Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 7
... greater chain length . Endothermic enthalpy indicates a stronger solvation interaction of alcohols with water relative to 1- octanol , due to the hydrogen bonding of the alcohol hydroxyl group in the aqueous phase . Entropy increased ...
... greater chain length . Endothermic enthalpy indicates a stronger solvation interaction of alcohols with water relative to 1- octanol , due to the hydrogen bonding of the alcohol hydroxyl group in the aqueous phase . Entropy increased ...
Page 63
... greater understanding of how solute structure relates to Log KMw . Rekker and Mannhold ( 1992 ) also presented a modification to Log P fragment constant models for an aliphatic hydrocarbon ( Log KAHC ) phase other than 1 - octanol ...
... greater understanding of how solute structure relates to Log KMw . Rekker and Mannhold ( 1992 ) also presented a modification to Log P fragment constant models for an aliphatic hydrocarbon ( Log KAHC ) phase other than 1 - octanol ...
Page 64
... greater . Dissolution into milk fat has a minimal impact on enthalpy , as little interaction energy is realized . As a consequence , entropy becomes a proportionally larger influencer of partitioning than enthalpy , which results in a ...
... greater . Dissolution into milk fat has a minimal impact on enthalpy , as little interaction energy is realized . As a consequence , entropy becomes a proportionally larger influencer of partitioning than enthalpy , which results in a ...
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-heptanol 1-octanol and water 1-propanol according acetone achieved 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 evidence 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 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 Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning