Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 13
... groups ( e.g. methylene groups ) have positive values indicating a 1 - octanol preferring influence , while polar compounds ( e.g. oxygen or nitrogen containing groups ) have negative values , which have an aqueous phase preferring ...
... groups ( e.g. methylene groups ) have positive values indicating a 1 - octanol preferring influence , while polar compounds ( e.g. oxygen or nitrogen containing groups ) have negative values , which have an aqueous phase preferring ...
Page 53
... group added . Empirical results at 25 ° C show a range of +0.52 to +0.67 as methylene groups are added to this alcohol series ( Leo et al . , 1971 ; Sangster , 1997 ) . Table 4.3 contains the probability ( p ) of no correlation between ...
... group added . Empirical results at 25 ° C show a range of +0.52 to +0.67 as methylene groups are added to this alcohol series ( Leo et al . , 1971 ; Sangster , 1997 ) . Table 4.3 contains the probability ( p ) of no correlation between ...
Page 94
... groups . Partition coefficients of alcohols between milk fat and water phases deviate significantly from 1 - octanol and water . An approximately one log difference between Log P and Log Kмw was found , although similar trends were ...
... groups . Partition coefficients of alcohols between milk fat and water phases deviate significantly from 1 - octanol and water . An approximately one log difference between Log P and Log Kмw was found , although similar trends were ...
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