Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 4
... free energy ( AG ) . By definition , AG is equal to the standard free energy change plus the product of the gas constant , absolute temperature and the natural logarithm of the quotient of product and reactant activities ( Nelson & Cox ...
... free energy ( AG ) . By definition , AG is equal to the standard free energy change plus the product of the gas constant , absolute temperature and the natural logarithm of the quotient of product and reactant activities ( Nelson & Cox ...
Page 5
... free energy of the mixture is still less than that of separate solvents ( Mead et al . , 1986 ) . For two solvents that are partially immiscible in each other , e.g. 1 - octanol and water , at equilibrium the free energy of each ...
... free energy of the mixture is still less than that of separate solvents ( Mead et al . , 1986 ) . For two solvents that are partially immiscible in each other , e.g. 1 - octanol and water , at equilibrium the free energy of each ...
Page 12
... Free energy from entropy is a direct function of temperature ( TAS ) , however temperature can also impact enthalpy ... energy in bonding ) and higher entropy ( less orderly arrangement of water surrounding solvated hydrophobic groups ) ...
... Free energy from entropy is a direct function of temperature ( TAS ) , however temperature can also impact enthalpy ... energy in bonding ) and higher entropy ( less orderly arrangement of water surrounding solvated hydrophobic groups ) ...
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