Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 3
Dissolution can be considered a reversible process ( Mead et al . , 1986 ) : solute
+ solvent = solution The equilibrium condition is one at which the activities on
both sides of an equation yield the lowest total Gibb ' s free energy ( G ) .
Dissolution can be considered a reversible process ( Mead et al . , 1986 ) : solute
+ solvent = solution The equilibrium condition is one at which the activities on
both sides of an equation yield the lowest total Gibb ' s free energy ( G ) .
Page 55
3 Measurement of partitioning equilibrium conditions 4 . 2 . 3 . 1 Constant
equilibrium conditions over time Equilibration studies verified adequacy of the 1 -
octanol and water partitioning methods . Log P measurements remained
consistent ...
3 Measurement of partitioning equilibrium conditions 4 . 2 . 3 . 1 Constant
equilibrium conditions over time Equilibration studies verified adequacy of the 1 -
octanol and water partitioning methods . Log P measurements remained
consistent ...
Page 59
The large sample size at 20°C allowed for a more precise evaluation of the ra mo
se e probability behind equilibrium conditions versus stirring time . The means of
samples S ve initially dissolved in water were compared to samples dissolved ...
The large sample size at 20°C allowed for a more precise evaluation of the ra mo
se e probability behind equilibrium conditions versus stirring time . The means of
samples S ve initially dissolved in water were compared to samples dissolved ...
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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