Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 5
Solubility is favored by an increase in entropy and / or a decrease in enthalpy .
An increase in entropy is intuitively expected as you go from ordered , separate
reas compounds to a mixture . A decrease in enthalpy occurs in exothermic , or ...
Solubility is favored by an increase in entropy and / or a decrease in enthalpy .
An increase in entropy is intuitively expected as you go from ordered , separate
reas compounds to a mixture . A decrease in enthalpy occurs in exothermic , or ...
Page 12
( 1998 ) found a DXI 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 .
ease As temperature changes , several factors contribute to changes in Log P
values ...
( 1998 ) found a DXI 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 .
ease As temperature changes , several factors contribute to changes in Log P
values ...
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 . Over the
entire ...
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 . Over the
entire ...
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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 et al ethanol 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 saturated separate slope solid fat content solubility solute solvent stirring suggest Table understanding values verify versus vial volatiles volume water partitioning