Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 6
... hydrophobic effect deviates from this expected outcome and warrants further explanation . Although the term hydrophobic implies a repulsive force , the actual interaction between water and apolar molecules is not repellent , but rather ...
... hydrophobic effect deviates from this expected outcome and warrants further explanation . Although the term hydrophobic implies a repulsive force , the actual interaction between water and apolar molecules is not repellent , but rather ...
Page 13
... hydrophobic solvent and the solute may also affect partitioning . Secondary effects on the observed partitioning can be due to changes in the level of solvents dissolved in complementary phases as well as density changes with ...
... hydrophobic solvent and the solute may also affect partitioning . Secondary effects on the observed partitioning can be due to changes in the level of solvents dissolved in complementary phases as well as density changes with ...
Page 19
... hydrophobic effect and concluded that a single model , e.g. Log P , does not fully describe differences associated ... hydrophobic ranking of amino acids . In some cases a single amino acid was the most hydrophobic in one scale but the ...
... hydrophobic effect and concluded that a single model , e.g. Log P , does not fully describe differences associated ... hydrophobic ranking of amino acids . In some cases a single amino acid was the most hydrophobic in one scale but the ...
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