Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 55
... means as extreme or more extreme than the observations . A very low p gives strong evidence against Ho , suggesting that ... ( mean = 0.894 , std . dev . = 0.0397 ) . An ANOVA test gave no evidence to suggest that samples stirred with 55 ...
... means as extreme or more extreme than the observations . A very low p gives strong evidence against Ho , suggesting that ... ( mean = 0.894 , std . dev . = 0.0397 ) . An ANOVA test gave no evidence to suggest that samples stirred with 55 ...
Page 56
... means ( p = 0.385 ) . Although this study focuses on the equilibrium endpoint , some understanding of the kinetics of ... ( mean = 0.857 , std . dev . = 0.0340 ) over a range of temperatures resulted in similar results further verifying ...
... means ( p = 0.385 ) . Although this study focuses on the equilibrium endpoint , some understanding of the kinetics of ... ( mean = 0.857 , std . dev . = 0.0340 ) over a range of temperatures resulted in similar results further verifying ...
Page 105
... means In order to establish a more accurate sample variance , a pooled variance ( sp2 ) was utilized according to the ... mean of a population ( Nordheim & Clayton , 1996 ) Under the null hypothesis ( H. ) that a system is at equilibrium ...
... means In order to establish a more accurate sample variance , a pooled variance ( sp2 ) was utilized according to the ... mean of a population ( Nordheim & Clayton , 1996 ) Under the null hypothesis ( H. ) that a system is at equilibrium ...
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-butanol in milk 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone analysis anhydrous milk fat ANOVA aqueous phase aroma compounds calculated Cheddar cheese confidence interval crystal Deviation difference Differential scanning calorimetry diffusion dissolved in milk effect emulsion enthalpy entropy equilibration equilibrium conditions ethanol ethyl butyrate fat and water flavor compounds flavor development flavor formation flavor release impact influenced by temperature initially dissolved injection standard interactions isoamyl alcohol lipid lipid phase liquid fat liquid milk fat Log KMW Log P values measured Log milk fat globule milk fat partitioning milk fat phase mixing ml milk fat n-chain octanol partition coefficient partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies partitioning vial phase volume polar proteins sample Sangster solid fat content solid milk fat solubility solvent standard curve standard solution stir bar substrate availability verify versus in milk Walstra water as influenced water partitioning water versus