Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 5
Under standard state conditions , the free energy formula can be rewritten with
the equilibrium constant replacing AG° as follows : - RT in Keq = AH° - TAS°
Therefore , the level of solubility is related to the change in enthalpy ( or heat
content ) ...
Under standard state conditions , the free energy formula can be rewritten with
the equilibrium constant replacing AG° as follows : - RT in Keq = AH° - TAS°
Therefore , the level of solubility is related to the change in enthalpy ( or heat
content ) ...
Page 6
and enthalpy conditions . For example , at 25° C , water is soluble at 0 . 275 mole
fraction in 1 - octanol , while 1 - octanol is only soluble at 7 . 5 X 10 ^ mole
fraction in water ( Sangster , 1997 ) . Without a full examination of hydrophobic
effects ...
and enthalpy conditions . For example , at 25° C , water is soluble at 0 . 275 mole
fraction in 1 - octanol , while 1 - octanol is only soluble at 7 . 5 X 10 ^ mole
fraction in water ( Sangster , 1997 ) . Without a full examination of hydrophobic
effects ...
Page 12
Like partitioning itself , the temperature effect on partitioning is a function of
entropy and enthalpy realized in a system . Free energy from entropy is a direct
function of temperature ( TAS ) , however temperature can also impact enthalpy .
Like partitioning itself , the temperature effect on partitioning is a function of
entropy and enthalpy realized in a system . Free energy from entropy is a direct
function of temperature ( TAS ) , however temperature can also impact enthalpy .
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1-butanol 1-heptanol 1-octanol and water 1-propanol according acetone achieved acid 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 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 Log Kmw 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 saturated separate slope solid fat content solubility solute solvent stirring suggest Table understanding values verify versus vial volatiles volume water partitioning