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 are not equal and the system is not at equilibrium ( see section 6.3.2 ) . A conservative cut off point of p ... ( mean = 0.883 , std . dev . = 0.0265 ) and 3 hours of stirring with a magnetic stir bar ( mean = 0.894 , std . dev ...
... means are not equal and the system is not at equilibrium ( see section 6.3.2 ) . A conservative cut off point of p ... ( mean = 0.883 , std . dev . = 0.0265 ) and 3 hours of stirring with a magnetic stir bar ( mean = 0.894 , std . dev ...
Page 104
... means were compared by ANOVA as calculated in Minitab ( Minitab , Inc. , State College , PA ) . ANOVA compares treatments by calculation of the sum of squares related to each treatment and to error within treatments . ANOVA works under ...
... means were compared by ANOVA as calculated in Minitab ( Minitab , Inc. , State College , PA ) . ANOVA compares treatments by calculation of the sum of squares related to each treatment and to error within treatments . ANOVA works under ...
Page 105
... means In order to establish a more accurate sample variance , a pooled variance ( sp2 ) was utilized according to the following formula : 2 - 2 ( n − 1 ) s , 2 + ( n2 − 1 ) s22 n1 + n2-2 2 - The standard deviation for a comparison of ...
... means In order to establish a more accurate sample variance , a pooled variance ( sp2 ) was utilized according to the following formula : 2 - 2 ( n − 1 ) s , 2 + ( n2 − 1 ) s22 n1 + n2-2 2 - The standard deviation for a comparison of ...
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