Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 5
Solubility is favored by an increase in entropy and / or a decrease in enthalpy .
An increase in entropy is intuitively expected as you go from ordered , separate
reas compounds to a mixture . A decrease in enthalpy occurs in exothermic , or ...
Solubility is favored by an increase in entropy and / or a decrease in enthalpy .
An increase in entropy is intuitively expected as you go from ordered , separate
reas compounds to a mixture . A decrease in enthalpy occurs in exothermic , or ...
Page 6
Without a full examination of hydrophobic effects , these results would suggest
that water encounters less unfavorable enthalpy when in solution of 1 - octanol ,
which allows the entropy factor to distribute a considerable portion of water into
the ...
Without a full examination of hydrophobic effects , these results would suggest
that water encounters less unfavorable enthalpy when in solution of 1 - octanol ,
which allows the entropy factor to distribute a considerable portion of water into
the ...
Page 64
The effect of temperature is likely entropy associated . Comparatively to 1 -
octanol results , the steeper slope of temperature dependence for milk fat models
suggest that entropy has a greater impact on partitioning when milk fat is the ...
The effect of temperature is likely entropy associated . Comparatively to 1 -
octanol results , the steeper slope of temperature dependence for milk fat models
suggest that entropy has a greater impact on partitioning when milk fat is the ...
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Common terms and phrases
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