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-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