Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 12
( 1998 ) found a linear increase in Log K for ethyl acetate from 25 to 80 ° C , however an increase followed by a decrease was found for oct - 1 - en - 3 - ol . As temperature changes , several factors contribute to changes in Log P ...
( 1998 ) found a linear increase in Log K for ethyl acetate from 25 to 80 ° C , however an increase followed by a decrease was found for oct - 1 - en - 3 - ol . As temperature changes , several factors contribute to changes in Log P ...
Page 52
The alcohols exhibit an increase in Log P at all temperatures , as the carbon chain length increases . Each methylene ( -CH2- ) group added onto an n - chain primary alcohol increases the hydrophobicity of that compound .
The alcohols exhibit an increase in Log P at all temperatures , as the carbon chain length increases . Each methylene ( -CH2- ) group added onto an n - chain primary alcohol increases the hydrophobicity of that compound .
Page 53
resulted in a Log P increase of 0.43 to 0.73 ( mean = 0.58 ) . According to Rekker and Mannhold's ( 1992 ) fragment models , the change in Log P is consistent at +0.519 for each methylene group added . Empirical results at 25 ° C show a ...
resulted in a Log P increase of 0.43 to 0.73 ( mean = 0.58 ) . According to Rekker and Mannhold's ( 1992 ) fragment models , the change in Log P is consistent at +0.519 for each methylene group added . Empirical results at 25 ° C show a ...
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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 acid 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 error 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 Log Kmw 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
Bibliographic information
| Title | Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
| Author | Daniel P. Berg |
| Publisher | University of Wisconsin--Madison, 2003 |
| Original from | the University of Wisconsin - Madison |
| Digitized | 19 Sep 2007 |
| Length | 252 pages |
| Export Citation | BiBTeX EndNote RefMan |