a system . Free energy from entropy is a direct function of temperature ( TAS ) , however temperature can also impact enthalpy . As temperature rises water becomes less polar and , in effect , a better solvent for ...
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