Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 46
... equal moles per phase , then the error of calculating by difference can be minimized . This ratio was targeted by experimental findings and modified as necessary to yield approximate equal moles per phase . At lower temperatures , ideal ...
... equal moles per phase , then the error of calculating by difference can be minimized . This ratio was targeted by experimental findings and modified as necessary to yield approximate equal moles per phase . At lower temperatures , ideal ...
Page 55
... equal ( μ1 = μ2 = ... μ ; ) and therefore the system is at equilibrium . An ANOVA test gives the probability ( p ) that random chance alone could account for a difference in samples means as extreme or more extreme than the observations ...
... equal ( μ1 = μ2 = ... μ ; ) and therefore the system is at equilibrium . An ANOVA test gives the probability ( p ) that random chance alone could account for a difference in samples means as extreme or more extreme than the observations ...
Page 104
... equal variance ( Nordheim & Clayton , 1996 ) . Sample sets for ANOVA analysis were conducted in an independent manner . Normality of observations was tested in large sample size experiments by a normal scores plot . Equal variance was ...
... equal variance ( Nordheim & Clayton , 1996 ) . Sample sets for ANOVA analysis were conducted in an independent manner . Normality of observations was tested in large sample size experiments by a normal scores plot . Equal variance was ...
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