Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 6
Daniel P. Berg. 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 ...
Daniel P. Berg. 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 ...
Page 19
... example , partitioning measurements of amino acids under several different hydrophobicity scales ( e.g. 1 - octanol , 2,2,4 - trimethylpentane , etc. ) resulted in large differences in the hydrophobic ranking of amino acids . In some ...
... example , partitioning measurements of amino acids under several different hydrophobicity scales ( e.g. 1 - octanol , 2,2,4 - trimethylpentane , etc. ) resulted in large differences in the hydrophobic ranking of amino acids . In some ...
Page 103
... 20000 10000 lon 56.00 ( 55.50 to 56.50 ) : 241.D 968 7.80 8.00 8.20 8.40 8.60 8.80 9.00 9.20 9.40 9.60 9.80 10.001 0.20 6.3 Statistical methods 6.3.1 Confidence interval S Confidence interval = 103 Chromatogram example.
... 20000 10000 lon 56.00 ( 55.50 to 56.50 ) : 241.D 968 7.80 8.00 8.20 8.40 8.60 8.80 9.00 9.20 9.40 9.60 9.80 10.001 0.20 6.3 Statistical methods 6.3.1 Confidence interval S Confidence interval = 103 Chromatogram example.
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