Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 55
A very low p gives strong evidence against H. , suggesting that the means are not equal and the system is not at equilibrium ... under different agitation treatments , namely 2 minutes of repeated inversion ( mean = 0.883 , std . dev .
A very low p gives strong evidence against H. , suggesting that the means are not equal and the system is not at equilibrium ... under different agitation treatments , namely 2 minutes of repeated inversion ( mean = 0.883 , std . dev .
Page 56
Analysis by ANOVA for still vials past 20 hours compared to a mixed sample showed no evidence of a significant difference in means ( p = 0.385 ) . Although this study focuses on the equilibrium endpoint , some understanding of the ...
Analysis by ANOVA for still vials past 20 hours compared to a mixed sample showed no evidence of a significant difference in means ( p = 0.385 ) . Although this study focuses on the equilibrium endpoint , some understanding of the ...
Page 105
+ ( n2 – 1 ) sz ? ni + n2 - 2 ( 6.3 ) The standard deviation for a comparison of means is calculated by : 2 = S ( + ... -12 ) ( 6.5 ) Where ž = mean of a sample X u = true mean of a population - ( Nordheim & Clayton , 1996 ) Under the ...
+ ( n2 – 1 ) sz ? ni + n2 - 2 ( 6.3 ) The standard deviation for a comparison of means is calculated by : 2 = S ( + ... -12 ) ( 6.5 ) Where ž = mean of a sample X u = true mean of a population - ( Nordheim & Clayton , 1996 ) Under the ...
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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