Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 53
01 , indicating strong evidence of a correlation to temperature . All of the alcohols
partitioned more into the 1 - octanol phase at higher temperatures . This is in
agreement with empirical observations that the solubility of many aliphatic ...
01 , indicating strong evidence of a correlation to temperature . All of the alcohols
partitioned more into the 1 - octanol phase at higher temperatures . This is in
agreement with empirical observations that the solubility of many aliphatic ...
Page 58
A ten percent error in the water phase could result in calculated Log Kuw values
indicating greater than 100 % recovery in the aqueous phase ( zero
concentration in the milk fat phase by difference ) to an even split in concentration
( Log Kmw ...
A ten percent error in the water phase could result in calculated Log Kuw values
indicating greater than 100 % recovery in the aqueous phase ( zero
concentration in the milk fat phase by difference ) to an even split in concentration
( Log Kmw ...
Page 112
Filled points indicate a measurement with no additional mixing relative to the
previous point . Time axis is total time , irrespective of mixing time . Log KmW
Dissolved in milk fat , mixed at 2 / 2 / 2 / 15 / 15 minute intervals Dissolved in
water ...
Filled points indicate a measurement with no additional mixing relative to the
previous point . Time axis is total time , irrespective of mixing time . Log KmW
Dissolved in milk fat , mixed at 2 / 2 / 2 / 15 / 15 minute intervals Dissolved in
water ...
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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