Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 53
Table 4.3 contains the probability ( p ) of no correlation between temperature and Log P. All alcohols had p - values of less than 0.01 , indicating strong evidence of a correlation to temperature . All of the alcohols partitioned more ...
Table 4.3 contains the probability ( p ) of no correlation between temperature and Log P. All alcohols had p - values of less than 0.01 , indicating strong evidence of a correlation to temperature . All of the alcohols partitioned more ...
Page 58
A ten percent error in the water phase could result in calculated Log Kmw values indicating greater than 100 ... Fifteen minutes of stirring at 50 ° C was adequate to yield an ANOVA comparison of p = 0.171 , which indicates that there ...
A ten percent error in the water phase could result in calculated Log Kmw values indicating greater than 100 ... Fifteen minutes of stirring at 50 ° C was adequate to yield an ANOVA comparison of p = 0.171 , which indicates that there ...
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 . 0.4 0.2 0 -0.2 Log Kuw -0.4 -0.6 Dissolved in milk fat , mixed at 2/2/2/15/15 minute ...
Filled points indicate a measurement with no additional mixing relative to the previous point . Time axis is total time , irrespective of mixing time . 0.4 0.2 0 -0.2 Log Kuw -0.4 -0.6 Dissolved in milk fat , mixed at 2/2/2/15/15 minute ...
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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 |