Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page ii
... measured partition results to literature values 3.1.6.2 Partitioning of alcohols as influenced by temperature . ........ 41 42 3.1.6.3 Measurement of partitioning equilibrium conditions 43 3.2 Partitioning between milk fat and water ...
... measured partition results to literature values 3.1.6.2 Partitioning of alcohols as influenced by temperature . ........ 41 42 3.1.6.3 Measurement of partitioning equilibrium conditions 43 3.2 Partitioning between milk fat and water ...
Page 43
... measured results . Equilibrium is the condition where there is no net change over time . To validate equilibrium in ... measured Log P ( see 4.2.3.1 ) . Since mixing greatly accelerates partitioning , a second equilibration study ...
... measured results . Equilibrium is the condition where there is no net change over time . To validate equilibrium in ... measured Log P ( see 4.2.3.1 ) . Since mixing greatly accelerates partitioning , a second equilibration study ...
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... measurements ( Sangster , 1989 ; Leo , 1991 ; Rekker & Mannhold , 1992 ) . Following standard procedures , Leo ( 1991 ) stated different laboratories should generate Log P values within +/- 0.05 of each other . Overall , the measured ...
... measurements ( Sangster , 1989 ; Leo , 1991 ; Rekker & Mannhold , 1992 ) . Following standard procedures , Leo ( 1991 ) stated different laboratories should generate Log P values within +/- 0.05 of each other . Overall , the measured ...
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