Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 6
... interaction between water and apolar molecules is not repellent , but rather considerably weaker than interactions with polar molecules . Dissolution of apolar methane in water is actually exothermic , yet solubility is very low . This ...
... interaction between water and apolar molecules is not repellent , but rather considerably weaker than interactions with polar molecules . Dissolution of apolar methane in water is actually exothermic , yet solubility is very low . This ...
Page 18
... interactions ( Seuvre et al . , 2000 ; Roberts et al . , 2003 ) . Salt content ( NaCl and others ) has an effect on ... interaction in the aqueous phase ( Walstra , 2003 ) . Lubieniecki - von Schelhorn ( 1964 ) reported that sodium ...
... interactions ( Seuvre et al . , 2000 ; Roberts et al . , 2003 ) . Salt content ( NaCl and others ) has an effect on ... interaction in the aqueous phase ( Walstra , 2003 ) . Lubieniecki - von Schelhorn ( 1964 ) reported that sodium ...
Page 63
... interactions with milk fat . There was no significant difference ( p 0.489 , ANOVA test , a = 0.05 ) between the alcohols in the difference between Log P and Log K. Further experimentation is needed to see how the deviation would vary ...
... interactions with milk fat . There was no significant difference ( p 0.489 , ANOVA test , a = 0.05 ) between the alcohols in the difference between Log P and Log K. Further experimentation is needed to see how the deviation would vary ...
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